Chef's Table January 2010

The Dining Alternative's monthly Chef's Table Event serves a five-course tasting menu, highlighting the freshness of the season, each dish complemented with a select wine: 1) TERRINE OF OLIVE OIL CONFIT RABBIT, prosciutto di san daniele, black trumpets, foie gras, red & golden beet essence, mustard trio. 2) NANTUCKET BAY SCALLOPS & SEA URCHIN, vegetable barigoule, vinagre de jerez, black olive oil & pistachio vinaigrette. 3) LAVENDER MILK POACHED ATLANTIC RED GROUPER, brown butter braised savoy cabbage, cauliflower mousseline, black winter truffles. 4) KALBI JIM SHORT RIBS OF GRASS FED BEEF, carrot, daikon, chestnut, shungiku, pine nut coulis, soju demi-glace. 5) ORGANIC BLACKBERRY SOUFFLE, madagascar vanilla bean & tarragon creme anglaise, grand marnier raspberries. (See more at www.TheDiningAlternative.com)

Category:

Entertainment

Tags:

• chefs table events
• the dining alternative
• private dining service
• chef peter ungar
• fine dining
• wine pairings
• private chef
• personal chef

[ChaChaDave]

Beautiful concept!

[globalgourmand]

My heart breaks to have missed this. Oyster, cucumber gelee, nashi, and candied meyer lemon? Confit rabbit legs, sauteed black trumpets, foie and mustard trio? Nantucket bay scallops, uni, poached winter veg and that heavenly pistachio vin? Korean anything? Tarragon creme anglaise? Candied kumquat? I cannot continue. This is torture Peter. Torture.