Chef Table Experience

11 Nov

Hey lovies. I stepped out recently to experience an intimate dining experience with a few strangers. Yep. Strangers. How’s that for the quintessential risk taker? Adventurous I am. The chef table—a concept called for bringing together a few local folks all for the love of food. When my blogger babe Jenn of This Jenn Girl introduced me to the experience– I couldn’t pass up the opportunity. The October experience was a first for me and many of the other foodies in the group. The Chef—Chef Chanse, a marketing exec by day and self-taught culinary master by night; pushes his creative brilliance monthly dishing out a variety of farm fresh ingredients in the form of new and unique creations to a few adventurous food fanatics. I was amazed to find out that the talented and creative chef and host created the concept to fuel his hobby and passion for cooking. A passion that he developed and cultivated over the years. The menu for the evening was filled with some creativity favorites—-leaving my taste buds in a food frenzy. Check out the menu down below. Chanse’s Chef’s Table is a cool concept that I was so grateful to have experienced.

HORS D’OERVES
Crostini w/ duck prosciutto, caviar, figs cheese, yellow chivesSOUP
Oyster bisque: fresh oysters, shellfish-based broth with a hint of saffron, topped with grilled oyster mushrooms and a drizzle of pistachio oil

SALAD
Warm cauliflower salad: cauliflower steak grilled and accompanied with watercress, arugula, assorted radishes, chives, and pureed cauliflower sauce, topped with honey lemon butter dressing |

APPETIZERS
Quail stuffed with mushrooms: roasted organic quail stuffed with chanterelle mushrooms and spinach, accompanied by grapes and an Asian pear salad served with grape demi-glaze

ENTREE
Grilled steak w/ assorted autumn vegetables: steak served with miso peppercorn sauce. Roasted acorn squash w/ balsamic vinegar, spices, and olive oil. Sautéed broccolini or rapini with white wine and garlic. Salted, roasted fingerling potatoes with tons of garlic and butter.

DESSERT
Cranberry creme brûlée, topped with orange zest and sugar-dusted cranberry.

It was a fabulous night with great company. I met some really cool people. Looking forward to taking part in the upcoming events. I hope you beauties are doing well. I can’t believe that the holidays are already here. 2015 is practically over and I can’t believe it. I’m totally looking forward to 2016— a new year brings new opportunities and I am all for that. Until next time…..Peace, Love & Blessings!