Around Our Table
Last month, we kicked off the 2011 SPICE season with our first ever "Chef's Table" dinner. As we mentioned at the end of last year, we've decided to expand our SPICE options, so that there's an event for everyone.
We still love our 30-person SPICE dinners and promise, those won't go away! (not to mention, I think our wine distributor would kill us). But, we also want to vary the SPICE experience and try out new things, so our Chef's Table is just one way that we're doing that this year.
The Chef’s Table is an intimate, high-end food and wine experience right inside our (Kelly and Ben) own home in Noe Valley, San Francisco. We invite 8 people (friends and strangers) to sit down at our dining room table to eat and drink the very best of the best. (No, we won't be joining you ... except perhaps at the end of the meal to help you finish off some of that leftover wine).
For our January event, we were super excited to welcome a new member to the SPICE crew! Kyle Svete was kind enough to lend his talent to the evening and we are psyched we didn't freak him out too much yet; we were lucky enough to have him back with us in the big kitchen last month at our February Valentine's SPICE (more on that later in the next post).
January's dinner was more fun than we could have ever expected. And even though the rain came down in sheets outside, we threw a few more logs on the fire, poured many glasses of jammy red and enjoyed the intimate conversations we were able to have with our new friends at our table of 8. A quick impromptu survey also found that the pan seared porcini dusted sea scallops with celery root remoulade & seared fois gras was the winning dish of the evening.
We're planning to host another Chef's Table fairly soon (in between some other events we've got on the horizon like an upcoming wine, cheese and charcuterie pairing soiree), so keep a look out for future SPICE emails.
Hope to see you all at our table soon!
*Full January menu and wine pairings below, you can also see more photos here.
ON THE MENU
Chef’s Amuse Bouche
Cauliflower Panna Cotta with Tomato Gelee & California Osetra Caviar
2009 Albert Mann "Cuvée Albert" Riesling, Alsace, France
Pan Seared Porcini Dusted Sea Scallops with Celery Root Remoulade & Seared Fois Gras
2009 Scribe Chardonnay, Carneros, California
All Day Braised Pork Belly with Lentils, Local Fennel & Pan Roasted Black Mission Figs
2008 Domaine Charvin Chateauneuf du Pape, Rhone, France
Homemade Wild Mushroom Tortellini with a Thyme & Basil Cream Sauce & a Truffle Foam
2005 Tenuta Oliveto "Il Leccio", Montalcino, Italy
Oven Roasted Marin Farms Rack of Lamb with Horseradish Potatoes & a Rosemary Jus
2006 Flanagan Cabernet Sauvignon, Sonoma, California
Cardamom Olive Oil Cake with Meyer Lemon Cream & Candied Rose Petals
2006, Londer Vineyards & Winery, Sweet Gewurztraminer, Anderson Valley, California