Chef's Table Esclusivo

For Beth’s graduation earlier this month, Gina’s immediate family and their significant others spent an evening at Pazzaluna (a wonderful resturant in downtown ).

Rick and Jo arranged for us to sit at the chef’s table.

Every night, eight to ten people (in one party) are allowed to sit at this table.  The menu is created the morning of and all the courses are made from scratch.

 

We were fortunate enough to have the head chef Rino Baglio for our experience (Pazzaluna is Rick’s account so that definitely helped out our cause).  He had recently returned from after winning a prestige competition that had over 300 of the world’s top chefs competing in it.

I don’t have the words to describe how fantastic the meal was, so I will just share the night’s menu instead and let you use your imagination.  Add in good wine, bailey’s coffees and lemon shots at the end of the night and it was definitely a meal worth remembering.

 

ANTIPASTI

- Steam band baked potato dumpling topped with sautéed tomato, onion, garlic and tarragon, finished with parmesan cheese

- Potato goufrette basket, stuffed with the chef’s salmon mousse, topped with quail’s egg and eggplant

- A tower of celery and celery root with creamy dressing, topped with fresh crab meat

PRIMI PIATTI

House-made fusilli pasta in a creamy asparagus sauce with yellow and red cherry tomatoes

SECONDI PIATTI

- Combination of steamed halibut in a crostini breading with fresh herbs, topped with fried leek

- Porcini mushroom encrusted lamb loin, with a coffee and Barolo wine reduction

DOLCE

They brought out two platters of desserts, encompassing their entire collection.

* The halibut was flown in earlier in the morning from Alaska.

* My favorites were the salmon mousse, asparagus pasta and German chocolate cake.