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Anyone ever sat at a Chef's Table before?
Posted on 6/16/11 at 4:17 pm
Posted on 6/16/11 at 4:17 pm
I have always wanted to do this. It runs around $200 a person, basically sit in the kitchen, and get served by the chef, anything he feels like fixing for you.
Are there any in New Orleans? I think Emeril's does
It because his place in Biloxi does it.
Closest thing I ever done to this was at Juban's. When the waiter asked me what I wanted, I told him for the chef to decide, and to make it "off the menu".
It ended up being Chiliean Sea Bass on a bed of grits and oysters, with a crab and brie sauce. It was very good and cheaper than you would think.
Are there any in New Orleans? I think Emeril's does
It because his place in Biloxi does it.
Closest thing I ever done to this was at Juban's. When the waiter asked me what I wanted, I told him for the chef to decide, and to make it "off the menu".
It ended up being Chiliean Sea Bass on a bed of grits and oysters, with a crab and brie sauce. It was very good and cheaper than you would think.
Posted on 6/16/11 at 4:21 pm to theantiquetiger
quote:
Are there any in New Orleans?
Only one I know of is Commander's Palace, and apparently it's got quite a waiting list. But you can always call 'em.
Side Note - did you see this? This might be the poster I e-mailed you about, but weren't familiar with it?
LINK
Posted on 6/16/11 at 4:23 pm to BrockLanders
I ate in the kitchen of a Buca di Beppo once
Posted on 6/16/11 at 4:26 pm to BrockLanders
quote:
Side Note - did you see this? This might be the poster I e-mailed you about, but weren't familiar with it?
There is a four panel poster of Morris running the bases, that's the only one I can think of
Posted on 6/16/11 at 4:35 pm to theantiquetiger
quote:have it and love it
There is a four panel poster of Morris running the bases, that's the only one I can think of
took me a while to acquire it
Posted on 6/16/11 at 4:48 pm to theantiquetiger
I did it at Agua Dulce in NYC on my birthday last October.
It was awesome. I sat directly next to the Chef and we had a great conversation. In addition to the dishes we ordered, he gave us several complimentary appetizers and made me a creme brulee with a candle in it. :)
I have no idea how much it cost because I was there with my boyfriend and his PhD advisor and they took care of the bill. They seemed to think it was worth it, though. Wonderful experience.
It was awesome. I sat directly next to the Chef and we had a great conversation. In addition to the dishes we ordered, he gave us several complimentary appetizers and made me a creme brulee with a candle in it. :)
I have no idea how much it cost because I was there with my boyfriend and his PhD advisor and they took care of the bill. They seemed to think it was worth it, though. Wonderful experience.
Posted on 6/16/11 at 5:12 pm to L Boogie
I had the chef's table at Commanders about eight or nine years ago for my wifes birthday. It took me six months to get it and only thing available was a Thursday. It was a great experience and it was right at the end of Jamie Shannons run there. He left a month or so after because of his cancer.
We had a great time and if I remember it was about $150 or so then with wine. Four top booth in the kitchen and they fed us forever. He noticed my wife not eating some of the items so he asked her what she liked and started making different items for her. Private bar in the courtyard and we would get up and stand at the bar and have a glass of wine then sit back down and have more food and wine. Pastry chef brought the cart over and we tasted 18 different desserts. For some reason thats a number I remember but I bet we had close to that in courses.
They let you take your coat off because you are in the kitchen.
I've done the wine room at Emerils a couple times and it's very nice too but not the kitchen.
We had a great time and if I remember it was about $150 or so then with wine. Four top booth in the kitchen and they fed us forever. He noticed my wife not eating some of the items so he asked her what she liked and started making different items for her. Private bar in the courtyard and we would get up and stand at the bar and have a glass of wine then sit back down and have more food and wine. Pastry chef brought the cart over and we tasted 18 different desserts. For some reason thats a number I remember but I bet we had close to that in courses.
They let you take your coat off because you are in the kitchen.
I've done the wine room at Emerils a couple times and it's very nice too but not the kitchen.
Posted on 6/16/11 at 5:51 pm to Martini
I have always wanted to do this, how hard is it to get a reservation at Commanders.
I was told that the restaurant at the Ritz Carlton does one as well.. but is that restaurant any good.
Sorry for the thread jack but Antique, you might be interested in this auction next weekend.
LINK
I was told that the restaurant at the Ritz Carlton does one as well.. but is that restaurant any good.
Sorry for the thread jack but Antique, you might be interested in this auction next weekend.
LINK
Posted on 6/16/11 at 5:54 pm to theantiquetiger
There is one here in Houston called Table One. It's in the Intercontinental Hotel.
Runs from around 70 bucks for 4 courses all the way up to $1,000 for a twelve course meal.
Runs from around 70 bucks for 4 courses all the way up to $1,000 for a twelve course meal.
Posted on 6/16/11 at 6:11 pm to theantiquetiger
I will be doing commander's palace chef table in 13 days
ETA: They just called me to confirm the wines ... and it is not cheap ...
ETA: They just called me to confirm the wines ... and it is not cheap ...
This post was edited on 6/16/11 at 6:13 pm
Posted on 6/16/11 at 6:18 pm to theantiquetiger
sat at the chefs table at the ritz in atlanta back when it still had a michelin star
best meal of my life
best meal of my life
This post was edited on 6/16/11 at 6:19 pm
Posted on 6/16/11 at 6:34 pm to theantiquetiger
I've eaten at the table in Emeril's kitchen several times and both times, it was outstanding. Most of us let the chef feed us, though one person preferred a certain entree. The chef asked us what kinds of foods we were interested in. We had about 5 or 6 courses and a bazillion different desserts, as I recall. Both times we did it were on Sundays, which are apparently easier to get or so we were told.
Posted on 6/16/11 at 6:37 pm to threeputt
quote:
I will be doing commander's palace chef table in 13 days
I've been wanting to do this. Let us know how it turns out!
Posted on 6/16/11 at 6:41 pm to threeputt
That sounds amazing, putter. Snap some pics, if that's not too gay.
Screw it--get juiced up on wine and snap us some pics.
Screw it--get juiced up on wine and snap us some pics.
Posted on 6/30/11 at 7:42 am to xXLSUXx
quote:
I will be doing commander's palace chef table in 13 days
I've been wanting to do this. Let us know how it turns out!
Did the chef's table and commander's last night and it was awesome. Did not take pics but I will give you a run down of the nine courses:
Amuse Bouche: Shrimp & Tasso - This was one large fried gulf shrimp stuffed with tasso sprinkled with tabasco and served on top a pepper jelly glaze. Very good!!! Paired with the cocktails we were drinking when we sat down at the table.
Saffron Soft-Shell crab Bisque (Paired with "Fleur de Champagne" Brut, Perrier-Jouet) This was just ok. The saffron kind of overpowered the bisque, IMO.
Blue Crab & Cucumber Tian (Paired with "Rossj-Bass" Chardonnay, Gaja) This was a cold salad that was really good and surprisingly refreshing. The cucumber was sliced super thin and wrapped around the crab and presented almost like an sushi roll. Probably the best wine of the night as well.
Nectarine & Blackberry Salad (Paired with Riesling Grand Cru "Schlossberg", Domaine Weinbach) Probably my favorite course of the night. The nectarines were cooked down in what tasted like some sort of cognac and served with blackberries, candied pecans and bleu cheese crumbles. Really tasty.
Foie Gras Tartine with Blueberries (Paired with Moscatel "Colosia", J.J. Guiterrez) The chef described this course as her favorite dish to prepare. It was a seared piece of foie gras served atop a sweet phyllo pastry along side a serving of foie gras ice cream topped with blueberries and powdered sugar. I must admit that I am not a huge fan of foie gras and this course did not do it for me. The seared foie gras was very very rich. The foie gras ice cream was almost to salty to eat but the blueberries were good
Le Coup se Milieu: Hibiscus Martini - This drink was founded at commander's. It is a brian storm of one of there bartenders and it was delicious. In fact the ladies ordered another one after the meal as an after dinner drink.
Crispy Lake Poncchartrain Soft Shell Crab (Paired with Rose, Brut, Billacart) This was a fried soft shell crab served atop a stone ground grits. It was also very good. Nothing to fancy just a great product fried to perfection ...
Black Angus Filet Mignon and Blade Steak (Paired with Cabernet Sauvitgnon "One Point Five", Shafer) This was two different cuts of beef served atop creamy mashed potatoes. Also really good but nothing over the top. Maybe would have like some type of sauce over the beef.
The Dessert Bomb and Artisinal Cheese Plate (Paired with Monastrell Dulce, Olivares) WOW !!!! They brought our table of four one of every dessert on the menu. Nine total desserts AND a cheese plate... My favorites were of course the bread pudding, watermelon sherbet, and cheesecake.
So I guess my favorite course were the two salad courses (Nectarine & Blackberry, Blue Crab & Cucumber) and the Soft Shell Crab course. My least favorite course had to be the Foie Gras. All in all a great night with some really good food and wines. It was also really fun to be in the kitchen and see what goes on during a busy night. I was surprised at how quiet it was in there. It also appeared to be very orderly and running very smoothly (I am sure that was not the case as it is never the case in kitchens). Really cool evening. I would highly recommend it to anyone who is looking for a fun experience.
Posted on 6/30/11 at 7:48 am to threeputt
Awesome. Sounds amazing and I can't wait to try it.
I was going to start a thread tonight calling you out if I couldn't find your review today.
I was going to start a thread tonight calling you out if I couldn't find your review today.
Posted on 6/30/11 at 7:50 am to threeputt
Thanks for the great review. If you don't mind sharing, how much was the food and how much was the wine?
Also, how far in advance did you call for this?
Also, how far in advance did you call for this?
Posted on 6/30/11 at 7:57 am to notiger1997
quote:
how far in advance did you call for this?
six months.. Tried to get a weekend night but last night was all they had available.
quote:
If you don't mind sharing, how much was the food and how much was the wine?
Not sure the actual breakdown. I know that you do not have to do the wine. If you opt for the win they will give you two or three options of the level of wines. Of course Mrs. Threeputt opted for the best wine available
It is not cheap ... We had four people - All in (after tip and extra cocktails) it was well into the four figure range
This post was edited on 6/30/11 at 8:58 am
Posted on 6/30/11 at 8:55 am to theantiquetiger
quote:
on a bed of grits and oysters, with a crab and brie sauce
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