#Chefs Table

[cejav13]

Liza Colon-Zayas and Chef José Andrés Celebrate the New Season of Chef’s Table on Netflix

[sanctobin]

Grünewald chefs table by chef Clovis Degrave & front of house Aline Bourscheid in Dommeldange, Luxembourg. Clovis has won Young Chef Of The Year 2023 by Gault&Millau

[drgaellon]

Pics of last night’s dinner at Chef’s Table aboard Odyssey of the Seas. I only remembered to take pics of three of the six courses.

1. Many many wine glasses

2. Scallop carpaccio with yuzu vinaigrette

3. Crostini in the bowl

4. Smoked tomato soup

Not shown: lobster tail

5. Roasted branzino

Not shown: petite filet mignon over truffle mashed potato

Not shown: The World dessert - a chocolate ball over salted caramel gelato, the ball melted tableside with hot fudge sauce

[theomenmedia]

Chef's Table: Volume 7 Gets Its First Teaser Trailer

Ready to taste the story? The teaser for Chefs Table: Volume 7 is here, promising another journey into the heart of culinary innovation.

[captainmartinisblog]

Last Night Chef’s Table

Sunday 23rd June 2024 – at sea en route to New York.

For our last night aboard we had dinner in speciality restaurant Chef’s Table. There’s no extra charge for this 5-course wine-pairing menu and tonight we had the chance to sample yet another menu ‘Xiang’, a Chinese themed menu.

We began with an Amuse Bouche of Hot and Sour Soup paired with a Sauvignon Blanc. I had the standard paired wine, while the others with the ‘Silver Beverage Package’ had a different one. As ours had ‘fishy bits’ in it, Andrew had an adapted version. Small it may have been but it definitely packed a punch and was fantastic!

The starter itself (for us three ‘fishy people’) was Garlic & Chilli Fried Prawns while Andrew’s was exactly the same only chicken. It came with a promise that our taste buds “will jump up and down”. Paired with a Riesling, I think we all agreed it met its promise!

There followed the usual Granita; in this case a Coconut ice infused with lemongrass and ginger. I’m not usually fond of coconut-flavoured things but this was beautifully delicate and refreshing.

The main course was Wok-Fried Beef in Black Pepper Sauce. There were no issues with getting Andrew’s well done, as the beef was perfect for all of us. It was paired with a Sangiovese red and our wine-steward must have taken a shine to me (or my shirt, which she had earlier commented on!) because she gave me the ‘upgraded’ wine rather than the ‘standard’ one.

Finally, for dessert, we were served a Mango Cream paired with a sparkling Moscato.

It looked for all the world like a mango but it was mango-painted white chocolate with a mango cream inside. As promised by the menu, it proved to be a “perfect light, refreshing finish to our culinary journey”. Indeed, the whole meal proved an excellent finish to our cruise.

[noname21sstuff-blog]

Punjab Grill - Exclusive Chef's Table for Nov 2023

Experience Award-winning Chef Sandeep Ail's 5-course Culinary Extravaganza at Punjab Grill

Experience Award-winning Chef Sandeep Ail’s 5-course Culinary Extravaganza at Punjab Grill This November, experience the culinary magic of award-winning Chef Sandeep Ail’s exclusive chef’s table menu at Michelin-Select Punjab Grill in Abu Dhabi and Dubai! This seasoned maestro with 17 years of excellence in fine dining seamlessly blends traditional Indian dishes with a contemporary twist,…

[visitingforpleasure]

Lemon-Pomelo Granita Recipe This pomelo granita is simple to make and makes a refreshing dessert or palate cleanser between courses. 1 lemon zested, 1/4 cup water, 1 cup pureed pomelo, 1/4 cup freshly squeezed lemon juice, 1/4 cup white sugar

[conceived-angel]

heyyy @/fx networks... got anything you want to share with the class?

[chefkids]

The Anatomy of a Sex Scene: Screwing Under the Table

Started off with making sure she's comfortable

Reassuring her that he wants her

Switching positions

Sweet talking her and telling eachother how much they like each other

Dirty talking (about food)

Finishing and start pillow talking and reassuring her that he's there for her no matter what

Getting up all disheveled and fixing her clothes

Giving her clothes to put on

[midoristeashop]

Mending my sins and finally catching up with lights of Avalon!!!1!! @alkalinefrog

I swear kai your characterization of everyone is so perfect and charming UGH it’s like falling in love with them all over again

Huge special shoutout to @bignostalgias for being the bulk of the inspo for their designs! Hic, jack, jame, and em designs are next <3

[sanctobin]

1 Michelin star restaurant Marlene by Marlene Vieira in Lisbon, Portugal.

[cor-lapis]

gee I sure hope nothing bad happens to the archon of true crime! (finally rendered this WIP)

[grits-galraisedinthesouth]

Meghan Markle's return to "the family she never had" narrative & other Fantastical Origin Stories

Thanks to Chef Cory Vitiello, we have evidence of yet another origin story lie told during megflop by the Duchess of Delusions, Meghan Markle of Sussex County, NJ.

In 2016 (the same year she cheated on Cory with Sparry), Chef Cory Vitiello used his connections to help MeMe obtain a gig judging 1 episode of Food Network's Chopped Junior. Meghan told the world she grew up on farm to table food in California where her fondest memories were in the kitchen.

Meghan Markle 2016 Chopped Junior on Food Network:

"Growing up your fondest memories, at least for me are in the kitchen." "This dish reminded me of the kind of food I grew up eating in California, like that real farm to table fresh simple ingredients"

In 2024, while taping her megflop lifestyle series for Netflix, MeMe told Mindy Kaling that she was a latchkey kid who ate TV dinners and fast food.

Netflix Episode 2 Mindy Kaling

Mindy: "Did you used to do this with your mom, growing up?"

Meghan Markle the Fantasist & Pathological Liar: I grew up as a latchkey kid, so I grew up with a lot of fast food.

@robinisalwaysright you said it "her whole life..."

[captainmartinisblog]

Dinner in Chef’s Table No.2

Friday 21st June 2024 – at sea.

This was our return to Chef’s Table, one of two complementary speciality restaurants, but for a different menu – this time entitled Lotus, a fusion of Thai, Japanese and Chinese, each course paired with a different wine.

We began with a hot Amuse Bouche in the form of a Goan Potato Chop. It was delicious but hardly what you’d expect as an Amuse Bouche.

The next course was Chili Soft Shell Crab (Andrew was given a chicken version). The chili was VERY chili and could overpower the delicate crab, if you had too much.

A Granita palate cleanser then followed in the form of lychee, guava and cranberry juice – plus a smidgen of vodka!

The main course was Thai Spiced Rack of Lamb, cooked ‘sous-vide’ but Andrew wasn’t 100% comfortable with how pink his still was, having asked for it well done. Butwe were all impressed with it, though I felt the Thai spices were not much in evidence – though hat might have something to do with fact that I am harbouring a head-cold!

The Yuzu Cheesecake for Dessert was a nice finish to a very satisfying meal.

I might add that, while the others got ‘upgraded’ wines because of their Silver Beverage Package but I had the standard wine pairings (which were actually very good) but the Wine Steward must have taken pity on me (or just didn’t want to open another bottle for me) because she ended up giving me the same wines as others anyway!