WOW! 520 Chef’s Table Garden Court Hotel

If you missed the 520 Chef Table repast last night at Garden Court Hotel in Palo Alto, do go online and reserve for September or October…December is already sold out. Chef Clive Berkman and his capable kitchen crew hit a culinary home run last night.

I’ve attended many of the dinners and have always been very pleased with the cuisine, style and atmosphere. But last night was Over The Top sensational! Menu below.

Interesting ingredient combinations flowed from the kitchen, each course more intriguing than the last.  The word is getting out, so much so, that the dining group was double from last month. The attendees were comprised of fanatical foodie fans; our table included a guest from Yountville who, although admittedly is inspired by his TV food channel lessons, possessed a highly refined palate…he was rarely flummoxed by the mystery ingredients paired in many of the courses.

Each entree dish consists of three mini-bites, just enough to be satisfying. The portions were smaller than previous events which makes for a manageable four course dinner plus many scintillating bites in between. You will depart satisfied but not overly fed. The wine parings were equally inspiring.

Not only is the dining inspired, the sophisticated diners love sharing their favorite food related travel discoveries. Intimate setting, interesting guests, oh, complimentary valet parking besides! Where else can you park in Palo Alto on a busy Thursday evening!?

One delightful by product of the 520 Chef Table events is the opportunity to engage Clive and his team at the hotel for private Chef Table dinners… invite your friends, colleagues or clients to dine at your own event. Glamorous gift for the person who has everything!

Handcrafted Cocktail
Vodka-Thyme Lemonade
Vodka, thyme-simple syrup, fresh lemon juice

Passed Hors‘d
Gougere with apricot mustard
Oyster cous cous and pancetta

Amuse Buche

1st Course
Poached lobster aromatic
Mulderbosch, Rose 2013, South Africa

2nd Course
Salt baked king salmon with heirloom tomato
Domaine Eden, Chardonnay 2011, Central Coast

3rd Course
Smoked duck with summer fruit crisp
Morgan Winery Cotes du Crow’s, Syrah-Grenache 2012, Monterey

4th Course
Grilled Masami Kobe beef rib-eye and truffled twice baked potato
Fogdog, Cabernet Sauvignon 2011, Napa Valley

Dessert
Chocolate pot de creme and parmesan crisp
Rexford, 2011 Zinfandel dessert wine, CaliforniaWell done Clive and team!

http://www.gardencourt.com/events-calendar/this-month-s-520-menu.htm

Photos courtesy of CBS News writer Randy Yagi

http://sanfrancisco.cbslocal.com/tag/randy-yagi/ñ