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  • Just had a fantastic dining experience at Chef's Table. Here's some of my personal tasting notes for Chefs Table March 12: Octopus, prosciutto, eggplant puree, artichoke hearts and Chardonnay...remarkable! *** Pickled Spring Vegetables: Beet, cucumber, carrot, cauliflower, kohlrabi on a bed of goat cheese /w goat foam on top - each veg marinated in a different brine: beets in sherry, kohlrabi in apple and kombu, carrots in orange and vinegar, cucumber in dill, cauliflower in white wine - amazing!!!! **** Chardonnay; (Vin d'orge?) from South Africa ** /w gnocchi with roasted hazelnuts - wine tastes sweeter /w gnocchi, but wine brings out the hazelnut flavour in the gnocchi. - enjoyable *** St Francis, Sonoma County, 2006 (Cab Sav) - buttery, full bodied red / w a little spice (pepper) in the finish /w beef tenderloin, with pomme Anna, madjool dates, 'green puree', Easter Island radishes (yum!), and lavender to garnish...mmm, I'm in Heaven...the lavender adds to the unique taste of this dish. - magnificent **** Michele Chiarlo, Nivole, Mosato d'asti Italy /w deconstructed creme brûlée /w rose petal & hibiscus flower meringue and raspberries, vanilla bean custard, marzipan and lavender flowers...mmmm!!! AND Cocoa Butter & Raspberry **** - fantastic finish to a splendid night at Chefs Table Exec Chef: Duncan Ly and Chef de Cuisine: Craig Boje - hats off to you both. It was an amazing meal!
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