Chef’s Table IX

Join us Wednesday, April 26, at 7pm for our next Chef’s Table, featuring wines paired with four course tapas by Chef Jon Gibson. The wine servings are 3oz taster size pours. Reservations are limited to 36. The cost is $48 per person. Reservations required 251-948-5227.

The Net proceeds from this Chef’s Table will be donated to benefit the families of the Gulf Shores Band Children hurt in the recent accident. Net proceeds are the sales revenue less the direct cost of food and beverages. We would like to thank the following vendors for their contributions, which reduce the direct cost of food & beverage, and hence positively increase the donation: M&J Wines; Evans Meats; Gulf Coast Produce.

COURSE ONE
“Mudbug Muffin”
Louisiana Crawfish muffin made with with Oakview Farms Corn Meal, Vegetable Trinity, and a blend of spices, then topped with a Satsuma Gribiche.
Paired Wine: Cescon Italo Storia e Vini Pinot Grigio Piave, Veneto, Italy

COURSE TWO
“Bourbon Glazed Pork Belly”
Twelve hour braised Duroc Pork Belly glazed with a Woodford/Sorghum reduction and served on Spanish Chorizo and Silver King Cream Corn.
Paired Wine: Terre di Poggio Passo Cale Montepulciano d’Abruzzo, Italy

COURSE THREE
“Yellowfin Pastrami”
Cold Smoked and Spice Rubbed Gulf Yellowfin Tuna pan seared and served with Caraway Sauerkraut and Cracked Yellow Mustard Seed Sauce.
Paired Wine: Italo Cescon Pinot Noir

COURSE FOUR
“Banana Fosters Trifle”
Caramelized Banana Bread pudding layered with Meyers Dark Rum Whipped Cream and topped with Callebaut Chocolate drizzle.
Paired Wine: Paired Wine: Francesco Montagna Sangue di Guida