Thursday, June 13, 2013

In a cozy alcove in the kitchen, guests at the coveted Chef’s Table get a front-row seat where Chef Hunnel starts the evening with a Champagne toast and discusses ideas so that he can craft a personal menu. With up to 13 courses, the experience offers small tastes of everything from caviar to Kobe beef and Japanese Wagyu strip loin, paired with wine and spirits. The dinner lasts nearly four hours, the time filled with marvelous tastes and Hunnel’s banter between courses. For foodies, it’s never long enough, a meal as entertaining as it is delicious.

See my article from Dining 2009 on the side selection.

Personally created menus - a parting gift:

Each was individualized for tastes and wine pairings: