The Making of “The Table” – Part Three – Experiencing The TABLE

07.09.2014

Categories: The Table

As we gear up for our Summer presentation of The TABLE on July 18th, (click the link to order – only a handful of tickets remain!) we wanted to share a little insight into how The TABLE process works.

Previously, we talked about the planning involved with our Spring TABLE in building The TABLE and setting The TABLE. To finish the series, we will talk about what is it like experiencing a meal at The TABLE.

The guests had arrived and were welcomed in to the Groton New London Airport Baggage Claim area which ATTC transformed into a cocktail reception space. The guests were greeted with a “Side Car” specialty cocktail.

The "Side Car" Specialty Drink

The “Side Car”

The “Side Car” is thought to have been invented around the end of World War I with The Ritz Hotel in Paris claiming origin of the drink. The first recipes for the Side Car appear in 1922, in Harry MacElhone’s Harry’s ABC of Mixing Cocktails and Robert Vermeire’s Cocktails and How to Mix Them. Along with the specialty cocktail, a bar of local wines and beer was set up in one of the baggage ‘check-in’ counters.

Shortly after the arrival of the guests, the passed hors d’oeuvres emerged from the “kitchen”.

Moroccan Spiced Lamb Meatballs

Moroccan Spiced Lamb Meatballs

Ticket holders enjoyed flavorful selections including Moroccan Spiced Lamb Meatballs and Peppadew Peppers Stuffed with Local Goat Cheese.

Brian and team removed the blinds covering the dining area and the guests were invited to take their seats. Once everyone was seated, the culinary team arrived with the first course. As the beautiful plates were placed in front of the guests, it was clear this was going to be a special kind of meal and evening.

Chicken Tang Bao

Chicken Tang Bao

The First Course was inspired by Ethiopia and featured Chick Pea Wat with Spiced Lentils and Injira Bread (a crepe-like sour dough that is fermented for four days). The guests were truly “breaking bread” together. Eating with their hands, the first-time TABLE guests were instantly introduced to the International “feel” of the meal while the seasoned TABLE guests had never experienced this kind of dish on a TABLE menu and were excited about the new hands-on style as well.

Asia set the tone for the Second Course. A Chicken Tang Bao Dumpling was plated with a Lemongrass Broth, Egg Custard, Crispy Noodles and Local Farm-Fresh ingredients such as Maple Lane Farms’ Bibb Lettuce. This was Chef Rachael’s favorite dish to create along side Chef Joe. The various talents needed to create this one dish were quite time consuming and appreciated by the guests for the contrast of textures and colors in this course.

Intercontinental Trio

Intercontinental Trio

Course three featured an “Intercontinental Trio”. A French Lemonade with Pickled Asparagus Salad, an Indian Chai with Local Cato Corner Bridgid’s Abbey Cheese Cracker, and Mixed Fruit Jugo (Brazilian Soda) with a Savory Spaetzle. The overwhelming sentiment from the guests was that they were experiencing a “flavor explosion” with the three.

The final “entree” course focused on Australia and featured a Cashew Crusted Branzino, Slow Braised Elk, and Local Roasted Root Vegetables. Served with a gluten-free Potato Caraway Crisp, the diners loved the rich and melded flavor of this dish.

Dessert!

Dessert!

Where else would you go for sweets on an International Culinary Adventure, than France? One guests described the dessert course as “chocolate decadence”. Chocolate Espresso Mousse, Strawberry Champagne Gelee, Crispy Cocoa Hazelnut Dacquoise with a Creme Fraiche Anglaise and Sweet Citrus Buerre Blanc.

This put the button on a meal that highlighted different textures, flavors, and even eating styles. It was truly a “globe-trotting” evening – right here in Southeastern Connecticut.

As with all good ‘flights’, guests were given complimentary snack nuts on their way out. Of course, this wasn’t just any pack of peanuts. Chef Joe created a mouth-watering collection of nuts (cashews, pistachios and walnuts) using local honey and international spices.

Chef Joe's International Snack Nuts

Chef Joe’s International Snack Nuts

Those in attendance left excited for what the next TABLE will bring…

See you all on July 18th!

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