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About this episode

The Dining Alternative's monthly Chef's Table Event serves a five-course tasting menu, highlighting the freshness of the season, each dish complemented with a select wine: 1) MACOMBER TURNIP VELOUTE, braised diver scallops, wild alaskan salmon roe, celery heart tempura, smoked paprika oil. 2) FRESH BASIL TAGLIATELLE, preserved meyer lemon, garlic chips, parmigiano reggiano, tomato consomme. 3) CRISPY DAURADE ROYALE, roasted baby beets, apple fennel mousseline, moro blood orange confit, sweet & sour cherry peppers, parsley essence, dried black olives. 4) JUNIPER BRINED BERKSHIRE PORK BREAST & LOIN, artichokes barigoule, dandelion greens, chevre fingerling creme, foie gras sauce. 5) VALRHONA CHOCOLATE THREE WAYS, terrine of mousse & ganache, chocolate sorbet, passion fruit coulis, bitter orange tuile. (See more at www.TheDiningAlternative.com)

• Release Date

  Feb 12, 2010

• Runtime

  01:10