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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) SZECHUAN PEPPER & FENNEL SEED BRAISED MEBACHI MAGURO, accompaniments a la nicoise: soft quail egg, jerez pickled haricots verts et jaunes, fingerling creme, dried black olives. 2) ROASTED PARSNIP & YA LI PEAR VELOUTE, crispy ris de veau, petite watercress, foie gras flan. 3) LOUP DE MER A LA POELE, caramelized baby brussel sprouts, dandelion greens, jerusalem artichoke mousseline, beurre rouge, ikura. 4) GOJUJANG GLAZED SIRLOIN OF ORGANIC GRASS FED BEEF, cucumber tournees, honshimeji, choy sum, crispy garlic. 5) GUAVA GELEE & BITTERSWEET CHOCOLATE TORTE, macadamia nut brittle & coulis, confiture de lait semifreddo. (See more at www.TheDiningAlternative.com)

• Release Date

  Feb 12, 2010

• Runtime

  03:14