Small Plates with Ariel Turner

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The Lazy Goat's pumpkin risotto and squash pizza. Photo by Will Crooks / Greenville Journal

Taste of Table 301 on steroids

Let me introduce you to my favorite type of eating event: chef’s tasting, wine pairings, 19 other people you might not know. It’s the extrovert’s dream, and Table 301 Restaurant Group is serving all of that up in a nice tidy package for the next two months.

The popular annual Taste of Table 301 tasting event has grown into an intimate, 20-guest seated dinner series that will showcase the individual tastes and skills of the group’s many talented chefs. In other words, this is a great way to get to know the chefs outside of their regular kitchen and taste what they like to cook and eat. Every Friday night during February and March, a different Table 301 chef will be hosting a six-course chef’s tasting menu dinner in the newly-renovated Table 301 Catering & Kitchen. Some events will include guest chef appearances as well. Ticket price is $110/person (includes tax & gratuity) and includes dinner and a welcome beverage. For additional beverages, guests can choose from a specially-priced wine pairing, purchase bottles from Soby’s wine list, or can bring in their own wine for a minimal corkage fee. Menus will be posted approximately two weeks prior to each dinner, and at least two of them have already been revealed. Tickets are on sale now for all events on Eventbrite.

The current line-up:

  • Feb. 1 – Michael Kramer (Jianna)
  • Feb. 8 – Diego Campos & Tania Cienfuegos (The Lazy Goat) and Guest Chef Craig Kuhns (Greenbrier Farms)
  • Feb. 15 – Chris Arnold (Soby’s)
  • Feb. 22 – Shaun Garcia (Soby’s) and Guest Pastry Chef Lindsay Beck
  • March 1 – Greg Teal (Table 301 Catering)
  • March 8 – Rodney Freidank (Table 301) and Guest Chef Jesse Thompson
  • March 15 – Eddie Wiles (NOSE DIVE)
  • March 22 – Brian McKenna (Southern Pressed Juicery)
  • March 29 – Justin Brister (Passerelle Bistro)

Menu for Feb. 1 with chef Michael Kramer of Jianna
“Braised, Roasted and Seared”

Grilled Calamari
(frisee, citrus aioli, fresno chile, moscato dressing)
Scallops
(cauliflower, truffle honey, winter squash, hazelnuts)
Lobster Rotolo
(ricotta, lemon, fennel pollen, chives)
Smoked Duck
(charred parsnip, farro cherry, port fluid gel)
Pork Shank Presse
(mushroom, leek, olive oil, pork jus)
Chocolate Budino
(crema, caramel, sea salt)

Menu for Feb. 22 with Shaun Garcia of Soby’s and guest chef Lindsay Beck of Fancy Fox Bakeshop
“Table of Contents” (dishes inspired by literary classics)

“The Great Gatsby” by F. Scott Fitzgerald
(tea sandwiches, oysters on the half-shell, caviar and eggs)
“Moby Dick” by Herman Melville
(lobster chowder)
“Pride and Prejudice” by Jane Austen
(salmagundi salad)
“The Jungle” by Upton Sinclair
(roasted beef)
“To Kill a Mockingbird” by Harper Lee
(fried chicken)
“Walden” by Henry David Thoreau
(heirloom rice, wilted greens, wild foraged mushrooms)
“Little Women” by Louisa May Alcott
(apple slump)

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