A Revolutionary Dinner for Two

This past week, Coach and I took a road trip to Colonial Williamsburg, Virginia. If you have never been, it is well worth the trip, as you step back in time to explore the history of our Founding Fathers and the American Revolution as it unfolds. It was a long drive (well, a lot shorter and less harrowing than I imagine it was on horseback in the 1700’s!) with only one pit stop, but the anniversary dinner gifted from our children was worth the 600 mile drive alone!

At A Chef’s Kitchen on Prince George Street, Chef John Gonzalez treats his guests to a memorable evening of great food paired with great “find” wines. His “revolutionary” concept: one meal, one seating each night, menus varied with the seasons. Brilliant! That whole “teach a man to fish” concept makes for dinner classes that are fun, entertaining and absolutely delicious. In his adjacent shop, he sells wines, along with many of his favorite ingredients, so you can re-create his fabulous recipes at home.

The five course meal, paired with some of his favorite wines, is prepared in front of a “studio audience”-lucky us!- while Chef Gonzalez and his sous chef provide full instructions, valuable cooking tips and the recipes as well. 

As we entered the kitchen/studio, we were greeted with starters of Goat Cheese rolled in Macadamia Nuts and Figs and Prosciutto

paired with a glass of Charles de Fere Blanc de Blanc from France.  

Below are the five amazing courses, each one yummier than the previous (it may be the wine talking, but I have to say this was one of the best restaurant meals we have had for quite some time). For this blog, I am providing photos and descriptions, but no recipes (I don’t have enough room!) However, if you wish to email me @ countrydesignhome@gmail.com for a specific recipe, I will be happy to send it to you.

First Course: Roasted Sweet Corn and Vidalia Onion Soup with Chive Oil and Rosemary Sour Dough Croutons.

Paired with Josef Bauer Gruner Veltliner 2011.

Second Course: Summer Squash Salad with Grilled Romaine, Lavender Infused Honey and Mustard Dressing  with A Chef’s Kitchen Skillet Baked Corn Bread (Well, apparently I was so excited about WHAT I was eating that I neglected to take a photo!) This is the sous chef explaining how to grill Romaine Lettuce without burning it.

Third Course: Shrimp Wrapped Cheaspeake Jumbo Lump Crab with Toasted Macadamias and Vodka-Spiked Watermelon with Red Onions.

Paired with Chateau de Valcombe Syrah-Grenache Rose 2011

Fourth Course: Spinach and Mushroom Stuffed Kurabuta Pork Tenderloin with Pepper-Cured Bacon, Braised Leeks, Whole Grain Mustard Sauce and Oven-Fried Sweet Potatoes.

Paired with Campos de Luz Old Vine Grenache 2010.

Final Course: Raspberry Key Lime Pie with Chocolate Crumble Crust and Lewes Dairy Soft-Whipped Cream.  The Chef created these beautiful plates for us and several other diners who were celebrating anniversaries and birthdays!! Took a few moments, but well worth the wait.

So, if you ever find yourself in Williamsburg, Virginia, and looking for a way to spend an entertaining and delicious evening, make sure to stop by A Chef’s Kitchen for a fantastic dining experience! Now it’s on to the Duke of Gloucester Street! Susan

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