Taste of Table 301 Dinner Series: Chef Eddie Wiles (The Nose Dive) & Guest Chef John Malik
Theme: “A Culinary Journey through Europe.”
Our popular Taste of Table 301 tasting event has grown into an intimate seated dinner series! Join us on Friday, March 15th for a six-course dinner by Chef Eddie Wiles (NOSE DIVE) and Guest Chef John Malik.
The event starts with 7:00pm arrival and 7:30pm dinner. The dinner is $110 (ticket price includes six-course meal, welcome beverage, wine pairings, tax & gratuity).
Every Friday night during February and March, we’re hosting a seated dinner event featuring a six-course menu presented by a different Table 301 chef. The menus will vary with each chef developing a six-course Chef’s tasting menu to showcase flavors and techniques of interest to them, with some events including guest chef appearances as well. Our seventh dinner in the series will be Friday, March 15th with Eddie Wiles (NOSE DIVE) and Guest Chef John Malik. See below for the rest of the events schedule. Menus will be posted approximately two weeks prior to each dinner.
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March 15th Menu: “A Culinary Journey Through Europe.”
Welcome Hors D’Oeuvres
-Espresso Crusted Beef Teres: truffle white bean puree, fig balsamic, ciabatta
-Ratatouille Phyllo Tartlets: charred tomato-fennel marmalade, micro herbs
-Oysters On The Half Shell: sherry mignonette
—–Francois Montand Brut Rosé NV, France
1st Course – ITALY
-Bronzini: fontal polenta, olive salad, bottarga roe, lemon parsley sauce
—–Cieck Erbaluce 2017, Erbaluce di Caluso, Italy
2nd Course – FRANCE
-Scallops: oyster mushrooms, gruyere crisps, foie gras butter, lyonnaise rainbow carrots, salt and pepper caramel
—–Pierre-Marie Chermette 2016, Beaujolais, France
3rd Course – GERMANY
-Veal Schnitzel: warm potato salad, sweet pepper vinaigrette, sour apple, “gypsy” sauce
—–Selbach Oster 2016 Riesling Kabinett, Mosel, Germany
4th Course – GREECE
-Rack of Virginia Lamb: greek herbs, sweet mustard, sourdough crust, garlic and lemon vinegar, squash tiganites
—–Alpha Estate “Axia” Red Blend 2013, Florina, Greece
5th Course – UNITED KINGDOM
-Citrus Salad: scotch whiskey custard, shortbread
—–Caledonian Spritzer
6th Course – SPAIN
-Chocolate Mousse Pie: hazelnut crust, candied berries, port reduction
—–Bodegas Emilio Hidalgo NV, Jerez-Xérès-Sherry, Spain
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Taste of Table 301 Dinner Series Chef Schedule:
Tickets are on sale now for all events on Eventbrite.
February 1 – Michael Kramer (Jianna) & Tyler Bryant (Jianna)
February 8 – Diego Campos & Tania C. Harris (The Lazy Goat) and Guest Chef Craig Kuhns (Greenbrier Farms)
February 15 – Chris Arnold (Soby’s)
February 22 – Shaun Garcia (Soby’s) and Guest Pastry Chef Lindsay Beck (Fancy Fox Bakeshop)
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) and Tanya Petty (Jianna)
March 29 – Justin Brister (Passerelle Bistro)
*list as of January 25, 2019
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FAQs:
-You must be 21 to attend. Please bring your ID.
-For questions please email Allison Spann at [email protected].
-You can either print your printed ticket or bring the ticket on your phone along with your ID.
https://www.facebook.com/events/229016731312331/