Chef's Table,literally

We had our chef's table on Wednesday and it was a blast. We brought in a lot of great product and it was all family style and mostly french-i-fied food. We were hosting the dinner at bluezoo for all of the chefs participating in the Jerome Girardot benefit dinner. Some of our diners included Keegan Gerhard, Michael Voltaggio(who did a good job of not letting anyone know who wins tops chef this season after being harrassed by a couple of people at the table), Frederic Monti, Ewald Notter, Clay Conley, Chris James, Sebastien Thieffine and another 20 ridiculously talented chefs.
Here are some of the products we had for them
Live Maine urchin

We got some beautiful Shigoku Oysters fro Tailor Shellfish farms in Washington.

These are by far the best oysters I have ever had. They come perfectly packed, individually scrubbed, nice cup size, creamy with a hint of minerality.

Some nice size loup de mer was flown in from Portugal.

This is the fish after coming out of the brine and ready to be sous vide, this was served with parsnip puree, petite bouchot mussels, micro leeks, and the sauce was reduced mussel cuisson that we creamed out.

We also had some toro with micro shiso, pickled daikon, and togarashi.

Blanquette de veau, carved cote de boeuf, artichokes barigoule, beet salad, azeitao, brillat savarin, tarentaise, couronne lochoise, humboldt fog, and about 7 different kinds of crusty bread from our friends at Deuce France bakery. Of course there we some traditional french desserts like galette de rois, mille-feuille, and many more.

It was a great night, after putting out each round of courses chef rob, arnaud and myself joined the table to eat with our guests and talk shop. An awesome experience and one that I will not forget.

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