Laura's Epic Birthday Dinner also known as "A Chef's Epic Tale"

Thursday, October 17, 2013 dinner for two at 8:30 at the Chef's Table!

We arrived about 10 minutes before our table was ready so the hostess offered us two seats at the bar. Just as we sat down we were greeted by our previous waiter, Jay. He informed us that the table was almost ready. We ordered drinks...

Laura ordered "The Secret Life of Bees" made with Honeysuckle Vodka, Wildflower Georgia Honey, and Peach Bitters. And I ordered "Doctor Jekyll and Mr. Hyde" which I had last time we were here.

Just a few minutes after, we were ushered into the kitchen. You may recall our last visit to Epic included a visit to this kitchen. But this night, it was set up much differently. The table was set for two and the seats faced the main stovetops, the prep counters, and the expediter, Chef Kevin Moore. Jay left and we were introduced to J.R. who would be our waiter for the evening. And if all of what we were being treated to wasn't enough Chef and Owner Jamie Keating was there too.

So we got settled into our seats for the evening and then J.R. informed us of the agenda for the evening. "No need to write anything down, we have already printed your menus for you to take home. Just relax and enjoy the experience and feel free to ask any questions to any of the chefs throughout the evening." 

Jamie Keating came over to introduce himself and gave us a brief history of the premise of his establishment and his hope that it will inspire other investors and chefs to want to bring their creations to Columbus as well.

The meal was presented with each course represented as a part of a novel.

The Preface: An Epic Slider - wagyu beef, foie gras, black garlic aioli, quail egg, and shaved truffles was presented by Chef Moore. He explained it as having some of the best ingredients from the kitchen married together for the perfect bite. And it was just that. The combination created a wonderfull flavor and the texture was light and airy so it was easily enjoyed all at once.

The Introduction: Shigoku Oysters, Pink Pepperoncini Tapioca and Sauce Bavaroise was presented by Chef Caleb Fischer. The detail of the dish can't be described as well here, but trust me when I say that if you have never enjoyed an oyster this way before then you have yet to have the perfect oyster served to you.

Jamie came by to share a story with us about the silverware. Well, actually it was about all the details of the kitchen, the silverware, the plates, etc... But the story about how they chose the silverware showed how much he loves being a father and a husband, as well as being an incredible chef. The picture of the oyster that I chose shows a small spork on my plate. It was because of this spork that this flatware was selected. It seems that was the piece that was missing from all the other flatware they looked at and one of Jamie's children insisted it was needed. I agree. This spork made retreiving the oyster and its additions possible with a single pass, allowing me to appreciate the flavors marrying in my mouth without leaving anything behind.

Chapter I: Barbeque Squab, Georgia Peaches, Root Vegetables and Micro Greens were presented by Chef Fischer. The squab was prepared two ways which included confit of the leg. The vegetables were the perfect doneness and the greens made the whole plate come together texturally.

Chapter II: Arugula and Citrus Salad, Scallops, Tomato Sabayon and Olive Oil Spheres were placed in front of us with the plate placed in a specific direction by Matthew Adams, giving us the perfect view of its contents.

Chapter III: Sweet Corn Agnolotti, Braised Lamb Shank, Toasted Pine Nuts, Smoked Mushrooms and Brown Butter were introduced to us by Chef Fischer. At this point, Laura and I thought this was the main course since it had protein and vegetable and we had just finished a course that had greens in it like a salad.

Then Chef Jefferson Coreno brought our next plate. He referred to it as the Intermezzo and from his explanation of the plate, we gathered this course was supposed to cleanse our palates before our main course would be served. Laura and I looked at each other almost scared. Up to this point, we weren't counting the courses so we didn't realize how many we already had or what was left. It was all so incredible tasting that we were just emmersed in the experience.

Intermezzo: Sour Cherry Sorbet, Grape and Lime Spheres was the chosen palate cleanser for this evening. This chapter was presented with some assistance from Chef Keating and Matthew Adams. No video allowed, so I took a few pictures to do my best to depict what we were so privileged to witness.

For this next course Chef Jefferson made the sorbet right at our table. This kitchen takes advantage of the technological advances brought to the culinary world. 

Matthew Adams picked up what reminded me of an old stainless steel milk jug, but it was smoking.

I think it was dry ice, or at least something like it. Within minutes, the soupy sour cherry concoction that Chef Coreno  was whipping started to solidify.  

His movements were met with more and more resistance. And Matthew Adams continued to pour.

All this work was realized when the scoops were drawn and placed on our plates to complete our dish.

The sphere of grape and lime was a science of molecular construction I have no idea how it came to be even though it was explained. I should mention by this point I had had the Dr Jekyll and Mr Hyde cocktail, a glass of Roncier Chardonnay, and a glass of Banfi Chianti so a lot of what was said unfortunately I have already forgotten the details.

Chapter IV: Iberico Wrapped Wild Boar Tenderloin, Braised Beef Short Rib, Roasted Apple and Fennel Risotto would be the main course and as if everything before it wasn't already delicious, this next course was nothing short of amazing. Chef Fischer presented the course along with Eric Moody's assistance.

The team assembled to discuss the next course as well as the other meals throughout the restaurant. I kept forgetting there were other customers in the dining room. 

Then the kitchen staff and the chefs and J.R. started turning out each of the lights, one by one...

Epilogue: A Study of Peanut Butter and Chocolate was placed in front of us by Chef Coreno but that would not be why all the lights were being turned off...

This was a celebration of Laura's birthday and Epic made sure she would never forget it...

And as if that wasn't enough, they insisted on presenting us a play on S'mores, a rewrite of a previous dessert I had at our last visit. And I must say they definitely made what I thought was great, even way better! The marshmallow, chocolate, and graham cracker crust are all held together with a single skewer much like you would use to roast a marshmallow at a campfire. And the scoops on top are the chefs' own creation of graham cracker ice cream. Simply delicious. 

I finished the meal with a hot coffee which was presented with a tray of sugars which included a stick of rock candy, a few pieces of chunky brown sugar, and some of the more normal sugar substitutes. But of course I put nothing in my coffee but a little cream.

The story completed and the unfinished plates, mostly Laura's, packed for travel, we were getting ready to leave. Jamie came back over I assumed to get some feedback of our evening, but actually he just talked about cooking and teaching and how each position in his kitchen is extremely important to his operation. The dish washer needs to aspire to make the dishes clean and be organized so everything is done in the right order and put back in its perfect location in the kitchen. He offered to respond to questions via email that I may have about cooking or preparing a particular meal. He went so far as to invite me to come and try to learn some basic skills in his kitchen. At least I think that happened. I hope it happened because that would be amazing.

Anyway, in our bag of left-overs we found the menus we were told about when we began the night. 

Thank you Chef Jamie Keating et al! You truly made the night magical for Laura and me. I can't wait until our next excuse for an Epic experience.

Please feel free to comment and provide feedback. I hope every foodie in or near Columbus gets an opportunity to have that experience.

that's the Brick Way...

An EPIC Evening

It started like any other night. But it wasn't any other night. It was August 31st, two days before my 47th birthday. This year my birthday will fall on Labor Day, so I will be having BBQ in a very casual setting. But not this night, nothing casual on August 31st. Laura was taking me to EPIC. This restaurant is led by an Olympic Culinary Genius, Jamie Keating.

When we entered the restaurant I knew this was not going to be another night out. 

I wanted to wash my hands so I went to  the men's room.

Laura sat near the entrance in a chair facing the bar and she was reading the cocktail menu. When I returned, she informed me that I was going to order a drink but I was not allowed to ask what it was until I tasted it. The mystery drink was called Dr. Jekyll and Mr. Hyde.

The hostess came and got us and brought us into the Library.

She pulled the chair for Laura and I went around to the other side and sat down. Tyler Mock, Jamie's Food and Beverage Director, offered to take our cocktail order while we waited for our waiter, Scotty. So I ordered the Dr. Jekyll and Mr. Hyde (rum, hibiscus, coriander, vanilla, citrus, and the rim dipped in wasabi dust) at Laura's request and told him I was supposed to order this but not know what it was. Then Scotty approached the table and Tyler reiterated what took place. Scotty assisted Laura by helping her choose Barone Fini, a very nice Pinot Grigio. 

A young man stopped at the table and presented us with a tasting. It was Taleggio & Asparagus Mousse with Tomato Concasse´. This was "compliments of the chef" and it was about the size of a quarter but it had so much flavor you almost believed it was bigger. The mousse was incased in a crisped pastry and it was divine. 

As Laura and I started to read through the menu and try discussing the variety and the possible options each of us were considering, we were beginning to feel less excited about the experience. 

Next to us in the Library was a large group and they were being loud and just not making our night pleasurable. I got up and approached our waiter and the hostess and asked if there was anyway we could move to a quieter place in the restaurant. I explained this was supposed to be a very special night for us and we really didn't want to share or compete, with a large group celebrating loudly someone else's birthday. They both seemed to fully appreciate my circumstance and offered to move us but it would be another 10 or 15 minutes before the other table would be ready. So the hostess suggested I go back to my table and Laura and I would finish our cocktails. However, Scotty, our waiter, followed me back to the table and suggested we bring our drinks and personal effects and follow him.  

He led us outside to a bridge that crosses the property and leads to the edge of the RiverWalk looking out to the Chattahoochee River. Beautiful view and perfect temperature outside, we were to enjoy our drinks here and we would be escorted back when our new table was ready. We stood and watched as rafts came through the new white water rapids that everyone in Columbus had been talking about. From what we saw in that short time, most dumped out near the end where it was very rough water and lots of rocks.

Tyler Mock came to get us and escorted us back into the restaurant where we met up with the hostess and she escorted us to our new table. We were against the wall of wine bottles. There were several other couples and foursomes nearby but no one was being loud and the way each table was turned or placed made you feel like you were in a room alone. Perfect! 

Our new waiter Jay introduced himself. He had been told of what we experienced earlier and knew that Scotty had already started us off with drinks. He began to explain the different courses and some of the more popular dishes. He was very thorough. You knew exactly what each dish would have which was very helpful as we began to put our meal together. Another young man presented us each with a glass of Prosecco, another one of the "compliments of the chef".

An EPIC meal is a story and divided by chapters instead of courses. It starts with the Preface or Tasting Plates. For us, we decided to get the sampler which would include one of each of the five choices.

Sweet Potato Blini with Goat Cheese and Poached Apples

Smoked Salmon-Manchego fritter with Potato Caviar and Dill Cream

Bacon and Eggs "Sous Vide" with Ginger Ketchup

Tempura Grapes and Gouda with Prickly Syrup Pipette

Steamed Lobster Potsticker with Wasabi-Yuzu Butter

So you can see why I had to try them all! Right? Laura masterfully took each one and managed to cut them in half and we both had the full experience of each of these magnificent creations.

Chapter 1 was soup, salads, and starters. So many options to choose from, Jay assisted us in narrowing down two that Laura and I decided on. The plan originally was just to each enjoy our selection. But when they were brought to us, it became clear that we would be splitting these as well.

Watermelon Salad with Sugared-Pecan Goat Cheese, Balsamic Vinaigrette, Spring Greens & Lemon Sorbet

Pan Seared Foie Gras with Crispy Quail Egg, Truffled French Toast & Rhubarb Gelee´

Jay suggested I pair the Foie Gras with a Sauternes which is actually more of a dessert wine but it really accentuated the flavor of the foie gras.

Chapter 2 was the main course. Again so many choices. I was determined to get something I wouldn't get anywhere else. Honestly, the different proteins were all going to be prepared like no where else but I didn't want a steak or piece of fish, not tonight.

Trilogy of Veal (Tenderloin, Osso Bucco and Sweet Breads), Glazed Carrots with Chestnut Butter and Potato Gnocchi. Jay suggested a pairing of Acrobat Pinot Noir.

Laura decided to stay a little more traditional and less adventurous for this chapter.

Pan Seared Swordfish with Cajun Epic Spice Rub, Black Eye Pea Salad, Roasted Pepper Hollandaise. Jay said the Acrobat would pair well with the Swordfish, also. 

Sides, or what are known here as Special Editions, gave us an opportunity to add to our already amazing menu choices. 

Laura ordered the Truffled Mac & Cheese and I decided on the Sautéed Spinach & Wild Mushrooms with Black Truffle Oil.

In between each chapter Jay insisted on taking all of our plates and flatware and providing clean ones.

The food was served at its perfect temperature and each chapter was presented by the waitstaff with a complete paragraph description orated with enthusiasm and precision.

When we ate enough, Jay put us at ease when he offered togo boxes. In fact, he took our food and packed it up for us in the kitchen. We said we wanted the spreads that we had and he acknowledged and suggested that he should also give us some of the fresh bread we enjoyed earlier with our meal.

"So will you be moving on to dessert?" Jay asked. Of course, I thought, why do you think I didn't eat everything else.

A deconstructed Smores complete with cooked Marshmallow Fluff, Chocolate Mousse & Graham Cracker Ice Cream as well as a traditional graham cracker.

This was my choice and Jay helped me pair this with a Smith Wood House 10 year Tawny Port.

Laura had a Chocolate Diplomat which had a warm chocolate torte, ganache center and macerated strawberries, raspberries, and blackberries and some caramelized bananas and toasted peanuts.

With all the chapters completed, our story had reached its end. Or so we thought...

Jay informed us that it was customary for his first-time guests to be given a tour of the kitchen. So of course we obliged and grabbed our belongings and followed him into the place where all of the chapters of our story were created.

In keeping with the story theme of the evening, this would be the epilogue. 

Jay began explaining the various stations and what each of the chefs were preparing. Then he showed us the Chef's Table and explained that we could make reservations and sit in the kitchen while our food was prepared and that it would be yet another level of the EPIC experience. Lastly, Jay positioned us in front of the Anti-griddle and while he was explaining its purpose another chef began using it to make a popsicle of sorts. He poured two large spoonfuls of a creme anglaise onto the surface and placed a lollipop stick in each one. Then he drizzled in some raspberry sauce. The chef than handed each of us one of the lollipops. Absolutely delicious!

It was time to leave and Jay escorted us back to the front of the restaurant and we said good night to him, Tyler Mock, and the hostess.

This night was by far the greatest complete meal experience that I have ever encountered. I highly recommend anyone that is in or near Columbus, GA looking for a real fine dining experience to make EPIC the choice for the evening.

I would say EPIC is a "Best Seller!"

      that's The Brick Way...