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