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...