Perfecting My Palette at Chef’s Table

A diva like me can’t say no to the chance to be treated like a queen, so when Malika of the Association of Food Bloggers invited me to Chef’s Table, an exclusive VIP-style dining experience at Cobb Energy Centre, I knew I had to accept. After all, I’d been to Cobb Energy so many times for various ballets and concerts, so I was beyond excited to be able to go backstage, just like a true VIP!

Now, this food experience wasn’t your ordinary tasting — it was a fabulous four-course culinary treat consisting of some of the most refined and divine dishes I could’ve ever dreamed of. The dining experience was set up in the kitchen, which offered a very cool behind-the-scenes look at some of the inner-workings… Especially when you’ve got food mastermind, Executive Chef M.G. Farris, whipping up a series of incredible dishes to guest’s delight. Accompanied by Banquet Chef Lillian Diaz, with assistance from Food and Beverage Director Kirsten Gleaves; Food and Beverage Manager Ramin Djaved; and Banquet Captain Joseph Abouem; guests experienced an exclusive VIP tasting worth savoring.

(l-to-r) Food and Beverage Manager Ramin Djaved, Banquet Chef Lillian Diaz, Executive Chef M.G. Farris, Banquet Captain Joseph Abouem

First on the menu was an appetizer salad that you can’t really call a salad (the best kind). It was a Petite Organic Lettuce Mix with Truffle Vinaigrette, Steamed Asparagus and Hollandaise Foam, making for an interestingly yummy combination. This deelish dish was served with a glass of Gloria Ferrer Sparkling wine which provided a perfect marriage of the flavors. After I finished enjoying this cool concoction, I couldn’t wait to see what my palette would experience for the next three.

My excitement didn’t fail me. For the second course we kicked things off with a glass of Nobilo Icon Sauvignon Blanc to prep our pallets for which would be one of my personal favorites: a delectable Steamed Black Bass with Orange and Cumin Braised Carrots and Quick Candied Lemon. This meal was balanced perfectly with just the right amount of citrusy zest.

The next course was an eye-opener in terms of creative eats. The chef served a Petite Center Cut Roasted Filet with French Breakfast Radish, Gold Beets, Fingerling Potato and Fresh Peas. This fabulous offering was then topped with Parsley Foam and Jus. Paired with a Cabernet Sauvignon, Oberon, from Napa Valley, which elevated the dish AND my previous notions of steak and potatoes!

And last but not least… dessert! You never have to be hungry for dessert, so after taking my tastebuds on a fabulous ride for the first three courses, I knew the right thing to do would be to bring them home with some sweets. We were served a fluffy White Chocolate and Key Lime Pie Mousse, Toasted Sweet Tart Crumbs, Passion Fruit Coulis, and Saffron Sugar Tuile. Definitely not your average mousse, but I was pleasantly surprised by the way the different fruit flavors accented this dessert. Also, the pairing with Batasiolo Moscato d’Asti made for a luscious ending to fabulous feast.

As you can imagine, I (and my tastebuds) thoroughly enjoyed our exclusive dining experience at the Chef’s Table, and it really made me appreciate the finer things (foods) in life. I especially appreciate Chef M.G. Farris for opening up the kitchen to us and, of course, a big thank you as well goes to Malika of the Association of Food Bloggers for the invite. I had a wonderful time and can’t wait to sink my teeth into more events like this!

For more information on the Cobb Energy Performing Arts Centre, please visit cobbenergycentre.com.

Cobb Performing Arts Centre is located at 2800 Cobb Galleria Parkway in Atlanta.