Date: July 21, 2005
Location: 2225 Hurley Way, Sacramento
Cost: $125/person ($160 including t&t)
We've been trying to get a group together to visit Kitchen for a while. Between everyone's schedule and the restaurant's availability, took a while to make it happen.
As mentioned in the TN thread, here are the folks in attendance. DJ Hombre, ttepper, Mr. & Mrs. winebrat, Dom'n'Vin'sDad, Tastebuddy, CHICO, Randy Cunningham, stealthman_1 and friends were in attendance. A nice table of 12.
Kitchen offers a five+ course Demonstration Dinner, one seating per night. Expect to spend about four hours on this culinary adventure once you step in the door.
I've now been to this restaurant four times, however, a first without any member of the gusbo family, so it did feel kind of strange for about two seconds.
Wine service is great, as many decanters and Riedel stems as you wish. For some reason, decanters and stems usually piles up on our table, not sure why.
This IS a culinary experience. If you live within driving distance, you have to make a point to go. If you are flying to visit the wine country, route your flight to Sacramento Airport (SMF). Just be sure to get the reservation in advance. Weekend reservations typically fills up at least two month out. On week nights, good idea to give it at least a month ahead.
Dinner starts with a live comedy introduction of the night's dinner menu, with guest appearance of Joe Lobster and Sara Halibut. First and second course are served followed by a raw bar break on the patio, half shells, sashimi, sushi...etc. Three more courses to be brought up to complete the evening.
Unlike any other prix-fixe menu, you can ask for a second or third seving of any item. Few of us had another serving of the Char Grilles Vietnamese Prawn, some others had another serving of the meat course. Matter of fact, the first time I visited the Kitchen, mjneal had five servings of Kobe Beef Taco.
Although there are no choices on the dinner menu, they will accommodate all request as long as they have the ingridients in the kitchen. For example, a plate of fresh cut fruits was brought up to Tastebuddy without being asked just due to a passing conversation during dinner.
Corkage at $25 here is worth the wine service, although I don't remember being charged that during any of my visits. Most if not all of the wait-staff are wine knowledgeable, which also add to the dining experience. When I visit, always make a habit of offering the staff a taste of anything we have on the table.
Now, here is the menu for the evening.
Vacationing Maine Lobster in Puff Pastry with Fresh Porcini and Chantrelle Mushrooms, a Brunoise of French Foie Gras, Baby Carrot, and Potato with a Slow Braised Natural Duck Jus
A Soup of Hiedi's First Season Organic Heirloom Tomatoes, Sweet Dungeness Crab 'Mojito Style', Virgin Olive Oil Infused Oven Dried Bread and 'Roof Top' Tomato Salsa
Raw Bar on the Patio Break
Local Halibut with Rock Shrimp Mousse stuffed Squash Blossoms and Yellowfin Tuna 'Misto', Small Capers, Parsley and a Preserved Lemon-Kumquat Butter with Baby Dill, Char Grilled Vietnamese Prawn
Morgan Ranch 'Kobe Style' Beef Tenderloin and Thyme Scented Baby Chicken with Shaved Potatoes Infused with Real Parmesan and French Summer Truffles
Organic Berry Pot Pie, Homemade Ice Cream and Sharffenberger Bittersweet Chocolate