Tuesday night we got to do something unique. Loren and Mike had bid on a chef's table experience at Felicia Suzanne's restaurant downtown on Monroe and invited Courtney and Dana and Tony and I. We were very excited and had been planning it for months. We each brought bottles of wine and Felicia paired them with 6 courses. We even had a red wine from 1967 that came with the dinner. It didn't have a lot of taste, almost like when I waterdown my pomegranate juice. It was a very cool experience to sit and eat in the kitchen. We were laughing that we had expected something like Hell's Kitchen, but Felicia was very cool and calm. 
First Course-House Smoked Wild King Salmon Deviled Egg with a dollop of Arkansas White River Caviar
Second Course-Seared Maine Sea Scallop on ground Delta Grits with a New Orleans bbq sauce
Third Course-Fresh Alabama Lump Crab Meat Crepe with lemon butter sauce and tomato jam
Fourth Course-Duck Two Ways-Maple Leaf Duck Breast Pan-Seared, Confit of Duck and Homemade Potato Dumplings Rague
Fifth Course-Assorted Cheeses, Grilled Cheese and Pecan dipped cheese ball
Sixth Course-Praline Cheesecake, Shortbread Cookies and New Orleans Milk Punch spiked with Brandy Alexander
Our server for the evening was Steven. He was very nice and accommodating, we also found out he and Felicia are both dog lovers.
Some of the wine we drank, the one in the middle is the French wine that was bottled in 1967. The label had fallen off.
With Chef Felicia Suzanne at the end of the evening in the kitchen.
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2 comments:
Yum! I've done a chef's table once, and they're so much fun. It looks like you all definitely enjoyed yourselves.
You go to the best places! I've always wanted to try that place, she's from my hometown (well, where I went to high school). The food looks fantastic.
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