Glowbal Group has launched their inaugural Secret Chef’s Table, which I guess isn’t so secret now. This exclusive event brings diners to the basement of Glowbal Restaurant’s prep kitchen to enjoy an 8 course meal with wine pairings. It is a very intimate experience as there are only a handful of people dining around the table.
You can watch the chefs craft up the meal right in from of your eyes with a small group of foodies.
Pre-dinner cocktails and Bites
We gathered in the lounge and sipped on a cocktail and enjoyed some delicious appetizers before the fun began. We were all excited with anticipation as we didn’t know what to expect.
Glowbal’s Secret Chef’s Table
The official meal begins below.
Course 1: Scallop and Smoked Sablefish Crudo
This beautiful dish has the Scallop and Smoked Sablefish Crudo, ginger emulsion, watercress foam, and then a squeeze of the lime caviar from finger limes.
The acidity from the limes paired really well with the fish and the sauces in this dish.
They paired it with the Vanessa Vineyard Viognier 2018 from Okanagan, BC.
Course 2: Cured Arctic Char
They next course pairs cured arctic char with mandarin pudding, shiso bavarois, and a long cucumber gelée.
The arctic char was cured nicely and I wouldn’t have ever thought it would go well with cucumber or mango, but it did.
This was then paired with the Black Hills Rosé 2017 from Okanagan, BC.
Course 3: Lobster Ravioli
The lobster ravioli was more like three tasters in one dish. On the left there was the lobster tail with peas and fava beans.
In the centre of the plate was the ravioli with the most delicious sauces.
Then the last one is seared foie gras with a fried zucchini blossom. The foie gras is so rich and fatty, but really melts in your mouth. The sommolier paired a glass of Petit Guiraud Sauternes that went so well with the foie gras.
The wine paired with this dish was the Tantalus Blanc de Blanc 2016 from Okanagan, BC.
Course 4: Plum and Champagne Granite
For the next course, we got to see Ryan Gauthier, corporate executive chef for the Glowbal Collection create the Plum and Champagne Granite with a mixer and dry ice.
This was meant to be the palate cleanser, which removes the previous tastes from your mouth and opening them up for the next set of dishes. It was really good and was like a sorbet but more melted. You could really taste the bubbles from the champagne.
It was then paired with the Beringer Chardonnary 2016 from Napa Valley, California. I was surprised that there was a pairing with this too.
Course 5: Seated Japanese Wagyu
The beautifully seared wagyu also has compressed honeydew, smoked purple potato, brussel sprouts, mini carrots and a black truffle croquette explosion. The black truffle croquette just oozed as you cut into it. The A5 wagyu melted in our mouth too. I had to eat this slowly to really enjoy all the favours and textures at play.
This is paired with the Domaines Barons de Rothschild Lafite ‘Legende R’ 2015 from Modoc, France.
Course 6: Smoked Pancetta Wrapped Lamb Loin
This dish has lamb cheeks, wild mushrooms, and bell pepper succo. Delicious lamb and very flavourful!
This was paired with the Arinzano ‘Hacienda de Arinzano’ 2014 from Rioja, Spain.
Course 7: Venison Loin
The venison loin is plated with beet & blueberry crumbs, fennel purée, roasted dates, and a red current foam. Beautifully seared on the outside and also very good.
This was paired with the Treana 2015 from Paso Robles, California.
Course 8: Jivara Chocolate Mousse
To end the night with the Jivara Chocolate Mousse was perfect. On the plate was also feuilletine, caramel, and gold. You have the crunch from the chocolate sculpture and then the smooth mousse inside.
It was paired with the Burrowing Owl ‘Coruja’ from Oliver, BC.
Petit Fours
Could you consider this the 9th course? It definitely felt like it. These were bite-sized treats to end the meal.
How to get access?
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Final Thoughts
It was a great evening spent in the basement prep kitchen of Glowbal enjoying great company and treated to such an exquisite meal. It’s not everyday you get this sort of exclusive treatment.
I was very impressed as it shows a different side of the Glowbal Group and their talented staff can pull off a Chef’s Table that hit the spot. The wine pairings were spot on with varieties from all over the world. The sommelier impressed guests with his wealth of knowledge and elegant pouring techniques.
The pacing of the meal was very on track as the dishes would come one after another with good spacing between each dish. We definitely all left full.
If you’re looking for something out of the ordinary and unique, this is it.
Website:
https://www.glowbalgroup.com/