dining w. the chefs. [Greenville Hyatt chef’s table dinner]
Last night, I kicked off my vacation in South Carolina at the Greenville Hyatt chef’s table for dinner. Executive chef Karl Lundgren, Greenville Hyatt General Manager Domenick Buffone and Executive sous chef Brandon Lemieux cooked up one of the most delectable and gourmet meals I’ve ever consumed.
Considering the extensive menu of six courses, I paced myself throughout the meal so I could thoroughly enjoy the complexity of each course. I was not able to pick a favorite dish, as they were all incredible, but the apple galette was definitely at the top of my list. The fluffy and flakey pastry encased sweet, finely chopped apples, which had just the right amount of crunch. I thought the toasted cinnamon anglaise and caramel sauce made the dessert even more outstanding—possibly because chef Karl added a little bourbon to the sauce.
Overall, the experience was deliciously divine. I’m still full this morning!
First Course: Coastal South Carolina shrimp with crispy artichokes and herbal bread sauce. (Sorry, picture is a little blurry).
Second Course: Roasted butternut squash bisque with aged sherry.
Third Course: Lobster risotto with creamy carnaroli rice and reggiano nage.
In the kitchen with the three incredible chefs of the night!
Fourth Course: Sliced prime black angus beef tenderloin with porcini mushroom ragu and bourbon glazed crimson yams.
Executive chef Karl preparing the beef tenderloin dish.
Fifth Course: Greenbriar Farm greens with corn bread croutons and aged balsamic vinaigrette.
Sixth Course: Warm apple galette with toasted cinnamon anglaise and caramel shards.
