Chef's Table with Anthony Weiss

Thursday,October 15

The Founders Club • 5:30 – 9:00 pm

5:30 pm arrival and hors d'oeuvres

6:00 pm dinner begins

You are invited to spend an evening delighting in the culinary stylings of Chef Anthony Weiss.  Join us as Chef Anthony presents four courses of delicious food sure to please your taste buds.  Benny Hill will be the live entertainment during the 5:30 pm cocktail hour with dinner to follow at 6:00 pm.

Delicious food, company, and live entertainment...what a wonderful way to spend an October evening.  The Chef's Table is a culinary delight featuring dishes conceived by Chef Anthony Weiss.  Follow along the menu, as Chef Anthony describes each course and flavor.

ON THE MENU

Stationed Hors d'oeuvres

Gougère 

goat cheese cream and duck confit and a thin slice of radish

Rillettes

smoked trout and poached salmon mixed with crème fraiche, lemon, parsley, and chives spread onto a crostini

Wine Pairing: Gerard Bertrand Crémant de Limoux Thomas Jefferson Blanc Brut, Crémant de Limoux, France

First Course

Goat Cheese Salad

warm goat cheese encrusted with toasted pistachios, beet coulis, roasted beets, arugula and pistachio vinaigrette

Wine Pairing: Domain Baron Rothchild Légende R Bordeaux Blanc, France

Second Course

Trout Grenobloise
pan seared trout over braised rainbow Swiss chard and thumbelina carrots

Wine Pairing: Latour 'Valmoissine' Pinot Noir, Burgundy, France

Third Course

Steak Rossini
grilled chateaubriand with sliced truffles and foie gras and sauce bordelaise served with cipollini onion confit with patty pan squash and pear williams

Wine Pairing: Château Baret Bordeaux, Pessac-Léognan, Bordeaux, France

Fourth Course

Brie, Comté, and Bleu d'Auvergne with a fruit compote, served with cranberry walnut bread, honey and almonds

Wine Pairing: Château Andoyse du Hayot Sauternes, France

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Max Seating: 40. No exceptions and no tables may be larger than 8. You will be seated at a table with other members if your party is less than 8. 

Capacity restrictions apply and all CDC and state guidelines will be adhered to. 

Cost: $75 plus tax and gratuity

Open to all membership types.

No discounts apply, does apply to the minimum

There is a 72-hour cancelation policy

Due to the nature of the event, we are unable to accommodate dietary restrictions and allergies.

Reservations close Tuesday, October 6 at 5:00 pm

If you have any questions about this event, please Holly Goff at [email protected] or Sarah Henderson at [email protected]