Chef's Table Tasting Experience - America: An Epicurean Odyssey

Continuing our World Tasting Series, we embark on an epicurean odyssey featuring the United States. Join us on Friday, July 30 th at 6:30 PM and immerse yourself in our expanded multisensory experience. Our beyond-the-ordinary menu, designed by Michelin star chef and NutriFit executive sous chef, Oscar Gonzalez, and Txoko founder Jackie Keller, will take you on a culinary adventure from coast to coast and border to border. In keeping with past events, we will have special experiences, and you will be served with wines or mocktails poured for you by our staff as a seated (socially distanced) dinner event.

Select between our 9 course Omnitarian® or Vegetarian menus. Our in-person event willbe held in the Helms Bakery building, at the SKYLIGHT STUDIO in Culver City, CA. Attendees will be seated and waited upon for all nine courses while Jackie and Oscar walk you through each course and live-stream for our virtual attendees.

Virtual attendees will receive their kits delivered the morning of July 30th . Tickets begin at $84.95/person for our local delivery area (Los Angeles/Orange Counties) and former attendees will have the first opportunity to purchase tickets with a special, loyalty discount. Nationwide shipping is also available. Add our beverage pairing option of three (3 oz) rare, highly rated wines - selected exclusively by Chef Oscar (also an internationally recognized “nose” and Level II Sommelier) for only $20 more per ticket. Not a wine drinker? Enjoy three (3 oz) custom-made mocktails, designed to complement the meal.

We ask that you be fully vaccinated to attend in person.

Menus Options

Omnitarian®

1 - Corn Chowder topped with Hearts of Palm “scallop” and Aged Cheddar Pearls 

2 - Grass Fed (A5) Kobe Brisket on a bed of Beet & Parsnip purée with edible Arbutus Wildberrries Demi Glacé

3 - Wild Caught Filet of Sole with Crab and Mushrooms Farci, surrounded by Rainbow Chard and Grape "scales"

4 - Crispy Chicken with Mustard Brie sauce accompanied by Baked Pear with Brie Pecans and Cranberry

5 - Fig Burrata Blackberries and Lavender

Vegetarian 

1 - Corn Chowder topped with Hearts of Palm “scallop” and Aged Cheddar Pearls 

2 - Watermelon Katsu on a bed of Beet and Parsnip Purée with edible Arbutus Wildberrries Demi Glacé.

3 - Enoki Mushrooms Farci, surrounded by Rainbow Chard and Grape "scales"

4 - Marinated Pomelo Strips with Mustard Brie sauce accompanied by Baked Pear with Brie Pecans and Cranberry

5 - Fig Burrata Blackberries and Lavender

Desserts (with both menus) 

1 - Purple Potato Lychee Cake

2 - Chocolate Hazelnut Crepe Cake

3 - Flaming Tres Leches

4 - Jelly Donut Baked Oats