The Table Orlando: The Dining Experience

So now that we are familiar with its environment and key players, let's explore The Table Orlando's raison d'être.

After an extended sparkling-infused reception, we were invited to take our seats at "the table."  With a game of musical chairs concluded, and post Loren welcoming us into "this extension of her home kitchen," we settled in to enjoy the fruits of our chefs labors.

A dinner at the restaurant is generally a five-course affair but, for this evening, six courses were served.  More value for money.  The menus were distributed at this time.  They were printed on cream-colored, high-quality stock which was tri-folded and secured with a brown wax seal embossed with an archaic-looking letter T in its center. The courses and pairings were as shown below.

Course 1: Foie Gras Panna Cotta with Shaved Black Summer Truffle, Roasted Calamyrnia and Grissini for "dip dip".  Paired with Billecart-Salmon NV "Brut Reserve, Mareuil-Sur-Ay, Champagne

Course 2: Poached Sweetbreads, Herbed Pappardelle, Apple Daikon Salad.  Paired with Verget 2009 "Grand Elevage" (Chardonnay), Macon-Villages, Burgundy

Course 3: Bouillabaisse. Local Sheephead, Lobster, Clams, Calamari, Classic Rouille.  Paired with Lafon Rochet 2009 "Lafon-Roset" Cabernet Sauvignon, St. Estephe

                                               

Course 4:  Wagyu Strip Loin "Tartar" with Lake Meadow "Egg Custard," Purple Peruvian, Royal Trumpets "Ragu", Fresh Black Truffles.  Paired with Valter Scarbolo 2006 "Campo del Viotto" (Merlot), Venezia Giulia.

Cheese Course: Homemade Goat Crackers, Thomasville Tomme, 5-year-aged Gouda, Fromage D'Affinois, Petite Salad Champagne Grapes.  Paired with La Follette 2009 "Sonoma Coast Pinot Noir

Course 6: Flan and Pavlova, Peach, Blackberries. Paired with Rancho de Oro Puro Vineyards 2005 Napa Valley Late Harvest





This was a classic lesson in food preparation and presentation and marrying it with the appropriate wines.  The Bouillabaisse, for example, provided great contrasts between the color, texture, and mouthfeel of the lobster and the same characteristics of the calamari yet they were both harmoniously accommodated by the Lafon Rochet, a Cabernet Sauvignon Rose with an earthy, peppery feel. The Wagyu Strip Loin and the Merlot was also a great pairing as the Merlot did not impress much when it stood alone.  But when paired with the meat (which had been cooked for 4 hours yet retained the tartare look, feel, and flavor) and egg (which itself had been cooked for 1 hour), the wine shone.

This was an excellent experience overall.  The atmosphere, food, wine, and service were special. There were adequate pauses between courses that lent to unhurried clearing of the plates from the most recent course, conversation with table mates between courses, and delivery of the plates associated with the upcoming course.  The wait staff was kind, caring, courteous, and equipped with ready smiles.  In addition to supplying guests with ample amounts of wine, staff were always ready to pour water into your glass, water which is carbonated in-house using a seven-stage reverse osmosis process.  Fidel hovered continuously in the background, answering questions and pouring wine.  The chefs (Loren especially) spent a considerable amount of time with us: welcoming us initially; introducing the courses; and then conversing with each of us individually at the culmination of the meal (itself a long and languid process as we sat around reveling in what we had just experienced).

We had each of us brought wines to have after the official dinner (remember, there is only one seating per night) but we were so complete that we took them all back home.  After four-and-a-half hours of great food and wine we were spent.  Thanks for the experience The Table Orlando.

According to Loren, the target audience for the restaurant is "people who are passionate about food and wine" and it is hoped that, after experiencing what The Table has to offer, they will pass the word on.  The restaurant is open to the public on Friday and Saturday and closed for private events Tuesday through Thursday.  The cost for the dining experience is $100 per person, an excellent value in my estimation.  The goal, according to Loren, is to have a different menu from Friday to Saturday in order to ensure a completely different experience for someone choosing to dine at the restaurant on both days.

You will not regret a decision to try this establishment.  I enjoyed the experience so much that I am going back this Saturday.

The Table Orlando: Environment and Key Players

Orlando, welcome your new "it" place.  The Table Orlando, a restaurant concept featuring a single, large, 22-seat table, and exquisite small plates expertly paired with wines from around the world, has hit the city like a ton of bricks; and we are all the better for it.

I have known Fidel Palenzuela for a number of years now (he has gathered no moss at a number of area wine establishments that I frequent) and have fully enjoyed his friendship, wine knowledge, and company.  So when he invited me to his new restaurant venture, I promised to gather up a few friends and patronize the establishment the following Saturday.

The restaurant is unobtrusively positioned at the end of Via Dellagio Way (8060, Suite 106), a veritable Restaurant Row just off the granddaddy of Restaurant Rows, Sand Lake Road.  The glazed double doors, with stylized text, which announce that you have arrived, hide an environment that stops you in your tracks upon entering.

The room is dominated by a large, dark-colored, marble-topped table positioned left of center and surrounded by black chairs.  The table is a single piece of granite resting on wooden legs that were whittled by the staff.  The width of the table is brought into focus by the sight of two chairs at each end.  The table itself is decorated with shell-type vases in the center and is crowned by a shimmering aluminum and glass chandelier that is stunning to behold.  The aluminum for the chandelier was acquired from an airplane salvage yard while the hand-blown glass was purchased from an area retailer and repurposed for this application.  At the end of the table farthest from the door is an 18th-century chest made from reclaimed Indian cedar.

Over to the right of the dining room is a bar which is defined by wine bottles lying horizontally on luminescent, rectangular projections.  These "shelves" are connected to a computer which controls the color and intensity of the light contained therein.  Fidel explained that they had a miniscule budget so the build-out was done by the people working there.  They sure did a phenomenal job.

We were ushered into the establishment by Fidel's broad, welcoming smile and a flute each of Ca'del Bosco Franciacorta.  My guests arrived intermittently and it was interesting to see the looks on their faces when they opened the doors for the first time and surveyed the surroundings.  It was like peering at a mirror into the past and seeing the look of amazement that was probably on my face when I first stepped in.

The table seats 22 people so there were six attendees in addition to my group.  We all stood around drinking sparkling wine and gabbing about the restaurant.  After we had killed the Ca'del Bosco, Fidel began pouring Proseco (Flor, Bastia) and when that was exhausted, Billecart-Salmon.  The venue was phenomenal, and combined with the flowing sparkling wines/champagne and good friends, served to create a wonderful atmosphere.  At this point I knew that the only thing that could screw the evening up was "less-than-stellar" food.  After tasting butler-passed compressed watermelon and lobster bisque, I knew that the chefs were going to deliver.

Who are the people behind this venture and how did they arrive at this place?  The chefs are transplanted Rhode Islanders Tyler Brassel and Loren Falsone, a husband-and-wife team whose accomplishments include appearances on the cover of Food and Wine magazine and record attendees at the James Beard House.  They both teach at Le Cordon Bleu in Orlando and, according to Loren, the restaurant is an extension of their home.  They are passionate about food and wine and never miss an opportunity to have friends over to share this passion.  The Table Orlando represents their attempt to share these passions with the broader public.  The chefs are responsible for creating world-class dishes while Fidel is responsible for matching their creations with wines of equal quality.  In addition to his sommelier role Fidel also appears to be responsible for business acquisition and client engagement during the actual dinner.

From left to right Fidel, Loren, Tyler and Ron

I will cover the actual dinner in my next post.