Dry aged New York strip – certified Angus beef prime, textures of sunchoke, petit vegetables, ghost block-huckleberry reduction, black summer truffles. It was divine!
We were invited to the inaugural Wine & Dine Chef’s Table at American Kitchen Bar & Grill. This intimate night was dedicated to showcasing the chef’s creativity and talent through an elegant four course tasting menu prepared and served by Executive Chef Venoy Rogers III. We also had a Certified Sommelier Daniel Castillo taking us through a journey of fine wine pairings.
American Kitchen Bar & Grill is a rustic-chic eatery offering New American eats using a farm-to-table concept. They source local and sustainable product whenever possible and grow their own greens and herbs as well. Their menu is a melting pot of multiple influences and techniques with an artisan approach.
We really enjoyed our experience and food at the inaugural Inaugural Wine & Dine Chef’s Table. We look forward to more Wine & Dine Chef’s Tables in the near future and we hope you give them a try soon. They are worth checking out and I heard from many people that their Duck Fat Fries are amazing!
The living garden where they harvest all their greens and herbs used that are used to create their signature dishes.
Amuse bouche – foie gras donut.
Certified angus beef tartare – local organic quail egg, capers, Florida citrus, spent grain croutons, cured lake meadows natural egg yolk, garlic flowers, Dijon.
This dish was amazing and it blew my mind. Tartare is usually prepared cyclindar but this one was rectangular and it was a game changer.
Heirloom beets and local goat cheese – whipped turtle creek goat cheese, beet soil, pistachio, spent grain, wild hibiscus, sunflower-poppy seed vinaigrette.
Ak s’mores – chocolate-espresso cremeux, ancho chile marshmallow, cinnamon, served with coffee.
This dessert was inspired by a camp fire. It really did make me long for being cozied up at a real camp fire with a cup of coffee in one hand and and cooked s’mores in the other.
Michael D. Allen – manager and amazing host.
The talented Executive Chef Venoy Rogers III.
Left to right:
Tara Ifill (manager), Khabeer (our kind and gracious server), Alicia (marketing), Molly Meeker (sales maanger), Daniel Castillo (certified sommelier).
Daniel Castillo – our engaging and interactive certified sommelier.
Many thanks to the American Kitchen Bar & Grill crew for hosting us and their superior hospitality! We felt like family! Be sure to check them out soon next time you are in the Disney Springs area!
American Kitchen Bar & Grill
1905 Hotel Plaza Blvd, Lake Buena Vista, FL 32830
(407) 827-3080
http://americankitchenbarandgrill.com
