For three occasions a year, Bay Area diners are privileged with the opportunity to enjoy a Tour of the Bay dinner hosted by the Alexander’s Steakhouse family. Executive chefs from Alexander’s Steakhouse Silicon Valley in Cupertino, Alexander’s Steakhouse in San Francisco, and The Sea in Palo Alto join forces under one roof to provide a unique multiple course dinner that allows patrons a chance to savor dishes inspired by flavors around the Bay Area. For $185 the dinner is served in seven thoughtfully executed courses with optional wine pairings for $100 that are sure to highlight the delicacies in every dish.
|Photo from Alexander's Steakhouse|
Marc Zimmerman represented Alexander's San Francisco
|Photo from Alexander's Steakhouse|
Chef Yu Min Lin of The Sea in Palo Alto
Executive Chef Gerardo Naranjo of Alexander's Silicon Valley (Cupertino)
Hamachi shot with bubu arare, puffed rice pellet
Chilled Alaskan King Crab with pear-sakura gelée, pickled pear, sweet garlic cream, poppy, nasturtium, and karasumi - By ASH SF
Wagyu Carpaccio with negi yuzu-kosho emulsion, spring onion, and soy gelée - By ASH SV
Tai Snapper with heart of palm, wasabi, blood orange, and saffron - By The Sea
Terrine of Winkler Farms Mangalitsa with marcona almond, leaf lard-toasted brioche, and wild spring vegetables - By ASH SF
24 Hour Soy Braised Short Rib with sprouted grains oyster mushroom, ragout, and peas - By ASH SV
Maine Lobster and Miyazaki A5 with carrot, turnips, Napa cabbage, and tarragon - By The Sea
Shades of Grey with bergamot black mousse, grapefruit foam, Earl grey ganache, and crispy milk – Pastry Chef Dan Huynh
Dinner opens with a Hamachi shot amuse bouche topped with bubu arare puffed rice pellets – sliding down nice and smooth to whet the appetite. Then each of the three chef presents two dishes in alternating order. Marc Zimmerman represented ASH San Francisco with a chilled Alaskan King Crab starter accompanied by a mix of textures from pear gelee to creamy sweet garlic. In a few courses, he follows with a terrine of Mangalitsa pork with embedded marcona almonds and a rich lard-toasted brioche, adding just the right crunch to dish. ASH Silicon Valley was represented by Executive Chef Gerardo Naranjo and his Wagyu Carpaccio and Braised Short Rib dishes. The carpaccio, a delicate sliver of high quality beef is allowed to shine relatively on its own save for the dollop of negi yuzu-kosho emulsion and soy gelee. He outdoes himself with a tender and juicy 24 hour soy braised short rib dish topped with sprouted grains oyster mushroom reminiscent of quinoa and grains unlike any you’ve had before. Chef Yu Min Lin of the host restaurant, The Sea in Palo Alto, showcases the restaurant’s strengths in seafood. His first dish is a perfectly flaky Tai Snapper filet surrounded by seasonal blood orange and saffron sauces and garnished with pickled roll of heart of palm. His last dish is an inventive take on surf and turf, containing Maine lobster served in sausage form on Miyazaki A5 wagyu steak and garnished by napa cabbage stems and carrot. Pastry Chef Dan Huynh far exceeded expectations with his aptly named dish, Shades of Grey. This is far from the 50 shades of Christian Grey but rather it refers to shades of Earl Grey tea and other pudding flavors oozing out of rock forms arranged on “dirt” made of chocolate cake. The presentation itself is a treat for the eyes as it appears exactly like you are being served a zen arrangement of polished stones that could have once graced a coffee table.
One can always expect to be greeted and served at Alexander’s with warm hospitality. The Sea in Palo Alto is certainly a fitting child of the Alexander’s family by providing this same quality experience to diners. Your stomach and taste buds are in capable hands with any of the Alexander’s executive chefs but at The Sea, your eyes can also feast on the live lobster tanks, the calming ocean themed décor, and the high ceilings of the spacious dining area. And that signature fluffy cotton candy – have no fear, it will always be there and ready for you.