Chef Travis Timberlake crafts refined Southern cuisine ar Art and Soul in Washington, DC.
Have you ever wondered what it would be like to have some of the finest chefs in the country cook just for you? Imagine sampling a variety of dishes that are perfectly sculpted from the creative genius of the owner and/or executive chef of one of the most refined restaurants in the area. That is just what you will find at some local Chefs’ Tables: divinely inspired dishes expertly executed in Southern, Italian, and American cuisine.
Seasoned chef Travis Timberlake has taken over the reins for owner/executive Chef Art Smith at Art and Soul in Washington, DC. A DC native, Chef Timberlake’s roots coupled with Chef Smith’s southern upbringing mesh to create a fresh and modern dining experience that focuses on local ingredients and specialties with a definitive southern accent. “We make refined southern food that gives our diners comfort and great flavors all in one plate,” says Timberlake.
Art and Soul offers a Chef’s Table experience where Timberlake creates a five to seven course meal for you and at least seven of your closest friends for $12 per course. “Our Chef’s Table changes with the seasons, so in the fall we’ll include apples and squash. In summer, our menu includes a trio of Maryland Crab made of a crab cake, crispy soft-shell, crab and grits relleno with chipotle butter,” says Timberlake.
The touted "once in a lifetime dining experience" at Teatro Goldoni is masterminded by Chef Enzo Fargione
While Art and Soul just started doing the Chef’s Table in May 2009, you still have to make a reservation in advance. The guests of the Table are escorted to a private dining room, which is close to the kitchen.
“It’s fun for me to interact with the guests, get their immediate feedback and see their excitement,” says Timberlake.If Southern cuisine doesn’t tempt your taste buds then perhaps the Italian refinement of Chef Enzo Fargione at Teatro Goldoni in Washington, DC might. Chef Fargione uses gels, foams, froths, and gelatins to highlight his authentic Italian cuisine. “Our Chef’s Table is a culinary journey that lasts for about three hours with 12 to 20 courses. These dishes are completely different from our original menu and express my need to create and deliver tasteful and savory food,” says Fargione.
Teatro Goldoni’s Chef’s Table is divided into two sections: appetite openers and dinner courses. The appetizers consist of seven to nine one-bite (called an amuse bouche) servings which might include a Roasted Artichoke Puree with a froth of black olives in the form of a green olive or Italian Sushi made of parma prosciutto with marinated goat cheese, asparagus and Portobello mushroom rolled and cut like sushi. The dinner section also has multiple courses including Chef Fargione’s signature dish of Smoked Branzino Carpaccio in a cigar box or Red Beet pasta filled with sheep ricotta cheese, spinach, and a runny quail egg with shaves of black truffles and parmesan cheese foam.
Teatro Goldoni is open Monday through Saturday and sometimes has a Chef’s Table booked all six nights of the week starting at $125 per person. “People want to experience this as a once-in-a-lifetime dinner. We had a ten person table last week that cost $11,000,” says Fargione.
Chef Christopher Paternotte is serving up a very different Italian-inspired Chef’s Table at Taverna Corvino in Baltimore. “The Chef Banco (Chef bar) is a unique concept to Baltimore, but I love the immediate satisfaction one gets from serving food to people who appreciate it,” says Paternotte.
Taverna Corvino (‘Tavern of the Black Raven’ in Italian) accepts nightly Chef’s Table reservations Tuesday through Saturday, one seating at seven and another at nine, for a fixed price of $100 per person. This meal includes a multiple course tasting menu, each course paired with a wine. Savory dishes on a recent menu have included Seared Scallop with sea urchin sauce; Beef Tartar with an organic tarragon remoulade; and a Pancetta confit and Capra Verde blue cheese. “My menu concept is heavily influenced by Northern Italian cooking with some focus on Southern Italian/Sicilian styles and ingredients as well, all presented in a small plate format,” explains Paternotte.
Chef/Owner Ted Stelzenmuller does it his way at Jack's Bistro, so be prepared for his unique, laid back, anything goes Chef's Table experience.
Chef Stelzenmuller opened Jack’s Bistro in January 2007 with the help of his mother and business partner Michele Jackson. “I didn’t know if she would even want to go into business with me, but I thought I would give her the first ‘right of refusal,’ primarily thinking she would say “no.” But, she said yes, and it couldn’t have worked out better.”
Unlike many Chefs’ Tables, you can’t reserve or even pay extra for the experience at Jack’s Bistro. The table is located right outside the kitchen so the lucky customers can see the food being prepared. “It’s not a traditional Chef’s Table, you don’t have to pay extra to sit there. If the customer is into it, I will create different dishes depending on what mood I happen to be in.”
The “rock star” on the menu is called “Big Brother’s in Trouble”, which is sashimi tuna tartar with jalapenos and cured lemon with basil served on a martini glass with a real live fish. The house favorite is the Guinness Braised Filet Mignon served with demi-glace with a smoked gouda, bacon, and jalapeno grits. “People love trying new things and being adventurous, but we still like to accommodate the people who like what they like,” says Stelzenmuller.
The Chef’s Table is a unique and sometimes intimidating dining experience for many, but a lifetime opportunity for customers with an inquisitive palate and a love of good food.
Jennifer K. Dansicker is Special Projects Editor for ChespeakeHome.
Contacts:
Art and Soul: artandsouldc.com or 202-638-1616
Jack’s Bistro: jacksbistro.net or 410-878-6542
Taverna Corvino: tavernacorvino.com or 410-727-1212
Teatro Goldoni: teatrogoldoni.com or 202-955-9494
