Abandon's Chef's Table: September 2015

This month's Abandon's Chef's Table featured a variety of cuisine types, but mainly focused on Italian, with a little twist. We ended up having two awesome surprise appetizers, since one of the guests went fishing earlier in the day and kindly brought back freshly-caught and filleted cobia and red snapper.

This was our fifth Chef's Table event since its creation, and as I've said before, it really does just keep getting better and better!

Spicy tartare, made with freshly-caught cobia.

Ceviche made with freshly-caught red snapper.

Tomato-based oxtail soup, served with diced squash, onions and zucchini.

Chef's pico de gallo atop charred romaine lettuce, served with sliced pan-fried duck breast and a truffle citrus vinaigrette.

Pasta tossed in a seafood-based sauce, served with tomatoes, clams and grilled prawns.

Leg of lamb slow-roasted for 5+ hours, served with a red wine and mushroom sauce and pureed cauliflower and celery root.

This was my favorite Chef's Table event to date, because this particular event hosted all new guests, and it really brought out the concept of bringing complete strangers together and having them bond over a mutual love for food.

If you're in the Tampa Bay area and have yet to experience a Chef's Table event, you are missing out, and need to sign up for our next event! To support Abandon's Chef's Table and learn more about upcoming events, follow along with us on Facebook and Instagram!