On my recent trip to Columbus, I had the pleasure of experiencing the Chef Table opportunity at Epic Restaurant with Chef Jamie Keating. My sister Lou was my honored guest in celebration of her birthday and it was truly a memorable experience.
Jamie was assisted by several of his staff, including Chef Kevin Moore. Each dish was artfully crafted and presented. My favorite was “The Smoking Gun”, which presented with a dome that, once removed, sent the enclosed smokey cloud abound and then a simply remarkable dish of maple-cured pork fatback, quail egg, arugula, and apple jelly.
Cleansing the palate also cleansed the soul as we were like children at Disney World as the liquid nitrogen sent a cold cloud across the table as Jessie Stemple prepared the lemon and passion fruit sorbet with Chef Jamie assisting and my brother-in-law Tripp Childs completely spellbound.
The entrée course was incredible and showcased Chef Mikey Simko's talent with the venison with turnip greens and carrot puree and foie gras with onion bread pudding. I was as much in love with the accompanying sauces as I was the meat. It was truly exquisite.
Yes, I took up cigars……the 7th course was Michael Hughes' creative display of charcuterie that featured Iberico ham and Beecher's white cheddar cheese.
A rubber mat became the canvas for Austin Thomason, Kevin and, Jessie to paint with chocolate, caramel, fresh fruit, ice cream, and a carved pumpkin filled with crème brulee.
An enchanting evening left us all with an experience that truly seemed as though we were within the folds of a storybook. It is magical how the chapters of one of the oldest cookbooks were the inspiration, not only of the restaurant, but for the format of the menus, cocktail menu, and now the experience itself.
Intern, Emily Yates, put it profoundly when she said as we gathered ourselves to leave, “I feel like Cinderella at 11:55 p.m.”
Check out Epic's website here.
Image credits: Emily Yates