I had a ""spur of the moment"" opportunity to join some friends for dinner at A Chef's Kitchen. I've lived in Williamsburg for almost 6 years, and I've never been there. My friend Kathy had guests and one of them was sick and could go out to dinner, so I took his reservation.\r
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We had an awesome time! The food and the wine were wonderful! The dinner here is cooked right in front of you with the chef explaining the process the whole time. In addition to a delicious dinner, you also have entertainment and education... not your usual dinner combination. Hey, you CAN try it at home because you get a copy of the entire menu and detail recipes!\r
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The evening started with a lovely champagne and a some light hors d'oeuvres. Followed by a consumme with wild mushrooms. The salad course was arugula with hearts of palm, grilled scallions, chick peas, sundried tomatoes and orange zest vinaigrette. \r
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Then there was an orecchiette past course wit buttenut squash and seared Surry Sausage. The main course was a ""surf and turf"" type entree with with grilled New York Strip and lobster tail. These were cooked to perfection and topped with an excellent sauce. We had a nice Pinot Noir with this course.\r
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And dessert... baked Alaska... with homemade Kahlua poundcake, coffee ice cream and chocolate ganache sauce. WOW!\r
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We can't afford to eat this way very often, but it was a great experience.\r
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Susan
Pros: Food, interaction with the chef, wine
Cons: soup wasn't quite hot enough
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