Omakase "In Your Kitchen"
Our First Chef Table Dining Experience to Ring in the New Year
What better way to kick off the New Year than with a memorable Chef Table Dining Experience? For our inaugural event, we decided to bring the experience in your kitchen—a collaboration between three chefs with very different culinary backgrounds: Chef Owen, Sushi Chef Mikey, and myself. The result was an ad-hoc Omakase dinner menu that blended our diverse experiences, using top-notch ingredients to create a night of unforgettable flavors.
A Shared Culinary History
Chef Owen and I have known each other for decades. We first worked together in 1994 at a wood-fired pizza and Italian restaurant, and over the years, we’ve built a deep connection over food. Sushi Chef Mikey and I go back even further—having met in 1992 when he was rolling sushi in Park City. Our combined experiences bring a unique flavor to every dish, and we were all excited to bring that energy into this collaboration.
Chef Owen had just wrapped up a seven-day project cooking breakfast and dinner for a family of 18 in Empire Pass, so he was more than ready to dive in. As for me, I was equally eager to get started and bring together the flavors and techniques we’d all mastered over the years.
The Setup
We arrived at the venue around 2:30 PM, and by 4:00 PM, we were deep in prep mode. Chef Mikey immediately got to work breaking down sashimi-grade fish, while Owen and I focused on sauces and mise en place. The kitchen quickly became a whirlwind of activity as we set up our stations and prepped for what would be an exciting evening.
At 5:00 PM, Chef Owen began building the fire with maple and apple hardwood charcoal in our two Tao Charcoal Burners—traditional Thai cooking tools used by street vendors for dishes like Pad Thai. These burners are fantastic for creating an intense, smoky flavor, and we used Big Green Egg iron grates for that perfect sear. Owen, as always, focused on crafting quick, micro stocks that would deepen the flavors of the sauces and dishes we were creating.
The Menu Breakdown
As the evening unfolded, we divided the courses among the three of us. Chef Mikey focused on the Crudo and Nigiri courses, bringing his sushi expertise into each delicate bite. Chef Owen took charge of the Tao Charcoal Burner dishes, grilling up stunning courses and tempura with exceptional precision. As for me, I had the honor of preparing the King Salmon Dorsal Fin course—a standout dish with rich flavors and a unique twist.
We also had Assistant Haley keeping things running smoothly. She handled everything from setting the table and serving to staying organized and washing dishes. We had a blast working together, with Haley playing a key role in keeping the evening’s flow going effortlessly.
The Cooking Process
By 7:00 PM, we were plating the first courses and diving into the fun part—serving. We began with the Crudo, moving on to Nigiri, then gradually added in grilled dishes and Tempura as the night went on.
Speaking of Tempura—we’ve found that the secret to the crispiest, lightest batter is Cup For Cup gluten-free flour, mixed with a touch of Vodka and Topochico bubbly water. After trying over 20 different pre-made tempura batters, we stumbled upon this combo by accident—and it has outperformed anything else we’ve tried. We fry everything in avocado oil to ensure the perfect crunch without compromising on flavor. This batter works great for everything from tempura vegetables to biscuits and waffles!
The Experience
As much as we’re serious about techniques and ingredients, we like to keep things casual and fun at the table. Our Chef Table Dining experience is all about interaction—both in the kitchen and around the table. The guests, many of whom are foodies themselves, can ask questions and engage with us while we plate up. Since the table is only 7 feet away from our prep area, there’s plenty of back-and-forth between the kitchen and guests, and we love explaining the cooking methods, the inspiration behind each dish, and the unique ingredients we’re using.
We take pride in making the whole experience educational, interactive, and, of course, delicious. The evening was filled with laughter, conversation, and a lot of learning—all while savoring high-quality, thoughtfully crafted dishes.
Looking Ahead
All in all, our first Chef Table Dining experience to bring in the New Year was an incredible success. The night was filled with great food, fantastic conversation, and the kind of culinary creativity that makes these events so special. We can’t wait for the next opportunity to bring this experience to your kitchen!
If you’re interested in hosting your own Chef Table event or would like to learn more about what we offer, feel free to get in touch. We look forward to cooking for you soon!
