It is always a difficult decision to voice one’s opinion publicly when negative - especially in a small town, but I was so disappointed by the meal created by Chef Jake Gandolfi at Center Street Grill this past Sunday I feel compelled to share - and what better place to that than my best foodie friends' blog.....don't worry - she can take the heat!
Jake’s previous experience as a caterer came out on Sunday night. Most items appeared to have been prepped several hours prior to service and ultimately came out cold. There were several, complicated elements to most of the dishes which, I believe, contributed to the failure. Last, many items were not in season currently - Soup: Saffron Split Pea Puree topped w/ Melted Leeks and Pacific Prawn and a Prickly Pear Sorbet that had been enhanced with food coloring.
The ultimate low was the 3rd course – or Salad: Pickled Purple Cabbage and Golden Beets over Fried Corn Tortilla topped w/ Braised Pork Belly and Pomegranate Seeds. The tortilla was cold, greasy and could not be cut with a knife and fork. The Pork Belly had apparently not been braised long enough, and due to being served room temperature, it was gelatinous and lacked that ooey, gooey, spreadable quality the belly attains when carmelized in a sautee pan just moments before reaching the table.
In the end, he had that gregarious charm that wins you over, but I would suggest that Master Chef Jake spend a few nights behind the line and learn the artistry of serving food to order. We were only 40 people after all. Next dinner is scheduled for March 20th and they are shooting for 100 people....beware if you are one of them.
Jake’s previous experience as a caterer came out on Sunday night. Most items appeared to have been prepped several hours prior to service and ultimately came out cold. There were several, complicated elements to most of the dishes which, I believe, contributed to the failure. Last, many items were not in season currently - Soup: Saffron Split Pea Puree topped w/ Melted Leeks and Pacific Prawn and a Prickly Pear Sorbet that had been enhanced with food coloring.
The ultimate low was the 3rd course – or Salad: Pickled Purple Cabbage and Golden Beets over Fried Corn Tortilla topped w/ Braised Pork Belly and Pomegranate Seeds. The tortilla was cold, greasy and could not be cut with a knife and fork. The Pork Belly had apparently not been braised long enough, and due to being served room temperature, it was gelatinous and lacked that ooey, gooey, spreadable quality the belly attains when carmelized in a sautee pan just moments before reaching the table.
In the end, he had that gregarious charm that wins you over, but I would suggest that Master Chef Jake spend a few nights behind the line and learn the artistry of serving food to order. We were only 40 people after all. Next dinner is scheduled for March 20th and they are shooting for 100 people....beware if you are one of them.
