The Kitchen provides a five-course prix fixe demonstration-style dinner. For years I have recommended this event to others. The show is lively and entertaining. Menus are are seasonal, utilizing the best quality ingredients. Local and regional ingredients are primarily used with a high attention to detail in their cooking and presentation.

The atmosphere is sophisticated without feeling stuffy. Guests are treated as just that, dinner guests, as if each of us were invited into their home. Before the show and during intermission, everyone is invited to walk around; sample at chef stations; view their wine room; enjoy the garden patio where one can relax by the fire.

I have been there several times since 2000 and have been blown away by their quality and hospitality every time. The staff is friendly while on point. My husband and I love to sit at the end of the bar that wraps around the demonstration kitchen where we can watch the staff in action and absorb the energy.

The attentive, new General Manager, Esra Oktar, with my husband and me

Tables available for groups surround the bar and demo kitchen, however, the single nightly seating is limited to around 50 people so reservations must be placed well in advance. Although the event is relatively costly, and one must highly appreciate dining and food, you get what you pay for here. This is a show. Be prepared for an experience lasting over 3 hours, not your standard dinner out.

Chef de Cuisine, Allyson Harvie, pays close attention to the details of plating with the staff.

I highly recommend their Wine Pairing Flights menus. Sommelier, Tesh Diyal, collaborates with the chefs to pair wines for each course, starting with a glass of sparkling wine upon your arrival. Below is the August menu that we last enjoyed, presented by the Executive Chef Kelly McCown, Chef de Cuisine Allyson Harvie, and Chef Owner Randall Selland:

first courseCalifornia Halibut and Summer Melon CevicheLime-Avocado “Pearls”, Macerated Melon Coulis and Jalapeno Sorbet

second courseRavioli “Caprese”Cultured Cream Burrata, Genovese Basil Pasta and Heirloom Tomato Compote

IntermissionPaella and oystersRead Spanish-Inspired Intermission in August

Making paella — Photo by the Kitchen

third courseButter Basted Sea ScallopFire Roasted Poblano Chile Crema, Whiskey “Pickled” Corn, Tarragon and Piquillo Peppers

fourth courseSerrano Ham-Wrapped Beef TenderloinSmoked Summer Chanterelles, Tortilla Espanola, Paprika Butter and Sauce Romesco

dessert coursePistachio Pudding Cake“Candied” Market Peaches, Pistachio Daquois and Buttermilk Ice Cream

conclusionTea and Coffee ServiceFresh herb tea service and French press coffee, additional dessert items

One of my favorite aspects of the experience is there is no limit to what they will provide. When I was salivating for over the tarragon-butter basted scallop, they brought me another.

They also cater to the dietary restrictions of all guests. If you just don’t “like” an ingredient, however, be prepare to get a fun-hearted jeering by the chef for not wanting to first try it. You may surprise yourself with what you enjoy in favorable circumstances. And no one will leave feeling less than completely satisfied.