I was about to burst! In a good way....

I am part of the Dallas Chapter of the United States Personal Chef Association and this is my first year as a member so apparently each end of the year the chapter goes to a local restaurant to do a food tasting. Wow, I did not know what to expect but I can tell you this, I have never eaten so much food at one sitting in my life!  

Ok so we went to Charlie Palmer on Main and Ackard in downtown Dallas.  So here we go with the rundown of the food and I am sure I will miss something but trust me, it was all good in it's own way. 

lobster corny dog with three mustard cream

surf and swine: carmeized scallops, crisp pork belly with a cassis redcution

sauteed hudson valley foie gras: peach tarte tatin, chili blueberry compote with basil

seared halibut: halibut with melted sweet onion and mushroom soy

grilled squab or sauteed texas quail (there were 8 of us so 4 got one and 4 got the other and we shared*)

dry aged ny sirloin or filet mignon with a blue cheese crust (*)

Sides were: spinach, steak fries, polenta (YUMMY!), fingerling potatoes, trumpet royale mushrooms in toasted garlic, cremini mushrooms with oxtail ragout.

Ok then they brought a pre dessert, chocolate lollypops, dark chocolate rolled in rasberry dust, a choc type rice crispy, a nutty thing, and a choc powder thingy (technical terms I know!) Then we had a peanut butter layer cream cake (YUCKY PB) an apple cheesecake, assorted ice creams and sorbet, candied rasberries and I think that is it...oh we all walked away with a bag of ginger snaps.

Now one thing that was so neat about this all was the chef would come in before each course and tell us chefs what he made for us.  He was a great guy. The pastry chef did the same when it was dessert time.  One other big thing was there was wine paring.  Brandon, our Sommelier came in and talked wine and I was so impressed.  I did not do the wine tasting part but was in awe of his knowledge.  

This was a great experience good food, good company and this is something I would not have done on my own I don't think.  I am grateful for the experience to expand my pallet and foodie knowledge.