The Chaz on the Plaza culinary team led by Executive Chef Charles d’Ablaing presented a seven-course Chef’s Tasting Menu dinner April 17 at a limited seating event promoted on a first reserve basis through consumer engagement channels.
The dinner featured selected new menu items from Chaz’s spring dinner menu:
First course offerings of She-Crab Soup, a creamy bisque with female crab harvested off the Georgia coast flavored with a smoky tomato whip and sherry minionette; and Rabbit and Goat Cheese Ravioli with honey-thyme glazed carrot foam, pancetta and asparagus.
New main courses are: Deconstructed Beef Tamales, a generous portion of tender braised beef short rib atop a pablano polenta with blistered tomatoes and salsa verde; Rock Shrimp Campanelle, a pasta dish with arugula pesto, caramelized cherry tomatoes, summer squash, goat cheese and balsamic reduction; and Seared Quail with cherry compote, quinoa, morel duxelles and truffled frissee.
The new menu also features Chaz signature items tweaked for the new local harvest season, including two served at the tasting dinner: Chaz Salad with cinnamon toast, sweet tea poached blackberries, Gorgonzola and strawberry vinaigrette; and Diver Caught Scallops with corn and parsnips, cilantro-lime butter and toasted carrot sprigs.
Dishes drawing special praise from first-tasters were the She-Crab Soup, Deconstructed Beef Tamales and Chocolate Orange Torte with Grand Mariner ganache, dehydrated orange slice, candy hazelnuts, honey ginger ice cream and fresh raspberries.
Information, menus and reservations are available online or by calling 816.802.2152.