Table X, the original lifestyle-entertainment television series where the engaging art-of-conversation and the prolific love-of-food... CONVERGE, traveled to Café del Rey in Marina del Rey, CA (USA) for the production of Table X EPISODE I in search of great food, wine, music, entertainment, and insightful conversation amongst our esteemed Table X Hosts and Dinner Guests who share their food and wine pairings reviews below.
Table X EPISODE I will broadcast in SPRING 2012.
STAY TUNED!
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“The diver scallop crudo was an amazing way to start off the night and awaken the palate. The smooth textures and refreshing taste of the white corn emulsion and pea tendrils helped add a hint of sweetness, and the refreshing burst of the cherry tomatoes finished each bit perfectly. The pairing of the Mumms Napa Rose Champagne made this amuse-bouche sparkle with flavor and really complimented the light nature of the dish.”
—Brooke Langston
Table X Dinner Guest
"I could have had a plateful of the angnolotti. I was impressed with the simple and symmetrical presentation of this dish. The chewy crisp of the pork really complemented the savory pockets of the agnolotti. This wine pairing seemed to bring out the strong flavors of the brown butter for me which was just a hint of dressing on the dish but was maybe the best part.”
—Paige Jensen
Table X Dinner Guest
“My tomahawk rib chop was amazing... tender, tasty, and monstrous. This a great dish to share. The array of perfectly prepared organic vegetables, and the melt-in-your-mouth potatoes, made this my favorite dish. The wine pairing was smooth with a slight spice at the end, but very subtle.” —Renee Piane Campanella
Table X Host
"The trout was light and fluffy with just the right mixture of spice and vegetables. There was a sense of strength but non obtrusive taste. The Babcock Pinot is wonderfully complex and took the dish to the next level of satisfaction that an entree needs and deserves; full of flavor, wonderful aroma, and a smooth aftertaste.”
—Ivan Mercer
Table X Dinner Guest"The raspberry crème brulée made my mouth dance with sweet and slightly tart flavors. The lychee ice and meringue completed the dish for a sense of fulfillment. The wine pairing was sweet with a slight hint of syrupy smoothness that completed the evening."
—Ivan Mercer
Table X Dinner Guest
"I was surprised by the magnificent combo of the chili-lime chips with the sweet tanginess of the meringue. The creation of adding some kick to this dessert is ingenious and unmatched! I loved the graham crust... it just crumbled beautifully onto one's palette. The dessert wine added a clean, fresh taste to balance out the spicy, sweet lemon meringue."
—Paige Jensen
Table X Dinner Guest
"You really hit the nail on the head with this flavor combination. The salty and sweet combination of the peanut butter crispies, and the caramelized banana, literally made this dessert the hit of the party. The texture pairing of the smooth milk chocolate, and the fresh banana lent a very refreshing finish to an extremely memorable evening."
—Brooke Langston
Table X Dinner Guest
"My favorite part of it was the chocolate covered banana!"
—Joe Campanella
Table X Host
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Café del Rey
Amuse-bouche
diver scallop crudo, white corn emulsion, pea tendrils, cherry tomato
•Wine Pairing— Mumms Napa Rose, NV
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Amuse-bouche
agnolotti of english pea, pork belly lardons, brown butter, reggiano
•Wine Pairing— Gauthier Monterey Sauvignon Blanc, 2008, San Saba Vineyard
Entrée
prime dry aged "Tomahawk Chop" (rib cap of the prime rib)
w/ potato and kohlrabi gratin,
organic car rots, chiogga beets, asparagus
•Wine Pairing— Babcock Sta. Rita Hills Pinot Noir, 2007, Rita's Earth
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Entrée
tasmanian ocean trout
w/ spring onions, fava beans, wild mushrooms,
spring garlic and mushroom broth
•Wine Pairing— Babcock Sta. Rita Hills Pinot Noir, 2007, Rita's Earth
Dessert
raspberry crème brulée
w/ pickled raspberries, prickly pear gel, lychee ice,
rose h2o meringue, dehydrated raspberries
•Wine Pairing— Chateau Piada Sancerre, 2007
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Dessert
lemon meringue “pie”
w/ graham crust, meringue, lemon curd “sandwiches”, red pepper sorbet,
chili-lime chips, peppadew drizzle
•Wine Pairing— Chateau Piada Sancerre, 2007
OR
Dessert
chocolate-peanut-banana
w/ peanut butter pudding, milk chocolate crèmeux, peanut butter crispies,
caramelized banana, malted banana gelato, peanut nougatine
•Wine Pairing— Chateau Piada Sancerre, 2007
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Café del Rey
4451 Admiralty Way, Marina del Rey, CA 90292
Reservations (310)823-6395 or ONLINE
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