Teresa and I decided to do the Chef’s Dinner at Mimi’s Table for our September date night. These events are usually held every month on a Monday night. There is a fixed menu with wine pairings selected by Chef William Lawson for each course. You can see the upcoming schedule here.
Here is the menu from the event. We started out with fried gulf shrimp. It was paired with a chenin blanc from the Yakima Valley in Washington state. The shrimp were perfectly fried and the remoulade complimented it very well.
For the next course, there was a caesar salad paired with a sauvignon blanc. The salad was bitter and the anchovy made it pretty salty. The win complemented and mellowed the dish really well. We liked this wine the best of the four.
For the main course, we had a filet mignon with mashed potatoes and green beans. This was paired with a cabernet. The beef was cooked medium rare which is how we prefer it. The veggies were a bit overdone. The wine had a deep flavor that complemented the beef.
We finished up with a strawberry vanilla layer cake with a pinot noir. It was sweet and light.
We had never done this type of event before. The servers were very attentive and they didn’t rush the meal. We probably took about an hour longer for the meal than we normally do. It was a relaxed and enjoyable evening at the chef’s dinner at Mimi’s Table.