Chef Paul Parker is Back(ish), and I Couldn’t Be More Pleased

Folks, here’s an event you will not want to miss.  Not only will you be privy to a great meal, you’ll also get to participate an event that we were not sure would ever happen.  I’m really looking forward to the evening, and to the stories and fond memories that will arise.

Chef Paul Parker of the legendary Chez Sophie and Rare Earth Wine Bar will be making his long-anticipated return to the kitchen after surviving a serious bout with cancer.  It is an extreme privilege to work with him once again, and our recent conversations about food and cooking have inspired some fresh ideas that I will be able to use my work moving forward.

Paul and I will be collaborating on Mediterranean inspired tasting menu that will give diners a tour of the region’s flavors, with some clear influences from Paul’s French pedigree.

Amuse is located at 420 Broadway, Saratoga Springs, NY 12866, in the walkway between Kilwins and Cantina.

The event is scheduled for Wednesday February 5th.  We will be seating from 5:00-8:30  Reservations can be made through Open Table (link on amuseonbroadway.com) or by calling 518-421-4254 during our regular business hours.

Reservations for the chef’s counter can only be made by calling, and only 5, 5:30, 6, 8, and 8:30

Since Amuse is a very small restaurant, and we’ll have a short dinner service (we’re not going to overwork Paul yet), please make your reservations quickly, and do your best to avoid 7-7:30.  If Open Table is closed out, call me as we can sometimes get a table or two in.

The cost is $85 per person plus tax, gratuity, and beverages.

The menu is as follows and should not be altered.  If there are any issues with an actual allergy, please let us know at the time reservations are made as it may be impossible to address during dinner service.

rabbit liver | frisee | warm raspberry vinaigrette

country pâté | mustards | tarragon pickles

potato torta | shaved chorizo | smoked romesco

sardines en escabeche | warm lentil salad | pickled onions

clams | gigante beans | harissa broth

lamb sweetbreads | goat’s milk butter | capers | lemon

lebanese 7-spice and honey glazed quail | butternut squash puree

 

One thought on “Chef Paul Parker is Back(ish), and I Couldn’t Be More Pleased

  1. Some GOOD news for a change! Not looking for pity and not to be compared with a serious cancer, but I lost most of my sense of smell and consequently taste around Thanksgiving. It’s been a rough go. Mirtazapine and klonopin for now.

    Like

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