After placing the car in park at the InterContinental Hotel, the biggest dollar sign ever witnessed professed parking to be around $16 or $26. It almost read $46, or maybe it was $56. By the time this tizzy reduced to subtle shock, the valet guy reached the highest possible level of grossed out.
He dreams of people not being cheap, choosing to live life with a big spender mentality instead. As his patience approached growl level, he uttered words so many valet parking employees probably loathe = validate. Validation reassurance for cheap people must get old. Please & thanks, mister.
A spectacular moment of non-researching-the-place-I’m-going-to-write-about was only seconds away. This particular invite specifically said “Table One ~ 6:00 p.m.” All thoughts processed throughout sent signals that there would be lots of tables and AVH just so happened to be sitting at table one. Okay. Great. No problem.
Just when feeling like a total nerd seemed to be a peice of the past, I quickly realized InterContinental Hotel’s restaurant is actually called ~ The Restaurant. After a full blown investigation, it appeared Table One is the title of the chef’s table in the kitchen. Cheffing this particular table is The Restaurant’s executive chef Peter Laufer. Not knowing this information before entry is beyond rookie. Ouch.
Up to ten people can dine at the chef’s table, while conquering a four to twelve course menu developed by chef Laufer. A plus is requesting the sommelier to create a wine pairing to complement the chef’s extra special menu.
Prices obviously vary depending on number, with the twelve course dinner running $1,000. That’s right. High rollers move over as poor people rejoice! Four courses is a mere $65, or the always exciting $95 with wine.
The purpose of this dinner was to experience a feel for the Presidente InterContinental Cozumel Resort & Spa. The flavors from start to finish, especially the ceviche, sealed the deal in the very best way.
Banana Leaf-Roasted Snapper with Guajillo Sauce
Arroz con Leche with Fresh Mango
Table One strives to be the ultimate chef’s table, offering all who enter nothing but the best of ultimate global cuisine. Everything about this view into the process is inviting. Experience a much closer look inside while the creativity is in full swing.
Chef Laufer and I were table neighbors last year at Le Notre’s Champagne & Chocolat Gala Kickoff Dinner at Kris Bistro. After chatting with him then, it was exciting to finally taste his talent.
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