almost Fit To Eat gives you a culinary prospective from Myrissa, a wife/mother/gym owner and wannabe "foodie". No culinary background, just a desire to seek out food treasures from the Seattle WA area and abroad. From her kitchen, to food trucks, to restaurant dining, join in on this delicious journey.
"I workout to eat." - Myrissa
There are few times when we remember a GREAT dining experience.It may have been the ambiance that takes your
breath away.Or perhaps the stellar
service that made you tip more than 20%.For many, a great dining experience encompasses the food eaten and savored.How incredible would be it to have it all.
For myself, I had the honor of "having it all".
Chef Scott Conant is the culinary brains behind Scarpetta
restaurants (locations in NYC, Beverly Hills, Las Vegas, Miami & Toronto) and has
mastered Italian cuisine.Chef Scott is
also featured on the Food Network as a judge on the show Chopped, host of 24 Hour
Restaurant Battle and several appearances on The Best Thing I’ve Ever Ate and
The Best Thing I’ve Ever Made.
On a busy SoHo street in NYC, up above the hustle and bustle
lies Scott Conant Management Hospitality (SCM).Chef Scott's private culinary suite serves as his corporate headquarters, test
kitchen and production studio.
SCM recently hosted a private dinner and I happen to land a seat at the
long table for 30 lucky diners.Dining
with me was Miranda Xsavier, East Coast Correspondent for almostFitToEat.com
As we exited the elevator and upon entering the suite, we
were greeted by Chef’s staff with a glass of Prosecco and asked to mingle
amongst the other guests. Waiters walked around offering canapés to tease our palate.As I glanced at
the space, I immediately see the long table nicely decorated, the open
kitchen and then I spot the man of the evening, Chef Scott.
The art of culinary seduction, to me is just as exciting as
eating the meal itself.Starting from
the ambiance, the literary description of the menu, to the
plate that appears before you – those are the elements that lead up to the
moment when the fork reaches your lips.However, the dining experience at SCM added an element that just took
dining to a whole new level – the ability to see and interact with Chef Scott
in his kitchen.
Prior to each course, Chef explained in detail what we were about to eat. Ingredients, preparation and a little background and history of each dish added to the excitement. Dinner was fabulous and in between courses I sat up and
walked over to the kitchen, listening to Chef Scott and watching him and his team work their
magic. The intent on their faces as they prepared and plated our meal was a
sight to see. Service was impeccable, and our wine glasses always filled.Our every culinary need was met…and met well.
I left SCM heavily inebriated but with an incredible smile
on my face.The dinner was worthy of my
plane ride from Seattle and the memories of the evening are forever embedded on my
Our Meal At SCM Culinary Suite:
Market Salad, truffle pecorino & hazelnuts | Villa Sparina – Gavi di Gavi
2010 – Piemonte