La Coquina Chef's Table - Hyatt Grand Cypress Resort

La Coquina Chef's Table, provides a very unique dining environment for diners who can appreciate expertly prepared gourmet food in a very unique and unusual setting: The Kitchen.
There were 5 tables total in the Kitchen and perhaps a total of 12 persons in this beautiful setting of stainless steel counters and appliances with soft ambient lighting making the room comfortable and pleasing to all that were there.

This place is great for special occasions such as ours was; Ken's Birthday Month Celebration. Reservations must be made months in advance and they close early June and re-open in the middle of September every year. La Coquina is more commonly known for its excellent Champagne Brunch on Sunday's which is served in the Restaurant.

We were greeted by our servers and taken to our table. We confirmed that we would be having the wine pairing offered with the dinner, where wines are selected by the chef to compliment each and every course planned for the evening. Shortly thereafter the senior chef came introduced himself to us and asked if we had any food allergies. We replied that we did not and he left.
Shortly after that the delicacies started to arrive.
Dinner started with what they call "Amuse Bouche". This is a French term meaning, "mouth amuser". These are bite size morsels served before the appetizer and are meant to stimulate your palette and give you a preview of the Chef's prowess and her approach to cooking.

The Amuse Bouche was a trio of delicacies; a tiny waffled biscuit with sour cream and Beluga Caviar; a Quail Egg with Caviar on a tiny toast point; and a Florida Rock Shrimp in Salsa. These were delicious and were complimented by a Glass of Flora Springs, Napa Valley Chardonnay.

The first course was the Hawaiian Tuna Tartar served on a warm Blini and Red Wine Cream with green and gold pea shoots. This was excellent and made better with a glass of La Crema, Pinot Noir 2005 Sonoma Coast.

The next course was the Lemon Grass Poached Maine Lobster served with a Black Pasta Risotto. The rissoto was couscous that had been dyed with squid ink. This dish was incredibly delicious. The lobster was served with a glass of Beringer, Alluvium Blanc, Knights Valley. The wine was a blend of grapes, most of which were viognier. Excellent complex flavor. It was superb.

The third course brought us the Buffalo Carpaccio served with a Caesar Roll Parmesan. Awesome flavors. The Buffalo was served with a J Lohr Carbanet Sauvignon, Paso Robles, CA. Excellent combination.

Next came the Roasted Squab, one of our favorites, served with a Pheasant Ravioli and Thyme Game Consomme which was spectacular. This was paired with The Gold Label Austrial Shiraz, Wolf Blaas. Excellent pairing.

At this point we took them up on the invitation to tour the kitchen and the cooking stations. We walked around with our wine and spoke to the different chefs in the kitchen. We met the main chef for the evening, Denise Montello. She was a charming young lady.

When we returned to our table, they brought out the fifth course; The Seared Foi Gras and the Kobe Rib Eye of Beef. This was terrific. The foi gras was very rich and filling, but it was awesome. The beef was incredibly delicious. This was served with Jasmine Rice Grits and Oxtail Ragout. The wine that complimented this dish was the Sterling Vineyards, Napa Valley, Merlot, 2003. Delicious wine. We love Sterling Vineyards. First tried it in Montana during our trip to Yellowstone, the night we used the Hot Tub.

The sixth course was the first dessert; Strawberry Florentine Tower served with Citrus Mascarpone Cheese and Marzipan (a confection made with sugar and ground almonds). It was very good.

And for the seventh course we had La Coquina's Signature Dessert; the Gran Marnier Souffle. This was not as good as we have become accustomed to at the Metropolitan in Salt Lake City or and at Le Coq au Vin in Orlando. That dessert needs to be improved at La Coquina.

The dessert courses were accompanied by a delicious Petit-Vedrines Sauternes 2002, sweet dessert wine.

This meal compares only to the gastronomical experience we had last year at Victoria and Albert's.

Overall, the food, the service and the ambiance at La Coquina's Chef Table is standout and is deserving of critical praise and acclaim.
Ken and Len give La Coquina's Chef Table 4.5 FORKS