August 520 Chef’s Table Celebrates Local Harvest
While the tomato may be the star of the show, there will also be a strong supporting cast, says Chef Berkman.
“The theme of our August dinner is built around the tomato, but as always, our concept for 520 Chef’s Table focuses on using the freshest ingredients available.
Chef Berkman and his culinary team work with local Palo Alto-area farmers to incorporate fresh ingredients based on the season, which can result in unique flavor combinations. “We’re in the heart of watermelon season, so we’re adding watermelon to one of our hors d’oeuvres. Summer squash is in abundance right now, so we’ve incorporated its unique flavors into a dish as well.”
The summer season will be taken into account when planning the California wines for the evening as well.
In the summertime, we like to enjoy wines that are lighter, fruitier, and refreshing,” Chef says. “We’ll be featuring local wines from the Monterey Peninsula to complement the summer flavors of the menu.”
UPDATE: A limited number of reservations for our August 520 Chef's Table dinner have become available. Click here to purchase tickets online.
We also invite you to join us for our next culinary special event at our hotel on Thursday, September 17. View the details and purchase tickets online.
AUGUST 20 MENU
Passed Hors d'oeuvres
Bloody mary watermelon gazpacho shooters with grilled cheese
Pacific bouillabaisse with preserved lemon aioli
Burrata with Heirloom tomatoes tart with grilled shrimp
Roast Snapper with Summer squash with peppered cherry tomatoes
Grilled chicken thigh with mole and succotash
Braised lamb shoulder with tomato jam and feta
Pineapple Upside Down Cake, served with Salted Caramel Sauce and Cinnamon Spiced whipped cream