Relax and pour yourself a fine glass of wine. The wait is over... Table Xis here.
Table X is proud to welcome the iconic DEAN & DELUCA international brand of epicurean products, and we invite you to enjoy the world's finest branded and curated foods for cooking, eating and entertaining.
Table X, the original lifestyle-entertainment television-web series where the engaging art-of-conversation and the prolific love-of-food... CONVERGE, traveled to Café del Rey in Marina del Rey, CA (USA) for the production ofTable XEPISODE 1 | PILOT.Table X Hosts and Dinner Guests share their food and wine pairing reviews below. Table X EPISODE 1 | PILOT will distribute in 2018.
Photo Left-to-Right ::: Ivan Mercer, Brooke Langston, Renee Piane Campanella, Joe Campanella, Paige Jensen, Adam Roberts
"My favorite part of this lemon meringue pie sandwich was the combination of sweet, spicy, and tart flavors. The delicate graham crust added a suprise layer of smooth complexity and the chili-lime chips gave it a generous crunchy texture finished by a palate teasing red pepper sorbet.
—Joe Campanella Table XHost
“My tomahawk rib chop was amazing...
tender, tasty, and monstrous. This a great dish to share.
The array of perfectly prepared organic vegetables, and the melt-in-your-mouth potatoes, made this my favorite dish.
The wine pairing was smooth with a slight spice at the end, but very subtle.”
—Renee Piane Campanella Table X Host
"I could have had a plateful of the agnolotti. I was impressed with the simple and symmetrical presentation of this dish. The chewy crisp of the pork really complemented the savory pockets of the agnolotti. The wine pairing seemed to bring out the strong flavors of the brown butter for me which was just a hint of dressing on the dish but was maybe the best part.”
—Paige Jensen Table X Dinner Guest
“The diver scallop crudo was an amazing way to start off the night and awaken the palate. The smooth textures and refreshing taste of the white corn emulsion and pea tendrils helped add a hint of sweetness, and the refreshing burst of the cherry tomatoes finished each bit perfectly. The pairing of the Mumms Napa Rose Champagne made this amuse-bouche sparkle with flavor and really complimented the light nature of thedish.” —Brooke Langston Table XDinner Guest
"The trout was light and fluffy with just the right mixture of spice and vegetables. The Babcock Pinot was wonderfully complex and took the dish to the next level of satisfaction that an entree needs and deserves; full of flavor, wonderful aroma, and a smooth aftertaste.” —Ivan Mercer Table X Dinner Guest
"You really hit the nail on the head with this flavor combination. The salty and sweet combination of the peanut butter crispies, and the caramelized banana, literally made this dessert the hit of the party. The texture pairing of the smooth milk chocolate, and the fresh banana lent a very refreshing finish to an extremely memorable evening." —Adam Roberts Table XDinner Guest
MENU Café del Rey
Amuse-bouche diver scallop crudo, white corn emulsion, pea tendrils, cherry tomato Wine Pairing — Mumms Napa Rose, NV +
agnolotti of english pea, pork belly lardons, brown butter, reggiano Wine Pairing — Gauthier Monterey Sauvignon Blanc 2008 San Saba Vineyard
Entrée prime dry aged "Tomahawk Chop" (rib cap of the prime rib) w/ potato and kohlrabi gratin, organic car rots, chiogga beets, asparagus Wine Pairing — Babcock Sta. Rita Hills Pinot Noir 2007 Rita's Earth
tasmanian ocean trout w/ spring onions, fava beans, wild mushrooms, spring garlic and mushroom broth Wine Pairing — Babcock Sta. Rita Hills Pinot Noir 2007 Rita's Earth