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 of Table XEPISODE 1 | PILOT in search of great food, fine wine, live music, and insightful conversation amongst our esteemed Table X Dinner Guests who have shared their food and wine pairings reviews below. Table X EPISODE 1 | PILOT will broadcast in 2017.
“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 the dish.” —Brooke Langston Table XDinner Guest
"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. This 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 XDinner Guest
“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 Dinner Guest
"The trout was light and fluffywith just the right mixture of spice and vegetables. There was a sense of strengthbut non obtrusive taste.The Babcock Pinot is 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
"The raspberry crème brulée made my mouth dance with sweet and slightly tart flavors. The lychee ice and meringue completed the dish for a sense of fulfillment. The wine pairing was sweet with a slight hint of syrupy smoothness that completed the evening." —Ivan Mercer Table X Dinner Guest
"I was surprised by the magnificent combo of the chili-lime chips with the sweet tanginess of the meringue. The creation of adding some kick tothis dessert is ingenious and unmatched! I loved the graham crust... it just crumbled beautifully onto one's palette. The dessert wine added a clean, fresh taste to balance out the spicy, sweet lemon meringue." —Paige Jensen Table XDinner 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
"My favorite part of it was the chocolate covered banana!"
—Joe Campanella Table X Dinner 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