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🤢 2/5 - Le Petit Chef is cute in the way that an uncoordinated
By 👻 @Sheena C., 10/16/2022 3:00 am
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Le Petit Chef is cute in the way that an uncoordinated toddler wiggling to pop music might be cute. It's cute in the way that a suave, attractive stranger might invite you to an intriguing date.. before pulling up at IHOP. I so badly wanted to give an A for effort to the CIA students who take part in this production but the execution was unfortunately, laughably amateurish. My friend and I wanted to celebrate our 10-year friendship with an interesting food experience in Napa so we signed up for this. I noted the widely mixed reviews but still wanted to see for myself what 3D dining entailed. It turns out the most expert part was the marketing of it.We got to CIA a little early on a Saturday afternoon and walked around the campus a bit. The second floor had a cool museum displaying cooking tools through history featuring an entire wall of brass bundt pans. The outside gardens against the backdrop of the river was also peaceful to stroll around in. Close to 30 minutes before the event, some staff started setting up a drink stand and offered free beverages to get us started. As the designated driver for the night, I immediately began with 2 pours of Prosecco. That was probably where I got my money's worth of food for the night. Overall, I think the menu fell super short of even my humblest wishes. Firstly, while it's technically 6 "courses" the portions are very small and include an intermezzo consisting of 3 spoonfuls of sorbet. Otherwise the courses themselves featured pretty unoriginal bite-sized portions of generic grocery store quality foods that any middle schooler could have slapped together (e.g., olive tapenade and garlic aioli sound exactly like they came out of a jar labeled as such). The autumn fattoush salad was possibly my favorite course, though the switch from mint vinaigrette to yogurt dressing was a last-minute, unannounced change to the menu that really ought to have been communicated.The idea of representing each country Le Petit Chef visited along Marco Polo's spice route was fine, but India and China actually have incredibly diverse cuisine and it felt like a huge letdown to see them reduce the representation of each culture to the most blandly stereotypical dish one can think of, not to mention the complete lack of any distinct spice. I began to wonder if they actually used the spices displayed in bags on a cart in the open outside the event entrance, because the taste of spices was either dull or just nonexistent in these dishes. In addition, my dining companion got the beverage pairing, which cost on average $10 per drink and included a 6 oz glass of Scrimshaw Pilsner which you can get pretty much anywhere alcohol is sold. He also noted that none of the beverage pairings actually complemented the dish it was matched to. Finally, the saffron rice pudding, with its crème brûlée crust, was a nicely presented dessert with the exception of the serving temperature - make it hot or chilled, but tepid? Easily the worst of all decisions.You know it's bad when every time a dish was announced, I had at least 10 ideas of how I could have done the course differently - when I heard Himalayas, the first idea that came to mind was a cup of spiced chai paired with a momo; not a sorbet that they had the bright idea of pouring hot water around just to make a sad chunk of dry ice make a little fog effect (also, hot water melts sorbet). As a creative home cooking enthusiast who's thrown my share of dinner parties, this event just proved to me that no one needs to go to culinary school to plan an amazing food event. While I accept the considerations around food procurement, scaling of labor, and financially breaking even, this production was completely lacking compared to the many restaurants that have been able to do amazing things on a budget. This experience was definitely not worth what I paid for - if I were to count it in terms of food. However if I were to help CIA out by justifying the cost of this experience, it would be:- the appreciable service efforts made by the hostess and waitstaff- recoupment of development costs of the animation and projection technology- free complimentary drinks (especially Prosecco) offered prior to dinner- the conversations with the people around us who were all quite open and happy to contribute commentary- a reaffirmed belief that absolutely no one has go to culinary school to understand good food and make it in the restaurant industryDue to the combination of small food portions and quickly chugged Prosecco, I woke up the next day to a hangover so annoying it inspired this review. C'est plutôt amusant, non?
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