3-Course Dinner w/Free Corkage @ Technique in Pasadena (Table 2)

  • February 27, 2013 · 7:00 PM
  • This location is shown only to members

** $8 deposit is required to guarantee your seat. It'll be fully refunded back to you after you actually attended this event.

** Deposit payment will be forfeited for RSVP canceled after 2/25

** Arrive promptly by 7:05pm or our reservation will be canceled after 7:15pm

_____________________________________________________________

Technique at Le Cordon Bleu College of Culinary Arts in Pasadena features an open-to-the-public restaurant which is staffed by their students and outstanding chef instructors, who prepare and serve the meals. While we/us the patrons enjoy a delicious fine dining experience, students will have the opportunity to apply their culinary training in various areas of the kitchen and dining room.


The 3-course winter season menu is served only till this February while the price is raised a bit higher from the past YET we get a wonderful bonus of FREE CORKAGE: Bring a bottle of your favorite good wine to dine with us!

** 3-COURSE DINNER for $25 (ALL IN) You pick one item from each category:

STARTER:

1). Baby Greens Salad: pear, Fourme d'Ambert, caramelized pecans, Champagne vinaigrette

2). Scallops Benedict: sauteed scallops, sunny-side up quail eggs, French toast, crispy prosciutto

3). Pulpo a la Plancha; seared octopus, warm potato salad, dehydrated chorizo, basil oil

4). Fried Rice Arancini: bulgobi beef, cheese, kimchi aioli6.00Baby Greens Saladpear, Fourme d'Ambert, caramelized pecans, Champagne vinaigrette

5). Brussels Caesar: fire roasted Brussels sprouts, Caesar dressing, shaved Grana Padano

6). Wild Arugula Salad: ricotta, honey, pine nuts, sultana raisins, orange supremes

7). House Smoked Salmon Plate: red beet & onion slaw, chive cream, toasted bread

ENTREE:

1). Berkshire Pork Belly: sweet corn grits, mushroom scallion salad, maple gastrique

2). Crab Cakes: warm potato frisée salad, bacon & onion remoulade, chipotle aioli

3). Tongue & Cheek: grilled beef tongue, glazed beef cheeks, salsify puree, charred Brussels sprouts, toasted pine nuts

4). Steak Frites: skirt steak, garlic fries, black pepper sauce

5). Coriander Chicken: slow cooked chicken sous vide, coconut clam broth, sautéed rice cake

6). Peking Duck: tender duck breast, forbidden rice & leg meat congee, pickled radish & cucumber salad

7). Organic Salmon: wild Shetland salmon, Okinawa sweet potato, bacon, & leek hash, salmon roe emulsion

DESSERT:

1). The Elvis: chocolate ice cream, peanut butter mousse, caramelized banana, bacon & cereal crumble

2). Pear-Raspberry Crisp: oats, ginger, whipped vanilla cream cheese

3). Baked Alaska: flourless Chocolate Cake: mint cocoa ice cream, meringue brulee

4). Eton Mess: strawberry sorbet: honey lemon berry salad, vacherin

Join or login to comment.

  • A former member
    A former member

    It was nice to meet everyone. Good food.....good wine.

    February 28, 2013

  • nancy becker k.

    YES it was a great eetup. I real chance to talk and meet and try something new!

    February 28, 2013

  • Philip S.

    Great time

    February 28, 2013

  • Amy

    Sorry to cancel, got the flu.

    February 27, 2013

  • L W.

    I would not be able to get there in time. The menu sounds delish have a great time.

    February 21, 2013

6 went

Your organizer's refund policy for 3-Course Dinner w/Free Corkage @ Technique in Pasadena (Table 2)

Refunds offered if:

  • the Meetup is cancelled
  • the Meetup is rescheduled
  • you can cancel at least 2 day(s) before the Meetup

Additional notes: No refund for a no-show or RSVP canceled after 2/25

Payments you make go to the organizer, not to Meetup. You must make refund requests to the organizer.

Our Sponsors

People in this
Meetup are also in:

Create a Meetup Group and meet new people

Get started Learn more
Allison

Meetup has allowed me to meet people I wouldn't have met naturally - they're totally different than me.

Allison, started Women's Adventure Travel

Sign up

Meetup members, Log in

By clicking "Sign up" or "Sign up using Facebook", you confirm that you accept our Terms of Service & Privacy Policy