With growling stomachs , we make our way to a dining table large enough to seat 10 guests . The candle-lit table boasts glittering placemats , crisp , white linens and a floral arrangement that Davis arranged herself . The atmosphere feels like that of a 5-star restaurant !
Before each meal is served , Chef Kali presents each dish to the table explaining its preparation process and ingredients .
My first dish was roasted beet cured salmon . Presented on a circular plate bearing five vibrant purple slices of fish , it was almost too pretty to eat , but eat it I did . “ I ’ ve actually done the salmon once before , but I gave it a new twist by adding the touch of lemon and watercress . I feel like a lot of people in this area just associate smoked salmon with breakfast or brunch , so I wanted to reintroduce it in a new light ,” says Davis . The flavor resembled a fresh piece of sashimi — light on the tongue and not overdressed . The palette never lies — less is always more !
A dinner guest at the table , remarks , “ I had the scallops served atop grits . It was southern-comfort-meetsthe-sea , and the scallops were tender and coated with a brown sugar aioli sauce .” Little did we know that the sauce was made on a whim . Davis says , “ I just kind of made up this sauce as I was cooking and just about fell in love with it . I ended up putting it on everything !”
Almost every guest was served a different dish , giving us a wide range of flavors and unique culinary experiences . By the end of the night , we were passing plates around the table , family-style , making comments like , “ Try the sauce with it !” One guest even said , “ Can you pass that back around ?” — music to any chef ’ s ears .
“ It ’ s nice to be able to have a glass of wine with friends and not worry about cooking or washing dishes ,” says Meaghan Moylan , a dinner guest at the table . “ I had the duck eggrolls and they were fantastic - crispy , bite-sized , and the sauce was a nice addition . My favorite dish was dessert , of course : tiramisu loaded with whipped cream and cinnamon . There is something to be said about the personalization of an in-home private chef . It ’ s so relaxing !” Dessert was a big hit at the table , but who can resist Nutella and Baileys Tiramisu , Roasted Beet and Coconut Flan with a Lemon Chantilly , and a Bourbon and Bacon Brownie With Vanilla Bean Ice Cream ?
“ If I had to pick my favorite dessert , I would have to go with the bacon brownies . The brownie infused with bacon gives a sweet and salty combination that no one can resist ,” says Tanner Armstrong .
Katie Cotton exclaims , “ Her dishes are a work of art ! My favorite dish was the Beet Flan — a pale pink pastry that melted in your mouth , topped with a dollop of homemade whipped topping and a small piece of lemon rind .”
As silverware clinked on empty plates and the bottom of our wine glasses finally made an appearance , Davis began gathering our dishes and closing up shop , leaving us to spend another hour around the table talking about our kids , work , and life at the beach . By night ’ s end , Davis left the kitchen even better than she found it , and we didn ’ t even have to lift a finger .
“ Although the food is always executed impeccably , these dinners aren ’ t solely about the food . They ’ re also about the experience . Every process of the dinner planning needs to be fun ; something they will look forward to and never forget .”
And fun was had by all .
So much so , that upon leaving dinner a guest remarked , “ Same time next week ?”
To book Chef Kali , email 360 Blue Ambassadors at : concierge @ 360blueproperties . com
To book 105 South Founders Lane , visit : 360BlueProperties . com .
81