We worked with Chef Harcey of Upton 43 to create a high concept "art" chef's table dinner. What does that mean, exactly? We came up with a concept/construct to create food around and then Chef made food magic. This particular night we explored the idea of deception and hidden color. Some dishes were plated to look like white snow in a white dish, that when you cut into it you discovered bright asparagus and greens. Others took earthy guavas and filled them with turmeric sorbet for a color explosion. A highlight was the "Charcoal" that was created by glazing roasted yucca until it looked like charred wood- paired with pork loin, it was a stunning dish. 

Below are some pictures (both for promotion and in execution). Also, a post by one of the guests of the evening that explains the magic much better than we can! 

" There is currently not a more thrilling moment in Twin Cities dining for me than the moment that Chef Erick Harcey @chefharcey of @upton43 spreads his tattooed fingers, leans on the table, and begins describing the next course. Sitting at one of his chef's tables reminds me of watching John McEnroe at center court. You know you have several hours of inventiveness and brilliance ahead of you. You might even see something you've never seen done before. And on top of that, there is going to be some personality in a setting that could use a little more personality, and a little less stuffiness. I usually experience my favorite restaurants in moments of pure pleasure. I experience Upton 43 that way too, but I also end up thinking about some of his dishes for days afterwards. The combination of challenge, pleasure, and camaraderie at his chef's table is unlike any other restaurant experience I've had. Anywhere. " - Steve Hoffman