Grown Up's Table at Beckett's Table

Categories: News
door beckett's Table2.JPG
Carol Blonder
Beckett's Table

Right down to the name, Chef Justin Beckett has centered his Arcadia neighborhood restaurant concept, Beckett's Table, around a stunning, reclaimed black walnut community table.

Last night he took it up a notch with a new concept, the Grown Up's Table, a three-course menu paired with three wines -- served, naturally, at that now-somewhat-infamous table.  

Find out what was on the menu and how to learn about the next event after the jump.

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Carol Blonder
Deviled eggs

What a way for Chef Beckett to throw a dinner party and play host in his own restaurant. Guests don't know what's on the menu; it changes each week. Hints about what's cooking are posted on Facebook Wednesday afternoon. Yesterday's hint was "smoken ribs."

Part of the fun last night for Chef Beckett and the diners were his forays out of the kitchen to spend time at the table and talk about, you know, food and cooking. Since the guests are sharing the table and the food is served family style, it's a pleasant way to connect to people in a city that often leaves us feeling disconnected.

Last night's dinner was a great indoor picnic, starting with a pour of a crisp and mellow Villa Maria Riesling (N.Z. 2008) It was difficult to hold back on the first coarse beginning with deviled eggs, which came out on a platter surrounded by frisee lettuce. The smooth chive spiked filling was piped over a slice of smoked red onion, dotted with capers and a sprinkle of cayenne. I could have eaten spoonfuls of the smoky onion. The eggs were served along with a refreshing mixed bean salad (garbanzo, green, wax and giant white) dressed in creamy lemon vinaigrette.

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Carol Blonder
Mixed bean salad

Wine Guerilla "Rebel Cru"- Zinfandel (Ca. 2009) and Ciacci Piccolomini d'Aragona - Sangiovese Blend (Tuscany 2007) were served with the main coarse. Good picks that went well with both the hearty sauces on the entrees and the accompanying fresh accents of the side dishes. Ribs and chicken were smoked and glazed with a house made sauce that delivered a bit of hoped for heat. The chicken satisfied, but the tender fall off the bone ribs were the go to platter for second helpings.

The corkscrew pasta salad with roasted tomatoes, artichoke hearts, black olives, feta, arugula and chives would have been the perfect side, had the pasta not been overcooked. Two pick up foods added to the summer picnic feel of the meal: corn on the cob with honey apple butter and skewers of strawberries and mint with a spoonful of fruit salsa.

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Carol Blonder
smoked ribs and chicken, pasta salad and corn


Woe to those at the table who didn't save room for dessert. A slice of polenta cake, moist and crumbly sat under the makings of a sundae: three mini scoops of ice cream-chocolate, vanilla, and strawberry, a mound of fresh whipped cream, and spiced nuts topped the cake with zig zags of caramel and a compote of Rainier cherries on the side.

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Carol Blonder
Polenta cake "sundae"

Everyone left with a small brown bag, a share of the leftovers. Another way for Chef Beckett to share dinner from this house as he would from his home.

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Carol Blonder
take home bag


Grown Up's Table at Beckett's Table
3717 E Indian School Road
Wednesdays, 5:30 pm
$36.00 for 3 course dinner with 3 wines
Reservations, limited to 16, online or 602-954-1700

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4 comments
foodiebear
foodiebear

My mouth is watering! Great write-up Carol!

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