Anyone who knows me knows that my favorite reality show on TV is Bravo’s Top Chef. And I’ve now had the opportunity to attend two of The National Golf Club‘s exclusive Top Chef events, the first with Kevin Gillespie and Eli Kirshtein and the second with Top Chef All-Stars finalist Mike Isabella and Season 7′s Kelly Liken (which contained my favorite dish of both evenings, Mike Isabella’s Greek-inspired ribs, below).

My good friend Eric is the director of food and beverage at The National and he continues to put together great events for the members, including his latest: Top Chef GIRL POWER with Chef Carla Hall (Fan Favorite for Top Chef: All Stars) and Antonia Lofaso (a finalist in the Top Chef: All Stars event).
The six-course dinner at The National will for the first time be open to the public. Reservations are being taken now for the dinner, which will be held on Saturday, April 16th with cocktails beginning at 6:00 p.m. and the dinner, complete with Terlato wine pairings for each course, begins at 7:00 p.m.
The cost for the evening is $100 per person, which is pretty reasonable when you consider 6 courses from top-quality chefs and wine included. Look, there’s no doubt I’m a fan of Top Chef. I’m not getting paid for this endorsement, I just think it is an awesome program and if you love Top Chef and great food, give the event a try. These events don’t come along often and they aren’t always open to the public.
The Menu
First Course (Antonia Lofaso)
Hamachi Crudo, crispy rice, mizuna, miso vinegrette
Santa Margherita Pinot Grigio, Italy
Second Course (Carla Hall)
Asparagus, Golden Beet and Shitake Salad with goat cheese bousin and tarragon dill vinaigrette
Sokol Blosser Evolution, Oregon
Third Course (Antonia Lofaso)
Curried cauliflower soup with sweet shrimp, apples, micro cilantro
Wairau River Pinot Noir Home Block, New Zealand
Fourth Course (Carla Hall)
Grilled Halibut with ramps, pickled fennel and roasted sunchoke pesto
Chapoutier Crozes Hermitage Les Meysonniers Rouge, France
Fifth Course (Antonia Lofaso)
Lamb loin, fennel butter, brussel, blue bacon salad
Luke Donald Claret, California
Sixth Course (Carla Hall)
Strawberry Rhubarb Meringue Tart with lime basil coulis
Two Hands Brilliant Disguise, Australia
Credit card reservations can be placed by calling Meghan at The National at 816-746-0200.
If you’re interested, let me know and I can get you in touch with the folks from The National (or…you know…you could just call the number).





