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Next is the Beetroot dish that Chef Paul Shoemaker transforms into three intricately detailed bites: Red Beet Tartare, Beet Mellow and Beet Macaron with whipped goat cheese and passion fruit.
Photo: Acuna-Hansen
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At this point it was near intermission time. The mini break gave guests time to walk around and socialize with other patrons and check out the artwork. After taking a small breather, Chef Shoemaker served the Pate A Choux Gnocchi: Smoked Maple Gel Pork Belly, Honey Packed Cranberries, Pine Nut Soil, Pig Skin.
Photo: Kristie Hang
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Since truffles are in season, it was used in quite a number of dishes throughout the meal. Chef Shoemaker's Pasta with Truffles made with truffle fondue, espuma and fresh truffle was delectable. Chef Shoemaker makes the pasta on guitar strings and deliberately serves it minimalistic style with truffle and cream.
Photo: Kristie Hang
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Another unique dish was the Monkfish with Persimmons, Bottarga, Reduction of Cocoa and Ginger. The combination of cocoa and ginger with persimmons served as a lovely juxtaposition to the meatiness of the monkfish.
Photo: Kristie Hang
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The meatiest dish of all 12-courses was the Prime Hanger Steak, which served as the end of the savory courses. The steak was served with Époisses
fondue, garlic confit, parsley pistou and sauce Bordelaise.
Photo: Kristie Hang
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To prepare our palates for dessert, Chef Shoemaker created a beautiful gold nugget that looked like a shooting star on a plate. The Gold Mine tasted like passion fruit taffy filled with a strawberry saffron fluid gel that exploded in your mouth.
Photo: Kristie Hang
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The twelfth and final dish, which Pastry Chef Ray Morales named The Dead Tree, was created after his recent trip to Alaska where he was inspired by a freshly charred forest. The tiny chocolate green root popping out of the charred chocolate ganache tree represents a sign of hope.
Photo: Kristie Hang
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The nondescript, unmarked door to the INTRO Art Gallery & Chef's Table located in North Hollywood, California.
Photo: Kristie Hang
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A group photo of the chefs behind INTRO Art Gallery & Chef's Table. Chef Shoemaker comes out from the kitchen at the beginning of each course and introduces the components of every plate. Each plate is an aesthetically pleasing and meant to be enjoyed in one or two bites. Chef Shoemaker also describes the vegetarian version of each dish for any guests that are vegetarian before heading back to the kitchen to create the next course.
Photo: Kristie Hang
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Each month INTRO will feature a different artist and different wines. INTRO Art Gallery & Chef's Table serves dinner every Friday and Saturday evening at 7:30pm for a maximum of 20 people. Reservations are required. Twelve courses, as well as wine, are included for $125 all-inclusive.
For more information and to make reservations at INTRO Art Gallery & Chef's Table, visit their website. Once a reservation is made, you will receive an email with instructions for the events.
Photo: Kristie Hang