Exclusive Alexander’s Steakhouse “Tour of the Bay” Dinner on March 14

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On Friday, March 14, The Sea by Alexander’s Steakhouse in Palo Alto, California, will host a “Tour of the Bay” dinner where each of the Alexander’s Steakhouse executive chefs come together under one roof for an exclusive one-night-only dinner. With three acclaimed restaurants, Alexander’s Steakhouse has established itself as a culinary leader in the Bay Area offering fine dining interpretations of the classic American steakhouse with hints of Japanese influence. The seven-course tasting menu is priced at $185 per person with optional wine pairings available for $100. Executive Chefs Yu Min Lin from The Sea, Chef Gerardo Naranjo from Alexander’s Steakhouse Silicon Valley, and Chef Marc Zimmerman from Alexander’s Steakhouse San Francisco will each take on a different course and infuse his own personal creativity, giving diners the opportunity to taste the diversity of each restaurant.

When: Friday, March 14, 2014

Where: The Sea by Alexander’s Steakhouse
4269 El Camino Real (Next to Dinah’s Garden Hotel)
Palo Alto, CA 94306

Details: Each restaurants’ executive chef has worked to create distinct experiences in his city to deliver signature Alexander’s Steakhouse quality in his own way. This is the third “Tour of the Bay” dinner which is held three times each year, and was created to bring each chef’s unique strengths together for a memorable dining experience. Dishes and wine pairings on the menu include:

Alexander’s San Francisco

Chilled Alaskan King Crab with pear-sakura gelée, pickled pear,

sweet garlic cream, poppy, nasturtium, and karasumi

Dönnhoff, Riesling, Kreuznacher Krötenpfuhl, kabinett 2011

Alexander’s Silicon Valley

Wagyu Carpaccio with negi yuzu-kosho emulsion,

spring onion, and soy gelée

Muga, Rioja Reserva 2009

 

The Sea Palo Alto

Tai Snapper with heart of palm, wasabi,

blood orange, and saffron

Hans Wirsching, Silvaner, Iphöfer Kronsberg, Granken 2012

 

Alexander’s San Francisco

Terrine of Winkler Farms Mangalitsa with marcona

almond, leaf lard-toasted brioche, and wild spring vegetables

Remoissenet, Beaune, Les Marconnets, Premier Cru 2010

 

Alexander’s Silicon Valley

24 Hour Soy Braised Short Rib with sprouted grains

oyster mushroom, ragout, and peas

Mitolo, Shiraz, G.A.M. Mclaren Vale, South Australia 2009

 

The Sea Palo Alto

Maine Lobster and Miyazaki A5 with carrot, turnips,

Napa cabbage, and tarragon

Castello di Verduno, Barbaresco, Rabajà 2009

 

Pastry Chef Dan Huynh

Shades of Grey with bergamot black mousse,

grapefruit foam, Earl grey ganache, and crispy milk

Susana Balbo, Torrentes, Late Harvest

 

CostSeven-course prix fixe menu $185 per person excluding tax and gratuity. Optional wine pairings are available for $100.

Reservations: Reservations are required and require a credit card to hold the reservation and can be made by calling The Sea by Alexander’s Steakhouse at 650.213.1111. If reservation is cancelled within 48 hours prior to the reservation the credit card on file will be charged $185/person in the form of a gift card and will be sent to the address of your choice.