Editorial
Front Page - Friday, December 11, 2009
Weekly Indulgence
Samara Litvack
This is one of the happiest and saddest days of my life. I understand that sounds quite dramatic, even for me, but I’m at a crossroads in my life and it’s a bit overwhelming. Today is my last day here at the Herald. Monday morning, I will be en route to Johnson City, where I will soon begin classes in the Masters of Professional Communication at East Tennessee State University.
It’s a very happy time for me and I’ve been preparing for it for months now, but somehow this week snuck up on me and the emotions it’s evoking have knocked me for a loop.
When I created this “Weekly Indulgence” column, it was with fresh eyes, as a new Chattanoogan. I was excited to learn about all the city had to offer, and this was the perfect outlet to let people like me know what was out there, and to remind others of the amazing places this city beholds.
I visited restaurants, wineries, spas and bed and breakfasts. I went to a kangaroo conservation, stayed a weekend on Monteagle Mountain, attended my first NASCAR race and I finally got to “See Rock City.”
But there is no question what one place has been my favorite of all.
I visited Table 2 for the first time in early 2008 and was blown away by the menu, the atmosphere and the service. And, as everyone who knows me predicted, I decided to revisit Table 2 this week to bid farewell to Chattanooga in style.
When three of my closest friends and I arrived, we were led to one of the big, private booths in the back. Our server, Robert, poured us water and took our drink order. (Red wine, as always.)
We began our meal with a unique creation by Sous Chef Joe Mear. (I must add, here, that you will not find this item on the menu. It was amazing, though, so I have to share the details.)
Tuna tartar with leeks, white truffles, capers and diced arugula, served on an arugula leaf, was served with a farm-raised egg yolk – chilled but raw – topped with chopped shitake mushrooms and pickled Swiss chard stem. The chef suggested we bust the yolk, mix it with the toppings and add it to our crostini with the tuna tartar, using small pieces of lemon (also served with it) to accent the taste.
Only at Table 2 would I taste a dish this far out of my comfort zone. But, as my friend Jeff put it, “You just can’t be scared of raw egg.” So I tried it, and it was amazing. Compliments to the chef for such a creative, well-blended dish, and for the sentiment behind it.
We then shared the Hot Rock Surf and Turf, which includes sashimi grade fish and Kobe beef served raw with a 500-degree rock for cooking. The three fish that day (flown in fresh from Hawaii) were mako shark, ahi tuna and walu, which is an albacore tuna.
As always, the hot rock was unbelievable, served with three sauces, made in-house, and sea salt for seasoning.
From the specials menu, we shared the Hudson Valley Duck Wings, served with orange marmalade and a habanero dipping sauce. I didn’t try the habanero sauce (Robert rated it a five or six on a scale of 10) but the orange marmalade was wonderfully sweet and the ideal complement to the wings. They were served with three types of heirloom carrots, sautéed just a little, which were perfectly sweet and crunchy.
Our next course was the Curried Parsnip and Apple Soup, with a honey sour cream accoutrement on top, served with lightly fried heirloom carrots. It was thick, with yummy, seasonal flavors. I’d never tasted anything quite like it.
For my main course, I had the Hudson Valley Duck Breast, served on a bed of beluga lentils, black currants, saffron mascarpone cream, spiced walnuts and port caramel. Cooked a perfect medium, these flavors blend for an amazingly unique taste. It’s not the first time I’ve had this dish, and I highly recommend it.
My dinner companions had the Niman Ranch Stuffed Pork Loin, the Painted Hills Ribeye and the Ostrich Filet. All three were superb, but I
must elaborate on the ostrich, as it was the first time any of us had tried it. Robert suggested it be cooked no more then medium, as it has a tendency to get chewy. Ours was medium, with an amazing flavor, but we all agreed a medium rare would have made it even better.
For dessert (it was my last dinner, I had to “indulge”), we shared a New York cheesecake, an apple cobbler (made fresh that day, not even on the menu yet) and Table 2’s staple rosemary ice cream with 20-year balsamic dripped on top. Robert warned we’d either love or hate the ice cream; thankfully, I loved it. I have never tasted anything so interesting. I finished every single bite.
I’m so glad I got to spend such a great night out with my friends before my move, and Table 2 was the ideal place to do it. With smooth jazz music playing in the background, soft
light, modern, yet inviting décor, exceptional service and the best quality food I’ve ever had (and trust me, I eat a lot), I couldn’t have asked for a better night.
I’m thankful I’ve had the opportunity to discover so many wonderful places in Chattanooga. I’m going to miss this city, and my job here at the Herald. I’d like to wish the best to my coworker, David Laprad, and the incoming writer of this column, Stephanie Coward. I’d also like to thank the executive editor of this paper, Bill Ellis, for being an amazing boss and giving me the opportunity to work for such a fantastic company.
I’d also like to thank the readers of this column for every nice (or negative) comment you’ve ever sent me, and encourage you all to make time in your schedules to enjoy a little “Weekly Indulgence” of your own now and then.
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