Restaurant Review
The Palmetto Expo...a great place to eat?
by A. Parks
It wasn't too long ago that the last thing that came to mind when you thought about the Palmetto Expo Center was good food. I don't mean to say that the food was really bad, it was just the "rubber chicken" fare we're all used to when we go to most any lunch or dinner meeting at most any meeting facility.
Well, that was then and this is now, and what a difference a chef makes!
In fact the Palmetto Expo Center is so proud of their new executive chef Scott Monteverde, they invited the staff of Greenville Magazine and me to a specially prepared dinner by chef Monteverde and his staff, to demonstrate just exactly how good it can get.
A six course meal was prepared and served along with a course by course explanation and wine paring supplied by Ben Arnold-Sunbelt Beverage Company. I mean the last time I've experienced that level of attention and food of that quality, my wife and I attended a five course "wine dinner" at Soby's. And it doesn't get much better than that.
Our appetizer was warm Chevre cheese in a fruit compote along with wonton chips and a sweet chili dipping sauce and Gosset Brut Champagne was served with the first course.
The second course was sushi, or as chef explained, carpaccio of Sake salmon with Asian greens, pickled ginger vinaigrette and wasabi (that's the very hot garnish) and the salmon was accompanied by a Hess select chardonnay. Not all of our party enjoyed the sushi. Not because it wasn't very good, I loved it, but some people just don't do raw fish!
We returned to a cooked dish of sesame seared sea scallops (they were huge and melted in your mouth) with roasted corn and sweet pea risotto, braised bok choy with curry sauce and an Indonesian tuile. That course was served with Caymus Sauvignon Blanc.
The next course was surprising, different and most of us enjoyed it immensely. It was smoked tomato and key lime granite and the smoked taste was predominant. It was served with Creme Fraiche, a refreshingly light, home made sour cream. No additional wine was served with this course.
Probably what most of us would refer to as the main course was Miso poached filet of beef (served medium rare) on a soba cake with Chinese long beans, creamed lentil dal, tomato confit, ginger infused demi-glac� and served with a mild Robert Mondavi coastal Merlot. I mean to tell you that by this time I was comfortably full.
However dessert was yet to come and was a light (thank goodness) Lemon-grass ice cream served over a warm black rice pudding with fresh berries. And yes, we were served a sparkling red dessert wine called Brachetto D-Aqui.
The evening was awesome. We ate extremely well while learning about some very different foods and being informed and entertained. You won't be able to experience what we did but I think you'll enjoy your next meal at the Expo Center so much more than what you'll get on the "rubber chicken" circuit. |
