Jean-Pierre visits Table 45

A short visit to Cleveland at Table 45 for a Dinner at the Chef's table from Jean-Pierre Etcheberrigaray our Vice President Food and Beverage, The Americas (left) in the company of Michael Cooper Director of Food and Beverage (center) and Simon Antoine Executive Assistant Manager (right)

Chef Secrets

This is the recipe for the seared sea scallops with pineapple carpaccio, papaya, red curry vinaigrette salad.

Hope that you enjoy making it at home.

For 10 People

U-10 size Scallops ,30
Pineapple ,1
Papaya ,4
Cilantro ,2 Bunches
Lime Juice ,150 ml
Fish Sauce ,1 tablespoon
Mayonnaise ,250g
Red pepper ,1
Extra Virgin Olive Oil ,2 tablespoon
Thai Red Curry Paste ,1 teaspoon
Limes ,5

Prepare the sauce by mixing the mayonnaise with the Thai red curry paste, fish sauce and the lime juice until everything is smooth.
Slice the papaya and the pineapple very thin (carpaccio Style) and sear the scallops in a sauté pan. The scallops must be golden in color.

Plate up:
Spread the sauce in the centre of the plate; add three thin slices of pineapple on top of the sauce, then put three slices of papaya on top the pineapple.
Display three seared scallops (medium rare) per plate around the pineapple carpaccio, garnish the center with fresh cilantro and diced red pepper.
Drizzle with extra virgin olive oil. Display three slices of lime around the plate.

Enjoy your salad.

SA

Meet our latest model 'Matius Brown our baby extraordinaire' displaying our baby fashionware. Looking forward to his next visit to Table 45

InterContinental Atlanta's much celebrated restaurateur,
Francisco Nieto, (center) joined the Table 45 management team to help kick start the opening and set us off in style and enthusiasm.
Thank you from Campbell, Simon, Gabriel, Sunny and Michael.
SA

Wember our top Mixologist

A big thank you to Wember (right) who came in from Boston to help our new mixology team in the bar.
Drop by the hotel and try one of his special cocktails.

SA

Opening Day at Table 45

Table 45 Team.

SA

Media Event Launch

Table 45 was officially introduced to its public on Thursday, March 29,after months of planning, building, and perfecting.
The Table 45 Media Event welcomed 200 guests to experience its unique World Cuisine, and become acquainted with the newly designed 6,000-square-foot restaurant and lounge of the InterContinental Hotel.

Upon arrival, guests were warmly welcomed by the host staff of Table 45 immediately setting the tone of both the evening and the restaurant itself ­ inviting, hip and elegant. Servers mingled throughout the crowd of guests as they presented an array samples both stunning in presentation and innovative in flavor such as shrimp with arugula parmesan and orange, grilled pork pinchitos with Peruvian pepper sauce,and Japanese beef salad. Guests also helped themselves to the Saigon crab and avocado wraps, seared Madras duck with vadouvan and home made naan bread from the tandoor oven. The beautifully decadent dessert table boasting banana crème bruleé, amaretto cheese cake dessert was rather impossible to resist.

Each of the restaurant's five zones is designed for different moods, from quiet and intimate to casual and high energy. There is no question the theme of the night favored the high energy, as guests explored and admired this highly anticipated addition to the Cleveland dining scene.

SA