This week, we switch it up guys. I want to fully engulf myself in the food community so I decided to go to a private chef tasting. I honestly DID NOT know what to expect. I didn’t know how many people would be in attendance, what the atmosphere would be like, or what to expect from the chef, being as though this would be my first experience with private chef and Victory Truck owner Chef Tobias.
Imagine walking into a quaint space with beautifully decorated dining tables to host 18, an open kitchen where you can chat with and watch the chef prepare the courses to be served, and an enclosed patio where guests enjoyed wine and hookah and got acquainted with one another. This was CAMPSPACE, the location Chef Tobias chose to host his first official private tasting. The wine and conversations were flowing, and the hookah was blowing. The event kicked off at 7pm. Guest arrived and chatted amongst one another while the appetizers for the evening were concocted. We were invited in from the patio space at about 7:45 where we enjoyed Chef Tobias’ version of “Bang Bang Shrimp,” as well as Asian Ginger Chicken Lollipops, Tuna, Avocado, Crab Stacks, and a fresh green salad. Let’s just say I was side eyeing NOBU (rumor has it they are the originators of bang bang shrimp), and Bone Fish’s rendition doesn’t even compare. They were lightly battered then tossed in a creamy, sweet chile sauce and garnished with sesame seeds, radishes, and scallions. It was like a mad dash for the shrimp. I don’t believe everyone got to taste them because some people stayed behind to enjoy the amazing hookah provided by Hookah Mobile Express, and those that did couldn’t resist seconds (sorry not sorry but yes I had seconds and probably took someone else’s serving). Next, Chef Tobias served his Asian Ginger Chicken Lollipops. *Deep Sigh* my mouth is watering at the thought of these chicken wings. Drums, lollipop’d, tossed in a sweet, savory, bold, ginger sauce. I. WANTED. THEM. ALL. TO. MYSELF. The entire boat! They were finger licking good. I told Chef JB (Chef Tobias’ assistant/sous chef) I wanted to slap him (my apologies JB), but they were just that good. Next we enjoyed the tuna, avocado, and crab stacks with homemade tortilla chips. The fresh tuna was used as the outside layer of the mold. The mold was then stuffed with fresh avocado, lump crab meat, red onion and pineapple, and served with freshly fried tortilla chips. My mouth watered. Guacamole is my absolute favorite snack and this was similar but more sophisticated. Guest also enjoyed a fresh aromatic mixed green salad that included strawberries, tangerines, and a house made balsamic vinaigrette. Honestly when I purchased a ticket, I didn’t expect this at all. 4 appetizers? There was no room left for my entrée. When it arrived, I was completely FLOORED. A tower of smoked potato puree, sautéed broccolini, salmon, and an entire lump crabcake topped with a roasted sweet corn veloute. I took a forkful of everything at once and flatlined. The crabcake was nothing but lump crab meat. The salmon was cooked perfectly throughout and very flavorful. The mashed potatoes were pureed perfectly and were smooth and creamy. The broccolini added a nice crunch factor to the entire bite, and the roasted sweet corn veloute also made for a nice crunch factor and tied the entire dish together. SCRUMPTIOUS is what it was. My friend enjoyed the lamb chops that were cooked to about a medium temperature, and literally were so tender and juicy the meat fell from the bones. The lamb chop entrée included a baked sweet potato with roasted marshmallows atop and sautéed green beans. The other entrée served was seafood lasagna. I probably reiterate every post how I despise cheese, but this lasagna was full of lump crab meat, huge chunks of lobster, and shrimp. It seemed to be the favorite amongst those us dining. Lastly, chef served us a Lemon Strawberry Cheesecake Mousse that was reminiscent of a parfait. The mousse was prepared in mini mason jars that we were given to take home. I tasted a bit of everything but I was so glad “to-go” containers were on the menu as well. So much food served that I had lunch and dinner for the following day. My night was completely made. At the end of the dinner, chef thanked everyone for dining with him. He even came out and walked us to our cars, and offered us the flower arrangements from the dinner table. An awesome experience.
If you guys ever have a chance to attend a Victory Dinner or visit the Victory food truck, please do so. I guarantee you won’t be disappointed. Chef Tobias takes pleasure in the food he serves his patrons and it shows. Get a ticket to the next victory dinner or pull up to the Victory Truck, tell him FREE LUNCH sent you.