AN AT HOME DINNER PARTY PREPARED AND SERVED BY BURLINGAME RESTAURANT (OPENING EARLY 2016)

Have you ever been invited to a small dinner party and the food surpassed all your expectations?  Wowed you?  Our friend and interior designer, Julie Johnson, invited us over for a “small” gathering and told us we would be in for a culinary treat.  We were treated to 6 courses!  All delicious and memorable.

The good news for Amelia Island,  a new restaurant is in the making!  Burlingame Restaurant will open in early 2016 at 20 South 5th Street, Fernandina Beach (Amelia Island for all my out of state readers).

Owner, Eric Fanelli along with Executive Chef, Chad Livingston welcomed us in Julie’s beautiful kitchen with our choice of wine.  After meeting and mingling with other guests we gathered around Julie’s island for the first course.

Shrimp and goat cheese stone mill grits topped with tomato tartare, prosciutto, and micro arugula.

This was visually stunning and so delicious…

And you are wondering why I did not provide a photo.  The evening was such a surprise and I was unprepared; I did not bring my usual camera.  Benjie McEntyre came to the rescue with his iphone camera…but alas the shrimp appetizer was already consumed.

Next course

Chilled strawberry gazpacho-confit strawberries and micro lemon basil.

All the micro greens came from Veggie Confetti Farm of St. Augustine, available at the downtown Fernandina Beach farmers market.  The micro greens on each dish were not only decorative but delicious.

Julie invited us to be seated around her cozy dining room table for the remaining courses.

Grilled romaine salad-Caesar dressing, citrus cured salmon carpaccio, rye bread crouton, micro sunflower shoots.

 The plate begins with a house, citrus cured salmon.

Grilled romaine is ready for slicing.

The layering begins.  A rye bread crouton is added and then topped with additional romaine.

The grand finale with micro sunflower shoot.  

Next the fish course…

Florida snapper-sauteed spinach, potato gnocchi, English pea puree, orange Beurre blanc sauce, corn and grapefruit relish, micro mustard greens.

Dave’s favorite!

Topped with a corn and grapefruit relish with micro mustard green.  Love Julie’s green and blue plates!

Grilled beef tenderloin-white asparagus risotto, leek emulsion sauce, sauteed mushroom and pearl onion, beef jus, and micro pea tendrils.

  

Lemon meringue pie-graham cracker crust, and blueberry compote.

The new restaurant…Burlingame…opening early 2016…

Owner/General Manager…Eric Fanelli

Owner/Financial Manager…Deb Fanelli

Executive Chef…Chad Livingston (recently from The Ritz-Carlton Amelia Island)

Eric shared their vision with our group.

“Our concept for Burlingame is to present extraordinary seasonal food in a professional manner with a relaxed and comfortable setting.  Chad’s menu will change seasonally to focus on the freshest ingredients-often local and always interesting.

Our staff will know how to anticipate and deliver the type of dining experience each party of guests wants-whether that’s a quiet, intimate dinner or a business discussion or a celebratory meal with family and friends.

We will be guest-focussed and do our best to satisfy their expectations for dinner out at Burlingame.”

Burlingame will include a shaded back deck; counter seating for 8 at the kitchen window where all the action of the kitchen will be visible;  a small private room for 12-20; small bar/lounge area for dining or enjoying fine beers and wines; and the glass room with seating for up to 30.

Sounds like my kind of place!

The food was spectacular…all my favorites…shrimp and grits to start, a Caesar salad, beef tenderloin (rare for me), and my favorite desert, lemon meringue pie!

The company and conversation…fun and interesting.

Thank you Julie and Benjie for a great evening!

Watch for upcoming stories…a picnic at the beach…a before and after redo of our condo…(with Julie and Benjie’s help)…and maybe a sneak preview of a Florida/Georgia game day tailgate!

Come celebrate with me.  I’ll save you a seat at the table.