Last night’s episode of “Chef Roble & Co.” was titled “Deuces Wild.” As the episode opens, Jasmine and Artie are at Gansevoort in Manhattan catering an event for B. Scott. The first event held for him was a disaster, and he is giving Roble and his crew a second chance for redemption.
When he arrived to see the table setting, he was delighted. As guests arrived for the brunch, Roble had some surprises for him and his guests. First up was a fruit salad with watermelon, tropical fruit and triple sec in a lovely presentation. Next was a crawfish and grits brulee, made with crawfish, grits and egg. The dessert was an apple-pie love muffin in the shape of a heart with dulce de leche and streusel. Everything on the menu was a huge hit and Roble, and his staff received the absolution they needed.
When Jasmine awoke, Roble was already up and ironing his clothes. He has a photo shoot this morning for a line of tee shirts featuring food porn. He then told her that he was doing a pop-up restaurant with his own concept called “Deuces.” It will be a couples-only restaurant and before sinking all his money in it, he gets to test it out. The place will just have tables for two. He wants Jasmine to work on designs for the place, featuring items that come in pairs.
When Dan came in the next day, they shared an awkward moment of the kiss she gave him at the Nooka party. He let her know that he is in a serious relationship with Shelby and does not want to jeopardize their professional relationship.
At 55 Gansevoort, Roble, Jasmine and Artie arrived to check out the place for the pop-up restaurant. As Artie and Jasmine try to figure out the concept, Roble did not share all the details with them. Each couple will be eating from one plate.
Later, Roble met with Kiku, Adam and Rob to discuss the menu for the new restaurant. As they brainstormed, they came up with a lot of great ideas. It will consist of four courses and one amuse-bouche, which is a bite-sized hors d’oeuvre meant to tease the palate. The best thing about having their own restaurant, is they can cook whatever they want. It is more free-styling than a catering job that is to the client’s specifications.
Because of the hard feelings in the past, when Roble critiques Kiku’s concept of the dessert, she is still having mixed emotions when he does not like what she is doing.
When Dan comes in, he has her contact everyone on his client list to invite them to the restaurant. Roble is looking for key investors and friends to test his idea and hopefully invest their money in it. They manage to bring in thirty-four people to the opening night.
Roble tells Jasmine and Artie that the first two courses will use no silverware. Artie is not in agreement, but obeys like a good soldier.
That night Roble met with Shelby. He is excited that tomorrow night; they will give his concept a try and asks Shelby to be exclusive with him, and she agrees.
The next day, they start to assemble food and staff for the special night. Food bloggers and would-be investors will be arriving soon, and Roble wants everything to be perfect. It is invitation only, couples only and chef’s choice of shared plates. The first course is a seasonal pickled vegetable crudites with garlic puree aioli. The next course was scallops and smoked duck with Brussels sprouts. The following course was venison with bread pudding and roasted cabbage. The intermezzo course was a Shropshire cheese ice cream bonbon rolled in candied walnuts. The dessert course was a bounty of tiny desserts that included; pumpkin macaroons, mini caramel apples and maple cinnamon pot de crème. The event was awesome, and the guests were loving every minute.
After the event, Artie cast a pall over the elation everyone had. He spoke with Roble about the delay of some of the food, and the disrespect he got from the kitchen staff. Rather than waiting until the next day, he killed the afterglow of an awesome event on this episode of “Chef Roble & Co.”
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