Chef's Table Dinner for 10 (Arlington)

Taste Project is a 501(c)3 non-profit established to feed, educate, and serve our community so they may “…taste and see the Lord is good.” Psalm 34:8.  We believe everyone should have access to healthy nutritional food. Our vision is to see our community be the response and solution to the challenges our community faces as it relates to hunger.Our first project, Taste Community Restaurant at 1200 South Main Street in Fort Worth, focuses  on healthy, quality meals made from fresh ingredients. Our menu has no prices. This is a give and take concept. We ask customers to do one of the following: 1) pay what you can afford, 2) pay what you would typically pay, or 3) pay what you would typically pay, plus a little extra.To learn more, visit us atwww.tasteproject.orgor find us onFacebook.

Taste Project

Enjoy a private dinner for 10 at Taste Community Restaurant while also providing enriching experiences for our Culinary Apprentices

Taste Community Restaurant

Chef's Table (Private Dinner for 10)

Enjoy a private dinner for 10 at one of our Taste Community Restaurants. You and your guests will enjoy a multi-course dinner featuring culinary creations from Chef Jeff, Chef Danielle, and our Sous Chef Apprentices.

Enjoy a private dinner for 10 at Taste Community Restaurant. You and your guests will enjoy a multi-course dinner featuring culinary creations from Chef Jeff, Chef Danielle, and our Sous Chef Apprentices.Every dish tells a story, and each story will take you on a culinary journey!Enjoy this beautiful space at night while also providing enriching experiences for our Culinary Apprentices. <h1>Menu</h1>Presented by Chef Nekeisha DavisSnapper and Citrus Crudo Thinly sliced red snapper topped with ruby red grapefruit, blood oranges, shaved red onion, and fennel. Finished with emerald oil and pickled pink peppercorns.Cherry Glazed Duck Breast Pan-seared duck breast brushed with a cherry pomegranate glaze, paired with marinated cherries and watercress.Grilled Romaine Salad Grilled baby romaine drizzled with buttermilk dressing, topped with cherry tomatoes, green onions, feta, and corn bread croutons.Chicago Beef Braised beef chuck served with herbed beef jus, provolone fonduta, and spicy giardiniera relish with fresh herbs. Served with a crisp baguette.Key Lime Cheesecake Key lime cheesecake mousse and graham cracker crumble, topped with whipped cream and candied limes. *This event is BYOB.

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