Last Tuesday at Mosiac Cafe was a fabulous 7 course Chef’s Table dinner featuring the culinary creations of Executive Chef David Gundrum. Here is a run down of that amazing dinner: Tuna Tartare Nicoise with preserved lemon, tomatoes, spun egg, micro greens and oregano viniagrette, the tuna was tender and the preserved lemon added a nice tang. Next was the Snapper Soup with ground veal, spinach, hard boiled egg whites, ground snapper turtle, onions and sherry, a unique and delicious combination of flavors. The salad course was a fruity Caribbean Shrimp Salad with grilled shrimp, mango, papaya and jicama with a coconut, key lime, vanilla viniagrette — YUM! Homemade mango sorbet was served as palate cleanser before we got down and dirty with entrees. First up for the 3 entrees was the 
Blood Orange Butterscotch Duck with Sweet Potato Puree, I believe this dish speaks for itself, the sauce was heavenly on the sweet potatoes as well as the duck, I want to eat this every Sunday in the fall! Second entree, not to be outshined by the first was the Pork Flat Iron with Beer Barbeque and Goat Cheese Grits, the Flat Iron was a unique cut of meat that I have not heard of before, shaped more like a London Broil yet tender, the beer bbq sauce had no ketchup or brown sugar in it — more like a beer pan gravy, I loved it. The grits were the perfect partner, even Lee, my table neighbor who had never had them liked them, hats off to Chef Dave! Last, but not least of the entrees was the Lollipop Lamb Chops with Smashed New Potatoes, Roasted Asparagus and Rosemary Mint Sauce. You can’t go wrong when pairing these ingredients together, cooked perfectly, chops medium rare, asparagus crisp tender and the rosemary mint sauce was suttle, not over powering… mmmmmmmm. Now for the Grand 
Finale, something my Mom used to always make in the summer time when strawberries were in season: Strawberry Shortcake with homemade shortcakes, tender, flaky, a little bit sweet, strawberries marinated in a little sugar and orange liquer and to top it off, homemade real whipped cream and a dusting of powdered sugar. It was so delicious, that if there hadn’t been a room full of people I would have licked my plate. Bravo Chef David!!!!
Mosiac Cafe is considering doing more Chef’s Table dinners approximately every 6 weeks, so stay tuned or visit their Facebook page and let them know you’re interested in attending a future dinner. The cost for this first dinner was $30 per person, you can bring your own wine, Mosiac provides water, soda, tea and coffee.
Mosiac Cafe, 237 Seneca Street, Oil City (814) 676-4773 Mon. – Tues. 11am – 4pm, Wed. 11am – 7pm, Thurs. – Sat. 11am – 8pm
