"I don't go to your wine Dinners because I am a vegetarian." We hear that from customers almost everyday @MetroWines. For the most part, most wine dinners will continue to be a challenge for vegetarians but if you are looking for an amazing, upscale meat free dinner, we found it. OK, this is going to come as a shock to you: VUE 1913 at Grove Park Inn.
The new Chef de Cuisine, Brandon Gibson, is committed to continuing with the traditional menu items but also adding, what he thinks is a rapidly growing trend, interesting vegetable based dishes. What GPI says:
BRANDON GIBSON, CHEF DE CUISINE OF VUE 1913
Brandon Gisbon is the Chef de Cuisine of Vue 1913, The Omni Grove Park Inn’s brasserie style restaurant with an abundant wine cellar and panoramic views of the Blue Ridge Mountains. As Chef de Cuisine, Gibson continues Vue 1913’s tradition of crafting dishes with the love of food in mind, that showcase the best local rustic ingredients of each season.
Prior to joining the team at The Omni Grove Park Inn, Gibson was the Head Chef at Firekeepers Casino Hotel in Battle Creek, MI where he worked with local vendors for rotating seasonal menus that highlighted regional fare. Prior to that, Gibson was the Head Chef at Motorcity Casino Hotel in Detroit and the Lead Cook at the Green Valley Ranch Resort-Spa-Casino in Nevada.
In his free time, Gibson enjoys mountain biking and exploring the outdoors.
Be assured that if you want Butcher's Cut, Duck, Lamb or Lobster, those plates will be extraordinary as always. Anyone who attended the recent Orin Swift Dinner can tell you that Chef Gibson wowed the crowd with this menu:
FIRST Oyster and Pearls meyer lemon, fennel pollen, honey crisp Mannequin, Chardonnay 2016
SECOND Halibut persillade, grapefruit, prosciutto, lovage Blank Stare, Sauvignon Blanc 2017
THIRD Arancini beef cheeks, blackberry, pecorino Palermo, Cabernet Sauvignon 2016
FOURTH Dry aged squab foie gras, carrot, coffee, minus 8 vinegar Abstract, Red Blend 2016
FIFTH Elk tenderloin leek ash, fennel, blueberry, plum, vanilla, black cherry Papillion, Red Blend 2016
SIXTH Fourme d’ambert white chocolate, pain de gêne, honey, candied walnut Machete, Petit Sirah 2016
But if you are going green, these are your current options and a new menu is due out in a couple of weeks with even more innovative combinations of flavors!
OLIVE Ivy Creek Family Farm, NC panisse, sesame sponge, kalamata caramel, almonds, lemon gel, mild pepper
BEETROOT Goat Lady Dairy, NC goat cheese, quinoa, garden greens, berries, avocado, pistachio
PEAR Noble Hard Cider, NC salad with spinach, arugula, point reyes blue cheese, gingerbread spiced pecans, hard cider vinaigrette
TRUFFLE Mikuni Wild Harvest, WA fines herbes, pecorino cheese, peak season truffles additions.
GNOCCHI The Chef’s Garden, OH sweet potato, brown butter, carrots, burrata, root ice spinach, pecorino cream
HEIRLOOM GRAINS Anson Mills, SC avocado, sweet potato, fried chickpea, carrots, beetroot, garden greens, nuts & seeds, poached egg MISO Ivy Creek Family Farm, NC charred broccolini, mild peppers, lemon, ginger scented jasmine rice
FORAGERS’ CUT Mikuni Wild Harvest, WA fresh wild mushrooms, bordelaise, potato purée, peak season vegetables
We had an extraordinary dinner with a view at VUE 1913 last night. Between us, we tasted nearly every dish and found all to be as promised. And one other note: often, when restaurants need to enhance the flavor of a dish without the ease of meat, the chef turns to salt. Not at Vue 1913. I could get my ring off my finger when I came home!