(Chef Marco Fossati in the Biltmore garden)
A parmesan wheel is an impressive hunk of formaggio, pretty much four feet in diameter, two feet tall — a Mack truck tire worth of cheese. Striking all by its mighty self, the wheel is really something to see when hollowed out and turned into a mixing bowl of sorts for your supper. But that’s the kind of treat in store for you if you head to Bella Vista at the Four Seasons Biltmore for a Wednesday Chef’s Table.
It’s almost like an extension of Restaurant Week, a rare chance to sample fine dining at a reduced rate ($45 per person). The menu kicks off with a choice of two first courses, proceeds to a pasta dish — perhaps a Gnocchetti “Cacio de Pepe” that gets prepared tableside in that giant parmesan wheel and finished with extravagant summer truffle — and then a dessert, which some weeks will be a sampler.
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