Twenty-five years of marriage deserves more than a dinner reservation. It deserves an evening that becomes part of the story.

For our 25th wedding anniversary, my wife and I chose Sixthirtynine. I did not expect how much of the evening would stay with us after the last course was served. We weren’t sitting quietly in a dining room watching plates arrive from somewhere behind a swinging kitchen door. Our table was inside the kitchen, close enough to watch the chef prepare each course and see the restaurant’s rhythm unfold around us.

I’ve experienced several chef’s tables over the years and have written about some of them here on the blog. Each one offers a different glimpse into the world behind a restaurant, but Sixthirtynine had something that immediately stood out to me. This wasn’t simply about watching a chef cook. We were watching a family run a restaurant together.

Chef Eric was in the kitchen preparing our meal while his wife Jennifer managed the front of the house. Their daughters were part of the team too, with one serving guests and another working behind the scenes with the dishes. The chef’s mother was also working in the restaurant. From our seats, we could see the different pieces coming together in real time.

There was something especially fitting about celebrating 25 years of marriage while watching another family work side by side. Food was at the center of the evening, but the people behind it gave the experience its character.

We began with a glass of Italian Prosecco, a lovely way to start our anniversary celebration.

Truffle Custard with Caviar and Sparkling Chardonnay

Our first course was one of those dishes that immediately made it clear this was going to be an evening worth remembering. The truffle custard was served inside an eggshell and was essentially a savory crème brûlée, finished with crème fraîche and sturgeon caviar.

The combination of the creamy custard, earthy truffle, tangy crème fraîche and briny caviar was delicate but full of flavor. It was paired with a sparkling Chardonnay from White Street Winery, with green apple and citrus notes that worked beautifully with the richness of the dish.

Vermont-Style Sourdough with Butter

Next came something wonderfully simple: Vermont-style sourdough with butter.

After the elaborate opening course, there was something refreshing about being served good bread and butter. Sometimes the simplest things have a way of resetting the palate.

Cured and Smoked Rainbow Trout with Chablis

The next course brought together cured and smoked rainbow trout with garden herbs, pickled wild leeks, trout caviar, bread crumble and dill froth.

This was a beautifully composed dish, with the trout providing the centrepiece while the herbs, leeks and dill brought freshness. The bread crumble added texture, and the trout caviar reinforced the seafood flavours without overwhelming them.

It was paired with an unoaked Chablis, which was a natural match for the delicate trout.

Parsley Root Soup with Escheverian Wine

The parsley root soup was another course that surprised me with how much flavor could come from such a humble ingredient.

The soup was made with chicken broth, heavy cream and white mirepoix, then finished with parsley oil and parsley-tarragon. It was comforting without being heavy, and the fresh herbs kept the creamy soup balanced.

This course was paired with an Escheverian wine, which complemented the soup nicely.

Lobster and Five Brothers Cheese Arancini

Then came one of my favorite combinations of the evening: lobster and Five Brothers cheese arancini served with sweet corn purée, black garlic aioli, parsley gremolata and lobster bisque.

The contrast of textures was fantastic. The crisp exterior of the arancini gave way to the rich lobster and cheese inside, while the sweet corn, black garlic and parsley added different layers of flavour.

The wine pairing was from the same general area as the seafood and worked particularly well with the lobster. Charles Baker Winery is an independent winery, and its Riesling was an excellent choice with the seafood. Riesling and seafood can be a wonderful combination, and this pairing showed why.

Foie Gras Pâté with Strawberry Gel and Pinot Noir

The next course moved into richer territory with foie gras pâté wrapped in a delicate phyllo pastry shell, accompanied by strawberry gel, Maldon salt and toasted almonds.

The strawberry gel brought a touch of acidity and sweetness to balance the richness of the foie gras, while the almonds added crunch. It was paired with a vintage Pinot Noir from Westcott Vineyards, with cherry and plum notes that complemented the dish beautifully.

Beverly Creek Lamb with Cabernet Franc

We then moved to lamb, with Beverly Creek lamb served with fried parsley and Romanesco sauce.

The lamb was beautifully prepared, and the fried parsley added an unexpected textural element. The Romanesco brought brightness and depth to the plate.

This course was paired with a Cabernet Franc from Tawse Winery, a natural companion to the lamb.

A Little Reset

After several courses, we were served an apple cider spice rum sorbet.

It was exactly what we needed at that point in the meal. The coolness and acidity refreshed the palate and prepared us for the next course.

Smoked Apple Duck

The duck course was another highlight. We had smoked apple duck, prepared sous vide and served with ravioli, maitake mushrooms and cauliflower purée.

There was a lot happening on this plate, but the flavours worked together. The smokiness of the duck, sweetness of the local honey, earthiness of the maitake mushrooms and creamy cauliflower created a dish that felt both sophisticated and comforting.

It was paired with a Red Crowns blend, which brought enough depth to stand alongside the duck and mushrooms.

Milk Chocolate Tart and Tawny Port

By the time dessert arrived, we had experienced an impressive progression of flavors and textures, but there was still room for something sweet.

Our final course was a milk chocolate tart with white chocolate mousse, Maldon salt and chocolate espresso ice cream.

Chocolate and espresso are already a wonderful combination, and the salt brought everything together. The tart provided richness while the mousse and ice cream added contrasting textures.

The dessert was paired with a Taylor Fladgate Tawny Port, which was a fitting way to close the evening.

What Makes the Sixthirtynine Chef’s Table Special?

What made our evening at Sixthirtynine particularly memorable was that it was more than an exceptional tasting menu.

We were celebrating 25 years of marriage, so naturally the evening already had personal meaning for us. But sitting inside the kitchen and watching the chef prepare each course gave us a connection to the meal that you don’t always get in a traditional restaurant setting.

A Family-Run Restaurant Experience

We could see the work that went into each plate. We could watch the chef move from one course to the next. And we could see the family working together around us.

That family aspect stayed with me.

The chef was in the kitchen creating the food. His wife was looking after the front of the house. Their daughters were part of the restaurant team, and their mother was working alongside them as well. It was a reminder that behind some of the best restaurants are not just chefs and servers, but families who have built something together.

The service throughout the evening was excellent, and the attention to detail was evident from the first glass of Prosecco to the final sip of Tawny Port.

For our 25th anniversary, we couldn’t have asked for a more memorable way to celebrate. The food was exceptional, the wine pairings were thoughtfully chosen, and being seated inside the kitchen made the experience feel personal and interactive.

I’ve enjoyed chef’s tables before, but this one gave me something beyond the food. It gave me a glimpse into a family restaurant where several generations are contributing to the experience.

And perhaps that was the perfect setting for celebrating 25 years of marriage: a table surrounded by family, food, and the people who make an evening worth remembering.

The post Sixthirtynine Restaurant Review: Our 25th Anniversary Chef’s Table Experience appeared first on Four Columns of a Balanced Life.

The Grand Palladium Vallarta Resort & Spa is a lavish, all-inclusive resort occupying a flourishing swatch of the manicured jungle with an enticing private beach, about a 45-minute drive from Puerto Vallarta. The 420 rooms have jetted tubs and furnished terraces, and the master suites have outdoor whirlpools.

Before you read my review, I strongly recommend that you read my article on how to enjoy an all-inclusive vacation.

My review of this resort will be broken into the following sections:

Introduction

How to enjoy the food at this resort

The Chef’s table

Have a romantic day at the Palladium

Take in all the activities

Do a tour

Alejandra Sanchez Mendoza invites me to Chef’s Table, which takes place every Friday night at the Palladium Vallarta.

I plan the perfect romantic day with my wife. We order room service for breakfast. Later we go for a massage at the Zentropia Spa. We go for a walk down Love Street and head to Chef’s Table. Executive Chef Isau Zepeda and his team are waiting for us.

I am on a cliff, seeing the beautiful Pacific Ocean with the San Madre Mountains as the backdrop. The waves are hitting the rocks and the guitarist is strumming a romantic tune.

Christian the Master Sommelier and Mixologist greets me with a cocktail he has just made. I am not a big fan of cocktails. He offers me the Diosa del Mar. It means the God of the seas. I take a sip and I am impressed. The reposado tequila along with a hint of liquor 43 goes perfect with the puree of guava and berries and just the right amount of basil and sparkling wine.

Chef Isau has written the menu in the form of a score with the notes that are played by each different ingredient. Christian has set the perfect note with this cocktail.

The table is set with white linen and I feel like I am in heaven.

The professional waiter brings some warm bread and butter.

The first course is the Arugula Salad with Apple.    It is marinated with oregano on top of an emulsion of goat cheese with chipotle and caramelized walnut cilantro perfume. Christian serves the Casa Madero V Rosado Cabernet Sauvignon, Valle de Parras Coahuila. Apple with Arugula is a marriage made in heaven. The caramelized walnut is like the perfect honeymoon.

The rose just goes perfect with the salad.

The deep salmon color rose shows on the nose and the notes of rhubarb and the dry finish go perfectly with the salad.

The next dish is the Lobster Cream with Crispy Dried Chili. Christian serves it with the Casa Madero Chardonnay, Valle de Parras Coahuila.

To me, nothing is more luxurious as well as comforting and delicious as a silky gorgeous bowl of lobster bisque. Chef Esau has pulled all the classic techniques to make this amazing soup.

The soup is light and stimulates my palate and the white wine is the perfect complement.

The Jamaican Sorbet with Mezcal and a touch of Tajin is the perfect palate cleanser. The mix of dried and ground red chilies, sea salt and dehydrated lime juice mix give the sorbet the right amount of seasoning.

The main course is the Surf and Turf  Beef fillet stuffed with flower and lobster with mashed Castilla pumpkin and a bed of mole of almonds with a caramelized coffee.

Will Christian decant the red wine? Yes, he does.  The master takes the bottle and pours it in the glass decanter and lets it breathe.

The best surf and turf I have ever eaten. The lobster is seasoned with tequila and it shows. A piece of art. The Casa Madero 3V, Valle de Parras, Coahuila is smooth.

For dessert, we get the Corn delight with vanilla ice cream guajillo chile sauce and red berries.

I am expecting a dessert wine, a sherry something sweet to drink. Christian shocks me and gives me a Gavilan Reyes. Mon Dieu. He has broken the cardinal rule. The Mezcal Negra, anchos Reyes liquor, lime, grapefruit, and salt comes as a shock to me. However, I try it and it is the ying-yang of food. Bravo, Bravo.

The Chef’s Table has pizzaz, swagger, bold flavors, outside the box thinking with the perfect ambiance to end an amazing romantic day. When I go out for dinner, I want my thinking challenged, I want to be surprised and shocked at the same time, I want the umami delivered, I want something unique and different and I want the meal made from scratch, sourced ethically, using sustainable methods and have a unique setting. Chef Isau delivered on all points.

For 40 U$  per person, this is the best meal I have ever had.

The post Palladium Vallarta – Chef’s Table appeared first on Four Columns of a Balanced Life.