Chef’s Table Fall Menu Tasting

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Date(s) - 10/17/2019
6:00 pm - 9:00 pm

Grill 1-2-5


A new selection of seasonal offerings have been introduced at the Modern American concept, Grill 1-2-5, inside Radisson Hotel Corning. Mirroring the restaurant’s casually artistic direction, Executive Chef David Tarr and Director of Food & Beverage Ken Knowles have designed elegant dishes that are relatable, yet progressive in execution. From hearty Wild Game Chili to hand-made Pumpkin Wonton Ravioli, lunch and dinner service this fall at Grill 1-2-5 evokes a warm and inviting culinary experience in the Southern Finger Lakes.

“Our goal with the fall menus was to create bright, warm feelings that contrast with cold, grey days,” said Knowles, who is also heating things up this fall and winter at Grill 1-2-5 by adding a live music night on Thursdays. “We’re giving guests creative culinary experiences that play off the season.”

Knowles and Tarr will celebrate the official launch of their new fall cuisine and indoor Thursday live music night with a Chef’s Table Fall Menu Tasting for the public at Grill 1-2-5 on October 17th from 6 pm to 9 pm. During this time, guests can enjoy tasting stations featuring samplings of fall menu highlights from the list below for only $16 while live music by local acoustic favorite, Brian Hughes, sets the tone. (Guests who purchase the $16 Tasting will also receive a 25%-off dinner-for-two coupon for Grill 1-2-5). The Chef’s Table Fall Menu Tasting will be preceded by a “Say Goodbye to Summer” season closing party on October 11th at Radisson Hotel Corning’s outdoor dining and entertainment venue, Market Street Social. Those who attend this event, featuring music by Mike Lucey Acoustic, will receive a VIP pass to eat for free at the Chef’s Table Fall Menu Tasting the following week.

Examples off the new fall dinner menu at Grill 1-2-5 include:
Crab Cakes – Made with Old Bay Aïoli and frisée
Fennel Dusted Scallops – Fresh seared fennel dusted scallops from Massachusetts Family Farms with fresh butternut squash puree, seasoned rainbow Swiss chard, accented with apple fennel slaw and apple gastrique
Wild Game Bolognese Pappardelle – Untraditional Bolognese sauce made with Fossil Farms ground elk and venison, house-made pappardelle pasta and finished with Manchego cheese and sourdough garlic-panini toast points
Pumpkin Wonton Ravioli – House-made seasoned pumpkin wonton raviolis, with sage brown butter cream sauce, spiked with shaved Pecorino cheese and seasoned toasted pine nuts
Brined Bone-in Pork Chop – Honey brined 12oz pork rib chop served with red beet puree and seasoned whipped sweet potatoes balanced with apple cranberry chutney (photographed above)

Examples off the new fall lunch menu at Grill 1-2-5 include:
Butternut Squash Bisque – with maple Crème Fraîche
Wild Game Chili – Made with ground elk and venison (also available for dinner)
Fall Buddha Bowl – Quinoa, toasted pumpkin seeds, diced roasted, butternut squash, roasted brussels sprouts, carrots, sliced apple, radishes, and apple cider vinaigrette
Autumn Chicken Panini – House-made fig jam, brie, grilled chicken, and sliced apple
Pork Belly Sandwich – Seared pork belly, apple cider gastrique, vegetable slaw, sliced tomatoes, and bacon jam