Experience Field to Table – a dining series at PayPal Park that pairs a vibrant setting with enticing meals prepared by local award-winning chefs and restauranteurs. The concept spotlights the best of the South Bay’s diverse restaurant culture and is a feast for the senses!
On October 20th, I had the pleasure of going on a culinary journey led by Chef Manish Tyagi and experienced the vibrant flavors of Central and Northern India. This meal was kicked up a notch by being hosted in a unique environment – midfield at PayPal Park, Home of the San Jose Earthquakes. We got the opportunity to walk the field and experience a view that only professional athletes have seen.
We arrived at PayPal Park and pulled up to the VIP parking area – a cool experience on its own! On our way to the field there was a bar to grab a drink and photo booth to snap an Insta worthy photo in front of a Field To Table back drop. After, we were ushered to the field where Field to Table set up a beautiful marquee tent framed with an ambiance of string lights.
At the tent we were warmly greeted by a host, then were then led to a table set with heaters above. We were offered champagne and cocktails, as well as Topo Chico sparkling water. While looking over the four course menu, we realized we were in for quite a treat!
First course: Fermented lentil chaat, black lentil, yogurt, cilantro, tamarind, jaggery, chaat masala. It was a bomb of exciting flavors and textures!
Second course: Goan cafreal salmon tikka with tomato chutney, garbanzo crumble and lemon foam, meyer lemon, cilantro, thai chili, ginger, and turmeric. This was a perfectly balanced dish and had familiar flavors. The lemon foam and garbanzo crumble added a unique touch.
Vegetarian option: Goan cafreal portobello kebab with tomato chutney, garbanzo crumble and lemon foam, meyer lemon, cilantro, thai chili, ginger, and turmeric. The portobello kebab was very satisfying and it paired nicely with the accompanied sauce and garnishes.
Third course: Confit chicken leg quarter with red wine infused makhani sauce, mint and raisin pulao and charred broccoli. Cumin, fenugreek, butter, heavy cream, and ginger. The chicken was slowly cooked to perfection!
Vegetarian option: Paneer pinwheel with red wine infused makhani sauce, mint and raisin pulao and charred broccoli, cumin, fenugreek, butter, heavy cream, and ginger. The sauce didn’t overpower the paneer and instead let its flavors shine through!
Fourth course: Gulab jamun cheese cake with saffron, cardamom, egg, and mascarpone. A delicious combination of spices and creaminess – I savored each and every bite!
Before dessert, the diners got the chance to meet Chef Manish as he came out and described what the meal entailed. He also walked amongst the tables and talked to diners – a thoughtful touch!
The meal itself was excellent. The flavors, textures and aromas were both new to our palette, but simultaneously familiar in many ways. The staff was warm, attentive, and I found the meal to be fantastically good.
Field To Table was produced by SE Productions. It was my first time experiencing one of their events and I hope to attend more of their unique and exciting events in the future!