Singing telegrammers first broke into the meal business when they kept getting requests for Meatloaf. Sing sweet culinary melodies with today’s Groupon: for $250, you get an in-home six-course dinner with wine pairings for up to six people from The Epicure’s Palate (a $500 value). Meals can be served in homes within 15 miles of zip code 15222, with an additional charge for service outside of this area.
Praised in the Miami Herald, Philadelphia Inquirer and Courier-Post, chef Frank Imbarlina prepares an eclectic variety of dishes drawn from international cuisines for in-home diners in the Pittsburgh area. The wine dinner pairs samples of a half-dozen carefully selected Dionysian ambrosias with six tasting courses of beef or game, lamb or pork, chicken or fowl, seafood or fish, vegetarian fare or pasta, and dessert (or six all-vegetarian or vegan dishes upon request). Chef Imbarlina introduces each vintage, detailing its history, its harmonious affinity with certain flavors, and which secret truths it makes imbibers reveal. Though menus vary, previous dishes have included short ribs braised with clementine and thai chile preserve, duck breast dressed in Grand Marnier lounging atop israeli couscous, and dry-roasted veggies embraced by an indian curry brioche.
Wine-and-diners consult in advance with chefs about dietary restrictions, allergies, and ingredients that might clash with the tablecloth. In addition to plating and pouring, The Epicure's Palate prints tasting books for each guest and arranges sparkling glassware to form a full orchestra of ringing chalices. Customers can provide china, flatware, and linens or rent them from The Epicure's Palate for an additional charge.
Today's Groupon does not include tax and 18% gratuity.
The Epicure's Palate
Over the past two decades, Chef Frank Imbarlina has honed his culinary acumen throughout the Northeast, helming a Manhattan catering service and creating several restaurants with lauded menus and concepts. At The Epicure's Palate, Imbarlina employs his gastronomic wisdom to expand beyond the offerings of standard restaurants or catering companies. His staff of personal chefs tailor to each individual’s dietary needs, creating unique menus of natural and organic foods. Wine or beer dinners treat intimate crowds of friends to exotic varietals and craft brews over a personally prepared meal, or the chefs can whip up a wine or beer tasting that spreads the joys of imbibing to as many as 200 people. In-home demonstrations include explanations of techniques and ingredients used in the preparation of artisanal cocktails and exotic cuisines, culled from such disparate locales as Syria, Malaysia, and the neighbor’s kitchen.