by Bruce Barry
Tonight (Thursday, Dec. 6) brings the first of two remaining "staff dinner" events — five courses with (optional) pairings selected by members of the restaurant staff. Tonight's is crafted by chef Zach Evans and server Jamie Ward, with the second staff dinner, set for next Thursday, Dec. 13, created by sous chef extraordinaire William Gentry and venerable server Scott Carroll. These two special staff dinners involve a single seating at 6:30 p.m.; the tab will be $70 per person with wine ($55 without).
Salivate over menus on the tayst website's events page. As tayst regulars know, these staffers are a big part of the heart and soul of the place, and it's great to see them take a conspicuous bow along with Jeremy in the restaurant's final weeks.
The New Year's Eve extravaganza/swansong will be a 12-course tasting with pairings starting at 9 p.m. It's fully booked but you can get on a a waiting list, and there are a few reservations left for a four-course dinner with open seating earlier that evening. Give 'em a ring at 383-1953 to get in on the action.