IWFSC 764th Dinner

Custom House Tavern, Chicago, IL
Tasted Tuesday, April 12, 2011 by jlgnml with 530 views

Introduction

I was in charge of the dinner and the wine. The restaurant provided excellent service. Dinner started and ended within 2 1/2 hours and we were not rushed.

Flight 1 (1 Note)

Oysters with a touch of caviar and cut with a cream made with French dry vermouth. Aged country ham with cheese and a grainy mustard.

Flight 2 (1 Note)

Halibut which is cooked in a bath of subtly infused lemon olive oil, shellfish chowder, mussels, sea urchin roe and salsify.

Flight 3 (1 Note)

OMG! Seared Foie Gras, savory onion tart with vinegar and caramel poached rhubarb. Many moaners at my table.

Flight 4 (1 Note)

Grilled quail with puree of potatoes and tops of ramps, a spring onion. Saute wild mushrooms and a fruit compote.

  • 1991 Ridge Monte Bello 98 Points

    USA, California, Santa Cruz Mountains

    WOW! Phenomanal nose. 20 years old. Great style that has a lot of balance. Full depth, dark color, no browning, good tannins. Great style, lasted in the glass for a long time.

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Flight 5 (1 Note)

Slow roasted rack of lamb with spring garlic and fresh thyme. Puree of fresh chickpeas, black trumpet mushrooms and preserved tomato jam.

Flight 6 (1 Note)

Composed bittersweet chocolate ganache.

  • 1955 Sandeman Porto Vintage 95 Points

    Portugal, Douro, Porto

    Another example of classic port, good color, amber tint, ruby. delicat nose of sweet red currants, intensely and seductively flavored and rich in the mouth. A great way to end the evening.

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Closing

The port was from a double magnum. Come to this restaurant and experience the cooking of Chef Perry Hendrix.

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