A Graduation Dinner

My sister graduated from UNC Chapel Hill this past weekend, and we set up a celebration at the Fearrington House Inn. About a year ago the family gathered here for Easter Brunch, and while the menu was a short prix fixe I could tell at that time that this was a serious restaurant and badly wanted to come back. Well this was my chance and I have to say that the food and wine lived up to expectation.

The list here is very nicely conceived. Not a voluminous list, or loaded with "star" appeal, but the wine director has taken the time to put together a well selected cellar that has a lot of range. Notable strengths are in Bordeaux, California and Italy, but areas of surprise (North Carolina, Virginia and Portugal are all well represented) make this well rounded. Vintage selections age great, including CA Cabs from the mid nineties and the Bordeaux selections reaching back into the 70's. There were also plenty of up an coming names that have been making higher quality wines of late.

Maximillion Kast is on the verge of becoming a Master Sommelier and the list shows that he knows his stuff.

First Course - Beef Tartare with King Oyster Carpaccio and Porcini Oil, served with white asparagus, english peas and red cabbage.

Second Course - Seared Scallops with Confit Duck Spring Cassoulet with Garlic Sausage. Garnish of Brioche, Ramps, Baby Carrots, Tomato

Third Course - Dry Aged Southern Striploin with 62 Degree Egg & Yukon Gold Potato Blini. Garnished with Field Peas, Oyster Mushrooms, Ramps, BBQ

Also tasted: Prosciutto Wrapped Saddle of Rabbit with Confit Garlic, Cider & Star Anise Sauce. Garnished with Black Barley, Celery Root, Fava Beans, Miatake Mushrooms
**David Arthur Cabernet was just about custom made to go with these two dishes.

Fourth Course - Pineapple Marinated Strawberry “Shortcake” with Strawberry & Basil Ice Cream

• NV H. Billiot Fils Champagne Grand Cru Cuvée Laetitia Brut 93 Points

  France, Champagne, Champagne Grand Cru

  Fabulous combination of Tart Citrus, Crisp Apples, Cedar, Sherry and Toast in this champagne. My notes are not sharp on this, but the aroma, palate feel and flavors were incredible.
  
  PNP at Fearrington House Inn - NC

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• 2009 Failla Pinot Noir Occidental Ridge Sonoma Coast 94 Points

  USA, California, Sonoma County, Sonoma Coast

  Nose: Giant floral nose with nice raspberry compote, wild cherry and some herbal notes. Palate: Nice acidity, palate feel and balance. Cherry, Berries, flowers, orange peel and cranberry with a nice hint of earthiness. Finish: Quite long and elegant. Remains my favorite from Failla.
  
  1 Hour Slow Ox at Fearrington House Inn in NC.

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• 2004 David Arthur Cabernet Sauvignon 93 Points

  USA, California, Napa Valley

  Nose: Ripe Plum, Black Cherry and Fig notes with a nice dark chocolate note that hides behind the fruit. Grows as it opens. Palate: Enters just on the edge of over extracted with Blueberry, Plum and Blackberry fruit that gets pulled back in by the Pritchard Hill terroir. Mineral, clay and earth components show nicely when the fruit has calmed a bit. Finish: Licorice fades to tart berries, spice and tobacco notes.
  
  Decanted 2 hours est. at Fearrington House Inn. This is a knock out DA cabernet. Food pairings were awesome.

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