Out and about
Tasted Sunday, January 12, 2014 by Loren Sonkin with 623 views
Last night, my wife and I invited three other couple who did not know each other but loved food and wine, to join us at the chef table of a favorite hang out. Some of us brought the wine while the others picked up the tab. While we love wine, we love introducing our diverse friends to each other spreading the joys of dinner like this as it were. This dinner was no exception. The wines were amazing, but outdone by the food, but the highlight was the conversation and fun we all had.
The wines were arranged in courses and we let the chef match them expertly to the courses. The meal was set up for vegetarians or omnivores (although I think the meat eaters were staggered by the breadth and depth of the food). The wines were mostly opened and allowed to breathe at home for 6 to 12 hours).
We started this as we stood around and talked. Then we sat down for "Devils on Horseback" appetizers which were dates wrapped in either bacon or thinly sliced "veg bacon" with almonds, cured chillis and onion soubaise. I have no idea what soubaise is, but these things were great and worked well with the Champers. Then we went on to toasted bread with a sampling of three different olive oils from a private grove in Trentino from the 2013 vintage. Nice.
With XO styled beets which were roast and diced with BBQ apple and peaches, vanilla and topped with toasted quinoa seeds.
Served with either Foi Gras Steamed Clams or Veggie Burger brioche with rice & Beans, cheddar and a pickle (the veggie burger was colored red with beet juice).
The chef threw a softball sized hunk of black truffle and a golf ball sized white truffle on a cutting board in front of us. After we properly bowed down in homage to it, he used it liberally on a Semolina Pasta with salsify, celery, celeriac and black truffle, and a Faro Past with Lamb shanks. That was followed by the most amazing Risotto all'onda with saved truffles and a Buttermilk & Brassica with sable fish.
Served with a Cassoulet of Tofu with tomato, crunchies, and cannellini, and Ohio Beef at 40 day Pomme Dauphine - Buerre Rouge, and Short Ribs, and some other Flintstones looking meat dish (my wife and I are vegetarians, and I forgot to write down what the others were eating).
Roasted Rittman Apple pain d'epice-root beer, Opera Torte with pumpkin brown butter, and an éclair.
finished with a cheese tray of various cheese.
Sure, nights like this are over the top and hedonistic. But every once in a while it fun to treat yourself. And as I said, the best part is just sitting with friends, realizing how luck we are and being able to enjoy it! Hope to be able to do it again (but not right away ;-) ).
NV Dosnon Champagne Recolte Rose 90 Points
France, Champagne
Pale rose/copper colored in the glass. Thick mousse with small bubbles. Lots of strawberries on the nose. Slight lemon note. Slightly sweet on the attack. Finish is abrupt. This is very nice. Worked better once we had some food.
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NV Philipponnat Champagne Réserve Rosée 92 Points
France, Champagne
Deeper rose color. The nose has cherries and toast. Lots of smaller bubbles. Clean and lean but plenty of fruit and complexity. Long finish. The better of the two bubblies tonight IMO. It had a nice streak of acidity that worked really well as we sat down to dinner.
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