James Beard House
Tasted Tuesday, March 27, 2007 by trankin with 651 views
A great dinner at the Beard House. A restaurant which does not yet exist - opening later this year - at a resort which does not yet exist - also opening later this year in San Diego. But they went all out. Great food, great wines, great pairings. All wines from large format bottles.
A beautiful champagne, served with 4 different hors d'ouevres. White asparagus with royal golden osetra caviar - which was really like a chilled asparagus soup with caviar. King Crab with lemon poppy seed dressing (which was awesome), Belon Oysters with cauliflower and wild sorrel, and Gravlox with shallot marmalade and blood oranges.
Maine Lobster with Spring garlic confit, green apples, and thyme flower. A great little course, and a wonderful pairing.
While the wine didn't show as well as it should have, the dish itself was wonderful. Sea scallop with parmesan puree, fava beans, and fines herbes.
A very nice wine, and a very nice pairing.
Veal tenderloin with smoked almonds, tangerines, and pommery mustard. Served with 3 decades of Napa cab. The Araujo was my WOTF and WOTN.
the caramelized brioche custard with lavender-scented chandler strawberries was a heavenly match with this beautiful sauternes.
1995 Salon Champagne Blanc de Blancs Brut 94 Points
France, Champagne
Served with canapes at a Beard dinner. Served from magnum. Notes from memory. Very nice, relatively dry champagne. Not yeasty in the least. Lovely fruit flavors, with no sweetness. Nice minerality. So young. I'd love to try this again in 20 years.
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