Tasted Tuesday, March 22, 2005 by jamiekutch with 2,333 views
As usual we had an amazing evening @ Wilfred van Gorps incredible loft apartment in Chelsea NYC. It's always a bonus when your friend is a Gastronomist and invites you to his home for dinner. His cooking was nothing less than superb and his recipes he used were from the best in the business including Butter Nut Squash soup from Jean George and Daniel Boulud's infamous braised short ribs that were as tender as the mash potatoes that accompanied them. Ohhh - The 82's were ROCKIN as well...
The Players were:
Wilfred van Gorp (head chef and our host)
Bill Lawrence(Super offline planner and great guy)
David Wainwright (Christies auction house representative and most knowlegable at the table - Future MW?)
Andrew Skroback (Rhone Lover)
Rob Klafter ("thats Dr. Klafter Kutch")
Jamie Kutch (The wild card in the group and narrator)
I have read on the board numerous post's about this champagne. I really wanted to find the 96 vintage by this producer but had to settle as I had but an hour to find it. We paired the Champagne with some incredible tiny
Canapés from Payard's in NYC which were simply devine. Thank you Wilfred.
Wilfred had a Magnum of Corton-Charlemagne which he didn't hesitate to open as the first white. You can read my notes below. He then ushered everyone to the table where David has a white wrapped in foil and presented to the table. This was a truly wonderful white and an eye opening experience to how good a white can be from Australia. Keep an eye out for the Leeuwin.
Between the whites and the first flight of reds we consumed the butter nut squash soup. It was a wonderful match (as I know Wilfred planned) with not too much sweetness to detract from our wines. Wilfred, you should consider hanging up the day job and following your dream too. ;) The reds below were very good. As a stand out the Sociando nose and Ducru body and structure were my favorite’s attributes. Onto the notes…
Between flight one and flight two, Wilfred presented us with the braised short ribs. He nestled the short rib atop of some mashed potatoes and drizzled some KILLER dark broth as a finishing touch. The meat and broth were cooked for over 2 hours Wilfred casually mentioned in a medley of vegetables which were then strained and discarded. Amazingly the vegetable flavors were now embedded in the meat. I found it interesting that the broths base was a 1994 Pavie-Macquin which Parker awarded 88 points to. By the time Wilfred was done with it, the score was elevated to near perfection for my palate. Bravo Wilfred. The wines were a perfect match to this course. I have had the fortune of having this dish both at Daniel in NYC and 2 times at Wilfred's and can attest to the fact that older Bordeaux is a perfect match. Onto the notes..
The cheese course was drop dead amazing that Wilfred brought out next. Everything was purchased at Murry's cheese in NYC and Wilfred was very particular about what cheese's he wanted. With reds still in glass, I devoured my plate. Soon after, Wilfred brought out a Raspberry Chocolate Mouse cake from Payard's. It was divine and I was packed to the gills. The Sauternes were out of this world and the Suduiraut was perhaps the best made wine of the evening. Bordering on perfection this is a must buy!!!
It's always a pleasure seeing you guys and Wilfred thank you for you hospitality. Cheers - :)