Culinary Team Canada Dinner

Ray's House
Tasted Friday, February 1, 2008 by DelYap with 344 views


This was a dinner hosted by Ray in support of the Culinary Team Canada. Twelve people made a contribution and the Culinary Team provided and prepared the food. All wines were donated by Ray from his cellar.

Flight 1 (2 Notes)

Dungeness Crab Salad
avocado, tarragon, micro greens, grapefruit dressing

Flight 2 (2 Notes)

Seared Foie Gras / Berkshie Pork Belly
daikon confit, fried ginger, teriyaki

Flight 3 (2 Notes)

Butter Poached Nova Scotia Lobster Tail
carnolli risotto, shellfish emulsion

One of the best lobster dishes I have ever eaten! Imagine Lobster poached in butter.

Flight 4 (2 Notes)

Citrus Roasted Guinea Fowl Breast
french lentil cassoulet, spiced jus

Flight 5 (2 Notes)

Braised Lamb Shoulder / Seared Loin
poached tomato, olives

Flight 6 - Kalamansi Explosion

No wine with this palate cleanser.Kalamansi is a philippine lime and it was liquified inside a thin white chocoalte ball. The Chef recommeded eating it like a cherry tomato i.e. best to put the whole thing in your mouth. Wow it was an explosion and just awesome!!

Flight 7 (3 Notes)

Prime Beef Tenderloin
forest mushroom fricasse, cipollini onion, truffle sauce

Flight 8 (1 Note)

Selection of Local Cheeses

  • 1997 Domaine René Engel Grands-Echezeaux 89 Points

    France, Burgundy, Côte de Nuits, Grands-Echezeaux Grand Cru

    This was opened to replace a 1960's Vina Tarapcia Gran Reserva that was horibly corked.

    Great nose with a very earthy barnyard aroama. On the palate just what I would have expected and not as good as the nose. Perhaps I need to enjoy my Burgundies young as an 01 and 03 DRC Echezeaux are two of my favorite all time wines.

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Flight 9

Warm Braeburn Apple Streusel Tart
golden raisin vanilla bean compote, brown butter ice cream

I didn't get the producer of the wine served with this, but it was a 20 year old Setubal that Ray has had for 10-12 years. It was given to him as a gift from Michael Broadbent.