IWFSC 771st Dinner

Custom House Tavern, Chicago, IL
Tasted Tuesday, January 10, 2012 by jlgnml with 449 views

Introduction

My time to organize and help out for our dinner this evening. Last April, the dinner won the "Dinner of the Year", so we were returning to say thank you and make a presentation. WHile the service was slower than expected, the food and wine sure made up for it. Chef Perry is someone to be recognized with and under the direction of Sue Drohomyrecky they have set the bar hight for the south loop of Chicago

Flight 1 (2 Notes)

The concept for the evening was a supper club menu-something that you would have seen in the coutnry clubs of he late '60's and '70's - but interpreted to a more modern palate and presentation. Oyster Rockerfeller to start in a light basil/tarragon cream sauce.

Flight 2 (1 Note)

Chilled poached lobster with a classic bearnaise sauce prepared cold with a small salad of apple and watercress.

Flight 3 (1 Note)

Roasted cod 'veronique', and served with a puree of cauliflower and sauted of roasted cauliflower with pickled grapes.

Flight 4 (1 Note)

Veal sweetbread parmesan. Cooked in a court bouillon and then fried to a crisp. Seved with a savory custard made with aged parmigiano cheese and then topped with a sweet and savory tomato jam.

  • 1998 Ridge Lytton Springs 92 Points

    USA, California, Sonoma County, Dry Creek Valley

    Big on the nose, bright color, lots of dried fruit; prunes, wonderful flavor

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Flight 5 (1 Note)

Braised lamb with creamed chard and duchess potato.

Flight 6 (1 Note)

Dry aged beef wellington accompained with crisp puff pastry, a chilled chicken liver terrine, brussels sprout leaves and a rich sauce made with Madeira and black truffle.

Flight 7 (1 Note)

Chocolate torte with bananas foster ice cream.

Closing

Overall, I couldn't be happier and a great way to start out in the cold month of January (50 degrees).

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