IWFSC 801 Dinner

BOKA Chicago, IL
Tasted Tuesday, January 13, 2015 by jlgnml with 486 views

Introduction

We are thrilled to open 2015 with a return to BOKA restaurant under the guidance of recently named chef of the year Lee Wolen.

Flight 1 (1 Note)

Passed canapés of marinated beets with lemon, dill and peanuts along with small cured scallops that were a perfect match for the champagne.

Flight 2 (1 Note)

Roasted Root Vegetable Salad, cured egg yolks, chicken liver mousse, sunflower seeds.

  • NV Krug Champagne Brut Grande Cuvée 91 Points

    France, Champagne

    Served as a surprise in both a flute and a burgundy glass for comparison. The flute taste was traditional with yeast and a good flavor. Out of the burgundy glass, awesome flavor, bursting aroma's and to be the same wine, the burgundy glass showed very well and why we/I will continue to drink my champagne in this glass.

    Post a Comment / 2 people found this helpful, do you? Yes - No

Flight 3 (2 Notes)

Buttered Poached Lobster, chestnut, preserved orange, celery.

Flight 4 (1 Note)

Roasted Squab, celery root, black truffles...and a lot of truffles.

Flight 5 (1 Note)

Roasted Venison Loin, braised red cabbage, sausage, huckleberries.

  • 1986 Ridge Cabernet Sauvignon York Creek 93 Points

    USA, California, North Coast, Napa County

    Wow. Older CA style that many of today's producers could learn from. Young, good color, good tannin, big fruit, can keep but a very good window to be drinking.

    Post a Comment / Do you find this review helpful? Yes - No

Flight 6 (1 Note)

Brown Butter squash, coffee, balsamic, spiced caramel ice cream.

Closing

Awesome evening to start 2015. Next up Les Nomades. March on to the 900th dinner.

×
×