La Confrérie des Chevaliers du Tastevin Dinner

The Otesaga Resort, Cooperstown, NY
Tasted Sunday, April 17, 2016 by kenv with 483 views

Introduction

After years of planning, the Albany-Capital Region and Central New York Sous-Commanderies (chapters) of La Confrérie des Chevaliers du Tastevin got together for this first ever joint dinner. The dinner was held in the stunning Otesaga Resort which sits on the shore of beautiful Otsego Lake in Cooperstown, NY. Amy and I attended as guests.

The food was excellent and the wonderful wines came from the cellars of the two Sous-Commanderies. Reception at 2pm. Dinner at 3pm.

Photos and more details here:

http://www.finewinegeek.com/tn/2016-04-17_TasteVin_Otesaga/

Flight 1 - Reception (1 Note)

Hors D’ Oeuvres:
French Artisan Cheese (Chevre, Brie, Tomme, Roquefort) with Grapes, Fig Jam, Shallot Confit, Candied Walnuts, Classic Baguettes, and Cranberry-Walnut Batard.

Passed Selections:
Smoked Trout with Potato Crepe, Crème Friache, Chive, and Caviar.
Chicken Liver Pate with Pistachios and Charred Baguette.
Onion Tart made with Vidalia Onions, Thyme, and Flaky Crust.

There was also a NV Crémant de Bourgogne Métisse from Domaine Verret served which I did not taste.

Flight 2 - Course 1 (1 Note)

Foie Gras Stuffed Morels with Cauliflower Puree, Apricot Gastrique, and Crispy Sage.

Flight 3 - Course 2 (1 Note)

Chevre Soufflé with Apple, Golden Beet, Frisee, and Citrus Tarragon Vinaigrette.

Flight 4 - Course 3 (1 Note)

Roasted Salmon with Beluga Lentil and Artichoke Ragu, Crispy Skin, and Beurre Rouge.

Flight 5 - Course 4 (1 Note)

Calotte de Boeuf with Butcher’s Butter, Roasted Bone Marrow, Potato Leek Fondue, and Truffled Bordelaise Sauce.

Closing

A lovely way to spend a beautiful spring afternoon.

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