IWFSC 742nd Dinner

Primehouse Chicago IL
Tasted Tuesday, February 10, 2009 by jlgnml with 767 views

Introduction

742nd dinner put together by Chris who is our Chief Cook and unfortunatly for him, his work schedule did not allow him to enjoy this great meal he planned for us. There were 26 in attendance and plenty of wine for the very warm evening outside. David Burke's Primehouse in the James Hotel is arguably one of the best steak houses in Chicago that delights with surprises, outside of the traditional steakhouse fare.

Flight 1 (1 Note)

Reception with passed canapes of Kobe, lobster, escargot and truffle.

Flight 2 (1 Note)

Kiffer Lime Leaf Shrimp cucumber salad, thai chiles, citrus.

Flight 3 (1 Note)

Petie Bone-in Skate Chop, shellfish ragout, salsify puree, saffron essence.

Flight 4 (1 Note)

Thyme Roasted Quail camembert bread pudding, oyster mushrooms, garlic jus

Flight 5 (1 Note)

Slow Roasted Veal Shank, smoked slab bacon, pearl onions, white beans, tomato ragout

Flight 6 (1 Note)

Peppercorn Crusted Beef Tenderloin, foie gras and black truffled dumplings, wilted arugula, red wine demi glace

  • 1989 Château Cantemerle 94 Points

    France, Bordeaux, Médoc, Haut-Médoc

    This wine has power. Great deep color in the glass. Great nose and very full on the palate. Great compliment to the food course. I liked this a lot.

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Flight 7 (1 Note)

Warm bitter chocolate cakes, purple figs, semolina pudding, port ice cream, pine nut brittle

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