On February 24, 2011, the Dinner Committee attended a trial tasting dinner at this restaurant.
Passed hors d’oeuvres- Grilled Garlic Shrimps, Smoked Salmon Pizza, Mini Crab Cakes and Ground Lamb Rolled in Phyllo Dough
The presentation was very good. The size of the hors d'oeuvres were generally right (for one bite), except for the Lamb Phyllo; it was a bit too big, the committee requested the chef to reduce the size for the actual event.
Wines paired were: Compte Leloup Muscat 2007-
Eiswein1971-Schloss Schönborn - Erbacher Marcobrunn Riesling Auslese 1971
The Muscat was well chilled and was the best marriage with all the three items. The eiswein had a clear gold color, the nose still had some fruits, on the palate, this wine was outstanding with notes of honey. This wine was brought in by Steve Greenwald and not commercially available! The committee selected the Compte Leloup for the reception hour.
Scallop Tartare
Fine herbs, capers, pickled cucumbers, and fingerling chips
The presentation of this dish was terrific and inviting. The flavors of cucumbers, capers and the yogurt base sauce worked very well with the scallops. We tried the muscat, the chardonnay and the fume blanc, and none quite married well with this dish. Then we asked the somellier what the restaurant usually serves with this dish, and he recommended their Sancerre. It was right on. The Sancerre worked elegantly with the citrus flavors, the yogurt flavors and enhanced the scallop flavors.
2009 Sancerre La Reine Blanche-
Grilled Bream
Wild greens extra virgin olive oil and herbs-
The presentation was okay. The fish was very well prepared, the spinach did not add anything to the dish, visually nor flavor wise. We requested the chef to remove the wedge of lemon and replace the spinach with beans puree. The fume blanc worked very well with the bream. Both Chardonnays overpowered the fish.
Grgich Hills Estate Fume Blanc Napa Valley 2008
Butter Poached Maine Lobster over Truffle risotto
Another beautifully presented dish, the aroma of truffles filled the table as the dishes were brought to the table. The lobster was cooked to perfection and the truffle risotto enhanced the lobster flavors. The Ferrari over powered the dish and the St. Jean was not quiet the best marriage. It was decided the white Burgundy from the cellar would marry this dish well.
2008 St. Jean Sonoma Chardonnay & 2007 Ferrari Carano Chardonnay Reserve
Seared Foie Gras, Fig jam, micros arugula, Parmesan, aged balsamic
One taste of this dish and it begged for a sip of the Sauternes. What a great classic paring. We had saved some of the eiswein for this course, however, the Sauternes would blow it away.
Chateau Suduiraut Sauternes 2001 & Weingut J J Christoffel Urziger Wurzgarten Riesling Auslese *** 2005
Palate Cleanse
A beautifully presented peach sorbet to transition from seafood/game to the meat course. The sweetness and flavors of the peach lingered too long. For the actual event, the committee decided on a passion fruit sorbet instead.
Slow Roasted Rack of Lamb over Root vegetable puree, Brussels sprouts and Bordolaise sauce.
For the tasting dinner the lamb was substituted by beef. For the actual event, the chef will be serving rack of lamb.
Well presented dish, the plate temperature was right on, hope the wait staff can replicate on the event day for 30+ attendees. The beef was cooked perfectly, the vegetable puree was full of flavors and the sauce was intense. We were lucky to have our dinner chairman, Steven Snider, bringing two great 1982 Bordeaux for this course. Both wines worked well with this dish. The Cos d'Estournel was my choice since it had more body than the La Lagun. For the actual event, we'll be serving a 1996 Chateau Clerc Milon from the Society's cellar.
1982 Chateau La Lagun Haut Medoc & 1982 Château Cos d'Estournel Saint Estephe
Dark Chocolate Mousse Cake with Hazelnut brittle and blood orange sorbet
Overall a good dessert, but not extraordinary. The committee decided on removing the dessert course.
2009 Brachetto d'Acquie-
Selection of Artisan Cheeses
This course was the reason on the committee's decision to remove the dessert course. The assortment of cheeses were exciting and diverse in flavors and intensity. We all agreed that this would be the way to conclude this fabulous dinner. Job very well done by the chef, the sommelier and the wait staff.
1983 Quinta do Noval Vintage Porto-
Rich clear red color, currant and cherry aromas swirl in the glass and a hint of vanilla essence adds to the complexity. Rich and dense flavors led by sweet cherry and jammy strawberry. Classic pairing with the cheese course.
Committee: Steven Snider – Chairman
Ed Sands – Wine Committee
Karim Iman
Richard Sugarman
Steven Greenwald – ex officio
Chef du Cusine- Anthony Bourdain
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