Tresson Cognac Tasting, 2/23/2015

Domaine Wine Storage, down the street from Calvert Woodley Wine store, was having a Tesseron Cognac rep from France come to speak to a small group of customers. Alfred Tesseron is the owner of Chateau Pontet Canet in Bordeaux. His family has been in the Cognac business for many, many years.  We tasted some really top notch Cognacs.

Lot 90 ($65 retail)
Lot 76 ($129 retail)
Lot 53 ($300 retail)
Lot 29 ($600 retail)
Royal Blend ($1,300 retail)
Tresor ($1,100 retail)
Extreme ($5,000 retail)

This low key and informal event with some world famous Calvert Woodley cheese and crackers and charcuterie was a memorable event.

Tesseron house produces high quality spirits, the bottom of the spectrum is their 10-15 year-old cognac (Lot 90) and goes up to 165 years old! The one I loved was the 5th in the 7 line up, called Tresor (or treasure in English) at $1,100/bottle that blew the top off the Louis Martin's Louis XIII that goes for $2,500/bottle.

Their older Cognac was the Extreme at 90% grapes from 1850-1900, they only had a small sample and 0.3 oz pours for tasting. I thought it was very over powering the senses.

Thanks to Michael Sands and Calvert Woodley for the invitation.

COMPOSITION : Ugni Blanc Grapes

BLEND : Grande Champagne, Petite Champagne and Fins Bois

AGED : 10-15 years

Tasting Notes- Firm, focussed, powerful, reflecting the aromatics

presented by the nose; typical, young, quality cognac

COMPOSITION : Ugni Blanc Grapes

BLEND : Grande Champagne

AGED: More than one generation in Limousin oak casks

Tasting Notes- Generous on attack, this presents a wonderful,

spicy vitality, complementing a harmonious, rounded style.

COMPOSITION : Ugni Blanc and Colombard Grapes

BLEND : Grande Champagne

AGED: More than two generations in Limousin oak casks

Tasting Notes- An extremely appetizing cognac, opulent,

rounded and yet vivacious. Pepper & spices emerge initially

before revealing dark chocolate and fresh herbs. Complex,

it shows supreme finesse, supple opulence and very good

length.

COMPOSITION : Ugni Blanc, Folle Blanche and Colombard

Grapes

BLEND : Grande Champagne

AGED: More than three generations in Limousin oak casks

Tasting Notes- Supremely elegant, this combines macerated

dried fruit with hints of mocha and cocoa, refreshed by floral

aromatics. This is extremely well balanced and wonderfully

complex with marmalade notes emerging on a persistent,

COMPOSITION : Ugni Blanc, Colombard and Folle Blanche

BLEND : Around one hundred eaux-de-vie, selected for their finesse

AGED : for more than two generations in special barrels called ‘Tierçons’ within the reknown Tesseron family’s Paradis where the oldest cognacs are kept

Tasting Notes- Very rich, bold, great length on the palate, smooth. Great length on finish

Royal Blend

IW&FS Seafood Event at the Bistro Bis, 2/10/2015

The Seafood Event of the IW&FS was held at Hotel Geroge's Bistro Bis on E Street in the North Capital, DC.  Our special guest for tonight's event was Andrew Jones, the President of the International Wine and Food Society of Americas.

 

Chaired by Joe Brodecki, the meal for this year's event at Bistro Bis was prepared by the proprietor Jeff Buben and his staff who are well familiar to the Society, and welcomed us back with open arms.

With special thanks to David Simpson for supplying the seafood products for the entire event.

Appetizers and Raw Bar
Raw Bar & Selected Hors d ‘Oeuvres Oysters (Congressional Seafood) Johnan crab claws Shrimp cocktail Smoked trout panna cotta with trout roe and dill, warm crab and lobster gallette Royal sea bass tartar blood orange and tarragon.

Ferrari Brut Sparking Wine

First Course
Norwegian Cod Conti Sautéed filet with cider marinated lentils, apple parsnip coulis and cilantro-mint pesto

Chablis 1ere Cru 2012, Chartron et Trebuchet

Second Course
Turtle Soup
      

Cuvee des Colossus 2009

 

Third Course

Sablefish Facon Languedoc with octopus, crêpes, roasted tomatoes, white bean-garlic mousseline and eggplant caponata

 

Pinot Noir 2009, Wes Mar

 

Dessert

Gateau au Sabayon sabayon Bavarian, pistachio financier, pear chibouste and pistachio sauce

 

Manguin Eau de Vie de Poires William

Ferrari Brut Sparking Wine **

Raw Bar  ***

Smoked trout panna cotta with
trout roe & dill **

warm crab and lobster gallette ***

Le Menu

Chablis 1ere Cru 2012,
Chartron et Trebuchet ***



Royal sea bass tartar blood orange and tarragon***

Norwegian Cod Conti Sautéed filet
with cider marinated lentils,
apple parsnip coulis
and cilantro-mint pesto

Cuvee des Colossus 2009 **

Turtle Soup ****

Wes Mar Pinot Noir 2009 ***

Sablefish Facon Languedoc
with octopus, crêpes,
roasted tomatoes,
white bean-garlic mousseline
and eggplant caponata ****

Manguin Eau de Vie de Poires William **

Gateau au Sabayon sabayon
Bavarian, pistachio financier,
pear chibouste and pistachio sauce

Birthday Dinner at Bistro Provance, 2/7/2015

Alinda invited us (myself and Arman) to Yannick Cam's Bistro Provece in Bethesda, MD

Bistro Provence

4933 Fairmont Ave
Bethesda, Maryland 20814
301-656-7373
 

What a treat to watch the artist and his assistant, Tommy, in the open kitchen whipping together superb, expertly crafted contemporary French creations at this Bethesda bistro. Menu.
 

Fresh Raisin Bread **




House White- 2012 Sancerre La Craie- Crisp,
refreshing with good minerality. ****



Lobster Bisque

lobster quenelle

- Flavorful! ****



Watercress Salad

poached egg, bacon

- Refreshing ***



Branzino

sea scallops and clam sauce with chevil

 to die for! ****



Roasted Duck Breats

sweet potato cake, boudin, brussel sprouts **



White Chocolate Mousse and Caramel Sauce ***



Chocolate Amaretto Parfait,
Dry Cherries Syrup Pistachios **



Apple Tarte Tatin, Crème Fraiche**




Espresso **

Restaurant Week at Kapnos 1/23/2015

Alinda and I ventured out in the freezing rain to go back to Kapnos during the DC's 2015 Restaurant Week to celebrate Reza's new positon with the Disney Studios; Pickle & Peanut Show.  They offered two menus, a 4-course and a 5-course menu.  The restaurant also offered Restaurant Week Wine Selection.
We selected the 4-course menu-

melitzanosalata smoky eggplant,
roasted peppers, walnuts, feta

First-
-melitzanosalata smoky eggplant, roasted peppers, walnuts, feta;
The flat bread here is to die for, the eggplant had smoky flavor, the combinations of feta, roasted walnuts and bacon bits just worked beautifully with the bread.  This  was a great way to start the dinner.

dolmades grape leaves, pinenuts, grapes

-dolmades grape leaves, pinenuts, grapes
The grape leaves dolmades were served cold and were okay for my taste.

The flat bread here is to die for...

Second-
-falafel roasted eggplant, tahini, romaine
The Falafels were nice and toasty and were quiet spicy.
-spanakopita spinach, leeks, feta
I loved the spinach in the Fillo Dough; it adds elegance to this dish, the flaky, flavorful, layered sheets of tissue-thin pastry are best known for use in traditional Greek food, and this was perfect!

spanakopita spinach, leeks, feta

And don't forget the wine!  We ordered from the Restaurant Week Wine list a bottle of 2013 Rhone, Ventoux. Light red color, a little bit of spice on the palate, smooth with a long finish.  So far, it worked with these dishes.

Third-
-chicken breast potatoes, dill, orange
The chicken was moist and flavorful with a hint of citrus/orange taste this was infused in the soft potatoes.  My favorite of this course.
-spring lamb bulgur, cous cous, wild rice
Alinda loved this dish, smoky flavors of the lamb added another dimension to this dish.
Fourth-
-rice pudding brûlée, calvados, pear compote
One would look for soft grains of rice, but this example the rice grains were blended to a smooth sauce. Excellent!
-saragli baklava walnuts, almonds, apple sorbet
A classic dessert!
We wrapped up the dinner with two single espressos.
We walked in the freezing rain to the car and got home without any issues!

2013 Rhone, Ventoux




chicken breast potatoes, dill, orange

spring lamb bulgur, cous cous, wild rice

Restaurant week

January 19th-25th

extended January 26th-February 1st

MENU ITEMS ARE SUBJECT TO CHANGE

4 Courses for $35.15 per person++

Choose 1 item per course:

-rice pudding brûlée, calvados,
pear compote
 

first

revithosalata  chickpea, tahini, sultan chutney

melitzanosalata  smoky eggplant, roasted peppers, walnuts, feta

all spreads are served with flatbread or crudité

dolmades  grape leaves, pinenuts, grapes

smoky beets  yogurt, green peppercorn, citrus

second

farm house vegetable salad  feta, red wine vinaigrette
spanakopita  spinach, leeks, feta
lamb tartare  tomato mostarda, bulgur, labne


-saragli baklava walnuts, almonds,
apple sorbet

falafel  roasted eggplant, tahini, romaine

third

chicken kabob orzo, dill, orange
fava  yellow lentils, spinach, pearl onions
grilled cauliflower  baharat spice, pistachio, golden raisin
pacific king salmon  plaki, farro, smoked grape-ramp relish
spring lamb  bulgur, cous cous, wild rice

fourth

saragli baklava  walnuts, almonds, apple sorbet
karidopita  walnuts, pistachios, metaxa syrup
orange blossom parfait white chocolate, candied sunflower seeds, lemon mint sorbet

5 courses for $55.15 per person++

Choose 1 item per course:

first

tzatziki  yogurt, cucumber, dill, citrus ice
tyrokafteri  feta, smoked manori, grains of paradise
taramosalata  carp roe, cauliflower
revithosalata  chickpea, tahini, sultan chutney
melitzanosalata  eggplant, roasted peppers, walnuts, feta
all spreads are served with flatbread or crudité

second

dolmades  grape leaves, rice, pine nuts, grapes
smoky beets  yogurt, green peppercorn, citrus
farm house vegetable salad  feta, red wine vinaigrette
maroulosalata  mixed baby greens, persimmon, halloumi, walnuts, honey vinaigrette
tuna tartare  harissa, grilled avocado, taro root
falafel  roasted eggplant, tahini, romaine
spanakopita   spinach, leeks, feta

third

roasted prawns  trahana, tomato, chili
charred octopus  skordalia, kalamata, caper, preserved lemon
pacific king salmon  plaki, farro, smoked grape-ramp relish
roasted duck phyllo pie  cress, cherries, pistachio yogurt
greek fries  chickpea, peppercorns, mizithra
roasted cauliflower  baharat spice, pistachio, golden raisin
brussels sprouts  sweet potato, pecans, coriander honey

fourth

marinated lamb  bulgur, cous cous, wild rice
suckling pig  orzo, dill, orange
spiced baby goat  savoy cabbage, black-eyed peas, red peppers
gigandes  giant beans, watercress, leeks
fava  yellow lentils, spinach, pearl onions
fourno patates  lemon, oregano, chive

fifth

chocolate mousse cake  cherry & xinomavro ice cream
saragli baklava  walnuts, almonds,  apple
loukoumades  crispy fritters, pistachio, spiced honey
pistachio cake  pomegranate, apricot puree, brown butter ice cream
rizogalo  rice pudding brûlée, calvados, pear compote

Dinner at Food Wine & Co.- 1/10/2015

Good Bread, loved the whipped butter! **

Pre-Movies (Selma) Dinner at the Food Wine & Company in Bethesda. This popular New American bistro serving in the stylish dining room or at the long wood bar. Overall, this restaurant is very good; they change their menu quiet often. It is also conveniently located in Bethesda on Wisconsin Avenue with an underground parking. We have never been disappointed here. When Danny was the manager, we used to dine here quite often; since he left for Florida, we have been going once in-awhile. But it is still a good experience.

 
Radish Salad- Very original, I'll definitely make this at home! ***
Very interesting ingredients, including Shaved Fennel. Turnip,
Radish,Green Apple from Connecticut, Dill,
Micro Greens and pomegranate seeds! 

2008 Rioja, Big wine, went very well with the main disk, Steak! ***
This Reserva shows complex aromas of ripe fruit, cedar and spice,
which develop into a smooth, velvety palate with powerful
dark fruit flavors, hints of coffee and an almost chocolaty richness.



Double Espresso- LOVED it! ***



Rum Cake, warm toffee sauce, heath bar crunch,

maple ice cream- Loved the Maple Syrup Ice Cream! **

Dinner at Ann & Pete Dattels- Next Door Neighbors- 01/04/2015

Grilled Duck, Wild Rice and Veggies ***
Loved the duck and the Asian flare of it.

2009 Amarone Zeni ***
Fabulous Amarone that went well with the caramelized duck skin
and the cranberries in the wild rice! 

Pellegrin Sparking Water ***
Always a favorite.

Lavender Creme Brulee ***
Quite interesting;  it was a first time ever for me,
elegant flavors not so over powering!

Premium Victoria Tokay, NV ***
Perfect match for the dessert, always good!

Lavender