As stated in the past I love wine pairing dinners. Making food with nuances that help guide a wine experience is simply theater. Think about it. You have a beautiful and comfortable atmosphere with people you enjoy. You drink quality wine and recognize it’s vibrant life and its layers of complexity. Then, maybe you get a little hungry…and everything changes. Food arrives that speaks to the wine…challenges the wine. Every bite helps coax a new identity from the wine. At least that’s the goal :-|
I think everything went splendid a couple months ago. We started with hors d’oeuvres that highlighted seasonal veggies and fruits, then onto this menu.
Lambrusco di Sorbara Secco
Canellini beans/ arugula pesto/chicken cracklins’/Himalayan salt/Parmigiano Reggiano
La Crema Pinot Noir
Sarsaparilla braised pork shoulder/caramelized fennel and onion/pâte brisée
Sebastiani Pinot Noir
Prime New York strip/Asian spiced sweet potato fries/Worcestershire black vinegar aioli
Unknown Port—but requested raspberries/chocolate/cream cheese
Cheesecake/raspberry crust/dark chocolate sauce
Keep in mind that this 3 hor d’oeurve, 4 course dinner was for 14 people. The dishes were clean, as was the kitchen by the end of dessert. Just sayin’.