Menu for private party
Course 1: Meat and cheese board with Etoille Rose champagneCourse 2: Rasberry shirmp and scallop ceviche with Trevor Jones "Virgin" unoaked chardonnay
1983 Barolo Zonchera Ceretto
Course 3: Port soaked cranberry, anjou pear and walnut salad with a pear vingarette
Magnum 1994 Bertani Amarone
Entree: Kobe steak and lobster tails with sauteed morel and chantrele mushrooms over blue cheese mashed potatos with a sherry balsamic reduction, and a sharfen-berger chocolate infused balsamic glaze.
2003 Meeker Handprint Merlot (jerobaum)
1996 Brunello de Montalcino Rennina
1997 Flowers Pinot Noir
Desert: White Chocolate and rasberry cheesecake for which I made a rasberry and sauterine reduction to drizzle over it.
1993 Barsac Sauterine
and as a present one of the guests bought us the 1990 Charles Krug champagne a perfect 100 point wine. Nice $200 present, I thought.
An enjoyable wine evening I must say.
posted by Chef @ 8/23/2006 09:51:00 AM
8 Comments:
Sounds heavenly! Mind if I ask what kind of cheese was in course 1?
I believe I've had that Trever Jones. Unoaked chardonnay's are fantastic.
Hi Chef, it's Trouble's friend from Miami. The night of the tapas, remember? OMG how fabulous does this dinner sound! I don't know if it's safe to read this blog! :-)
Osquer42: Lets see
Prima Donna Gouda (holland)
Manchego (spain)
St. Andre (france)
Corsendunk (belgium)
Gjetost (norway)
Don Olivio (swiss)
Mahon (spain)
Roaring 40s bleu (austrailia)
Courtney: I prefer them.
Mmmmm..... Manchego.... I love the stuff. Ever had it with Serrano ham? Dayum.
Try Roue Creamery Blue cheeses sometime, especially the Oregonzola.
Brian,
Funny you should mention that, Manola and I had serrano and manchego at our fun tapas dinner in Miami. :) It was awesome. Oh, and beautiful homemade brined olives...
(mouth watering, yet again).
MMMmmm! I love Spanish cheeses! You keep such an extensive collection on hand? Wow! This cheese-o-holic is impressed!
Oh, Osq, their cheese selection is AMAZING.
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