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Thread: Our Wine Club Dinner

  1. #11
    Hey tell us about that Rioja! It's a bit more than Alta now, more like Mucho Viejo.

  2. #12
    Senior Member
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    Quote Originally Posted by BurkeCutlery View Post
    I'm coming to your house next week.
    x2. If you host the ECG again next year, this is the level we will now be expecting
    __________
    David (WildBoar's Kitchen)

  3. #13
    Maillard, huh? Had to google that one and I still don't quite understand it.

    The rioja was nice but starting to show it's age. Tannins had mellowed, fruit was in the background but it had a great complexity of flavors I'm not good at describing. Since I had surgery eight years ago my taster doesn't work too well.

    WB, I spent a lot of time smoking a pork butt and making all sorts of other good stuff for the ECG, but Matt's pulled pork dusted mine. The food from the other pro chefs was excellent. That, to me, is a prime difference between a good home cook and a pro.

    People tell me I should be a chef, own a restaurant and whatever. I like the praise, but they have no idea about the vast difference between an amateur and a pro. If I plan well and spend a few days prepping and cooking, I can match some of the pro's. But they do it every day while I may do it a few times a year.

    And I do plan on hosting another ECG.
    "Too much of anything is bad, but too much good whiskey is barely enough." —Mark Twain

  4. #14
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    My hat is off to you, as that was a really big load to shoulder. For our monthly club we set a theme, and ask each attendee/ couple to make one or two things. That way we only need to spend a couple/ few hours preparing our own part of the dinner. The main thing we get left with is all the clean up, as we always wind up hosting :-)

    Please remember to contact Leah and I the next time you will be down in DC. We can tackle a less-ambitious menu so we can spend more time drinking the wine

    (and I really wasn't knocking the past ECG -- that was some fantastic food! But your wine club dinner menu looks even better!)
    __________
    David (WildBoar's Kitchen)

  5. #15
    No knock received.

    When my wife and I were invited to join the wine group it was a drunk club with very expensive big red wines. The meals were very good, but success was measured by how many bottles 12 of us drank by the end of the night. My wife and I never tried to keep up but loved the wine.

    Over 10 years we've evolved into a group of wine and food lovers who challenge ourselves to cook well and match the wines accordingly. Each couple hosts one dinner a year doing all the cooking. A week or so before they email the menu along with any special instructions -a French menu but no French wines- and everyone selects a course. Then you bring two different wines for that course; husband and wife pours. So a bottle is split six ways and the husband and wife trade their glasses back and forth. The person who brought the wines gives a short talk and the group discusses which wines go best with the food. All that takes maybe five minutes and then we have a blast talking all sorts of sh!t.

    I may be in D.C. in April and will look you up.
    "Too much of anything is bad, but too much good whiskey is barely enough." —Mark Twain

  6. #16
    Das HandleMeister apicius9's Avatar
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    I love a 'club' concept like that. We had a group of friends where everyone brought a 'half-prepared' dish (as long as that made sense) and a matching wine, and the host usually made 2 dishes. Hanging around in the kitchen and chatting while finishing the courses was at least as much fun as sitting down and eating. In most cases, the wines were served blind and we guessed land, dominant grape and year - between getting better over time and sometimes being embarrassingly far off that was a lot of fun with a learning effect also. Any anything, from a real fancy one to a good wine for a great price, was appreciated. Makes me want to start a group again when I know where I will be for a while...

    Stefan

  7. #17
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    We really enjoy our cooking club. It's a bit of work sometimes, but it's definitely worth it. Half of the original core has dropped out due to work and moving out of the area, so we line up a few 'special guests' each month. If they will not be cooking something, they have a duty to bring some wine. Our group is a nice mix of ex-pros and home cooks. We really encourage others to start up similar clubs; it gets people back in the kitchen.
    __________
    David (WildBoar's Kitchen)

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