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  1. #1

    Our Wine Club Dinner

    It was our turn to host dinner for our wine club of 12. I copied some ideas from people on this forum including rysara (baby lamb chop) and MadMel (seared foie gras). Once again my aspirations exceeded my abilities. This was a cooking marathon for me and my wife, who knows she can’t talk me out of stuff once I get my mind set.

    Next year we’re making chili.

    Theme:
    Two Plus Two Equals Pour
    Every course will have a primary ingredient or style prepared two ways. Pair a wine for each.

    Hors d'oeuvres
    Escargots a la Bourguinonne
    Beignets D’Escargots

    Onion Tart
    Cipollini Agrodolce


    Salads
    Panzanella Salad : Artichoke, Watermelon, Olive Focaccia, Arugula

    Poireuax Ninaigrette: Marinated Leeks with Herbs


    First
    Foie Gras au Torchon with fruit jam or compote

    Seared Foie gras with balsamic, port and veal stock reduction, Brioche boast


    Second
    Sfogliata Autunno: Layered Autumn Leaves of Fresh Egg Pasta
    Grilled and sautéed seasonal vegetables of mushrooms, peppers, roasted Brussels sprout leaves with butternut squash puree

    Salmon with Fennel and Pernod

    Third
    Lamb Meatballs with Harissa

    Baby lamb chops a hash of fresh peas, favas and , baby carrots tossed in a green garlic pesto on a bed of kale. Served with agrodolce sauce

    Dessert
    Pumpkin Seed Praline

    Saffron Pumpkin Macarons

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    "Too much of anything is bad, but too much good whiskey is barely enough." —Mark Twain

  2. #2
    Senior Member
    mr drinky's Avatar
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    Dang. That looks amazing (and I love lamb) but that would have used up all of my ambition for the next six months. You must have had some amazing wine to pair with it.

    k.
    "In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote

  3. #3
    Das HandleMeister apicius9's Avatar
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    Very ambitious and looks like you did real well. I would also love to see the wine pairings for the dishes.

    Stefan

  4. #4
    Senior Member Seth's Avatar
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    Looks like you learned something during your internship...
    Everywhere you go, there you are.

  5. #5
    Hors d'oeuvres:
    1973 La Rioja Alta Rioja Gran Reserva Cuvee Centario 1890-1990 Cosecha
    1989 Domaine Zind-Humbrecht Riesling Turckheim, Alsace

    Salads
    2010 Fess Parker Riesling Rodney Vineyard
    Milesime’ Juve’ y Camps Cava

    First
    Veuve Cliquot
    2008 Markus Moliter Haus Klosterberg Spatlese Riesling Mosel

    Second
    2006 Domain Corton Charlemagne Grand Cru
    2007 John Duval SGM

    Third
    2008 Hourglass Blueline Vineyard Merlot
    2008 Vine Hill Ranch Cabernet Sauvignon

    Dessert
    2001 Felsina Begardenga Vin Santo Chianti Classico Dessert Wine
    2010 Dom. De la Casa Blanca Banyuls
    2010 Calera 35th Anniversary Vintage

    Extras: 1983 Vieux Telegraphe Ch. Du Pape
    2005 Oscar Semmler Shiraz Barossa Valley
    2001 Peter Michael Chardonnay Cuvee Indigene

    Seth, the salmon was from Samuels and Son
    "Too much of anything is bad, but too much good whiskey is barely enough." —Mark Twain

  6. #6
    Senior Member
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    Quote Originally Posted by mano View Post
    Extras: 1983 Vieux Telegraphe Ch. Du Pape
    Nice. Nothing like breaking out a dusty 20-year-old bottle and calling it an 'extra'.

    k.
    "In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote

  7. #7
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    Indeed, mr drinky. I think leaving a Vieux Telegraphe on the bench resembles the kind of problem that the managers of Barcelona and Real Madrid have in selecting their starting lineups.

  8. #8
    Das HandleMeister apicius9's Avatar
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    Very nice line-up, I wish I had a group like that out here, I miss my old wine and food buddies in Germany. That was a bit less formal but a lot of fun.

    Stefan

  9. #9

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    Wow, that looks great. Job well done!

  10. #10
    Holy crap. I've never seen such a list of wines, paired with so much maillard flavors.


    I'm coming to your house next week.

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