my restaurant recently held a chef's collaborative dinner. five courses (not counting amuse and dessert) each composed by five chefs. the menu and wine pairings were as follows:
Amuse Bouche
Bruno Gobillard, Vielle Vignes, Brut, Champagne, France NV
Big Eye Tuna Sashimi with Petite Mache, Jicama, Watermelon, Quinoa
and Shellfish Emulsion
Villa Sparina, Gavi di Gavi, Piedmont, Italy 2006
Pan Roasted Sea Scallops with American Caviar and Yukon Gold Potato
Hogl, Gruner Veltliner Federspiel, Wachau, Austria 2006
Santa Barbara Spot Prawn Risotto with Asparagus
Jallurs, Viognier, Santa Barbara, California 2007
Roasted John Dory, Mushroom Tart, Chorizo-Torpedo Onion Marmalade
Red Wine Mushroom Jus
Quattro Mani, Montepulciano d'Abruzzo, Italy 2006
Hawaiian Mero with Kobe Oxtail and Red Wine Sauce
Demetria, Syrah, Santa Ynez Valley, California 2003
Yogurt Parfait with White Nectarine Sorbet and Clementine Sauce
Joseph Phelps Eisrebe, Napa Valley, California 2006
it was a great night and an honor to work alongside so many great chefs.
-I
P.S. special thanks to Chef Jennifer S. for having the f*cking foresight to bring a digicam. gotta get me one of those!
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