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Subject: Holy Guacamole! DC Cru at Crorkage's!

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whiner

Second star to the right, and straight on till morning

Wine Thief
Posts:2875

06/13/2004 5:56 AM
Thank you so much, Mr. and Mrs. Corkage. Your hospitality was amazing. Really, no words can do tonight justice; so I will just mention some brief highlights... First of all, the food was rediculously good. The duck ravioli, which, according to Corkage was "off," was, perhaps, the best ravioli I've ever had. I hate to single this dish out, however, as so much was so good (virtually all of the courses stand out in my mind, as well -- you'll see pictures). It is nearly impossible for me to pick a wine of the night. However, if pressed, I would callit a tie between the 1999 La Spinetta Barbera Gallina and the 2001 Martinelli Blue Slide Ridge Pinot Noir. Damn, the 2001 Darting Auslese, 2000 Ciacci Piccolomini Fabiius, and 1996 Tardieu-Laurent Cornas were good, though... This was a phenominal night and I was so glad to meet Mr. and Mrs. Vermagnussan and raybanz for the first time at their first DC Cru events -- as well as Swill, JohnnyB, Mrs. CapitolKat, Mr. and Mrs. Doc, and, of course, the hosts Mr. and Mrs. Corkage also for the first time; not too many people would invite a complete stanger -- who they know to be a "wine-a-holic" -- into their homes. I hope to see you all really soon. take care, a

I can't listen to that much Wagner. I start getting the urge to conquer Poland. -- Woody Allen

jason

Napa Valley

Wine Addict
Posts:6886

06/13/2004 9:13 AM
I am really interested in how the BV Coastal Retrospective was courtesy of JohnnyB??

Pool Boy

Laurl, MD (DC suburb)

Master of Wine
Posts:13711

06/13/2004 5:06 PM
MORE DETAILS!

www.roguefood.com -- www.cellartracker.com

ChangeMe

Barrel Filler
Posts:1475

06/13/2004 9:35 PM
I'm pretty sure everyone is too full for many details. I'll get the ball rolling with preciously few details: Wines of the Night (I am not sure about vintages-- hell, I'm not sure about names): Martnelli Blue Slide Ridge - Supple, with good fruit balance and a lot of earthiness. I thoiught it tasted pretty Burgundian. BSH Meritage - I think this Owen Sullivan Washington State(?) - Funky, spicy nose, explosive black fruit on the palate, smooth tannins, and a long and spicy finish. Honorable Mentions: Pride Merlot and Spinetta Barbera Food of the night: Shrimp Keleguin - Minced shrimp, coconut, citrus, and scallions with chives and basil in a fried tortilla cone with mint creme fraiche. Smoked Duck Lumpia - Thai style (?) spring roll with a green mango salsa and fina deni (spicy Guamanian style sauce). Honorable Mentions: Smoked duck soft taco and Crispy Magret duck breast with 3 flavor basil sauce and pancit noodles. Cheese of the night: Perfectly ripe Epoisse from Dean and Deluca Honorable Mention: Roaring Forties Blue Cigar of the night: The one I smoked!!! It was a Romeo & Julietta with an oscuro wrapper (don't quote me on that) Helper of the night: Corkage daughter Kate! What an incredible evening! More to come.... raybanz

ChangeMe

Master of Wine
Posts:11169

06/13/2004 10:23 PM
Wow! What a wonderful menu! Think there's any chance Corkage will adopt me?

whiner

Second star to the right, and straight on till morning

Wine Thief
Posts:2875

06/13/2004 11:09 PM
So far, we know that Raybanz and I are alive. Jaimetown dropped me off at a cab stop on his way home, so he is likely alive as well. Its funny, with all the wine we had I was feeling fine until I started in on that cigar -- then it all began to hit me, so I apologize if I said or did anything stupid. (I recall saying one stupid thing, but I was sober when that happened ) For those of you who did not attend here was the night's lineup: Toast Wines: Schramsberg Blanc de Blanc, Schramsberg Blanc de Noir, Schramsberg Cremant. - I didn't get a chance to try the Cremant but both the BdB and BdN were very tasty. First Course Shrimp Keleguin – shrimp, fresh coconut, lemon, scallions presented in a crisp tortilla wedge Smoked Duck Tostada on a Fresh Handmade Tortilla, Panca Pepper Salsa, Crispy Duck Skin Wines: 2000 Weinbach Tokay Pinot Gris Cuvee St. Catherine (x2), 1999 Zind-Humbrecht Pinot Gris Clos Winsbohl - Both dishes were spectacular, though, if pressed, I would cast my vote for the shrimp keleguin; the combination of flavors and textures combined to create this new, wonderful food. Both wines were also impressive; The Weinbach was certainly drier and might have had a little more earth complexity but the Z-H was more powerful and "pure." I'd give both wines roughly 91.5 with, perhaps, a slight edge to the Zind-Humbrecht Second Course Smoked Duck Ravioli Thai Style, with a Saffron - Coconut Cream Lemongrass Broth Smoked Duck Tamale Timbale, Black Mole & Tomatillo Puree Wine: 2000 Ciacci Piccolomini Fabius (x2) - Again, both dishes were terrific. Corkage was a bit upset that the ravioli sauce was a little too salty, which, after he said it, I could agree with, but the comination of flavors was really out of this world. There was a hint of spice to this and I thought it paired well with the Z-H as well as with the Fabius. The Tamale Timbale had the best mole sauce I've ever had. This was my first time drinking Fabius, although I've been a big fan of Ciacci Piccolomini for a few years. The wine was dark, surprisingly soft for a Syrah, and a little chocolate-y, I'd give this about 92.5 points. 2002 Siduri Rosella's Vineyard Pinot Noir, ???? Monticello Rioja (Reserva? Gran Reserva?) - The Siduri was a little lighter than I expected -- I'm most familiar with their Pisoni wine. Good pinot flavors and surprising earth detail for a Santa Lucia wine. Probably about a 91. I forget when the Rioja was served, it may hve been later on in the evening. It was nice, but I don't recall much in the way of specifics. Third Course Chili – Maple Glazed Scallops, Sweet Potato and Corn Puree, Roasted Corn Sauce Smoked Duck Lumpia, Green Mango Salsa and Fina Deni Sauce Wines: 2001 Martinelli Blue Slide Ridge Pinot Noir (x2) and a NZ Sauvignon Blanc (I forget the name). - This was probably my favorite course, overall. The scallop was perfectly cooked and the corn sauce was naturally sweet and SO good. On the other plate, the duck was terrific but that salsa just made a great thing even better. The Martinelli was probably my WOTN and it has improved significantly since I first tried it last year. I'd probably rate it a 93(+?) The Sauvignon Blanc was surprisingly good. Probably an 89 or even 90. Fourth Course Crispy Duck Breast, Three Flavor Basil Sauce & Pancit Noodles Mesquite Roasted Shrimp, Roasted Garlic & Spring Vegetable Relish, Guajillo Chili Shrimp Sauce Wine: 1996 Tardieu-Laurent Cornas (x2) - The shrimp was very good, but the duck breat was terrific. I loved the pancit noodles. The Cornas was an interesting foil for the Fabius (and vice versa). It was a little more structured and it had a slight reminiscence of the Cote-Rotie "black strawberry" charecter. I probably would give it about a 92. Cheese Course Lots of Cheese Wines: 2002 JJ Christoffel Kabinett, 2002 Kurt Darting Auslese, 1999 La Spinetta Barbera Gallina, 2001 Pride Merlot, BSH Meritage - Owen Sullivan. - The Darting was phenominal, better than the very good Christoffel (probably 92 and 90.5 points, respectively). I love that Barbera, although I think I was starting to have a bit of palate fatigue by the cheese course. I probably would have rated it a 92.5, but knowing where my palate (and intellect) were at this point in the evening, it likely should have been in a tie with the Martinelli for WOTN. The last time I had it I think I rated it a 93.5 or maybe even a 94. The Pride was very good, as always (probably about a 91, again this might need to be adjusted up). I think I tasted the BSH and liked it, but I do not recall for sure. We then had cigars that CapitolKat was nice enough to bring. There were 20 bottles for 13 people, 11 of whom were drinking (plus sips to a DD), 9 of whom were male. I have no idea how much we wound up going through (I think there was more of the Schramsbergs at the end of the night, at the very least) but good lord! It always seems like a good idea when you're doing it. a

I can't listen to that much Wagner. I start getting the urge to conquer Poland. -- Woody Allen

Corkage

Grape Puncher
Posts:975

06/14/2004 1:18 AM
13 People, 23 Bottles of Wine and Over 140 Plates... Wow what a night. A big thanks to Raybanz, JohnnyB, Swill and Jaimetrown. Without their help, over 140 plates and 23 bottles of wine would not have made it to the table. It started with smoked ducks at 6:00am and 12 hours of prep. Ray showed up at noon and Johnny at 2:30 and put together, among other things, perfect ravioli. I knew it was going to good when CapitolKat showed up with his humidor full of cubans...Baby Anil slept almost the whole time. A great group...met VerMag and Mrs, Whiner, Raybanz, Mrs. CapitalKat and Mrs. Doc for the first time and many first time meetings for others as well. 01 SIduri Pisoni Pinot Noir in the kitchen...The following wines are the rough pairings... Course 1: Shrimp Kelguen-fresh shrimp with lime, fresh grated coconut lightly toasted, scallions and mint creme fraiche; Smoked Duck taco, panca pepper salsa, mango puree and crispy duck skin 99 Schramsberg Blanc de Noirs 99 Schramsberg Blanc de Blanc 00 Schramsberg Cremant 00 Dm Weinbach Tokay Pinot Gris 00 Fabivs Sant Antimo Rosso Course 2: Smoked Duck Ravioli Thai Style, Safforn Coconut Creme Lemongrss Broth and Basil Oil; Smoked Duck Tamale Timbale on Mole and Tomatillo Salsa 01 Martinelli Blue Slide Ridge Pinot Nior 03 Kennedy Point Sauvignon Blanc Marlborough 02 Urzinger Wurzgarten Reisling Kabinett Course 3: [regrettably we failed to photograph this course] Chili-Maple Glazed Scallops on bed of Roasted corn and sweet potato puree and a roasted corn sauce w/ ancho chili oil; Smoked duck lumpia, green mango salsa and fine deni sauce 02 Siduri Rosella Vineyard Pinot Nior 99 Dm Zind Humbrect Pinot Gris Clos Windbuhl Course 4: Crispy Duck Breast, 3 Flavor Basil Sauce and Pancit Noodles; Mesquite Roasted Shrimp, Raosted garlic, aparagus and chanterelles in a corn husk boat w/ guajillo chili shrimp jus 96 Cornas Tardieu-Laurent 01 Owen Sullivan BSH Course 5: Cheeses 99 Gallina Vineto Spinetta Barbera 94 Monitcello Rioja Reserve 01 Pride Merlot Surprise Course 6: JohnnyB made his disappointment known that we didn't have a dessert planned. Should have seen his face when Mrs Corkage broke out the raspberry mousse cake w/ Happy Birthday Johnny across it. 01 Darting Riselaner Auslese Cigars 00 Castalia Rochioli Vineyard Pinot Noir My WOTN: 00 Fabivs, pairing of the night: Cornas and Crispy Duck. Thanks to all! the DC Cru Rocks. We missed you TJ, Dinwiddie, Travel and Fred. Pictures:June 12 at Corkage's If that doesn't work, I'll e-mail or PM the link.

Budman

Master of Wine
Posts:11877

06/14/2004 9:13 AM
OMIGOD - my salivary glands have gone out of control. There's drool all over the keyboard!!! AAAAAAAHHHHHHHHHHH!!!! Unbelievable job, Corkage. The DC Cru is one lucky bunch of folks!!!

dinwiddie

Barrel Sampler
Posts:2177

06/14/2004 11:39 AM
I am really bummed that I missed it. Sounds (and looks) like everyone had a great time. I know the food was out of this world, and it seems the wines were too. Now it is going to be very difficult to hold the Blue Slides for a few years without opening one. And Happy B'day JohnnyB.

Marty

Burleson, TX

Grape Sorter
Posts:361

06/14/2004 12:31 PM
I'll be brief since Whiner, Corkage and Raybanz were so thorough. Simply put, Mrs. VerMag and I had an absolutely awesome time. It's difficult to pick just one dish as they were all amazing, but my better half and i agreed, surprisingly, on the same DOTN and WOTN. We could have pummeled a dozen or so of the scallop dishes (perfection). And we would have been even more delighted to wash them down with the 02 Siduri Rosella Vineyard Pinot Nior (our WOTN). Thanks to the Cru for being so welcoming to me and the Mrs. Great toasts, great people, great wine, great food. Can't wait til the next one (well, the next one we can attend...August). JohnnyB, RayBanz: great ravs. Corkage, amazing job by you and your family. Thanks for the hospitality.

"We are the Hokies!"

Pool Boy

Laurl, MD (DC suburb)

Master of Wine
Posts:13711

06/14/2004 1:00 PM
Hole-ay Mole! Wow, what a great story those pictures do tell. I am so sorry to have missed this. Ah well. I can live it through your pictures and stories, right? And man, while I might argue that I could approach perhapsMAYBE 20% of Corkage's skill at chef-ing, it is purely in the actual cooking -- never in his unique ability to pair flavors and textures and presentation (props to his Sous chefs of the day, of course!) to make for a mind-blowing experience.

www.roguefood.com -- www.cellartracker.com

Fred

Wine Thief
Posts:2673

06/14/2004 1:09 PM
Corkage- Looks like you out did yourself once again brother! Fantastic pics. I'm very jealous. As you all were chowing down I was eating a baseball filet with Rabbit Ridge merlot. Luckily the 20 or so Absolute and Tonic's before dinner made everything taste just fine! Catch ya in the next go round.

"It's better to have your enemies inside the tent pissing out, then outside the tent pissing in." -- Lyndon Johnson

Doc

London, UK

Grape Puncher
Posts:730

06/14/2004 1:21 PM
What a fantastic evening!!! Thanks to Corkage and the family for opening up their lovely home and for showcasing his culinary skills. Mrs. Doc, Anil, and I had a blast. Wonderful food, wonderful wine, wonderful cigars, and most importantly, wonderful friends!!! It was great to finally meet many of the DC cru in the flesh. Doc

travelrep

Northern Virginia

Barrel Filler
Posts:1105

06/14/2004 1:27 PM
Corkster... Why are you still a lawyer??? With a line up like what you did on Saturday, I can't believe that lawyering is your calling..... I'm truly bummed, disappointed, not happy at all, to have missed an evening like this one. Granted, 4 days in the Caribbean isn't all that bad, but to eat so/so food, and drink not so so/so wine doesn't come close to your evening. Sorry to have missed it but hope that there's another dinner in the future... When I show Mrs. T-Rep the pics that you took, I'm sure she'll be equally bummed that she didn't represent the TravelRep clan... T-Rep

Rothko

Palm Beach

Wine Thief
Posts:2875

06/14/2004 1:36 PM
140 plates? Who did the dishes?

Louise G.

Grape Picker
Posts:22

06/14/2004 1:36 PM
I was unable to retreive the photos. Bummer! With all the kudos over this dinner, I sure wanted to see what everyone was raving about. Sounds devine. Bet it looked and tasted even better!

norm herring User is Offline

Grape Sorter
Posts:238

06/14/2004 2:39 PM
Corkage and Nicol-- what a gracious and wonderful night. The seamless food preparation, the care in selection of the courses, and the amazing tastes all combined for a fine evening with great wines and special company. I knew it was going to be OK when Mrs. Capitolkat said - "If I knew you all better I would lick the plate to get all the sauce from the duck ravioli." For my wine of the night I choose the Fabivs, and close behind is the Weinbach Pinot Gris. I always wonder why I can never pick a white for the WOTN and seldom see a white in that category? Jaimetown-- good hands on the save early in the evening- I'm not sure you could have made the catch later. Jaimetown -- also great matching of the wines to the food-- The early Alsace wines were wonderfully refreshing and combined beautifully with the amusee dishes. Since I brought the Siduri Rosella I won't say too much but I wish my allocation of this recently received shipment had been larger. I was shocked by the pictures of the dead soldiers-- So many dead --and some were so young.

jaimetown

DC area

Wine Labeler
Posts:3503

06/14/2004 2:45 PM
What a special evening! The food, the wines, and the fellowship was fantastic - this was the most fun I've ever had at an offline. A big, big thanks to the Corkage family for hosting such a generous dinner. We are truly lucky to call you guys our friends. It was also great to meet the VerMags, the Docs, and Mrs. C-Kat for the first time. Hope to see you guys again soon. My course-of-the-night had to be the scallop dish. Absolutely perfect. Runner-up honors go to the duck ravioli and the grilled duck breast. My WOTN was the Tardeiu-Laurent 1996 Cornas. Thanks to Mr. and Mrs. Doc (and Anil) for bringing it. Few things in life are better than duck and Syrah together!!! Many of the night's other wines could have been WOTN in any other dinner, and it was wonderful drinking so many beauties. Thanks to C-kat for the stogie. It was fantastic. Lastly, it was fun acting as a beverage director/server/Whiner's unofficial legal counsel and shuttle bus driver. ps - Vince, I found my waiter's corkscrew. I must've dropped it in my car when I went out during dinner to pick something up.

jaimetown

DC area

Wine Labeler
Posts:3503

06/14/2004 2:51 PM
Quote: Jaimetown-- good hands on the save early in the evening- I'm not sure you could have made the catch later. No way was I going to let that drop.

Corkage

Grape Puncher
Posts:975

06/14/2004 3:01 PM
Board-O and Budman, we'll adopt you both, we've always wanted twins In the picture of JohnnyB and Raybanz rolling pasta, you can catch a glimpse of the Siduri they had already started downing. They were starting to look like this: The glasses are washed and the dishes are put away, I'm already starting to think about the next one (not really). And Ray & Mrs. Capitolkat: I made all fresh tortillas after the "incident", just in case you didn't know. Whiner, when I said the saffron coconut broth for the ravioli was "off" understand something: I'm highly critical of my onw food, it wasn'tthat far off But I do appreciate your comments. Actually, it was slightly over-reduced and the clam stock is salty. Fred, TJ, Travel and DW, we will do it again. Maybe if we can get an out-of-towner to come thru DC, it might give us a reason to show the DC colors again. Hmmmmm

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