Swill hosted a dinner for his friends last night who are moving to the DC area (we'll try to get them on the boards-definitely wine-o's). There were 10 of us and although many attendees were non VC'ers, JohnnyB was in attendance (and brought the WOTNs-yes plural). Swill gave me the cooking stage, JohnnyB helped lead the pairings and here's how it went:
Moet et Chandon, NV Brut, Champagne
Course 1
Maine Scallop crusted with Sumac-Juniper Berries, Seared and set atop an Artichoke Ravioli, Roasted Yellow Pepper-Gorgonzola Cream Sauce with a hint of Saffron, Garnished with Salmon Roe
A variation of the lobster ravioli I made in an earlier dinner, the cream sauce is so sexy that it had to make a re-appearance in some form.
2001 Chateau Carbonnieux Graves Blanc. Nice good wine, I rated as GS (89)
Course 2
Pan Seared Florida Grouper and Chardonnay-Butter Poached Australian Lobster Tail over a bed of Sweet Potato Puree, Lemongrass & Ginger Infused Seafood Broth, Garnished with Black Truffles
The lemongrass infused broth is a variation of the dish I made in Lilac's Asian Pear thread, but toned down a bit (i.e., not as much thai curry and peppers). I probably could have added more heat without upsetting the balance though. The wine paired with this dish perfectly. Sweet call Johnny.
2001 Aubert, Ritchie Vineyard Chardonnay. Wicked nice wine, citrus notes, buttery mouthfeel and perfect acidity. Corkage rating=AS (94+) From Johnny's massive cellar. Swill got the unopended extra bottle as a gift from Johnny. I plan on being there when its opened.
Course 3
Wyoming Bison Tenderloin rubbed with Ancho Chili and Garlic, on a bed of Creamed Parmagiano-Reggiano Spinach, Bittersweet Chocolate Merlot Wine Reduction, topped with Smoked Long Island Peking Duck Coulis.
Flew the buffalo in from Diamond 88 ranch in Wyoming tuesday morning. I'll add a link to the specialty food thread. I was pleased with the combination of ingredients. I only wish I had received the the buffalo a day or 2 earlier to dry age it a bit.
1998 Leonetti Cabernet Sauvignon, Washington. First time I've ever tried this wine (and since Alex, Swill's friend, is on the list, I hope its not he last). Remined me of a classic cab. VGS (91+). Alex brought this wine and the Silver Oak.
1996 Silver Oak Cabernet Sauvignon, Napa. Drinking nicely VGS (90)
Course 4
Wisconsin Maytag Bleu Cheese, Port Wine Reduction, Toasted Almonds and Pecans
I botched this dish (out of all of them!). I reduced a whole bottle of port only to burn it in the last minute. Then I burnt the pecans while toasting them. Oh well......
2001 Paloma Merlot, Spring Mountain. Nice merlot, lots of fruit. VGS (90). A JohnnyB cellar contribution. Thanks man!
1986 Lynch Bages. My wine. Corked. I've had this 3 times this year and have concluded that the '86 is a done deal. Drink up. I have one more bottle.
Course 5
New York Cheesecake with a Warm Grand Mariner Berry Sauce
1999 Kracher #9, Scheurebe, Trockenbeerenauslese. Stunning. My WOTN. And another JohnnyB cellar contribution. AS (95+). Yes, that was
Number 91993 Tokai, Aszu 5 Puttonyos, Hungary. I don't have the producer but very good, if not a little alcoholic. GS (89)
Let's do it again soon, what a way to end 2003. Swill is an awesome host and great help in the kitchen. A lot of HOT women in attendance too. Swill and Johnny, you da man (men)!