kpak 
Alaska
Wine Labeler
Posts: 3914
 | | 06-15-2009 08:56 PM |
| marinating chicken breasts to put on the grill tonight along with white corn on the cob | | In theory, there is no difference between theory and practice. In practice, there is...
.ps - friends don't let friends eat farmed salmon. | |
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PourQue
Wine Labeler
Posts: 3619
| | 06-19-2009 03:50 PM |
| I contacted Restaurant August and had them arrange a special tasting menu for my anniversary, they ROCKED IT:
Upon arrival:
J. Lassalle 1er Cru (R.M.), Champagne, France
First
2000 Dom Perignon from Moet & Chandon, Champagne, France
Belle River crawfish and local vegetable “chop salad”
marinated artichokes and saffron vinaigrette
Second and Third
2004 Domaine Leflaive Puligny Montrachet 1er Cru Pucelles, Burgundy, France
chilled cucumber buttermilk soup
crabmeat and tomato confit
local softshell crab “grenobloise”
market vegetables and fresh herbs
Fourth
2003 RADIKON Blanc, Ribolla Gialla, Friuli-Venezia Guilia, Italy
crispy seared blackfish
silver queen and crabmeat
Fifth and Sixth
2006 Domaine de la Romanee-Conti (DRC) Vosne-Romanee, Burgundy, France
creole cream cheese malfatti
pecan wood bacon, wild mushrooms and fava beans
sugar and spice duckling
stone ground grits, roasted duck foie and local strawberries
Seventh
2005 Cellars Melis "Melis," Priorat, Spain
petite filet
truffle whipped potatos and porcini oxtail ragoût
Dessert Courses:
Inniskillin Vidal Icewine, Niagara Peninsula, Canada
Pied Mont in champagne tempura and Algier's honey
warm crepe
citrus cream cheese and stewed berries
terrine of chocolate dried cherries and pistaschio
Hennessy "Richard" Cognac, France
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shaferguy91
Germantown TN
Wine Steward
Posts: 7400
| | 06-19-2009 04:09 PM |
| BBQ Pizza
Salad | | | |
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tanglenet
Oakland, California
Wine Drinker
Posts: 4171
| | 06-19-2009 06:20 PM |
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Posted By PourQue on 06-19-2009 03:50 PM
I contacted Restaurant August and had them arrange a special tasting menu for my anniversary, they ROCKED IT:
Upon arrival:
J. Lassalle 1er Cru (R.M.), Champagne, France
First
2000 Dom Perignon from Moet & Chandon, Champagne, France
Belle River crawfish and local vegetable “chop salad”
marinated artichokes and saffron vinaigrette
Second and Third
2004 Domaine Leflaive Puligny Montrachet 1er Cru Pucelles, Burgundy, France
chilled cucumber buttermilk soup
crabmeat and tomato confit
local softshell crab “grenobloise”
market vegetables and fresh herbs
Fourth
2003 RADIKON Blanc, Ribolla Gialla, Friuli-Venezia Guilia, Italy
crispy seared blackfish
silver queen and crabmeat
Fifth and Sixth
2006 Domaine de la Romanee-Conti (DRC) Vosne-Romanee, Burgundy, France
creole cream cheese malfatti
pecan wood bacon, wild mushrooms and fava beans
sugar and spice duckling
stone ground grits, roasted duck foie and local strawberries
Seventh
2005 Cellars Melis "Melis," Priorat, Spain
petite filet
truffle whipped potatos and porcini oxtail ragoût
Dessert Courses:
Inniskillin Vidal Icewine, Niagara Peninsula, Canada
Pied Mont in champagne tempura and Algier's honey
warm crepe
citrus cream cheese and stewed berries
terrine of chocolate dried cherries and pistaschio
Hennessy "Richard" Cognac, France
Nice! And congrats on your anniversary! | | TN posted on Cellartracker"
I drink no more than a sponge." François Rabelais
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kpak
Alaska
Wine Labeler
Posts: 3914
| | 06-19-2009 10:43 PM |
| wood fire in the pit and kebabs on the grill
| | In theory, there is no difference between theory and practice. In practice, there is...
.ps - friends don't let friends eat farmed salmon. | |
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Drew
Sammamish, WA
Wine Labeler
Posts: 3787
| | 06-20-2009 09:08 AM |
| PourQue, you post was screaming to finish with "and a thin mint wafer!" Wow, what a meal.
I wanted to hit Restaurant August when I was in NO last, just couldn't make it. Also wanted to try a pork place in the warehouse district.
Not sure what's on the docket for this weekend, but after this week, it's going to be good!!! | | | |
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Winetex
Austin, TX
Master of Wine
Posts: 12844
| | 06-20-2009 02:38 PM |
| I contacted Restaurant August and had them arrange a special tasting menu for my anniversary, they ROCKED IT Killer menu and wines and a happy anniversary! | | | |
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tanglenet
Oakland, California
Wine Drinker
Posts: 4171
| | 06-21-2009 09:29 PM |
| I drove my wife to the airport so I'm on my own most of this week.Popped in the oven, several garlic cloves covered with olive oil. Toasted some bread soaked in olive oil to pair. Also made a fresh basil pesto from the garden with angel hair pasta. Not bad for bachelor chow. | | TN posted on Cellartracker"
I drink no more than a sponge." François Rabelais
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Drew
Sammamish, WA
Wine Labeler
Posts: 3787
| | 06-22-2009 12:55 AM |
| USDA Prime NY Steaks :-D | | | |
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stemor
Collierville, TN
Wine Connoisseur
Posts: 5610
| | 06-23-2009 12:48 AM |
| I had my first experience with Kobe beef this weekend, at a Japanese place called "Koji's Shabu Shabu" in Orange, CA. We dined with the owner of the restaurant, who has several other business interests (one of which is why I was visiting out there).
A fun sales call that involved Kobe, platters of sushi, wine, beer, and unfiltered sake. Not a bad Saturday lunch! | | | Cheers, y'all | |
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kpak
Alaska
Wine Labeler
Posts: 3914
| | 06-24-2009 01:24 AM |
| my first fresh caught salmon of the season
salted, peppered, wrapped and grilled
a bit of fresh squeezed lemon and
we're chowing down baby!
| | In theory, there is no difference between theory and practice. In practice, there is...
.ps - friends don't let friends eat farmed salmon. | |
|
Drew
Sammamish, WA
Wine Labeler
Posts: 3787
| | 06-26-2009 10:08 AM |
| I had salmon last night, too! I swear, I could eat salmon every night. | | | |
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Winetex
Austin, TX
Master of Wine
Posts: 12844
| | 06-26-2009 03:02 PM |
| At Uchi last night here in Austin. We returned to a few old favorites:
hama chili - yellowtail sashimi with ponzu, sliced thai chilis, and orange supremes = YUM
isaki yubiki - baby japanese bass٠apple vinaigrette٠cipollini onion٠olive oil = very good!
brie sencha - tempura fried brie with green tea salt, fresh apple and crispy sweet potato = this is insanely good!
machi cure - maplewood smoked baby yellowtail with yucca chips, asian pear, marcona almonds and garlic brittle - the chef set this down with the comment that it was Japanese nachos - YUM
omaaru ebi - maine lobster٠grapefruit٠shiso٠white wine caramel - a rare Uchi miss for me - this was covered in anise oil which just destroyed my palate, blech
shag roll - tempura fried bond roll with salmon and squid ink sumiso sauce - also insanely good!
The somm brought us samples of a nice sake and a Sauzet Puligny along with our Selosse so it was a good night.
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shaferguy91
Germantown TN
Wine Steward
Posts: 7400
| | 06-28-2009 01:18 PM |
| At Erling Jensen's Restaurant in Memphis :
Maine Lobster Pancake with Wild Mushrooms and Scallions
Saffron Crawfish Bisque
Filet of Buffalo Tenderloin with Lobster Béarnaise
Kangeroo Tenderloin
Chocolate Creesecake | | | |
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Drew
Sammamish, WA
Wine Labeler
Posts: 3787
| | 06-28-2009 03:59 PM |
| Sushi in Austin just sounds like an oxymoron...
Last night, I stopped by the Golden Steer butcher shop in Redmond. They cut their own meat, so I was able to get a 3 lb tri-tip, but with the fat cap on. For those of you who know what tri-tip is, getting one that hasn't been trimmed down is next to impossible. So, I scored the fat cap and prepped the meat with a mix of spices from random places:
* Bolivian Rose Salt
* Rosemary Sea Salt (French, but picked up at Southern Season in Chapel Hill)
* Fresh ground "exotic peppercorns" (from our trip to Barcelona)
* Ground red Basque chili peppers
* Ground all-spice
* Ground cumin
* Smoked paprika
* fresh miced garlic
Saran-wrapped for 4 hours, then grilled indirect (only one side with charcoal) for 2 hrs. Ridiculously good. I think I could give Joe (Chicago Wine Geek) a run for his money with that one :-D
Today, I baked some peppered bacon and made a sandwich with an heirloom tomato, mozarella, toasted sourdough and a little ranch dressing. Finishing off a bit of Torley OV from last night. Life is good.
Supposed to grill something for tonight, so I guess I better figure out what I'm cooking :-D | | | |
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Winetex
Austin, TX
Master of Wine
Posts: 12844
| | 06-28-2009 06:16 PM |
| Posted By Drew on 06-28-2009 03:59 PM Sushi in Austin just sounds like an oxymoron... Ha, so does tri-tip in Seattle. Go back to your salmon!   | | | |
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Drew
Sammamish, WA
Wine Labeler
Posts: 3787
| | 06-29-2009 01:03 AM |
| Touche!
Tonight was a whole organic chicken season with salt, pepper, rosemary, garlic and gold oregano. Indirect grilled, but with a cake tin filled wtih beer underneath it. Will make some stock tomorrow night :-D | | | |
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Drew
Sammamish, WA
Wine Labeler
Posts: 3787
| | 07-02-2009 10:26 AM |
| Dungeness Crab season opened yesterday. Headed out on the sound to pick-up a couple of pots on Friday AM and having a crabfest in the evening. Going to have to whip up a batch of romesco sauce :-D | | | |
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