A light degustation menu for six. Courses and wine pairings follow. Thanks to Jake at 33 - still St. Louis' best wine shop, bar none - for creating the wine registry for us.
Caviar - Tobico red; cornmeal blini; chive créme
Segura Vidas Brut Reserva Cava NV
Scallop - blood orange & fennel slaw; radish shoots
Château Peyruchet Sauvingnon Blanc 2007 (Bordeaux, Fr.)*
Chilled soup - roasted beets and fennel; apple, sage & mint créme
Lamb loin chop - mint, parsley & basil pesto; roasted Klamath Pearl potatoes
S. Jacoves Château Côte Montpezat Cuvée Compostelle 2005 (Bordeaux, Fr.)
Lapis Luna Cabernet Sauvingon 2005 (Lodi, CA)*
Cheeses -
Murcia al Vino, 'The Drunken Goat' wine washed-rind
Tumbleweed cheddar, grass fed raw cow's milk, 5 Spoke Creamery
Humboldt Fog, goats milk, ash-lined, Cypress Grove
Fromager d'Affinois, double cream cows milk
antique Gruyere
Alvear Pedro Ximénez Solera 1927, NV (Montilla-Moriles, Sp.)*
R.L. Buller & Son Victoria Tawny Port, NV (Victoria, Aus.)
Bitter Chocolate Mousse - Cointreau, sour cream
Meletti Limoncello
*Asterisked wines were the real standouts of the evening in my mind.
2.15.2009
8.25.2008
Welcome
I figure about a year into this weekly(-ish) Monday Night Dinner is about the right time to start chronicling, don't you?
Here you'll find the greatest hits of the Monday Night Dinner series. (Also known as Pork Night. At least in my mind.) Thanks in advance to Gardiner, who, with the help of his trusty iPhone, will be providing most of the pictorial content for this little blog. I figure I'll fill in the food details, and leave it to the rest of you to weigh in on my successes and failures.
Bookmark it, kiddies. That way, when you're out of town or flakey enough not to show, you'll know what you've been missing.
Peace and chicken grease,
Alex
Here you'll find the greatest hits of the Monday Night Dinner series. (Also known as Pork Night. At least in my mind.) Thanks in advance to Gardiner, who, with the help of his trusty iPhone, will be providing most of the pictorial content for this little blog. I figure I'll fill in the food details, and leave it to the rest of you to weigh in on my successes and failures.
Bookmark it, kiddies. That way, when you're out of town or flakey enough not to show, you'll know what you've been missing.
Peace and chicken grease,
Alex
8.18.2008
Pesto, fresh pasta, fava beans and schlitz
August 18, 2008:
Prosciutto with Missouri canteloupe, black pepper
Chilled soup - cucumber and anise
Crostini - fava, mint and pecorino
Fazzoletti di seta al pesto - silk handkerchiefs with fresh pesto
Prosciutto with Missouri canteloupe, black pepper
Chilled soup - cucumber and anise
Crostini - fava, mint and pecorino
Fazzoletti di seta al pesto - silk handkerchiefs with fresh pesto
Subscribe to:
Posts (Atom)