Archive for February, 2015

The final courses

Since it has been so long since I have posted, I am including the final courses all in one post with a brief explanation of each.  The 3rd course was a buttermilk fried chicken liver terrine with ricotta, peach hot sauce and caviar.  This was a challenge and something that was an imitation of a dish that my wife and I had at Wylie Dufresne’s restaurant, WD-50 in NYC.  Decadent, sweet, spicy, creamy and salty this went really well with a California desert wine that was an unintended pairing.

The fourth course was a pan roasted duck breast over duck confit black lentils with a fig chardonnay sauce.  I just love duck…it’s as simple as that.  Paired with an excellent bottle of 1993 Echezeaux, a very big bourdeaux that was excellent with the rich, fatty duck.


The final course was a Mario Battali recipe, maple mascarpone cheesecake.  Excellent!


The wines…



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The second course was a seared scallop over smoked corn bisque with shaved black truffles.  A little richer than the first course with the creaminess of the bisque and the sweetness of the corn and seared scallop.  The corn was first smoked for 30-40 minutes then sliced off of the cob, sautéed in butter with garlic and shallots then pureed with milk and cream.  A seared scallop was placed on top and black truffle shaved over the top.  The truffle added an earthiness that is incomparable to any other flavor but pairs perfectly with the sweet corn and scallop.  For this course the pairing was a 2009 chassagne montrachet.  The richness of this wine went very well with the buttery, richness of this dish.


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