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Archive for the ‘Cooking’ Category

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.

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

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The wines…

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