Tuesday, January 18, 2005

Dinner with KC & Friends

Though you can't be with us in person, I thought I'd invite you to a little virtual party at my place tonight. The non-virutal guests and I are attempting a bit of a wine and food pairing. A couple of friends of mine are serving as wine experts and chefs. Other friends are arriving at 6:30 p.m. and they will dine and drink the following:

Sparklers – Sesame sticks and honeyed pecans, seasoned
Scharffenberger, Champagne, NV, California
Bianchi, Champagne, 2002, Argentina

First Course – Asparagus Risotto (Arborio rice, asparagus, asiago, leeks, white wine, stock) dusted with minced chives and lemon zest
Villa Maria, Sauvignon Blanc, 2003, New Zealand
Whitehaven, Sauvignon Blanc, 2004, New Zealand

Salad Course – Trio (roasted beets with thyme, fennel with lemon, carrot with tarragon)
Belvedere, Chardonnay, 2001, California

First Entrée – Hot Confetti Shrimp & Avocado-copia (garlic, sweet and hot peppers) finished with a cilantro-lime garnish
Santola, Rosé, NV, Portugal
Alexander Valley, Gewurztraminer, 2004, California

Second Entrée – Black pepper-marinated Texas Flank Steak with Rosemary Hill Country Claret reduction and root puree (celery root, russet and diced sweet potato)
Sonoma Ridge, Merlot, 2002, California
Dante Rivetti, Barbera, 2003, Italia

Cheese Course – French Brie, Artisan Chevre & Oregonzola Bleu, with dried fruit (black mission fig, Argentinian apricot and Washington pear)
Argyle, Pinot Noir, 2003, Oregon
Giacu Mus, Nebbiolo, 1999, Italia

Dessert Course – Cognac-macerated blueberries with whipped cream in a baked pastry shell
Vignaiola di St. Stefano, Moscato d’Asti, 2003, Italia

il sigh felice – Decaffeinated French roast coffee with almond wafers

We'll be educated as to aromas, flavors, sensations, etc. But most of all, as my expert/chefs pointed out we'll follow the main wine rules of "explore and enjoy, and discover what works" for each of us. Buon Appetito!


Jean said...

Yummy! I'm on my way! Oh wait, I'm in San Diego. Oh well, it was fun to live vicarously for a few minutes and maybe I'll go do some taste-testing at dinner tonight :-)

ELS Houston said...

the french would be proud. i'm wiping virtual drool off of my chin.

interesting how languages lend and borrow and how meaning changes as you cross borders: we use entrée in english to mean "main course." borrowed from the french "entrée", where here it means, as a literal translation would tell you, the entry course, or appetizer. curious, eh?