Dinner this week was awesome. I had a blast hanging out the guys and, of course, I love doing the wine pairing with the best chefs I know. We had another go at soups, but we went hot rather than cold this time and it was great. The soup tasted like pure corn goodness and was super summery with a good wheat beer. The rest of the menu totally lived up to the first course. Patrick pulled off a wonderful bread salad for the second course and sourced some really great Walleye for the third course. For me, the absolute star of the show was the 4CM steak sauce that Eddie made for the 4th course. It was heaven! I’d offer up the recipe, but we’re pretty bad about writing these things down. Dessert was tasty as usual and it was a perfect use for Randy’s mint abundance.
We all hung out at the house after dinner and got to catch up with each other while eating tons of left over mac and cheese. That’s right, we know how to party. I can’t wait for the next dinner, it’ll be our reverse wine dinner (aka Nancy’s Birthday dinner) when I get to pick out the wines first and the menu develops around them. The wine is going to be awesome and the food even awesomer.
Cheers, Nancy
MENU:
Grilled Corn Soup w/ Cilantro, Chili Flake, Queso Fresco
w/ Weihenstephaner, Hefe Weissbier, DE NV
Seared NC Yellowtail Tuna w/ Sourdough Croutons, Roma Tomato, Arugula, Olive, Anchovy Viniagrette, Egg Mimosa
w/ Domaine Houchart, Provence Rosé, FR ’09
Red Lake Walleye w/ Local Potato Hash, Grilled Okra
and Pink Eye Pea Ragout, Candied Lemon
w/ Treana, Viognier-Marsanne, CA ‘07
Painted Hills Eye of Ribeye w/ P’s Mac & Cheese, Lump Crab, Watercress, 4CM Steak Sauce
w/ d’Arenberg, “The Derelict Vineyard” Grenache, AU ‘03
Peach Pavlova w/ Bitter Chocolate, Randy’s Homegrown Mint
w/ Tintero, Moscato d’ Asti, IT ’09
Tags: Anchovy, Candied, chocolate, Egg Mimosa, Lemon, Lump Crab, Mac & Cheese, Mint, Okra, Pavlova, Peach, Pink Eye Pea, Queso Fresco, Randy's Homegrown, Ribeye, Steak Sauce, Sweet Corn, Tuna, Walleye