A warm thank you to all of our guests that attended this weekend. We had a wonderful time in the kitchen and left the house that night very happy and in great spirits.
MENU:
Alaskan Spot Prawn w/Pumpkin, Pumpkin Seed and Parsley Oil
w/ Launois Pere & Fils, Blanc de Blanc, FR N/V
Venison Medallions w/Fennel Celery Salad and Chestnut Sauce
w/ Bruna, Pigato “U Baccan”, IT ‘06
Celery Root Soup w/ Vanilla Brown Butter and Slow Roasted Tomatoes
w/ Roblin, Sancerre, FR ’06
Sablefish w/ House Cured Bacon, Charred Endive and Muscadine
w/ Trenel & Fils, Moulin a Vent, FR ‘06
Rabbit and Duck Confit Terrine w/ Dried Cherries and Pickled Ambrosia Apples
w/ Domaine Du Deffends, Coteaux Varois, FR ‘00
Poached Apples w/ Ginger Compote, Candied Bacon Sabayon and Mr. Smith’s Pulaski Street Honey
w/ Huet, Vouvray Moelleux, FR ‘96
While I enjoyed everything on the menu, the terrine made me pause, and just sit there a moment… then the wonderful richness of it finally sank in. Incredible. Nancy did a spectacular job with the wines with the Huet Vouvray Moelleux being so memorable- full of honey, fruit, and flower.
I hope to have some photos posted soon, of this weekend and the previous. Until the next evening, many thanks again to our guests and friends.
Tags: Alaskan Spot Prawn, Candied Bacon Sabayon, Graham Cracker, Sabayon, Sablefish, Vanilla Brown Butter
Sounds like one amazing meal and a helluva good time. Hope to make it down to your neck of the woods one day Randy.
Cheers.