Last Night's Dinner

[bcholmes]

1st plate
Warm Salsify Froth
Smoked Honey Mushrooms
Lobster and Tarragon Quenelle
Gewürztraminer, Pelee Island Winery,
Canada, 2004, 3oz

2nd plate
Porcini Crusted Scallop
Sweet Garlic and Spinach Ravioli, Watercress Froth
Crisp Boar Belly, Lobster Mushroom Duxelle
Tokay Pinot Gris, Léon Beyer, Alsace, France, 2003, 3oz

3rd plate
Grilled East Coast Lobster Tail and Butter Poached Claw
Braised Veal Cheek Médaillon, Smoked Corn Flan
Leek Fondu, Foie Gras Emulsion and a Sampling of Salts
Chardonnay, Barrel Fermented, Sacred Hill, New Zealand, 2003, 4oz

Dessert
"Trio of Pear"
Vanilla Poached Pear and Chevre
Poire William Crème Brulée
Spiced Gingerbread with Pear Sorbet
"Indian Summer" Riesling, Cave Spring, Canada, 2003, 2oz

Best Meal Evah!

Comments

[elissaann.livejournal.com]

Wow! What was the occasion?

[the-siobhan.livejournal.com]

How do you remember all that?

[bcholmes.livejournal.com]

Siobhan and I were in Stratford, Ontario, catching a coupl'a plays, so we decided to go to the really nice Restaurant there.

[bcholmes.livejournal.com]

I didn't. I looked it up.

[lovecraftienne.livejournal.com]

Can I ask which restaurant? We go to Stratford to stay at Bentley's every winter (they do an off-season special for their suites that's very good), and we're always after a good restaurant. :)

[50-ft-queenie.livejournal.com]

Wow, I must know where you went. That all sounds too wonderful.

[bcholmes.livejournal.com]

The Church Restaurant. (FYI... their web page seems to require IE to navigate around in).

I've been there only a few times, but it's definitely an outstanding meal. It'll cost a fair amount of coin, though.

[bcholmes.livejournal.com]

The Church Restaurant. I seem to recall that the lot of us went there for brunch during the Wilde weekend.

[kightp.livejournal.com]

*swoon*

And I thought the dinner I made last night for saoba & co. was good ...

[the-siobhan.livejournal.com]

You could have had me thinking you have Superpowers, you know.

adding to the thread

[the-siobhan.livejournal.com]

"Cobb salad" with quail eggs, whipped roquefort and avacado
Sauvignon Blanc, Castle Rock, California 2003

Tartare of Yellowfin Tuna,
Wrapped in House Smoked Salmon
With Paprika Cured Hamachi
Avocado Coulis and Olive Oil 'Creme Glace'
Savignon Blanc, Domaine des Cassgnoles, France, 2004

Citrus Glazed Hudson Valley Duck Magret
Chestnut and Fois Gras Gnocchi, Savoy Cabbage and Duck Confit Bundle
Spiced Duck Consommé and Szechaun Salt
Côtes-du-Rh&ocuirc;ne, Guigal, France 2001

Le Gamin
Toasted Walnut Bread and Shallot Confit
Assorted Pickles
Fonseca Bin. 27 Reserve Port

Yum.

[50-ft-queenie.livejournal.com]

Yes, I remember. That was a lovely restaurant.

Re: adding to the thread

[50-ft-queenie.livejournal.com]

*goes into paroxysms of food lust*

[rivka.livejournal.com]

*faints*

[cigfrain.livejournal.com]

my salivary glands just kicked into overdrive.

[kat-chan.livejournal.com]

Oooo...Pelee Island wine? I've been on Pelee, and I've walked by the vineyards that probably produce the grapes for the wine. I love the Erie Islands. And Great Lakes/Finger Lakes wines are very good and noone knows about them because they're so obsessed with California, Australia, Chile, or whatever is the "in" wine region this year.

[purplepaisley.livejournal.com]

We were on Pelee Island two weeks ago with our bikes. I got hot and tired and had no water and we couldn't find any place selling anything nearby. My sweetie waded into a field and broke of a small bunch of grapes while I pretended not to notice. They were pinot noir grapes and the juice just poured out of them. I've never seen or eaten anything like it. They were amazingly good, and not just because I was hot and tired. We soon came to the post office where the woman behind the counter gave me a bottle of water from her home.

Beautiful place, nice people.

I've enjoyed Pelee Island wines in the past, but I feel quite affectionate about them now.

[kat-chan.livejournal.com]

I have an affection for anything that is good and produced by lesser-known wineries. To me, the California stuff tastes just as mass-produced as a McDonald's burger or a bottle of Coke. There is no character to it. When I was on a weekend between Seneca and Cayuga Lakes in New York, there was definately a character to the different wineries, and I like that.