Menu From Oct 16 Tasting
Gulf Coasting Tasting Menu
October 16, 2005
**
aioli, arugula
Mint Julep Tuna Spoons
mint julep syrup, fresh mint
2004 Pepiere Muscadet sur Lie
**
spinach, bacon, beaurre blanc, bread crumbs
2004 Cloudy Bay Sauvignon Blanc
**
Shrimp Creole Pie
old bay crust, poached shrimp, golden beets, fried parsley
2003 Lafond Lirac Blanc
**
A Take on Catfish Hoppin’ John
ham hock basmati, soy beans, carrot reduction
2002 Marionnet Gamay
**
Chicken, Andouille Gumbo
herbed corn bread
2003 Cros Marcillac
**
Bananas Foster
homemade mint ice cream
Massolino Muscato d’Asti
Read tasting notes for each course and wine served after the jump.
*********************************************************************************************
Open Faced Oyster Po’ Boy
aioli, arugula
We wanted to take the classic flavors of a fried oyster Po’ Boy but simplify it into a small bite to precede this tasting. The crisp oyster is crusted with cornmeal and offset with a garlicy homemade aioli. The arugula provides a fresh, peppery flavor to round it out.
Mint Julep Tuna Spoons
One of the issues with a multi-course tasting is to keep some of the course light. We came up with the idea of reducing the famous mint julep to a syrupy reduction to drizzle over the fresh tuna.
2004 Pepiere Muscadet sur Lie
Grown on the Atlantic coast of France, this wine was made for shellfish. Fresh, citrus aromatics combine with a delightful mineral undercurrent on the palate and result in the well-balanced, tangy flavors of lime and stone that extend to its crisp finish.
Fig Rockefeller
spinach, bacon, beaurre blanc, bread crumbs
A dish called ‘Deconstructed Oyster Rockefeller” from the restaurant Jack’s Luxury Oyster Bar was the inspiration for this dish. We took all of the traditional ingredients of the Oyster Rockefeller and took them apart, then substituted the oyster to feature sweet seasonal figs.
2004 Cloudy Bay Sauvignon Blanc
Shrimp Creole Pie
old bay crust, poached shrimp, golden beets, fried parsley
This is inspired from a classic New Orleans dish called Crawfish Pie. We couldn’t get crawfish, so we substituted shrimp. The shrimp is poached with a creole spice, tomato and white wine and served in a buttery crust infused with Old Bay seasoning. The yellow beets provide a chunky sweetness to the dish, while the parsley adds an earthy, crunchy texture.
2004 Lafond Lirac Blanc
A fresh and pleasant blend of Grenache Blanc, Viognier, and Rousanne from a generations-old family estate in Tavel, the village acrooss the Rhône river from Châteauneuf-du-Pape.
The wine features citrus & floral aromatics yet has enough fruit to accommodate the spices in the dish while retaining enough liveliness to standup to the overall richness of the dish.
A Take on Catfish Hoppin’ John
ham hock basmati, soy beans, carrot reduction
The GulfCoast loves fried catfish, especially when dusted in cornmeal and spices and fried to a juicy crisp. The classic Hoppin’ John features long grain rice, pork and black eyed peas. We used a more floral basmati and cooked it in a light but flavorful ham hock stock. We chose to add a splash of color by substituting soybeans for the heartier black eyed peas.
2002 Marionnet Gamay
What’s intriguing about this Gamay from Juliénas is that the grapes come from ungrafted vines, planted in an attempt to recapture those original Loire flavors phyloxera once decimated. Introduced by aromas of loam, iron, cocoa and blackberry, the Marionnet glides over the palate with provocative flavors of lush, dark fruit and an expansive mineral quality. The resounding finish echoes with candied fruit that begs for an encore.
Chicken, Andouille Gumbo
herbed corn bread
We’ve made a dark, flavorful roux along with a fresh chicken stock. The chicken and andouille sausage are a great pair together, bringing all of the flavors of the gumbo together for a warming Fall treat. The cornbread is a nice vessel to sop up the gumbo.
2003 Cros Marcillac
Domaine du Cros sends us this distinctive Marcillac made from the rare Fer Servaodou grape, featuring aromas of graphite, tarmac and wet rocks dappled with scrumptious dark fruit. The beautiful, silky palate maintains the deep, mysterious theme by presenting spicy pepper flavors matched with crunchy red fruits wrapped in a dark and lovely fullness.
Bananas Foster
homemade mint ice cream
Brown sugar glazed bananas set afire in rum is a classic New Orleans dessert for good reason. The ice cream has made by infusing the ice cream mixture with fresh mint before being frozen in the ice cream maker. The fresh flavors of the ice cream are a nice counterpoint to the rich bananas.
Massolino Moscato d’Asti
A very special, small production Moscato. The classic vinification for this dessert wine aims to highlight the notes of sage and mint qualities the soils of Serralunga d’Alba contribute to this package. Straw yellow with tiny, persistent beads. The nose is tempting, fresh and intense with obvious peach, nectarine and sage overtones. Should be a nice match with the mint ice cream and cut through the richness of the bananas.
Comments