Life is uncertain. Eat Dessert first.

amuse-bouche

Private Dining Event – menu, photos and wine notes

All the courses served at this meal for ten people were inspired by recipes from both Le Champignon Sauvage in Cheltenham and The French Laundry in California. The wines were matched with each course by The Corkscrew Wine Merchants on Chatham Street. As always their research and attention to detail ensured that each wine was the perfect compliment to the food being served (where possible I have linked the wine to their online store).

Upon arrival guests were poured a glass of Dominio de la Vega Cava while they waited to be seated.   The sparkling wine accompanied the first course: A Puree of Garden Pea Soup with Truffle Oil, topped with a Parmesan Crisp “lid”, and served with Guinness and Walnut Bread (photos to right show the soup with and without the “lid”).

The next course was a Salad of Petite Summer Tomatoes on a Tomato Coulis, and a Brioche Crouton topped with Vine-ripened Tomato Sorbet and a Garlic Tuile, with Basil Oil Garnish. Made entirely from fruit grown in the Pieropan family vineyard (situated in the Soave Classic Zone in Italy), the 2009 Pieropan Soave had a great depth of fruit on the palate and a long length that was a perfect match for the three different types of tomato served in this course (the photos to the left show it with and without the Garlic Tuile).

The main course consisted of Crisp Belly of Pork with Cauliflower Puree, Tenderheart Brocolli, Morels and Pork Sauce. I needed a wine with a strong depth of flavours and a fine acidity, so I served a 2007 Quinta do Perdigao from Portugal, which balances Tempranillo’s red berry fruits with slight with slight balsamic notes, and the black fruits delivered by the Touriga Nacional.

For dessert I served a Chocolate and Coriander Tart with Lexia Raisin Ice-Cream. Lexia Raisins are very difficult to track down at this time of year (I think I bought the last packet in Dublin!) but they are so much more juicy and succulent then normal raisins, especially when soaked first in a rum syrup to let them swell up before adding to the churned ice-cream. Made from low-yielding Grenache grapes, the 2008 Pietru Geraud Banyuls Rimage I served with this course has a powerful and intense nose of wild strawberry and raspberry, with a rich, velvety palate.

To finish the meal, the cheese course consisted of slices of Mature Comte, served over a Spiced Carrot Salad on a Golden Raisin Puree, alongside a Carrot Powder. The Comte was 16-24 months matured, and the Spiced Carrot Salad included an intense Carrot Reduction. The wine to accompany this dish is a 1997 Castelhinho LBV Port, a traditional LBV who’s palate is dense, pleasingly sweet and extremely long.

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Lentil Spoon with Bacon Vinaigrette

Another bite-size treat from “Amuse-bouche”, this time adapted to suit the ingredients I had in my store cupboard. Rick Tramonto’s original recipe also calls for Truffle Vinaigrette, and three types of lentils, rather then just the red split lentils and lentilles vertes I had in my press.


Carrot Juice with Ginger Syrup

The recipe appears in Rick Tramonto’s book “Amuse-bouche”: chilled shots of carrot juice with ginger syrup – a refreshing autumnal drink.