Feast: Winter Wonderland
This was the first time that I had ever had someone else to pair my food. I usually did wine pairings myself, but, Chad Eschman and I decided to work together. It remains one of the best meals I've ever cooked. I have to admit that... most of the pictures have been lost to time. The meal, titled Winter Wonderland, was conceived by researching what vegetables and fruits were most abundant during the California winter. I ended up playing with a number of ideas including making a sauce out of sweet potatoes. I was amazed how well it all went.
Winter Wonderland Feast
Amuse
Asian Inspired Winter Melon Soup with Foie Gras
Pumpkin Ravioli with Chestnut Brown Butter Sauce and Amoretti Topping
Pairing: Duplex
Noilly Pratt blend, West Indian orange bitters
1st course
Oysters and Pearls
Tapioca pearls with slightly poached oysters and caviar
Pairing: Pepper vodka
Black, white, green, and pink cracked peppercorns, thyme
2nd course
Hamachi Crudo with Frozen Grapes, Beet Vinaigrette, and Pickled Chilies
Pairing: Cortez
Mirassou Riesling, Cazadores Reposado
3rd course
Duck and Cranberries
Duck breast seared with candied cranberries, radish, and roasted hazelnuts
Pairing: Perfect Manhattan
Knob Creek Bourbon, Noilly Pratt blend
4th course
Cabbage and Walnut Risotto Cake with Beef Veloute
Pairing: Bleu Martini
Citadelle gin, Noilly Pratt, Bleu cheese-stuffed olives
5th course
Venison Tenderloin Wellington with Sweet and Sour Kale and Sweet Potato Sauce
Pairing: Tipperary
Tullamore Dew Irish Whiskey, Noilly Pratt Rouge, Green Chartreuse
6th course
Moscato and Ginger Poached Pears with Ginger Ice Cream
Pairing: Grand Marnier
On the rocks with a twist
7th course
Bittersweet Chocolate Hazelnut Tart with Chardonnay Caramel Sauce and Chardonnay Brittle
Pairing: Aberlour 12-year Scotch
Highlands, double-cask matured
