Chef Jason himself greeted us and came by to describe each dish as it was served.
Jason and staff double decanting the wines
We began with decadent Cave Aged Gruyere Cheese Gougeres drizzled with truffle oil accompanied by Coultier Grand Cru Champagne
We then sat down, with our Champagne, to enjoy an incredible seaood trio of Hawaiian Ahi Tuna Crudo with Blood Orange, Olive & Fennel
Sea Scallops Sashimi with Warm Black Truffle Cauliflower & Meyer Lemon
"Bacon n Eggs", Parsnip flan, Smoked Steelhead Roe, Bourbon Barrel Aged Maple Syrup
A fantastic pairing was the 1990 Fontainerie Vouvray Moeulleux with a complex flavored dish of Dungeness Crab and Mascarpone Raviolo
Buttered Pumpkin, Pinata Apple, Frisee & Chervil
The sautéed Rhode Island Black Bass & Meyer Lemon Sabayon with Baby Octopus, Sunchokes, Chorizo, Baby Fennel, Sherry Brown Butter was backed by the exceptionally rich 2003 Chapoutier Ermitage Blanc Le Meal.
Perhaps one of most stunning dishes was the Black Garlic Sausage Wrapped Lido Farms Lamb Loin with Sous Vide Root Vegetables, Soubisse & Rosemary. Chef Jason told us how he painstakingly prepares the sausage wrap. We enjoyed a 1996 Troplong Mondot Saint-Emilion Grand Cru Classée. It was perfect, tasting it just at the apex of its maturity.
Oh, my goodness, talk about decadence! After the Lamb loin, we enjoyed the Grilled Painted Hills Wagyu Beef Rib Steak with Potato Leek & Truffle Terrine, Thumbelina's, Hedgehogs & Cabernet Sauce. We accompanied this dish with two wines: the 2001 d'Arenberg Dead Arm Shiraz (the first bottle was corked but, thankfully, we had a back up bottle) and a spectacular 2005 Mas 'en Compte Les Planots Priorat.
We were nearly ready to surrender when Jason presented the Vahlrhona Chocolate Bombe with Cocoa Nib Merignue, Salted Butter Caramel, Chocolate Ganache & Hazelnut Mousse, Huckleberry Spice Beignets. Yikes. When I sipped the brilliant 1985 Graham's Port with this dish, I closed my eyes relishing the moment.
As if this wasn't enough, the meal finished with an artistic array of Mignardises: Poppyseed-lemon brittle, walnut macaroon, coconut truffles, earl grey caramels, Vanilla madelines, Smoked Salt Caramel, Chocolate chip cookies.
Thank you, Jason!
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( 2.8 / 91 )This past Saturday, 12 of us enjoyed a terrific 5 course dinner paired to rare wines in the private South Bay room at Waterfront Seafood Grill on Pier 70. The setting was perfect as was the food and service.
We began with Gaston Chiquet’s Grand Cru Blanc de Blancs Champagne. Chiquet is a small grower and he is also a member of the exclusive Club des Viticulteurs. This blanc de blancs is one of my favorites; full-bodied with a touch of creaminess.
The first course was Seared Scallop with Sea Urchin and Lobster Eggs. It was a beautiful presentation. We paired it to the Kongsgaard 2001 Napa Chardonnay. Tasting the Kongsgaard before the dish revealed a wine with great body and richness, like a top flight Chassagne. After tasting the dish, the flavors of slight brine mixed with the subtle sweetness from the lobster eggs, the wine took on dramatic new flavors with a strong anise presence. Wow.
The second course was Braised Monkfish with Shallots, Saffron, Clam Broth and
Star Anise Aioli. It was magic with the rich round nutty apricot flavors of the Chapoutier 2005 Ermitage Blanc de l’Orée.
Now for the red wines. The third course was a spectacular Grilled Lamb Rack Chop with Black Truffle Bread Pudding, and Kale. The smoky, earthy flavors were heaven with the Guigal 1997 Côte Rotie La Landonne. The Guigal was surprisingly youthful, smoky in its own right with beautiful dark fruit offsetting the earthiness of the lamb dish.
Our fourth course was a sublime Roasted Beef Tenderloin with Foie Gras, Demi Glace, and Very Old Balsamic. It was paired to the Benjamin Romeo 2001 Contador Rioja – a wine of deep dark power. At this point one of the guests brought a special wine that we tasted blind alongside the Contador. It turned out to be a 2000 Pavie Saint-Emilion Bordeaux. Both were fabulous!
We finished with an intense wine, the Alois Kracher #12, paired to a delicately gelatinous Panna Cotta Formaggioso with Apricot Sauce, Golden Raisin And Orange Compote topped by an Almond Florentine. The #12 has less than 4% alcohol so, under Austrian law, it cannot be called a wine. It was unctuous, complex and a kind companion to the panna cotta – not overwhelming it.
Chef Peter Levine did an incredible job creating dishes I can still taste later. Our server and wine captain were outstanding. Never obtrusive, they quietly and efficiently orchestrated our dinner so that it flowed smoothly while they attended to each individual’s needs.
A memorable event!
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( 3 / 87 )Sunday we enjoyed a fantastic, sold-out, celebration of Pinot Noir at Rover's with star chef Thierry Rautureau.
Six courses, ten wines. Bliss.
Coming up: 10 and 20 Year Retrospective Dinners at Crush.
Here's the wine list and menu:
Menu and Wines
Rosé Saignée Champagne or Blanc de Noirs Champagne
Cured Salmon en Gelée with Haricot Vert and Caper Berry
Alain Burguet, Gevrey Chambertin “ Mes Favorites” 2005
Alain Burguet, Chambolle-Musigny “ Les Chardannes” 2005
Pig Trotter Salad with Red Onion and Arugula
Shea Cellars, Shea Vyd “Homer,”, Willamette 2002
Ken Wright, Guadalupe Vyd, Willamette 2002
Smoked Guinea Fowl Soup with Morel, Bacon and Leeks
Rochioli, Russian River 2005
Sea Smoke Southing Santa Rita Hills 2005
Baked Halibut, Peas, Beets and Truffle Butter
Robert Chevillon Nuits Saint Georges 1er Cru Les Perrieres 2003
Vincent Girardin Chambolle-Musigny Vielles Vignes 2003
Rabbit, Chanterelle, Goat Cheese with Sage Sauce
Chateau d’Arlay Pinot Noir Macvin nv
Strawberry Soup with Spice Infused Red Wine and Créme Fraîche
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