Hubby and I were fortunate enough to attend two wine dinners in December.
Scallop, lamb chop, and rockfish stated the wine dinner menu. What had I gotten myself into? Tastebuds American Bistro was hosting their only wine dinner of the year and a sparkling one at that. We reserved spots before we saw the menu knowing it would sell out quickly. And then I received the list of courses. I am not a lamb fan and I tolerate fish. Hubby asked if I wanted to cancel. I said no. I had eaten fish at Tastebuds before (at a wine dinner) and raved about it. I just had to worry about the lamb.
We arrived, albeit a bit late. I was sure dinner started at 7 PM. It began at 6 PM. Thank goodness they called us at 6:05 PM. We live so close we were seated and having an amuse bouche cocktail (vodka, sparkling, lemon accompanied by an olive!) by 6:15PM.
Charred Sea Scallop, Chimichurri of Watercress and Grapefruit, Cucumber Foam with Secco Brut from Italy
The non-traditional chimichurri was delightful and enhanced the flavor of the scallop.
Salad of Artisanal Greens, Southern Fried Golden Beets, Cambozola Cheese, White Balsamic Pear Dressing with Castillo Perelada Rosado Cava Brut from Spain
So we did call the restaurant ahead of time to request no blue cheese of any type. It gives my hubby violent reactions. The dressing was wonderful and the lovely rosy Cava paired very well. The fried golden beets were unusual and I liked the inventive take on the dish.
Pecan Crusted Lamb Chop, Butternut Squash-Cherry-Blue-Cheese Cobbler, Swiss Chard Gastrique with Grasparossa d'Castelvetro Lambrusco from Italy
The moment of truth: lamb chop. And my god, it was fantastic. No musky lamby taste at all. I enjoyed every tender morsel. The cobbler (sans blue cheese) I also raved on about. A wonderful savory cobbler that was perfect for the fall going into winter time of year. The gastrique was interesting. If the room had been a bit lighter, one could have really picked up the dark green color and I'm not sure that would have been a good thing. But the sauce looked more brown in the restaurant lighting. And you may be asking about the Lambrusco wine pairing. This was not your Ruinite from an '80's college dorm. It was deep red and dry. A hearty sparkling and the perfect accompaniment to the awesome lamb.
Butter Roasted Rockfish, Little Neck Clams, Sweet Corn and Yukon Gold Puree, Warm Lemon-Pancetta Vinaigrette with Argyle Brut from Willamette Valley Oregon
Fish after lamb, you say? A bit unorthodox, but the dish was richer than the lamb given the butter roasting. An excellent assembly of flavors. I loved the rockfish and it was great to have a few little neck clams. The corn and potato puree added to the richness of the dish. The lemon and pancetta gave a counter-balance. With all of these essences the Argyle Brut was an excellent choice of sparkling. Argyle Brut is well made and one of the best, most accessible, nearest-to-real-champagne in the market today. It ably met fish, butter, lemon, and pancetta and enhanced the course. Well done!
Goat Cheese Filled Beignet, Rhubarb-Apple Compote and Chocolate Lavender Ganache with Fitz-Ritter Riesling Sekt from Germany
Yummy! I particularly liked the use of sweetened goat cheese for the beignet.
This was the only wine dinner Tastebuds American Bistro had in 2011 and since they are open on Sundays now, it is hard for them to host a dinner of this type. I'm so glad we took the blind menu plunge.
For the other dinner, we knew the menu ahead of time and attended a Holiday Feast in Alsace at Amour Wine Bistro. We had never eaten at Amour. The menu featured sauerkraut and Alsatian wine (all white). Since this was a dinner with optional wine pairings, it was a bit different than what we were used to. Only three courses had wine pairings.
Mise en Bouche - Tarte Flambee - Onion, Bacon, and Cheese on Flatbread
A traditional Alsatian dish. Very tasty. I took the leaves off of the sprig of thyme and sprinkled it on the tarte and it was even better. No wine with this dish.
Saucisse de Strasbourg sur Choucroute - Strasbourg Sausage on a Bed of Sauerkraut paired with 2010 Fritsch Pinot Blanc
While I'm a bit timid about sauerkraut, this was lovely and mild. The sausage and other pork preparations were delicious. And the Pinot Blanc simply heavenly. The pairing with both the kraut and pork was sheer brilliance! I wished we could have had another glass of this heavenly nectar since the dish was fairly large portion-wise. A great example of traditional Alsatian fare.
Amuse Bouche - Grumbeerekiechle - Potato Pancake with Apple Compote
The apple compote was lovely. The potato pancake was a bit bland after the wonderful flavors of the first course. No wine with the amuse bouche.
Coq au Riesling with Spaetzle - Chicken slowly cooked in dry white wine paired with 2009 Heimberger Riesling
This dish was bland which surprised me. We had been looking forward to this dish and had been the deciding factor in attending. The wine was a decent pairing, but overall we were not wowed.
Munster en Croute - Munster Cheese in Puff Pastry
The pastry was flaky and the cheese strong. A great little course packed with flavor. Unfortunately, no wine was served with this course and the cheese was crying out (at the end, screaming) for some wine. I would loved to have seen which Alsatian wine could stand up to the cheese. An opportunity lost.
Kougelhopf Glace au Kirsch, Beignets aux Pommes - Raspberry Ice Cream Confection with Apple Beignet paired with Cremant d'Alsace
Hubby ate the raspberry, since I am not a fan and he was happy to have a double helping. I liked the apple beignet and also enjoyed the sparkling wine for dessert.
This dinner had some highs and lows. Being a fan of wine and food pairings, I had expected a wine pairing with all of the dishes. They were large enough to warrant it. I was mightily impressed with the first course - the best part of the evening. Hubby and I will need to go to Amour for a regular dinner sometime soon to compare experiences.
A shout out to both establishments for being nominated for the 1st Annual Elby Awards! Amour Wine Bistro was nominated for Best Wine Program and Tastebuds American Bistro Chef Ryan Baldwin was nominated for Rising Culinary Star.