This past weekend, we celebrated an anniversary duo - the 16th for us, the 10th for good friends of ours. Since it was a celebration, we started with what else? Bubbly. And not just any bubbly but grower-producer Champagne; Pehu Simonet Brut. It had a nose of apples and dried cherry with a little earth and a rich Pinot character on the palate and a nice long finish.
Of course man (and woo-man) does not live by entree alone so Chuck chose a 2006 Meo Camuzet Fixin for our entrees. Dried red cherry, earth, smoke and a little funk with a seamless flow over the palate and great with the short ribs.
The Champagne paired nicely with Hiroshi's Sizzlin' Hamachi Sushi, Steamed Kurobuta Pork Belly with Torched Brie and Seared Sea Scallops.
We then proceeded to our entrees which included the Vintage Natural Beef New York Steak:
Red Wine Steamed Veal Cheek:
And Braised Beef Short Rib "Milanese":
Of course man (and woo-man) does not live by entree alone so Chuck chose a 2006 Meo Camuzet Fixin for our entrees. Dried red cherry, earth, smoke and a little funk with a seamless flow over the palate and great with the short ribs.For dessert we sampled both the Hawaiian Vanilla Bean Panna Cotta and the Chocolate Cake "Ooze" complete with flamin' candles.
This coming weekend, we'll be visiting Hiroshi/Vino for the 3rd time in 9 days for the Restaurant Week festivities to benefit the Culinary Academy of the Pacific.
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