...or "Springtime in Provence" which is Chef Mavro's bi-annual fundraiser dinner for Hawaii Public Radio. Chef Mavro also does a "Christmas in Provence" dinner but that won't be for another 8 months. The evening started with a sparkling wine reception with a dinner menu that read like this:
Reception
Reception
J Vineyards NV Brut Rose, Russian River Valley, California
Salade de Pouple Grille & Socca
Salade de Pouple Grille & Socca
grilled octopus, baked chick peas puree, red bell pepper, pickled shallot, baby basil, anchovy balsamic vinaigrette
2009 Domaine de Fontsainte Rose, Corbieres, Languedoc-Roussillon, France
2009 Domaine de Fontsainte Rose, Corbieres, Languedoc-Roussillon, France
Since C has a shellfish allergy and you never know what tako is eating (probably shellfish), they served her a Foie Gras in a Green Tea Jelly.
Day Boat Catch Crisped with Rice Flakes
sautéed, indian poha rice, pressed white & red rice, jin hua ham, green papaya chutney, pondicherry-almond vadouvan
2008 Marc Bredif Vouvray, Chinon, Loire, France
The K's also uncorked their bottle of "Parking Lot" Krug at this point to pair with the fish.
2008 Marc Bredif Vouvray, Chinon, Loire, France
The K's also uncorked their bottle of "Parking Lot" Krug at this point to pair with the fish.
C received a beef dish with Romesco sauce, again due to her shellfish allergy which led E to remark that the rest of the table also was developing an allergy to seafood...
Colorado Lamb “Djerba”
roasted loin, brick crusted “moussaka,” braised baby turnips, harissa-lamb jus2008 Chateau St Martin de la Garrigue Bronzinelle, Languedoc-Roussillon, France
Fourme d’Ambert Tarte
burgundy wine marinated dates, extra virgin olive oil crust, asian pear, mesclun tossed with hazelnut-sherry vinaigrette
Rosenblum, Desiree, Alameda, California
Valrhona Chocolate Cremeux
espresso brownie, pistachio sand, black currant coulis, espresso ice cream
2008 Le Tour Vielles Banyuls, Languedoc-Roussillon, France
Mignardises
Chef Mavro introduced each course as it was served and was very entertaining with his personal notes on each dish (curry was created in India but "zee French all-vays veel zat zey do it zeh best"). Dinner was exceptional, the wine pairings great and the company, superb. Or in Chef Mavro's words, "SUU-PEARH-OOB"!
The C's brought a 1976 Chateau Haut Brion (4.5) for the lamb course which was... which was... DELISH! with Dominican tobacco, mineral and a touch of currant on the nose and a very nice flow on the palate with a moderately long finish. I could have this wine as a meal in itself... maybe with a little Miles Davis in the background.
Since we were graciously invited to the dinner, the least I could do was bring a couple of wines which included a 2002 Sine Qua Non Papa Syrah (4.5) which had concentrated, rich blueberry, blackberry and dark cherry on the nose and a full but not heavy mouthfeel and a balanced long finish with a seamless flow over the palate.
A 1993 Royal Tokaji Mezes Maly 6 Puttonyos Tokaji (4.25) which had carmelized candied orange peel and mineral on the nose with a balanced flow on the palate and a touch of acid on the back end to keep the palate alert.
And to finish the evening, I uncorked a 1996 Dom Perignon (4.25) which had buttery croissant on the nose and baked fruit tarte flavors and a very long finish.
It was a VERY enjoyable evening with great food, wine and company! And we made new friends who also enjoy food and wine that we expect to break bread (and uncork wine) again with in the future. A voitre sante!
And to finish the evening, I uncorked a 1996 Dom Perignon (4.25) which had buttery croissant on the nose and baked fruit tarte flavors and a very long finish.
It was a VERY enjoyable evening with great food, wine and company! And we made new friends who also enjoy food and wine that we expect to break bread (and uncork wine) again with in the future. A voitre sante!
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