Anyone who reads my blog knows that I'm a huge fan of http://www.ideasinfood.com/ and have been for several years, around the time they started blogging. They recently did a dinner in Charleston at a restauraunt I used to work at (and in a town I miss greatly) McCrady's , so as soon as I heard about the dinner I knew this was my chance to eat some of Alex and Aki's food along with Sean , the Chef of McCrady's.
After months of antisipation the menu was finally in front of me, as I read it trying to imagine how these items will be presented on the plate and how they were prepared.
A brief introduction to a room of mostly familiar faces from the food and beverage industry and then it starts.
Very interesting note, the dinner had two choices of wine pairings to choose from, a $50 option or a $100 option. Being somewhat frugile and actually liking some of the choices being represented on the $50 option, that's what both my brother and I decided on.
Toasted Farro Ice Cream
Wild Char Roe, Cucumber, Honey jelly
Paired with: Sherry "cream" Pat Aragon
My favorite pairing of the night easily.
Chilled Scallop
Chantrelle Mushroom, Apricot Puree, Arugula
Paired with: Viognier, La Paradou 06
Stone Crab Claw
Vaudovan, Pototo Links, Kimchee Ketchup
Paired with: Reisling, Monchof estate, mosel 06
The Vaudovan was a curry butter mixed into some more crab meat that had some staying power. All very good, although I just didn't get the potato links.
Local Shrimp
Cattails, Gin and Juice
Paired with: Txkoli, Gurrutxaga, Bizaiko, Spain 06
Never had cattails before, always saw them in the swampy areas growing up, but until this night, didn't know they could be eaten.
Crowder Peas
Austrailan black Truffle, Brown Butter Puree, Parmigiano Reggiano
Paired with: Corvina, Allegrini, Palazzo della Torre" Veneto 03
I love Crowder Peas and mixed with the Parmesen, that's really all I needed.
Foie Gras Fragments
Butternut Squash, Sandy Olives, Cornbread Struesel
Paired with: Muscat de Rivesaltes, Ey, "Vigne Lo Clavell" 05
Easily one of my favorites of the night, the julienne squash had an amazing role in this flavor heavy dish. All the textures worked together to balance one another, except for one that was way too hard almost like raw grits, but was forgivable do to the rest of the dish and the pairing.
Crab Tail
Corn Blanket, Chow Chow, Wood Ear Mushrooms
Paired with: Victory, Hop Devil IPA
Just a great dish, in flavor and presentation, my first time having Crab Tail reminded me of Sea bass a little.
Root Beer braised Short Ribs
Stewed Garden Tomatoes, Garlic Whistle Sauce, Chives
Paired with: Dolcetto d'Alba, Cantina del Pino 06
No root beer flavor left after the long slow poach, but the remaining flavors paired with the incredible stewed tomatoes was just awesome. The Plancha sear gave this dish an amazing smoked rib flavor and the wine added so much of the braising nose back to it.
Pork LoinDesirre Potato Puree, Sun Gold Tomatoes, Pickled Watermelon Rind
Paired with: Syrah, Domaine Serene, "Rockblock-SoNo" Oregon 05
Trefoil Cheese
Chrentias Melon Marmelade, Nasturtium
Paired with: Tawny Port, Rosemount, Australia
Awesome pairing. Melon done on a sheeter and filled with a semi firm jelly like marmalade
RaspberriesEucalyptus Sorbet, Clear Whey
Paired with: Brachetto d'Acqui, sparkling Dolce, banfi 05
Another great pairing. Dippin dots and whipped whey.
Butterscotch and PeachesPaired with Sauternes, Chateau halliet 05
Six hours later, I'm sad to say that I couldn't hang out and talk to old co-workers and pick the brains of the Chefs that prepaired the meal, it was just to late in the evening.
