Roasted Peach and Lobster Thermidor

Course two for the Burgundy Wine Dinner.
Served over Carrot Chow Chow and served with: Franciois Servin Chablis 1er Cru "Montee De Tonnerre" 2005

Santa Barbera Wine Dinner

First course: Faygo Red poached Lobster with carbonated Asian Pear and Garlic Mango Relish.

Second Course: Foie Gras with Bacon Gelee, Pinenut Brulee and Bacon Salad.

Third Course: Pink Peppercorn Tuna, Spiced Crackers, Whipped Beets.

Forth Course: Gooseberry stuffed Breast of Veal with Dandelion Greens.

Fifth Course: Table Smoked Lamb with Parsnip puree and Morel Bearnaise.

Sixth Course: Macerated Fruit, Sourpatch Ice Cream.

Faygo Red Lobster

I really don't drink that much soda (pop for the northerners). I just crave the nostalgic flavors of youth I guess. The fun things in life and food and then trying to make them fun again for adults.
I placed pretty rare lobster tails in the Faygo Red with just a splash of maraschino cherry syrup and a pinch of salt. Let them cook slowly in a steam table.
I couldn't believe the color that was taken on, and the flavor was amazing. It got the "wow" from every ones first bite.

This will be back later this week for our Friday wine dinner.

I just wish I could get ahold of things like NY Seltzer and Sparkles candies. It's hard to believe that some things do go away forever.

Sake Dinner, third and forth course.

"Scallop Sashimi, Spicy Saffron Tomato Broth, Lemongrass Gelee, Hoisin mint and basil Gallette".

Ever since I first tasted a sous-vide scallop, I thought "how perfect for a safer version of sashimi", the texture is raw, but techniquely it's not. I slow poached these huge scallops in some saffron butter for about twenty minutes, chilled and sliced. The gallette is played off what you would usually see in a thai place, rice paper wrapped around noodles with mint, basil and hoisin minus the shrimp. The sauce is of roasted tomatoes, lemongrass, and some dried jalapenos, to work like the flavors
of a traditional civiche.

Served with: Hou Hou Shu Sparkling SakeTini

Forth Course: "Lobster, Foie and Bananas" I had one of those "best dishes I've ever eaten" moments about 7 years ago while out to eat with My Brother, Mr. Wilson and our current female companions...well, my current femal companion. It was at The Woodlands outside of Charleston. It was "Butter Poached Lobster, Egg Foo Yung" and I don't even really like Lobster,

there were just so many flavors happening in that dish that I've emulated it ever since. So, one of the many versions of that dish came forth tonight with Pancakes (more like a Panada) flavored with rendered and pureed Foie gras with bits of raw foie and diced banana and slice scallions. A sauce of Curried Banana soup touched with rum and finished with cilantro. A nice slab of seared Foie and tempura Lobster to top it off.

Served with: Rihaku “Dreamy Clouds” Nigori Sake

Versus Dinner

Quick run down:

I'll come back and elaborate later.

Chilly Avacado Chili with Ancho and Leek Cornbread, Avacado Ice Cream

Caramel Smoked Pear, stuffed with Horseradish Brie and Lobster salad with Kielbasa Consomme. (Simple but good)

Duck Coq Au Vin, Red Wine and Chocolate "Pudding", OJ and Bacon.

Lamb Osso Buco, Minted Carrots and Mushroom Risotto.

Cool Ranch Doritos

Some may say "Blasphemy!"

And some would say "You're Fired!"

But, there is flavor and knowledge through sacrifice.

Some day I will bring together the ultimate combination of mine: Kit Kats, Dr. Pepper and Cool Ranch Doritos. This is not that time.

With some left over Lobster tails (side note, these tails where amazing considering their harvesting, Craig from Curtze told me about these guys, they are released (completely raw) from their shell with a high pressure stream of water as to not damage the meat or tear it's attachment to the shell.)

Ben, asks me if we can eat the leftover lobster tails for lunch,..."sure, they"ll just go bad if we don"t", As we both reach in, chip after chip, into the Family Sized bag of Cool Ranch Doritos he has opened and placed on the other side of a nearby prep table.

A conversation about the Cereal Crusted Chicken Fingers at Tulune's, South side Saloon just made everything click. That and the fact that my Dishwasher, Zach, told me the day before that he gets a Restaurant size container of Old Bay Seasoning every year for Christmas and finishes it every year right before Christmas every year.

But, hence came, one of the better staff meals: Cool Ranch Doritos crusted Lobster with Old Bay Ranch dipping sauce.

Montes WIne Dinner. 8-23-07

I lost track of what year it was for about three hours a couple days ago....That really freaked me out.
Another month of pulling a wine dinner out of my ass. September will be no picnic, I think there's three wine dinners?, along with flights.
So, with this wine dinner, the sommelier from Nemacolin was in for the Chilean tasting, the day before his USA Today feature came out concerning his trip to Chili and the actual wines we where featuring this night.

First course: Montes Limited Selection Sauvignon Blanc 2005 Leyda Valley.
Twice Cooked Squid, Pineapple-Apple and Parmesan salad, Red Pepper faom, Pressure Cooked Quince Puree.











Second Course: Montes Classic Series Chardonnay 2006: Banana Poached Lobster and Beets with Cardomon Beurre Blanc.










Third Course:Montes Limited Selection Pinot Noir2006: Horseradish Brined Shrimp, Frissee lardon salad, Strawberries, Toasted Masa.












Fourth Course:Montes Alpha M 2003: "The Grasshopper Chases the Rabbit"


With Coffee Raisin Puree.





The Leg meat was pressure cooked with Creme de Cocoa, Creme de Minthe and Cream.
Pan Roasted Loin and Frenched Rack.
While tasting the wine, Ben and I kept pulling a certain spirimint flavour out along with espresso.
So, we served an ice cold "GrassHoper" topped with Van Gogh Espresso Vodka.













Fifth Course: Montes Folly 2004: 24 hour poached Flat Iron Steak with Sweet potato pureee and Chorizo Baked Beans. Maracino Red Onions and Chocolate Salt.
Simple and to the point. Something meaty and rib-clinging to match up to the wine.









Sixth Course: Montes Cherub 2006 Archangel Estate: Cheese Plate ( Brie and Morbier with Jicama and Dikon mixture, Pink Peppercorn syrup, and Pressure cooked Orange and Garlic Puree. Candied Orange Rind.