Linda’s posterous

                                         

What a fantastic evening! Dinner at Matthew's is always a treat, but Bryan Page being there to present his wines made it that much more special.

For the first course we had Scallop and Mushrooms En Croute and Truffle Ramps Nage paired with Page "Le Nu" Chardonnay
The second course was Spring Morels with Asparagus and a Sherry Wine Emulsion paired with Revolver "Purgatory" Merlot
The third course: Five Spice Squab with Sweet Potato and Vanilla Date Puree paired with Revolver "The Fury" Cabernet Franc
The third course was Organic Beef Rib with Fois Gras-Spring Onion and Fiddlehead Ferns paired with Page Proprietary Red
And for dessert: Mint Chocolate Tart with Peppered Strawberry Salad and a Coco Lollipop paired with Page Stash

Everything was delicious!

                     

Chef Dennis Chan proved once again that he sets himself apart from the run-of-the-mill with another fantastic wine dinner. The wines were presented by Jay Godwin of Selected Brands. The menu:

Yam Cake with Savory Parmesan Creme paired with Star Tree Chardonnay - the spices (cinnamon, nutmeg?) in the yam cake were wonderful! The chardonnay was bright and vibrant, citrusy with a clean finish.

Grilled Pineapple and Crunchy Coconut Chicken Kebab paired with Springfield Estate wild Yeast Chardonnay - DElicious! And what a pairing! The pineapple in the kebab brought out the lovely tropical fruit flavors in the wine.

Jamaican Beef Patty paired with Star Tree Cabernet Sauvignon - this little thing packed a surprise punch. I tasted some spices, curry I think, but it didn't become apparent until almost after I'd finished it. Then my mouth sent out a 2 alarm call. No problem though, the Star Tree Cab quenched that fire. The cab had aromas of tar/asphalt and a little bit of a not-unpleasant zoo nose. Baked-fruit flavors and a full body. "Chewy" is a good word to describe it.

Flame-Charred Lamb Chop and Slow Simmered Stewed Carrots paired with Star Tree Syrah and Springfield Whole Berry Cabernet Sauvignon - there was a dipping sauce of Hickory smoked tomatoes, paprika, honey soy and dry BBQ that was just heaven. The lamb was cooked-to-perfection-rare and the carrots were simmered in a cabernet sauce. The syrah paired best with the lamb, and the cab with the carrots. It was the best. Words fail me. Really...you had to be there (and why weren't you???)

Pineapple Mango Dos Leches paired with Rudera Chenin Blanc Late Harvest - this is what my good friend JB calls a "moaner". 'Nuff said.

Thanks to Jay for showing some excellent wines, and to Executive Chef Dennis Chan and Sous Chefs Michael Kimpland, Max Vista, Christopher Eng, Lauren O'Grady, Alex Finley and Tabatha Boone for some spectacular cuisine!

Another fantastic wine dinner at Blue Bamboo. On the menu:

                             

                           

Another fabulous wine dinner at Blue Bamboo last night, thanks to Executive Chef Dennis Chan and Sous Chefs Michael Kimpland, Maximo Vista, Lauren O'Grady, David Welch and Tabatha Boone. Kori of Coastal Wine and Spirits was present to educate us on the wines of Domaine Chandon. She did a great job! The wines were excellent, and the pairings...spot on! On the menu:

First Course - Hot and Cold Fattoush with Pink Peppercorn Mandarin Orange "Spoon" paired with Domaine Chandon Chardonnay 2005.
Second Course - Pistachio Crusted Chicken and Shrimp with Pineapple Carpaccio and Mango-Black Sesame Cream paired with Domaine Chandon Cuvee Riche.
Third Course - 2 Way Cous Cous with Blueberry Pulled Duck Tiropita paired with Donaine Chandon Pinot Noir 2006.
Fourth Course - Peppercorn Crusted Pork Tenderloin with Portobello Duxelle paired with Domaine Chandon Pinot Meunier 2006.
Fifth Course - Basil-Vanilla Shortcake with Green Curry Creme and Cilantro Almond Tulle paired with Donaine Chandon Nectar Imperial.

I didn't bother giving tasting notes on each dish, because it would have sounded the same: IT WAS SPECTACULAR! Dennis outdid himself, which was no surprise. Every time he does a wine dinner, he uses it as a showcase to his vast culinary talents. And last night was no exception. Thanks Dennis and Kori for a wonderful evening!