Occasionally, we cater dinners to folks who are dedicated to enjoying great wine and food. We recently cooked a dinner for such a group of gourmands. The dinner was centered around Bordeaux wines and featured "orphans," which are the odd bottles left over from other dinner parties.
The lineup was a rouges gallery of wines from the Bordeaux wine region. The sommelier, Norbert Furnee, reported that the corks were problematic in getting out, victims of age.
The setting was at a stunning estate in Montecito, replete with a covered Boccie Ball court, outdoor pizza oven and a kitchen that chef's dream about, stocked with all the latest gadgets, vacuum pack machines and deck oven. The evening was launched with champagne and a few tasty nibbles including foie gras and sweetbreads.
Boccie Ball Competition
Dinner was a play off of regional dishes from Bordeaux, other classical French dishes and a permutation of my own. The local farmers market provided some real gems for the menu. The Sea bass was set on German Butter Potatoes with Red Onions that were both harvested the day before. The lamb was a full loin, boned and then stuffed back inside that fat cap with a lamb mousse with black chanterelles.
All the vegetables were local and the fillet French green beans at $14 a pound were more expensive that the lamb! The mulberries and red currants were last minute finds the set off the dessert presentation. Dinner concluded with cordials around a cozy fire, Armagnac in hand.
Lamb Loin Roast Ready
Lamb Jus Reduction
Medley of Mushrooms
Roasted Lamb Loin
Créme Brulée with Red Currants
Mignardise of Mulberries, Orange Confit and Praline Truffles