It’s been a while since our last Sommelier Guild event, which means that it is time once again to enjoy eating and drinking like a bunch of SRF’s.
[Anyone familiar with the Grouchy Old Cripple, the estimable gentleman who got mesucked into involved with the Guild, knows that SRF stands for Snotty Rich Fuck. It is a Badge of Honor, for while anyone can be a snotty fuck, it takes Capital Assets to be a snotty rich fuck.]
This tasting ought to be a good ’un. It will be held at the Culinary Institute of Atlanta’s Creations Food Lab. I figure these peeps should know their food...and for damn sure, the Guild folks definitely know their wine.
What’s on the menu? Glad you asked.
Speaker’s Wine
Tokay Pinot Gris, Vieille Vignes, L. Albrecht, 1995
Appetizer
Chambolle-Musigny, Premier Cru, Les Sentiers, Groffier 2000
Etude Heirloom Pinot Noir, 2000
Seared Sea Scallop with Smoked Gouda Grits, Collard Greens and Pot Liquor Jus
or
Fettuccine Carbonara with Housemade Fettuccine, Fresh Peas, Bacon Lardons, and a Cream Sauce
or
Roasted Pork Tenderloin, Warm Apple and Red Cabbage Slaw, “German Potato Salad” Latke
and Grain Mustard Sauce
Soup
Corton-Charlemagne, Girardin, 2000
Martinelli Chardonnay, 1999
Lobster Bisque with Herbed Pâte à Choux
Salad
Silex, D. Dageneau, 1999
Sauvignon Blanc, Walter Hansel, 2005
Roasted Beet and Goat Cheese Napoleon with Citrus and Micro-green Salad and an Orange Vinaigrette
or
Citrus Marinated Asparagus, Baby Greens, Cucumber-Carrot Slaw, Caramelized Shallot-White Balsamic Vinaigrette
or
Roasted Butternut Squash with Greens, Dried Figs, Blue Cheese, Toasted Pumpkin Seeds, and a Cider Vinaigrette
Intermezzo
Blood Orange Sorbet
Entrée
Cabernet Franc, Quilliams, 2001
Cabernet Sauvignon, Quilceda Creek, 2000
Marinated Grilled Teres Major with Melted Swiss Chard, Pine Nuts and Tomato Confit, Herbed Spaetzle, and Mushroom Veal Reduction
or
Oven Roasted Breast of Game Hen, Braised Bok Choy, Sweet Potato Gratin, Port Infused Game Hen Jus Lié
Dessert
Recioto della Valpolicella, Bussola, 1997
Chocolate Molten Cake with Champagne-Cherry Sauce and Almond Praline Ice Cream
or
Tokaji Aszu, 5 Puttonyos, Disznoko, 1993
Crème Caramel with Churros and Rum Marinated Seasonal Fruit
or
Vin Santo de Chianti Classico, Felsina, Berardenga, 1993
Mulled Wine Poached Pear with Mascarpone Sorbet, Caramel Sauce and a Butter Crisp
Ahh, decisions, decisions.
Update: Possibly the best meal/tasting I’ve had since joining the Guild. The stuff I ate and drank is highlighted in red.
[Anyone familiar with the Grouchy Old Cripple, the estimable gentleman who got me
This tasting ought to be a good ’un. It will be held at the Culinary Institute of Atlanta’s Creations Food Lab. I figure these peeps should know their food...and for damn sure, the Guild folks definitely know their wine.
What’s on the menu? Glad you asked.
Speaker’s Wine
Tokay Pinot Gris, Vieille Vignes, L. Albrecht, 1995
Appetizer
Chambolle-Musigny, Premier Cru, Les Sentiers, Groffier 2000
Etude Heirloom Pinot Noir, 2000
Seared Sea Scallop with Smoked Gouda Grits, Collard Greens and Pot Liquor Jus
or
Fettuccine Carbonara with Housemade Fettuccine, Fresh Peas, Bacon Lardons, and a Cream Sauce
or
Roasted Pork Tenderloin, Warm Apple and Red Cabbage Slaw, “German Potato Salad” Latke
and Grain Mustard Sauce
Soup
Corton-Charlemagne, Girardin, 2000
Martinelli Chardonnay, 1999
Lobster Bisque with Herbed Pâte à Choux
Salad
Silex, D. Dageneau, 1999
Sauvignon Blanc, Walter Hansel, 2005
Roasted Beet and Goat Cheese Napoleon with Citrus and Micro-green Salad and an Orange Vinaigrette
or
Citrus Marinated Asparagus, Baby Greens, Cucumber-Carrot Slaw, Caramelized Shallot-White Balsamic Vinaigrette
or
Roasted Butternut Squash with Greens, Dried Figs, Blue Cheese, Toasted Pumpkin Seeds, and a Cider Vinaigrette
Intermezzo
Blood Orange Sorbet
Entrée
Cabernet Franc, Quilliams, 2001
Cabernet Sauvignon, Quilceda Creek, 2000
Marinated Grilled Teres Major with Melted Swiss Chard, Pine Nuts and Tomato Confit, Herbed Spaetzle, and Mushroom Veal Reduction
or
Oven Roasted Breast of Game Hen, Braised Bok Choy, Sweet Potato Gratin, Port Infused Game Hen Jus Lié
Dessert
Recioto della Valpolicella, Bussola, 1997
Chocolate Molten Cake with Champagne-Cherry Sauce and Almond Praline Ice Cream
or
Tokaji Aszu, 5 Puttonyos, Disznoko, 1993
Crème Caramel with Churros and Rum Marinated Seasonal Fruit
or
Vin Santo de Chianti Classico, Felsina, Berardenga, 1993
Mulled Wine Poached Pear with Mascarpone Sorbet, Caramel Sauce and a Butter Crisp
Ahh, decisions, decisions.
Update: Possibly the best meal/tasting I’ve had since joining the Guild. The stuff I ate and drank is highlighted in red.
No comments:
Post a Comment