Monday, April 28, 2008

Cadence Wine Dinner

We had our first wine dinner this year with Cadence Winery.
They are a Washington based winery who focus their efforts and passion on Bordeaux blends.
A husband and wife wine making team Ben & Gaye were on hand to discuss their wines and wine making techniques.

It was a beautiful spring day and we wanted the menu to start with that feel.

Amuse Bouche: Asparagus & Goat Cheese Tart

The first course was an English pea salad with Lenny B's smoked trout
trout roe, radish and baby opal basil.
2006 Maryhill Winery Winemaker's White Blend

The second course was a roasted Black Angus marrow bone.
We procurred theese awesome bones from Grazin Angus Acres an all
natural Black Angus farm just down the road.
We served it with some smoked toungue from the same steer, grilled bread,
poached Burgundy snails, and a parsley caper salad.
This was a seriuos plate of goodness
2005 Cadence Coda
The third course for the evening was a braised lamb shoulder,
grilled spiring onion fava bean puree and a salad of micro arugula & preserved lemon.
2005 Cadence “Ciel du Cheval Vineyard”, Red Mountain
2005 Cadence, “Taptiel Vineyard
The dessert!!
Roasted frui flan draped by crispy almond pastry.
2005 Madrone Mountain Late Harvest Gew├╝rztraminer

Sunday, April 6, 2008

Triple Bypass Decadence

Some late winter early spring goodness to share.

Pancetta,flat- not rolled, dry cured and hung for 3 months.

Just look a that unctuous fat & rosey pork -What to do?
How about crisping thin strips and topping crispy sweet breads,

over potato latkes, with a smoked Bearnaise sauce.

And because that wasn't rich and decadent enough we put together

Braised Veal Cheek Lasagna with a little swiss chard & bechamel to round it out.

25 mg of Lipitor as a digestif