Blancs Bliss w/dinner (menu)

Peter Creasey

Peter Creasey

Peter Creasey
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sevvdgmu-1.jpg
. . . . . . Pete
 
I usually stay quiet on the Seventh of April postings. To each their own. When in Texas. Whatever.

But if you told me I could have a free glass of Ramonet Batard, but I had to eat a serving of Ahi and Foie to get it, I'm not sure I'd say yes.
 
I doubt anyone would have forced Jim to eat the foie gras and ahi, though he might have had to look upon it.

I would like to congratulate the group on giving up the fractured French translations of the dishes, though. And, with the other Jim, I am envious of the wine they drank.
 
Jonathan, wrong "group". This Club doesn't present its menus in French, fractured or otherwise. To be fair though, folks here still have usually searched out typos in the menus on a regular basis, this one thus far being an exception.

. . . . . . Pete
 
Just wait till I get to When in Brooklyn. Wait, that's Josh's job.

It's easier to hold on to a wine to try with another dish, or to wait for the wine to develop, but in this case I would have put aside some of the foie gras to try with the Bongran!
 
originally posted by Pavel Tchichikov:
Just wait till I get to When in Brooklyn. Wait, that's Josh's job.

It's easier to hold on to a wine to try with another dish, or to wait for the wine to develop, but in this case I would have put aside some of the foie gras to try with the Bongran!
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Don't fight the hypothetical, comrade. The offer is: you can have this glass of Ramonet Batard, but you have to eat this whole serving of rare Ahi and foie with a Porchini red wine sauce while you drink it.

I don't recall ever trying Ramonet Batard, and would like to (especially for free), but I'm not sure I could clear the tuna with foie hurdle.

Pete, do you have a photo of this dish? How was it?
 
Jim, I started to respond to your ahi comment earlier as I furtively questioned at the dinner the pairing with the Mersault-Charmes (or any white wine)...



I'm not sure what the hosts were thinking with the wine pairing. Moreover, the dish was not much to my liking. Other guys seemed to perhaps like it more than I did.

. . . . . . Pete
 
originally posted by Jim Hanlon:
you can have this glass of Ramonet Batard, but you have to eat this whole serving of rare Ahi and foie with a Porchini red wine sauce while you drink it.
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Incapable of performing such act, now that I've been made aware of Piedirosso from Roccamonfina by Jamie Wolff, although the Porcini might pull me slightly north.
 
Spectacular wine selections, Pete. The food preps seem best when simple -- a scallop, a hen -- and um, er, curious when complicated.
 
originally posted by Peter Creasey:

To be fair though, folks here still have usually searched out typos in the menus on a regular basis, this one thus far being an exception.
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Thus far. Capesente [sic] is spelled Capesante (scallops) in Italian.
 
Not to mention the missing apostrophe in Farmers Vegetable

Placement will depend on whether the single vegetable served was grown by an individual or a group.
 
originally posted by Jay Miller:
Not to mention the missing apostrophe in Farmers Vegetable

Placement will depend on whether the single vegetable served was grown by an individual or a group.
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That was a strange one. Who do they think grows vegetables?
 
originally posted by Peter Creasey:
Blancs Bliss w/dinner (menu)
MENU:

sevvdgmu-1.jpg
. . . . . . Pete
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The purpose of this thread may have merit. Unfortunately, it buries all the good info on specific wines by just being a picture of a menu. Wine searches will be problematic if not fruitless. Maybe you should ask teh politburo to cancel it.

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