Peter Creasey
Peter Creasey
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. . . . . Pete
Assorted wines w/dinner (menu)
- Thread starter Peter Creasey
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Eden Mylunsch
Eden Mylunsch
Looks like some fun wines. I'm just wondering about the mechanics of these dinners -- how many people are gathered for each one, and are each of the wine selections from single bottles of wine, or are there multiples? What happens if a bottle is corked or oxidized? Are there backups? And from whence are the bottles sourced? Seventh of April Club member's cellars, or from the Pappas Brothers' list? Do you have a Master Sommelier fawning over the table, cadging glasses of wine during the dinner or is it their regular waitstaff (or maybe one of the club members handles those logistics?)
And do the attendees talk much about the wine and food and the combining thereof, or is the usual "how 'bout them Cowboys" and "my Maybach is cooler than your Rolls-Royce" or "dang, my ol' buddy Jeff Epstein is sure stirring up some shit these days!"
These sorts of dinners fascinate me. Meticulous (or not) planning and the tossing of the dice on the condition of rare bottles, plus all the mashing together of the Type-A personalities that invariably gravitate to the nexus of such soirées; I used to organize similar dinners but stopped when my cardio doc told me I was about two orders of foie gras and one plate of sweetbreads away from needing stents in all of my arteries. Had to stop the lardo and bechamel sauces too. I did not ignore the irony that the doctors whom I was inviting to these dinners were the same docs who told me that I would do well not to eat at them.
-Eden (I'm usually just kind of curious about different things. Like, if your elevator car goes into freefall, is it worth trying to jump up and down to lessen the impact, assuming that you'd be in the air and not in the process of jumping, when the car hits bottom? And can you get encephalitis from eating anything other than squirrel or cow brains? And how do you make a cow mad anyway? They seem so docile most of the time. And which wine pairs best with squirrel? With chipmunk? I bet Papas Brothers could do interesting things with locally-farmed Chupacabra)
And do the attendees talk much about the wine and food and the combining thereof, or is the usual "how 'bout them Cowboys" and "my Maybach is cooler than your Rolls-Royce" or "dang, my ol' buddy Jeff Epstein is sure stirring up some shit these days!"
These sorts of dinners fascinate me. Meticulous (or not) planning and the tossing of the dice on the condition of rare bottles, plus all the mashing together of the Type-A personalities that invariably gravitate to the nexus of such soirées; I used to organize similar dinners but stopped when my cardio doc told me I was about two orders of foie gras and one plate of sweetbreads away from needing stents in all of my arteries. Had to stop the lardo and bechamel sauces too. I did not ignore the irony that the doctors whom I was inviting to these dinners were the same docs who told me that I would do well not to eat at them.
-Eden (I'm usually just kind of curious about different things. Like, if your elevator car goes into freefall, is it worth trying to jump up and down to lessen the impact, assuming that you'd be in the air and not in the process of jumping, when the car hits bottom? And can you get encephalitis from eating anything other than squirrel or cow brains? And how do you make a cow mad anyway? They seem so docile most of the time. And which wine pairs best with squirrel? With chipmunk? I bet Papas Brothers could do interesting things with locally-farmed Chupacabra)
Jeff Grossman
Jeff Grossman
A Cadillac mean if you pull its tail.
Might work on a cow, too.
Peter Creasey
Peter Creasey
Eden, thanks -- all good questions. Since there are several, I'll just give brief answers to start with.
~20 people typically in attendance.
Usually 4 750s per course.
Wines are tested beforehand and either replaced or discarded if not up to par.
Bottles from either the Club cellar or member contribution(s).
Often times a sommelier will linger around, mainly due to his own interest, but service is usually by regular wait staff.
Every course has a pre-assigned member to discuss his take on the food and wine and the pairing. Ensuing conversation is often prolific.
We almost always have ~2 members who are medical personnel and avidly participating. Likewise with medical guests who are thrilled to be present.
So sorry -- I don't know how to answer the questions in your parentheses. I'll let others tackle those.
This event was extraordinary - by all accounts one of our best ever. The '64 Gaja was over-the-top fabulous. The escargot course was amazing and innovative...
One of the things the two collaborating chefs taught us -- the best domestic brie is from Jasper Hill in Vermont. The dessert course gave ample proof.
Let me know if I overlooked something.
. . . . . Pete
~20 people typically in attendance.
Usually 4 750s per course.
Wines are tested beforehand and either replaced or discarded if not up to par.
Bottles from either the Club cellar or member contribution(s).
Often times a sommelier will linger around, mainly due to his own interest, but service is usually by regular wait staff.
Every course has a pre-assigned member to discuss his take on the food and wine and the pairing. Ensuing conversation is often prolific.
We almost always have ~2 members who are medical personnel and avidly participating. Likewise with medical guests who are thrilled to be present.
So sorry -- I don't know how to answer the questions in your parentheses. I'll let others tackle those.
This event was extraordinary - by all accounts one of our best ever. The '64 Gaja was over-the-top fabulous. The escargot course was amazing and innovative...
One of the things the two collaborating chefs taught us -- the best domestic brie is from Jasper Hill in Vermont. The dessert course gave ample proof.
Let me know if I overlooked something.
. . . . . Pete
Peter Creasey
Peter Creasey
Tom,. I believe so. I know I got a generous second pour when I lost interest in the Abreu which, despite its "bigness", should have been served before the Gaja which stole all the drama.
. . . . . Pete
. . . . . Pete
to preface -- i, along with many members of teh bored here, have deep roots in teh hibernian diaspora. we have long thought it important to emphasize teh importance of including as many of god's creatures into teh fold as in possible, shape nor size notwithstanding.
in that spirit, might it be possible for you to give us an average guess at to the size of teh attendees, including leprechauns, waifs and fairies, so as to make the normal statistical adjustments meaningful?
see above. a proof of life against a hand pic would set so many minds to rest.
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Peter Creasey
Peter Creasey
Michael, not sure what you are digging for but I'll venture a possible acceptable response. Without any "statistical adjustments", we have guys who don't weigh too much and some who weigh more than they should. One of the members died recently and those of us left are assumedly (?) in good shape.
As I say, I probably totally missed the gist of your message but nevertheless appreciate the response and hope I did it at least partial justice.
Probably some WD members are chuckling at my ineptness with my reply to you.
. . . . . Pete
not inept -- unless that was a confession that is was teh dead dude's pour you were maximizing.
as you know, there are teh boreds where teh sincere dudes get to brag sincerely about how much they have to spend on teh best hooch (teh lovely ones indoors notwithstanding, gawd bless'em!!!), where they get to debate teh values with dudes who who brag sincerely about how clever they are with regards to teh market about how much less they spend on teh best hooch with respect teh spendy dudes (notwithstanding teh lovely ones indoors bless'em!!).
this worm pit is not that. as you know.
no one likes being a pity fuck. not even gaja 64.
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Keith Levenberg
Keith Levenberg
I *think* you're probably talking about Jasper Hill in Vermont. Their Moses Sleeper is indeed the closest thing you can get stateside to what a good brie tastes like in France.
Peter Creasey
Peter Creasey
Yes, Keith, I misspoke. Thanks for the correction.
. . . . . Pete