Diverse Wines w/Multi-course Dinner

Peter Creasey

Peter Creasey

Peter Creasey
Multi-course dinner with various wines.

Roederer Brut -- Pale color. Fresh and crisp bouquet, green apple, subtle strawberry, dough, focused, zesty fruit flavors. [VERY GOOD]

Served with passed canapes (no photos)...
Crispy Oysters
Oysters on the Half Shell
House Made Pate
Wild Mushroom Goat Cheese Pizza

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Domaine du Comte Senard Corton Charlemagne '04 -- Lustrous yellow, focused, nice richness, dry profile, medium acid offset by luscious melon and citrus fruits, true to the varietal. [EXCELLENT]

Served with Roasted Butternut Squash Soup w/Allspice Creme Fraiche...

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Pio Cesare Barbera d'Alba '06 -- Dark ruby red, good complexity and depth, light bodied but with nice intensity, notes of cherry/spice/earth/vanilla, structured and balanced, smooth. [VERY GOOD - EXCELLENT]

Served with Oven Roasted Quail Stuffed with Foie Gras with Almond Quinoa with Aged Balsamic Glaze...

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Ch Gruaud Larose '81 -- Very dark ruby red, intense rich nose of bacon/smoked meats/leather/ cassis, all of which carry through to the palate, nicely mature, balanced, well integrated tannins, abundant berry fruit. [EXCELLENT]

Served with Slow Braised Lamb Osso Bucco with Rosemary Goat Cheese Gnocchi, and Spring Vegetable Ragout...

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Tenute Le Farneta Colli Senesi Chianti '06 -- Soft, supple, needed a few minutes to open up, fine nose of cherries, strawberries, some earth, rounded fruit, chocolate notes, slightly bitter tannins that work well, rustic. [VERY GOOD]

Served with Aged Mimolette (Boule de Lille)...

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Ch Rieussec '03 -- Pungent honey/orange/marmelade/apricot/cinnamon/clove aromatics, rich and full bodied, light acid, reasonable balance, citrus and honey, unctuous. [EXCELLENT]

Served with Poached Pear Wrapped in Phyllo Dough with Blue Cheese Fonduta...

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Is this a promotional piece for the Mockingbird Bistro?

I heard that the Politburo had banned photos of what members are putting in their stomachs. I think most members are familiar with what a Poached Pear looks like.
 
originally posted by Joe Dressner: Is this a promotional piece for the Mockingbird Bistro?
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Joe, No! It never occurred to me that someone might think so.

I can delete that reference if you prefer.
 
I'm all for larger pics. Personally, I can't tell what that poached pear looks like and as someone that poaches pears on occasion, I'd like to be able to.
 
I'm trying to figure out why they would poach a pear in April. Sure the spring and summer fruits may not yet be available, but that just sounds so autumnal. Especially with the sauce and the red wine they obviously used. And the pear wasn't too mealy?
 
Properly picked and stored pears can last for months. Most pears require several weeks of storage after harvest to fully ripen. I just ate a delicious NY state Anjou pear 10 minutes ago!
 
originally posted by Brad Kane:
Ever hear of Chile, or lands south of the equator, Rahsaan?
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I thought Peter lived in Houston. Why would he eat food from Chile or lands south of the equator.

And, even if top restaurants can get high-quality food flown in that is pretty 'fresh' despite the distance travelled, the dish still seems so autumnal to me.

At least from the photo.
 
originally posted by Kay Bixler:
Properly picked and stored pears can last for months. Most pears require several weeks of storage after harvest to fully ripen. I just ate a delicious NY state Anjou pear 10 minutes ago!
Click to expand...

Lucky you. Most pears that I find this time of year are way too mealy.

But, my point about the autumnal character of the dish still stands.
 
Brad:

The good looks so disgusting with your digital photos.

Only a creative genius like Putnam can pull this off.

You're just cataloging food shots.
 
That shit looks so disgusting with your digital photos.
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Well, not my pics, but I imagine all food looks disgusting when one has chemo-brain.

Maybe you should give me a call if your chemo-brain is bothering you?
 
It is just ain't appetizing. Why not let the professionals take food pictures?

Honestly, it is an unflattering portrayal of the food and the by extension the people who are enjoying the food.
 
Well, now that you know Peter is inclined to include food pics in his posts, in the future, don't read them. Problem solved.
 
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