Joel Stewart
Joel Stewart
But New Year's Eve went like this: Decks cleared, ducks lined up (if you call pork and beef a duck, that is), kitchen squared away, knives at the ready...and some bottles. But first, a palate cleanser: SNOW....a lengthy, benign dump of white, well timed.
Confectionary sugar, anyone?
Then, to work, in the kitchen..
Roots, one of which will figure nicely in the meal.
Looks like maguro, wish it had been. Oji beefu. Too lean for the roast beef I had planned...miscalculation on the chef's part.
Starting course bubblies: 02 Julien Meyer C de Alsace...I hear it's all Auxerrois. Dry, bruty, hard along the edges, needs air or more time, but big and mineral driven. Good. Check the cork bondage...
And this
Crumbly gorgonzola and stilton, awaiting bread and liquid partnerships, but before that, roots...
Yamaimo seared crispy with butter, ikura, a flick of dried rosemary from the garden. Hard to eat too much of this stuff.
Tissot interlude: this was a more sober take...and I assessed over several hours. It is very friendly. Tight and nearly tannic at first, a purring strawberry pussycat in the end. Bravo.
Bara block pork belly just sizzles on cast iron. Both seem to be indestructible. More rosemary, sugar, fresh citron zest and a pinch of sea salt....it does the rest.
And becomes this.
Still light outside, but smells and sounds emanate from the inside.
Time for trad. Which should go with....
this. And did. Yes, the Montestefano could sleep another decade, but when the money's already gone into the food, cellar sacrifices happen. It was drained easily, and tasty enough, but no match for the '98 Moulin de la Gardette, which just walked right in and did a slow, lengthy striptease of garrigue, musk, clove, beef juice and red berry notes, delivered on silk. Last bottle and well absorbed.
Last but not least...real cheesecakes, in various forms. Domaine Richou did the honors (thanks, BB). Quincy, spicy, sweet, long.
Cheese-cup-cake from Papa Jon's...good idea.
Then, we walked up to our local pub Brown's for a pint and ringing in the New Year, more good conversation, and a carefully trod walk back home.
Happy New Year, one and all!
Confectionary sugar, anyone?Then, to work, in the kitchen..
Roots, one of which will figure nicely in the meal.
Looks like maguro, wish it had been. Oji beefu. Too lean for the roast beef I had planned...miscalculation on the chef's part.
Starting course bubblies: 02 Julien Meyer C de Alsace...I hear it's all Auxerrois. Dry, bruty, hard along the edges, needs air or more time, but big and mineral driven. Good. Check the cork bondage...
And this
Crumbly gorgonzola and stilton, awaiting bread and liquid partnerships, but before that, roots...
Yamaimo seared crispy with butter, ikura, a flick of dried rosemary from the garden. Hard to eat too much of this stuff. 
Tissot interlude: this was a more sober take...and I assessed over several hours. It is very friendly. Tight and nearly tannic at first, a purring strawberry pussycat in the end. Bravo.
Bara block pork belly just sizzles on cast iron. Both seem to be indestructible. More rosemary, sugar, fresh citron zest and a pinch of sea salt....it does the rest.
And becomes this.
Still light outside, but smells and sounds emanate from the inside.
Time for trad. Which should go with....
this. And did. Yes, the Montestefano could sleep another decade, but when the money's already gone into the food, cellar sacrifices happen. It was drained easily, and tasty enough, but no match for the '98 Moulin de la Gardette, which just walked right in and did a slow, lengthy striptease of garrigue, musk, clove, beef juice and red berry notes, delivered on silk. Last bottle and well absorbed.
Last but not least...real cheesecakes, in various forms. Domaine Richou did the honors (thanks, BB). Quincy, spicy, sweet, long.
Cheese-cup-cake from Papa Jon's...good idea.Then, we walked up to our local pub Brown's for a pint and ringing in the New Year, more good conversation, and a carefully trod walk back home.
Happy New Year, one and all!
