Top Wines w/SOAC multicourse dinner

Peter Creasey

Peter Creasey

Peter Creasey
THE TABLE SETTING



THE MENU

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THE COURSES







. . . . . Pete
 
That's a sad-looking burrata. I ordered one at a restaurant recently and, while it was an enormous portion, it was tough and lacked the creamy richness it should have. The one in your pic looks like that one. How was it?
 
originally posted by Jeff Grossman: That's a sad-looking burrata. I ordered one at a restaurant recently and, while it was an enormous portion, it was tough and lacked the creamy richness it should have. The one in your pic looks like that one. How was it?
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Jeff, Interesting that you sensed controversy by observing the photo.

As you seemed to suspect, there were a couple of people who weren't enamored with this course. Everyone else seemed to like it a great deal. This rendition was neither tough nor lacking in creamy richness, but then again, I have a lifelong predilection in favor of veal cutlets.

This dish was an astonishingly good pairing with the Marcassin Pinot Noir.

. . . . . . Pete
 
The Wines

Veuve Clicquot La Grande Dame En Magnum 1990 -- Straw color, steady bubbles, strawberries, nutty nuance, maybe caramel, very well endowed, nice complexity, medium acid, quite wonderful.

M. Chapoutier St. Joseph Les Granits Blanc '04 -- Yellow, rich voluptuous bouquet, flowers, apple/pear/peach fruits, nice fat profile, pleasing oiliness, ample acid, well built, velvet texture.

Aldo Conterno Barolo Bussia Soprana En Double Magnum '90 -- Dark red, garrigue, black fruits, leather, tar, maybe some roses, moderately powerful structure, appealing ripeness and density, beautiful Barolo.

Marcassin Marcassin Vineyard Pinot Noir '06 -- Dark red, expressive bouquet, cherries, spice, lively, smooth power, deep red fruits, lots of personality, well balanced and round, complex, quite impressive.

Chateau Cheval Blanc '82 -- Dark red, opulent Claret nose, cigar box, black fruits, earth, currants, totally smooth, no edges, velvety plushness, viscosity right on, classy stylishness, near (if not) perfect.

Chateau d'Yquem '01 -- Golden yellow, floral notes, apricots, unctuous fruits, fresh, lively, layered profile, firm underlying acidity, most gracious, everything fully in sync, tremendous purity, near (if not) perfect.

. . . . . Pete
 
originally posted by Peter Creasey:
Interesting that you sensed controversy by observing the photo.
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A burrata should contain cream just barely become cheese. I find even tiny curds texturally distracting and the one I had the other night had started to stratify (...it is in the mozzerella family, after all). Anyway, when the cheese is as flat as the one in the picture, it won't be right. The shape should be more like a little cartoon money-bag. (Calling Cole.)
 
Cole, Thanks for the good and interesting info!

The Burrata in the article you link to looks and sounds like what was served at our dinner. What we had was a really fine treatment with the accompaniments.

. . . . . . Pete
 
Due to recent discussions, I have shown the photo of the Burrata dish to other food enthusiasts to see if they thought it looked appealing or not. The few I showed it to were quite favorable toward the dish...as were most all of the diners at the event.

It is interesting that this dish strikes knowledgeable food people in conflicting ways.

. . . . . Pete
 
...food enthusiasts...
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are not necessarily

...knowledgeable food people...
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That looks like a burrata with a bad case of hernia. And anyone sandwiching burrata between a fried cutlet and a fried egg should be made to eat the same for the rest of his life. That'll teach him.
 
originally posted by Sharon Bowman:
originally posted by Yixin:
...anyone sandwiching burrata between a fried cutlet and a fried egg should be made to eat the same for the rest of his life.
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And wash it down with Marcassin Pinot Noir!
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Is it safe to wash down a herniated burrata?
 
Fair enough!

The conflicting opinions are tantalizingly interesting.

About the Marcassin!

I'm not normally a fan of Turley wines but this Marcassin Marcassin Vineyard Pinot Noir '06 showed nicely in balance with ample fruit and charm to offset the tannins and alcohol.

I've never seen anything but high praise about this particular bottling. What's the knock on it?

. . . . . . . . . Pete
 
From the restaurant...

That’s our new Burrata with Veal Cutlet, Sunny-Side Up Egg, Blistered Green Beans, and Sherry Emulsion.

The veal cutlet is done in the Milanese style, breaded and lightly fried. And the burrata — Apulia’s cream-filled mozzarella — is flown into Houston daily from Italy just for us.
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. . . . . . Pete
 
originally posted by Peter Creasey:

From the restaurant...

That’s our new Burrata with Veal Cutlet, Sunny-Side Up Egg, Blistered Green Beans, and Sherry Emulsion.
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There really is no need to emulate KFC's "Double Down" sandwich or Pizza Hut's "Crazy Cheese Pockets" pie. None at all. Really.
 
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