Peter Creasey
Peter Creasey
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. . . . . Pete
. . . . . Pete
French Wines w/multi-course dinner
- Thread starter Peter Creasey
- Start date
collin wolfe
collin wolfe
How do you like Underbelly? And how well did the wines mesh with the food?
I've been once and really enjoyed my meal, but wines beyond roses or something with at least a modicum of sugar or bubbles struck me as a tough pairing with most dishes (FWIW, I had a bottle of rose with my meal which worked well).
I've been once and really enjoyed my meal, but wines beyond roses or something with at least a modicum of sugar or bubbles struck me as a tough pairing with most dishes (FWIW, I had a bottle of rose with my meal which worked well).
Peter Creasey
Peter Creasey
Collin, I understand your curiosity on both counts.
First, about Underbelly. It is hugely popular and successful. I like (Chef) Chris and (Manager) Matthew a great deal. Still, Underbelly just isn't my cup of tea, mainly because of the noise volume.
On your second question! Chris understands our concept; thus, (with a certain amount of difficulty) we are able to curtail his occasional wild hair tendencies. I say all of this affectionately as Chris is most deserving of all the awards he has been reaping.
In the case of this dinner, the wines paired nicely. The shrimp/succotash course only had a modicum of spice. The quail was ideal with wine...likewise the cheese and charcuterie. The Chateauneuf was plenty powerful enough for the pork and beans. Then the dessert was right on with pie and wine.
Altogether, a very good trip!
. . . . Pete
First, about Underbelly. It is hugely popular and successful. I like (Chef) Chris and (Manager) Matthew a great deal. Still, Underbelly just isn't my cup of tea, mainly because of the noise volume.
On your second question! Chris understands our concept; thus, (with a certain amount of difficulty) we are able to curtail his occasional wild hair tendencies. I say all of this affectionately as Chris is most deserving of all the awards he has been reaping.
In the case of this dinner, the wines paired nicely. The shrimp/succotash course only had a modicum of spice. The quail was ideal with wine...likewise the cheese and charcuterie. The Chateauneuf was plenty powerful enough for the pork and beans. Then the dessert was right on with pie and wine.
Altogether, a very good trip!
. . . . Pete
Todd Abrams
Todd Abrams
Peter Creasey
Peter Creasey
Todd, Yes, we can only give it our best shot.
. . . . Pete
. . . . Pete
Bill Lundstrom
Bill Lundstrom
cornmeal cant cure a pork loin. but maybe that just a menu glitch.
i have to say too, cdp after burgs?
i have to say too, cdp after burgs?
Peter Creasey
Peter Creasey
Bill, I doubt if it was a glitch.
On your other point, like you, I would also quibble with the order of the courses.
This chef often marches to his own drummer so I suspect he wanted the cheese/charcuterie before the pork loin...why I don't know. Somebody speculated that perhaps he considered it like an intermezzo, but it was way above that echelon. I would not have done it that way.
. . . . . Pete
On your other point, like you, I would also quibble with the order of the courses.
This chef often marches to his own drummer so I suspect he wanted the cheese/charcuterie before the pork loin...why I don't know. Somebody speculated that perhaps he considered it like an intermezzo, but it was way above that echelon. I would not have done it that way.
. . . . . Pete
Bill Lundstrom
Bill Lundstrom
but just plain corn meal wont cure anything. salt and sugar, yes. i cant imagine corn meal actually curing a protein. but maybe im wrong.
Greg Hirson
Greg Hirson
My guess is that they have some pickling salts mixed in with the cornmeal.
http://en.wikipedia.org/wiki/Peameal_bacon
Bill Lundstrom
Bill Lundstrom
yes i figured salt must have been involved. i dont get what the corn meal brings to the party as part of the cure. i would think it would get soft or mushy coated on a protein and set in the 'fridge for an extended time. nor would i imagin eit would add to the flavor. but again, the chef does this for a living and i dont.