Variable Wines w/multi-course dinner (menu)

Peter Creasey

Peter Creasey

Peter Creasey
MENU:

sevmasmu.jpg
. . . . . Pete
 
The proofreader in me is going over that menu with a red pen. "Bock Choy"? "Tuna Tartar"?

Typos aside, sounds like a lovely night, though. The only wine on that list I've had is the '01 de Fargues, and it's a beauty. :)
 
Chris, some people (and I don't really disagree) maintain that Ch de Fargues merits being considered at a much higher quality level than it normally is, perhaps even approaching Ch d'Yquem.

This 2001 was marvelous, if not decadent.

. . . . Pete
 
What amuses me about this menu is that the chef apparently let his mind wander so the tomatoes, onions, and corn all burned... and he served them, anyway.
 
And has no one yet commented on the variable wines being served (myself, I prefer scalar wines)? You're slipping, my fellow pedants!

Mark Lipton
 
originally posted by Jeff Grossman:
What amuses me about this menu is that the chef apparently let his mind wander so the tomatoes, onions, and corn all burned... and he served them, anyway.
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At the risk of great personal peril by rousing the sleeping Kane, I've got to say that these menus are such a throwback. Almost as if we'd gone into a time machine and woke up 40 years ago.

It always amazes me how disconnected folks are in some parts of the country regarding seasonality. This menu is truly a triumph of out of season vegetables. That and how clueless the wine choices are with dishes having sweet/spicy elements.
 
originally posted by MLipton:
And has no one yet commented on the variable wines being served (myself, I prefer scalar wines)? You're slipping, my fellow pedants!

Mark Lipton
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I thought he meant that the wines weren't all good. You mean he didn't?
 
originally posted by mark e:
It always amazes me how disconnected folks are in some parts of the country regarding seasonality.
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I suppose the thinking goes like this: it's Spring where these zucchinis were babied and these peas were shot, so they are good here, too.

ETA: Using the assumption that these things are flown-in rather than forced in hothouses.
 
I just always get excited to see how they'll work foie gras into each menu. They managed to squeeze it into a sushi dinner once iirc.
 
originally posted by MLipton:
And has no one yet commented on the variable wines being served (myself, I prefer scalar wines)? You're slipping, my fellow pedants!

Mark Lipton
Click to expand...

Scalar wines, as in one-dimensional? And variables certainly can be scalar.
 
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