Generous Wines w/multi-course dinner (Menu)

Peter Creasey

Peter Creasey

Peter Creasey
MENU:

sevrefmu-3.jpg
. . . . . Pete
 
Serious question, Pete: what exactly is smoked salt and ghost pepper caviar, and how was it? I cannot even imagine what sort of preparation took place.

I'd also like to hear about that Dauvissat Chablis.

Mark Lipton
 
Googling, one example...

Ghost Pepper Caviar

From wikipedia...

Smoked Salt

Everyone was exuberant about the oyster preparation, but I didn't taste it so can't comment personally.

The Domaine Dauvissat Les Preuses Chablis '02 was a very worthy wine and lived up to the very high stature earned by Dauvissat with his Chablis. Still bright and vibrant and a splendid pairing with the red snapper dish. Perhaps to its misfortune, it was difficult to stand out given the majesty of the other wines.

. . . . Pete
 
From wikipedia (probably more than you want to know)...

This cut of steak is from the shoulder of a beef animal. It is located adjacent to the heart of the shoulder clod, under the seven or paddle bone (shoulder blade or scapula). The steak encompasses the infraspinatus muscles of beef, and one may see this displayed in some butcher shops and meat markets as a "top blade" roast. Anatomically, the muscle forms the dorsal part of the rotator cuff of the steer. This cut is anatomically distinct from the shoulder tender, which lies directly below it and is the teres major.

Flat iron steaks usually have a significant amount of marbling. To make it more marketable, the steak, which has the fascia dividing the infraspinatus within it, has increasingly been cut as two flatter steaks, each corresponding to one muscle, with the tough fascia removed. Steaks that are cross cut from this muscle are called top blade steaks or patio steaks. As a whole cut of meat, it usually weighs around two to three pounds; the entire top blade usually yields four steaks between eight and 12 ounces each.
Click to expand...

. . . . Pete
 
originally posted by Peter Creasey:

Googling, one example...

Ghost Pepper Caviar

From wikipedia...

Smoked Salt

Everyone was exuberant about the oyster preparation, but I didn't taste it so can't comment personally.

The Domaine Dauvissat Les Preuses Chablis '02 was a very worthy wine and lived up to the very high stature earned by Dauvissat with his Chablis. Still bright and vibrant and a splendid pairing with the red snapper dish. Perhaps to its misfortune, it was difficult to stand out given the majesty of the other wines.

. . . . Pete
Click to expand...

So, if I understand correctly, this is caviar seasoned with ghost pepper and smoked salt? Could you still taste the caviar? Those are two very assertive flavors. Good to hear about the Dauvissat. I drank mine up long ago (to prevent premix) but the '85 René Dauvissat Les Preuses was arguably the wine that set me on the path of winegeekery.

Mark Lipton
 
originally posted by MLipton:
So, if I understand correctly, this is caviar seasoned with ghost pepper and smoked salt? Could you still taste the caviar? Those are two very assertive flavors.
Click to expand...
Yeah. The fish dish says they put parsley in a virgin so I'm not entirely sure about the cook's state of mind.
 
The chef in question is highly trained with a consummate resume including extensive experience as executive chef for Jean-Georges Vongerichten enterprises. His fellow owner also has extensive culinary experience.

. . . . . Pete
 
You must log in or register to reply here.
Back
Top