Ch Beau w/multi-course dinner (menu)

P

Peter Creasey

Peter Creasey
THE EVENT

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And there was also Chateau Beaucastel Chateauneuf-du-Pape Blanc Vielles Vignes '10

. . . . Pete
 

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so, apparently wasabi caviar is a thing. it's caviar mixed with powdered wasabi that can be purchased already made. who knew?
not sure i get why there would be roasted parsnips and potato puree on the same dish. seems kind of redundant.
 
I like both parsnip and potato so no complaints here. I wonder a bit about the selection for the first red pairing... honey this, caramelized that, and brandy: all sweet.
 
originally posted by Jeff Grossman:
I like both parsnip and potato so no complaints here. I wonder a bit about the selection for the first red pairing... honey this, caramelized that, and brandy: all sweet.
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but different preps. two starches on one dish seems odd to me.parsnip and potato puree works for me. but serving them as different preparations on the same plate doesn't.
 
Bill, classy comeback...thanks!

I figured when y'all saw the difference in textures and overall composition of the dish, you might reconsider.

. . . . Pete
 
I've seen serving both parsnips and potatoes, cooked separately, sometimes both roasted, the parsnips sometimes with carrots, sometimes not, reasonably commonly in French homes, frequently with no green vegetable. They don't consider parsnips interchangeable with potatoes at all. This is the same principle gussied up.
 
originally posted by Oswaldo Costa:
originally posted by Yule Kim:
Hey, wasabi infused tobiko roe on whitewash salad is delish. Super heebster sandwich is legit.
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Is that your signature on the top left of the menu?
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I wanted to serve everything on bagels and bialys, but I got shot down.
 
Tristan, Isn't a jeroboam 6 bottles (4.5 liters) of Rhone wine?

In any event, stipulating 3 liters (or double magnum) in this case provides clarity.

. . . . Pete
 
Arjun, It was a bit controversial. I was immediately surprised by the bouquet and, staying silent, asked Marc Perrin (sitting next to me) what he thought about the '01. He offered up that it seemed tired.

We vacillated a bit as to why it might be tired and finally decided it might have seen some heat at some point.

Interestingly, Marc and I both saved some of our '01 and when we revisited it later the slightly off-putting element in the bouquet had blown off.

So, initially a bit disappointing then ultimately what we were expecting from such a fine vintage.

I had an '01 from my own cellar a few weeks ago and it was superb and not showing any shortcomings.

In conclusion, if you have some, it should show well now while still on the upswing for a long life.

Amusing aside. During our conversation, it came out that 1970 was Marc's birth year. I chimed in that we'll have to get together again sometime as I have one last bottle of the 1970. He laughed and said, well, he had 300 magnums of the 1970. Needless to say, I was suddenly at a loss for words. (And, please don't misunderstand, Marc is a delightful, down-to-earth, salt-of-the-earth person who charmed everyone with his down home, bonhomie style.)

. . . . . Pete
 
originally posted by Peter Creasey:

Arjun, It was a bit controversial. I was immediately surprised by the bouquet and, staying silent, asked Marc Perrin (sitting next to me) what he thought about the '01. He offered up that it seemed tired.

We vacillated a bit as to why it might be tired and finally decided it might have seen some heat at some point.

Interestingly, Marc and I both saved some of our '01 and when we revisited it later the slightly off-putting element in the bouquet had blown off.

So, initially a bit disappointing then ultimately what we were expecting from such a fine vintage.

I had an '01 from my own cellar a few weeks ago and it was superb and not showing any shortcomings.

In conclusion, if you have some, it should show well now while still on the upswing for a long life.

Amusing aside. During our conversation, it came out that 1970 was Marc's birth year. I chimed in that we'll have to get together again sometime as I have one last bottle of the 1970. He laughed and said, well, he had 300 magnums of the 1970. Needless to say, I was suddenly at a loss for words. (And, please don't misunderstand, Marc is a delightful, down-to-earth, salt-of-the-earth person who charmed everyone with his down home, bonhomie style.)

. . . . . Pete
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If you get a chance to visit the Beaucastel cellar (although I think they no longer give tours), you will see bins of the wines going back for years. They keep a very impressive library of their wines.
 
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