Tasty Wines w/multi-course meal (menu)

[Peter Creasey]

MENU:

. . . . . Pete

 

[Jonathan Loesberg]

I have not generally carped about these menus, but I have to ask, what precisely is aged risotto? Do you make it a day ahead, a week ahead, 10 years ahead? Doesn't it get sort of moldy?

 

[Peter Creasey]

Jonathan, good question...and definitely not carping. Here you go...

Aged rice? You bet, and it makes the best risotto, chefs say

Behind the Scenes at One of Italy's Top Risotto Rice Producers

Acquerello Rice: A Visit to the Past and Present

. . . . . Pete

 

[Jeff Grossman]

Well, I do often carp so here's today's fish:

I like that first course!

Not sure a menu needs both souffle and risotto but so it goes.

Shellfish and Barolo? I recall a perfectly horrid experience of squid and rosso di montalcino; this sounds like a more expensive version of that. ::shiver::

Jealous about the aged rice!

Why exactly does fancy-shmancy tender pork and veal need a sauce made from antelope? Sigh. Conspicuous consumption much?

How was the Pomerol?

 

[Jonathan Loesberg]

Ah, risotto made from aged rice. I guess that was too long for the menu to say clearly.

 

[Peter Creasey]

Definitely a most compelling dish...



This same restaurateur did a similar dish ~35 years ago -- a large scallop sliced horizontally in half and then put back together with a black truffle placed in the middle so that it (the truffle) was visible, then served with a brown sauce. It was accompanied by a Jordan Cabernet Sauvignon '76. A memorable dish and pairing!

The Vieux Chateau Certan '00 showed well, albeit very young. It was double (or triple?) decanted a few hours before serving and was still a bit tight and ungiving. My recommendation: Hold.

. . . . . . Pete

 

[Bill Lundstrom]

my carp; risotto is what Arborio, Canroroli, and Vialone Nano become AFTER they are cooked. aged risotto would imply cooked rice that is, well, aged. but i could be wrong. happens all the time these days just ask my teenage kids.

how did the chef incorporate the Foie Gras into the rice? i don't think i have ever seen that preparation before. a seared medallion laid on top of the rice? or actually blended into the cooked rice?

 

[Peter Creasey]

Bill, yes, laid on top...



. . . . . . Pete

 

[MarkS]

The 7th of April and yet you have it on the 5th. Huh?

 

[Peter Creasey]

The Seventh of April Club was basically founded with the initial event on April 7, 1964. The Club had actually been conceived in the Fall of 1963, but its name was set by the founders as The Seventh of April Club.

. . . . . Pete

 

[Chris Coad]

That looks like a yummy dinner, if perhaps a touch pompous.

 

[kirk wallace]

what's pompous about Mediterranean Butter?

 

[Sharon Bowman]

Simpler folk call it "olive oil."

 

[Keith Levenberg]

Not buying more VCC is one of my big wine regrets.

 

[Jeff Grossman]

VCC is really good.

 

[Peter Creasey]

Mediterranean Butter Poached Langoustine, Tangerine, Wild Mint...



. . . . . Pete

 

[Cole Kendall]

Aged rice (riso, not risotto, as noted above) is a thing but not my thing. The rice guys have tried to get some respect for their product (which they deserve) but aging it does not appear to improve it (as far as I am aware).

 

[maureen]

originally posted by Keith Levenberg:
Not buying more VCC is one of my big wine regrets.

I have some (89, 00) we can drink if you can ever convince me to open bordeaux again.

 

[Chris Coad]

originally posted by kirk wallace:
what's pompous about Mediterranean Butter?

Middle-earth, I assume? Churned by the Fair Folk?

 

[Kay Bixler]

originally posted by Sharon Bowman:
Simpler folk call it "olive oil."

Ha!