Elaborate Wine Dinner (menu)

[Peter Creasey]

MENU:

. . . . Pete

 

[MLipton]

You couldn't have waited until April 7, Pete?

Mark Lipton

 

[Peter Creasey]

Mark, good question.

With only a few exceptions, mainly having to do with avoiding being close to holidays, our meetings are on first Tuesdays.

While the Club was formed in 1963, the first meeting was April 7, 1964, which was a Tuesday.

First Tuesdays are typically slower days for most venues; thus, a good day for them to want and accommodate our business.

. . . . Pete

 

[Christian Miller (CMM)]

What's a "sauce cassoulet"?

 

[Peter Creasey]

Christian, here's what the pork looked like before being served...



And here's what the dish looked like with the Sauce "Cassoulet"...



Needless to say, delicious...both paired with the Barolo and with the Savennieres I had saved.

Speaking of the Chateau de l'Eperonniere Savennieres '16, it was marvelous. A truly wonderful Chenin Blanc and well worth seeking out at its ~$33 price point.

. . . . . Pete

 

[MarkS]

How bitter was the caraway with the lamb?

 

[Peter Creasey]

Mark, interesting question.

I neither looked for nor noticed any bitterness from the caraway. This chef and kitchen are very topnotch so they surely know to limit the heat to the caraway so as to avoid the bitterness that might develop otherwise.

Truthfully, though, I was paying more attention to the wines, both the Ducru and the Roty which I requested and received a re-pour of. Too me, the Roty was the wine of the night (even more so than the fabulous Yquem) and went perfectly with the lamb. I would have served the Roty with the lamb in the more classic sequence.

. . . . Pete

 

[Christian Miller (CMM)]

originally posted by Peter Creasey:


And here's what the dish looked like with the Sauce "Cassoulet"...



. . . . . Pete

Looks delicious, but I meant what is in a "sauce Cassoulet"? There is liquid involved when making Cassoulet, but it's not really a sauce. Was the sauce a puree of cassoulet ingredients? Or supposed to be an echo of cassoulet flavors?

 

[Peter Creasey]

Christian, I can only imagine that, yes, there must have been some sort of a puree of various cassoulet ingredients.

Yours is a good question...sorry I don't have a definitive answer. I'll see if I can get an answer.

. . . . . Pete

 

[Peter Creasey]

originally posted by Christian Miller (CMM): Looks delicious, but I meant what is in a "sauce Cassoulet"? There is liquid involved when making Cassoulet, but it's not really a sauce. Was the sauce a puree of cassoulet ingredients? Or supposed to be an echo of cassoulet flavors?

Christian, my friend at the restaurant responded but didn't (in my mind, at least) really answer your question...

The sauce is more of a homage to the traditional cassoulet flavors, incorporating aspects of the dish, while making a very refined sauce.

. . . . Pete

 

[Ken Schramm]

Guess that would explain why the term is in the only set of quotation marks on the menu.

 

[robert ames]

yet another use for the bass-o-matic.

 

[Todd Abrams]

originally posted by robert ames:
yet another use for the bass-o-matic.

Ha!

I hear that cassoulet smoothies are the new rage in Carcassonne.

 

[Jeff Grossman]

originally posted by Todd Abrams:

originally posted by robert ames:
yet another use for the bass-o-matic.

Ha!

I hear that cassoulet smoothies are the new rage in Carcassonne.

In Toulouse, the smoothies are lightly carbonated. The guys in Carcassonne missed out on an alliteration bonanza.