This wine dinner was held on August 5th, and featured courses prepared with Herbes de Provence, and paired with French wines. The meal was spectacular, as were the wine pairings. Here is what was served:
Appetizer, featuring Sage:
Pate Vertes et Blanches Parfumees a la Sauge et Asperges…
Sage scented Green & White Pasta with Asparagus
Paired with Louis Barthelemy Brut Amathyste NV
I am not a big fan of asparagus… but I thought this dish was FANTASTIC. I was puzzled at the order of this plate as the appetizer, but with the champagne pairing, I understood why. The pasta was fresh-made and the sauce was a reduction of the champagne of which the dish was paired. Elegant and simple and did just what an appetizer is supposed to do: Make me want more from the chef.
Second Course, featuring Bay:
Mesclun de Fleurs Vinaigrette au Laurier…Mixed Salad of Greens and Flowers with Bay Leaf Vinaigrette
Paired with Chateau Val Joanis –Cotes du Luberon Rose 2006
This salad was complete with edible flowers and the vinaigrette was made with with pulvarized rose petals and bay leaves. It was topped with toasted almonds and served as a refreshing bridge to the third act of the dinner.
Third Course, featuring Rosemary:
Faisan Romarin Rôti au Porto…Roast Pheasant with Rosemary and Port
Paired with Domaine de La Renjarde Cote du Rhone Village Massif D’Uchaux 2004
And the hits keep on coming… Rosemary is my favorite herb and it played with the pheasant so well. The poultry was served with couscous and a little summer squash. The squash side definitely scored brownie points with me. I saved some of this dish to take home and enjoy again.
Fourth Course, featuring Marjoram:
Châteaubriand Marjolaine Béarnaise… A lean and tender center cut of a Filet Mignon––Seasoned with Marjoram and finished with Bernaise Sauce
Paired with Les Domaines Barons De Rothschild (Lafite) Reserve Speciale Bordeaux Rouge 2006
When the final dish came out, I thought that maybe it looked a little overcooked. It wasn't at all. It was perfect. And, it didn't even need the bernaise sauce or potatoes on the side. I would have been happy with just the meat plate and the bordeaux…
Why have I told you about all this delicious food when the meal was a one-time wine event?
Well… because now I want to invite you to another wine dinner at Evan's Kitchen. It will be held on Tuesday, September 23rd from 6–9pm.
The theme of the wine dinner will be Smokey and Sweet
Here are some of the dishes you can expect to enjoy:
House smoked salmon on puffed pastry
Salad with fried plantains
Smoked, slow roasted babyback ribs
Smoked center-cut pork tenderloin
Chocolate and cherry polenta cake
All dishes will be paired with a wine and the dessert with a port.
The cost is $59.95 a person and please do call ahead at 916-452-3896 to make a reservation.