As Andrew returned to the table the amuse-bouche was being served. I asked Andrew which of the wines featured was his favorite. A fellow diner replied before Andrew could speak that ALL the wines were a winemakers favorite, just like a parent doesn't have a favorite child. I smiled, sipped my wine and thought to myself, 'of course, a wine maker has a favorite wine'. Andrew replied that he would say at the end of the meal.
First Course
Sashimi of Tarakihi with spring onion panna cotta, heirloom beets, and Lindera Farm's Mulberry Vinegar
Croft Vineyard Sauvignon Blanc 2012
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Sashimi of terakihi
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Andrew told the room Sauvignon Blanc is rarely planted in the regions he collects grapes from because of climate needed to support the grape varietal. The grapes from this vineyard are grown organically and fermented in stainless steel. The table liked the dish and the wine. I noted a grassy, earthy nose on this wine. The subtle mineral elements paired well with the colorful terakihi dish. During post dinner discussion with Chef Armstrong surprised the room when he told us this wine varietal was typical 'cat piss' (he explained that the term to referred to the odor of wine. The term caused a stir in the room (mostly giggles and outright laughter) and a decision by a few of my table mates to use the term pipi de chat instead) and the most difficult to pair.
Second Course
Butter poached Maine lobster with basil pesto, baby broccoli raab and sabayon
Columbia Valley, Roussane 2011
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| Butter poached Maine lobster |
Andrew told the room Roussane is northern Rhône varietal that is often blended in Marsanne wine and that it can be rather opulent, but the vintage offered is not as opulent. Pairs well with seafood, creamy dishes. Andrew suggested we let the wine rest a few minutes to warm up a bit and allow the wine flavors to come forth. The table enjoyed the dish and the wine. I have discovered a new wine to add to my bar! I liked this smooth, dry wine. with its nutty nose and soft finish. I enjoyed this dish and was glad that the wine didn't compete or overpower the lobster and butter. During post dinner discussion Chef Armstrong shared that he liked to test out the dishes with the wines in advance with his team and also the night the dishes were served. He was pleased with this pairing.
Third Course
Pan roasted black bass with oyster root, salsify puree, and crisp Virginia oysters
'Prelude' Pinot Noir 2011
'Verbatim', Pinot Noir 2011
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| Pan roasted black sea bass |
Chatter in the room increased as two Pinot Noirs were poured. A table mate questioned if one of the wines was for the fourth course; another expressed surprise at Pinot Noir being served with fish. At the urging of the table Andrew shared with the room that the two Pinot Noirs were poured because each wine complemented different elements in the dish. Everyone at the table enjoyed this dish. The firm textured sea bass was not consumed by either wine. In face, I liked the 'Verbatim' with this dish. A show of hands revealed that the room was almost equally divided on the preferred wine with this dish. During post dinner discussion Chef Armstrong was polled too- he chose 'Verbatim'. Chef also told the room was also a play on terms: oyster root is also called salsify and is know for its oyster like taste.
Fourth Course
Breast of Partridge "Saltimbocca alla Romana"
'The Knife Edge', Pinot Noir 2010
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| Breast of partridge |
While debate continued about the wines poured for the third course the fourth course was presented. Andrew explained that 'That the Knife Edge' was a little more tannic and would pair well with game. The table was in agreement about the dish and the pairing. It was my first time eating partridge breast and I was impressed - the crisp exterior and tender meat was a good introduction. There was a subtle 'gamey' quality, but the pinot noir balanced it perfectly. During post dinner discussion, several diner told Chef Armstrong this was their favorite dish. Chef told the room that he wanted to highlight the marsala and purposely chose the partridge. A winning combination!
Fifth Course
Shenandoah Valley Loin of Lamb and braised shoulder tajine with fresh chick peas
'Vin de Tabula Rasa', Columbia Valley, Syrah 2011
Andrew told the room that 'Vin de Tabula Rasa' would have subtle distinctions when compared to the other Syrahs poured because the grapes were from the Columbia Valley region which is more desert like. The table delved into the lamb and discussion centered on the cuts of lamb featured- loin and shoulder. Both cuts were tender and full of flavor. I detected a cinnamon note in the wine that seemed bring forward the cinnamon element in the lamb dish. During post dinner discussion Chef Armstrong shared with the room that he liked to highlight was is unexpected in the wine and makes notes during his initial tasting. In this dish he wanted highlight the wine's cinnamon notes. Job well done!
Sixth Course
'Cashel Blue' with hazelnut-raisin bread and sauternes poached sultanas
'Prometheus', Syrah 2011
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| Cashel blue with hazelnut- raisin bread |
Andrew told the room that the Syrah featured with this course featured two grapes. The table was pleasantly surprised about the combination, some liked the blue cheese, some liked the combination of ingredients. In general I like blue cheese and liked the elements in this dish, The Syrah was a good choice because of its jam notes (think blackberry or black currant) and its smooth finish. The poached sultanas were savory tasting to me - almost reminiscent of Vidalia onions (a very good thing in my opinion). I thought the use of hazelnut bread was a nice nod to Oregon's hazelnut growers.
Seventh Course
Meyer Lemon Bavarian with Sicilian pistachio cake and goat milk sherbet
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| Meyer lemon Bavarian |
Fortunately there was no wine paired with dessert as I think a couple of my table mates might have devoured his portion of the light, luscious dessert. The silky goat milk sherbet had just a touch of sweetness to complement the Meyer lemon and enhance the pistachio elements.
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| After dinner treats |
I am a chocoholic, but I reached for the sugar coated squares first. Table discussion began about which fruit was featured. One couple advised the table it was apple because they had eaten it before. It was tasty. The same couple suggested I try the chocolate truffle. I didn't care that the dusting of cocoa powder might get on my face as I bit into the truffle and tasted the creamy chocolate.
Chef Armstrong and a member of the cooking team appeared after the dinner treats were placed on the tables. He graciously entertained questions from the room. When I congratulated Chef on being a being a 2014 James Beard Award finalist he graciously accepted the congratulations and told the room he has been a finalist seven or eight times. Perhaps
this year will be the winning year.
is professional, polite, attentive, and extremely helpful.
My takeaways for the evening: obtain at least two bottles of the Rousanne wine featured for dinner as soon as time, schedule and budget permit; figure out a way to justify adding 'My Irish Table' to my cookbook library (will have to scan the calendar for reasons to share a wish list with family and friends), continue to enjoy Sauvignon Blanc in spite of the moniker 'xixi do gato' (I chose Brazilian Portuguese words because pipi de chat is a French colloquial term sometimes used to describe the odor of very watery coffee).
