Vinous, vinous, vicious.

by Lauren Mote

I am posting the following menu because I just have to.

Back in February, I was asked to do a private party with Chef Hawksworth (and Johnny was with us helping Chef in the kitchen) with his friends John and Julie Vogel. Let me set the stage. John and Julie are extremely well-to-do, but super gracious and down to earth. Their good friend David will cook for them, plus their 8 friends, a dinner to match with a specific selection of wines that John brought from his “shed” out back – this “shed” houses 1000 cases of wine from all over the world, 44 containers transferred over from the UK to be more exact. Although John has selected all the wines, opened the red to allow them to breathe, he wanted me, the wine “expert” to smell and taste them – more so to impress me. I was, well, impressed to say the least! Other then 2 additions that I made to the wine menu of offerings (because the sky was the limit) the rest are specifically paired with David’s dishes. Here’s the menu for the evening. (I happily tasted all items, and presented the full tasting notes for all the champagnes, white, red and sweet wines)

Friday Feb 13 2009

Bollinger’s RD 1985 Champagne vs. Krug 1985 Champagne in paired drinking glasses canapes: poached lobster knuckle with squash puree and basil buerre blanc; scallop with roasted cauliflower and raisin; black truffle and fontina pizza

1996 Duvel Leroy Premier Cru Meursault “Les Perriers” paired with quick seared tuna with puffed rice, marinated mushroom and daikon

1993 Domaine Leflaive, Bâtard-Montrachet paired with sablefish, truffle, oxtail and celeriac foam, all in a tea cup

A trilogy of 1989 first growths, from Magnums; Chateau Mouton Rothschild, Chateau Latour, Chateau Margaux roasted organic duck, roasted pear, beet salad, with a honey & vanilla vinaigrette, and foie gras & duck  jus

Insert Lauren’s selection: 1982 Château Pichon-Longueville, Paulliac ($3200/btl) I opened 2!

1963 Fonseca Vintage Port and a little cheese for those who want it!

1990 Chateau d’Yquem Sauternes quince, apple tart tatin, cinnamon ice cream

Insert Lauren’s selection: Chateau Climens Barsac also a botrytis affected sweet wine, from the region of the same name, next to Sauternes

The evening was delightful. Truly. A lot of great wine, food and people; but the most amazing thing? As Johnny and I were getting ready to go, David comes up from the basement and says, “John and Julie want you to have these. You love wine so much, and will likely appreciate them.”

1985 Chateau Montrose Bordeaux

1996 Champagne Krug Reserve

I was floored. Johnny was speechless.

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About Lauren Mote

Lauren has been an intricate part of the food industry for many years. Whether it’s behind the bar, in the kitchen, tasting and learning about wine, or sitting with her laptop writing food stories and reviews at the local coffee house, it was clear at an early age that Lauren’s professional and personal life would be completely consumed by the joy and passion of edibles.
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