wise-dining

Black Truffle Dinner

Yesterday I was lucky enough to attend the 2nd edition of the Napa Truffle Festival, and luckier still to secure the following:

It is Italian Tuber Melanosporum Vitt and weighs almost 4oz.

I will be using it for a dinner menu on Saturday the 21st and invitations are open. The suggested donation per person including food and wine is 95usd and will be used to cover the costs of the ingredients quid pro quo.

The menu, for which wines will be paired this afternoon and the complete list updated later this evening, is the following and consists of 8 courses:

Kumamoto oysters on the half shell, brown butter, crème fraiche, chives, black truffle.

House-smoked gravlax, potato blini, truffle scented egg yolk, black truffle.

Creamed corn, head-on sweet shrimp in two textures, black truffle.

Lobster tail sashimi, truffle scented bone marrow crackling, tarragon oil, shaved black truffle.

“Duck of the sea”: Ahi tuna wrapped in duck skin crackling, truffle infused white bean puree, shaved black truffle.

“Pasta Carbonara”: duck breast, truffled truffle scented egg yolk-homemade pasta, vanilla infused maple cured bacon, black truffle.

40 hour  sous-vide Prime dry-aged short rib, carnaroli risotto, fingerling truffled fries, shaved black truffle.

Truffle infused pastry cream filled crepe, black truffle.

If you'd like to attend this dinner email me here to confirm. Only 6 spots are available at this moment.

Secret Dining Society @ Roseville April 30 2011.

This coming Saturday April 30 at 7pm PST, I will host the first wine-dinner for this 2011. The suggested donation is $60 per person and covers all food and wine costs. The menu will be as follows although the wines are yet to be selected: 

First

Shrimp "crudo", lime juice, piquín chile, Chives, Red Onion Creme Fraiche.

Wine: Wagner Family Conundrum California White, 2009, Rutherford, CA

 

Second

Fennel Cured Sea Scallop, Seared and Smoked over Cherry and Apple Wood, Wild Salmon Roe, Chervil.

Wine: Wagner Family Mer Soleil, Barrel Fermented Chardonnay, 2008, Santa Lucia Highlands, CA

 

Third

Salmon Confit, Lime Risotto, Red and Green Jalapeño, Asparragus.

Wine: Wagner Family Meiomi 2008 Pinot Noir, Sonoma, Monterey, Santa Barbara Blend, CA

 

Fourth

Sous-vide and Chargrilled Wild Duck Breast, Red Chile-Toasted Peanut Mole, Duck Skin Crackling, Mushroom Crisps, Potato Gratin.

Wine: Wagner Family Caymus 2008 Cabernet Sauvignon, Rutherford, CA

 

Fifth

Young Sheep's Milk Manchego, Meyer Lemon Crème fraîche, Honeycomb, Sel Gris Artisanal Flatbread, Olio Verde.

Wine: Chateau du Grand Carretey, 2008 Sauternes, France

 

Sixth

Wild Berries Baked Meringue

Wine: Cardinale Lanata Moscato D’Asti 2009.

 

Secret Dining Society @ Roseville No.2

After having hosted the first wine dinner a month ago, the second "official" dinner is going to be hosted tomorrow. The menu will be as follows, the wines will be provided by a winemaker friend of mine who will be joining us for dinner. The suggested donation is $60 USD per person.

First
Wild Atlantic Salmon Tartare, Black Pepper Aioli, Bellwether Farms Crème Fraïche, Dehydrated Bacon, Ponzu-Yuzu sauce, Freshly baked Brioche croutons.
Wine: Dignus One 2009 Sauvignon blanc 100%, Sonoma Valley
Vibrant citrics aromas and its refreshingly fruity acidity as lime, grapefruit, passion fruit, chinness pear, crisp, elegant and a freshly touches of cut grass that make this wine absolutely refreshing.

Second
Chargrilled Pork Belly Confit and Lemon-Garlic Cured Sea Scallop, Wild Corn and Roasted Bell Peppers Succotash, Pork-Brown butter Jus.
Wine: Dignus One 2006 and 2007 Cabernets, Cabernet Sauvignon 46%, Cabernet Franc 35%, Sangiovese 12%, Petite Sirah 7%. Complex blend has been aged in French Oak for more than 24 months to create an expressive rounded wine with notes of blackberries, tobacco, espresso, and spices. This wine offers a whopping mouthful with a very long finish, good balance and stunning structure.

Third
Coffe and Herb crusted Rack of Lamb,  Lemon-chili glazed Fingerling Potatoes.
Wine: Dignus One 2006 and 2007 Malbec 80%, Petite sirah 15%, Syrah 5%.
Robust wine, intense and complex, with plum flavor and ample tannins. Aged in French oak for more than 24 months, has an expressive mid-palate with notes of violets and ripe berries, exhibits well balanced tannins and shows good structure and integration with the french oak barrels, very good balance and roundness.

Fourth
24hr Skirt Steak, Black Garlic, White Truffle Oil, Irish Butter, Bone Marrow Crackling, Mac n ‘Cheese.
Wine: Dignus One 2006 and 2007 Syrah 82%, Grenache 11%, Petite Sirah 7%. A traditional blend of Syrah and Grenache with a touch of Petite Sirah creates a full-bodied, complex wine. Aged for more than 24 months in French Oak, the wine expresses a variety of notes such as ground pepper, meat juices, violets and blackberries. First impression show complexity in the nose and a long finishing on the palate. Silky tannins have integrated well with the French Oak barrels, good balance and roundness.

Cheese
Brillat Savarin with freshly grated Autumn Black Truffle, Saenkanter 3 year aged Gouda, Isigny Ste Mère Brie Double Cream, Pecans, Walnuts and Beechworth Australian Honey with Macadamia Nuts.
Wine: Royal Tokaji Azsu, 5 puttonyos, Hungary.

Dessert
Chocolate chip cookies, Vainilla Ice cream, Espresso Mousse, Pistachio Powder.
Wine: Chateau Grillon, Sauternes, 2007, France.

Secret Dining Society @ Roseville, CA

After having done ¨secret¨ private wine dinnerparties in Monterrey weekly for over two years, and having recently moved to northern California, tomorrow will be the first official dinnerparty in Roseville, CA. The dinner table is limited to 8 guests; each course will be accompanied with a different wine (still to be defined). The suggested donation is $60 USD per person and the menu will be as follows:

First
Potato blini, cedar smoked Kumamoto-aioli, American paddlefish caviar, crème fraiche.

Second
Autumn Burgundy truffle risotto, fennel-cured beurre noissette-seared scallop.

Third
Gooseberry-grilled duck breast, duck crackling, caramelized chanterelles.

Fourth
“Surf n Turf”: Barolo-braised oxtails, faux marrow bone, marrow crackling, “barely cooked” grilled shrimp, beef jus.

Cheese
Black truffled Brillat Savarin, aged Gouda, Brie, pecans, walnuts.

Dessert
New York style cheesecake, season flambeed berries, tangerine-pomelo mousse.

Invitación a Cena Maridaje este Sábado Junio 12, 2010

LUGARES AGOTADOS
Deja un mensaje en la sección de comentarios abajo para apuntarte en lista de espera.

Como todas las semanas, este Sábado tendremos cena maridaje en la casa. El menú en esta ocasión será el siguiente y los vinos serán provistos por Vinoteca. La sugerencia de los mismos fue hecha por el sommelier Ludovic Anacleto quien nos acompañará en la cena. El costo de recuperación es de $650 por persona. Confirma por este medio en la sección de comentarios o manda un mail aquí.

Amuse-Bouche:
Sashimi de Salmón Curado y Ahumado en Casa, Infusionado con Aceite de Oliva a la Vainilla, Rayadura de Cítricos, Alcaparra, Huevo de Codorniz, Polvo de Pimentón Dulce, Parmigiano-Reggiano
Vino: Gérard Bertrand, Sauvignon Blanc réserve, Languedoc Roussillon, 2008

Primero:
"Tiradito" de Langosta con Shi-itake, Aderezo "spicy" de Cítricos.
Vino: Sake Kikusui Junmai Ginjo.

Segundo:
Trío de "Croquetas": Cangrejo, Maíz Dulce, Pimiento con Tocino, Aioli de Ajo Rostizado, Frijoles al Chipotle, Lima, Limón.
Vino: Chateau St Michelle Gewurztraminer, Washington, 2007

Tercero:
Garra de León Curado, Pasta Kataifi, Vinagreta de Yuzu con Trufa Blanca.
Vino: Cremant de Bourgogne Simonet Febvre NV

Cuarto:
Gnocchi de Queso de Cabra, Chistorra Española, Morilla, Trufa Negra.
Vino: Marqués de Murrieta Pago de Capellanía “Viura Vieja Viña” 2006

Quinto:
Tapa de Ribeye Angus Prime al vacío (50 horas), Salsa Soubise, Papita Galeana Glaceada con Mantequilla de Chile Serrano, Mini Empanadita de Queso Asadero Wallander.
Vino: Achaval Ferrer, Malbec, 2007

Postre;
Nuez Garapiñada, Frutillas de Verano, Helado Casero de Ferrero-Rocher y Nutella, Polvo de Avellana.
Vino: Baron Philippe de Rothschild, Sauternes, 2005, Francia.