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Dinner at StudioKitchen 10/9/02 (long)


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Dinner at StudioKitchen 10/9/02 (long)

Katie | Oct 14, 2002 06:38 PM

Hi all:

I apologize for not posting this sooner but my home 'puter is on the fritz so I haven't had a chance to post. I'm taking a dinner break now at work so here goes:

First course:

Terrine of Foie Gras and Unagi (barbequed Japanese eel)
Grapes pickled in Verjus
Roasted Chanterelle and Eggplant Salad
Jurancon Sauce

Wine = Poniatowski 1989 Vouvray "Vin de Tris"

This was totally amazing. Rich Foie Gras with the rich Eel was a great contrast. The pickled grapes exploded in your mouth. The earthiness of the salad was delicious and the wine was SPECTACULAR! "Vin de Tris" is the first picking of the 1989 vintage (one of the two best vintages in the last century for Loire Valley Chenin Blanc). The grapes had been affected by "noble rot" so it had both a glorious sweetness as well as a nice acidity behind it. The perfect wine to compliment the richness of this dish.

Second Course:

Butter Poached Lobster
Pasrsnip Puree
Curried Carrot Broth
Roasted Shellfish Oil

Wine = Barmes-Buecher Gewurtraminer Wintzenheim 2000

Lobster has never been so tender! The sweetness of the lobster meat as well as the parsnips and the carrot broth really all melded together perfectly, without being overdone. The wine was deep amber colored and beautifully scented of rose petals and lychee fruit. A few of my dinner companions swore they didn't like either Gewurztraminer *or* Alsatian wine, but this bottle changed their minds completely.

Third course:

Star Anise Salt Rosted Duck
Spiced Sencha (Green Tea) Broth

Wine = Patrice Rion Vosne-Romanee 1999

This reminded me of Chinatown duck noodle soup with the slight anise scent to the broth. The duck was cooked medium and was very tender. The wine was big enough to provide a good counterpoint to the rich duck meat, and soft enough not to overpower it.


Warm Chocolate Souffle with Chocolate Sorbet
Malted Milk Demi-Tasse
Coffee Milk Powder

Wine = Blandy's 5 year old Madeira

Once I got over the embarrassment of asking whether the milk powder came with a straw to snort it with, I actually got a chance to enjoy this wonderful dessert. The contrast of warm souffle and cold sorbet was very interesting, and I could have drank a pint glass of the malted milk on the side. Both my guests and myself were making rather unseemly noises that are usually reserved for private moments upon tasting this. If you have to step off the curb and get flattened by a SEPTA bus, make sure you've had this first. Truly remarkable.

The madeira was delicious with this. Not sweet enough to overshadow the dessert, but the caramel flavors really worked well with the chocolate.

Everyone agreed that this was one of the best dinners they had ever had. We had a lot of fun and enjoyed picking Shola's brain a little bit about how he came up with the ideas for some of these dishes. I can hardly wait to go back.

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