I was fortunate enough to be invited as a guest to a private function that was held at Josie this past Monday night... this group had reserved the entire restaurant, and it was a black tie affair for a gentlemen's group of food and wine aficionados... quite the evening... needless to say, my wife was a bit envious.
I was very happy to see that even when cooking for a large group in a banquet type setting, Josie and the staff performs EXTREMELY well, and the execution and timing could not have been better.
To start we had some hors de oeuvres that were fantastic... a crab fritter, a date stuffed with foie gras and wrapped in bacon, smoke cuttlefish, pate du foie gras, venison on a crepe with a cherry or cranberry on top... there were another 2 or 3 that slip my mind right now... sorry about that, I wasn't taking notes.
The dinner was a four course meal...
Scallops w/Sauteed Spinach, Sweet & Sour Red Onions in a Meyer Lemon Cream sauce
Lacquered Woodland Farm Duck Leg with Sweet Potato Puree and Winter Frisee Salad
Grilled New Zealand Rack of Lamb with Marmalade Onion Tart, Grilled Radicchio and Red Wine Sauce
Calvados Crepes filled with Glazed Apples and Finished with Warm Caramel Sauce and Vanilla Bean ice cream.
The set wines/liquor for the night were... in order of service (both Bordeaux were served with the lamb)
2002 Jean Foillard Morgon Cote Du Py
2001 Patricia Green Yamhill County Sauvignon Blanc
1997 Merry Edwards Pinot Noir, Russian River
1981 Chateau Mission Haut Brion
1985 Chateau Mission Haut Brion
Jues Beaupre Cognac XO
Great evening. Excellent company with a great group of guys. Perfect service. Fantastic food... I think the duck course was definitely the hit of the night. The wine pairings were very well done. Most importantly, Josie, Frank, Jill and the rest of the folks at Josie were superb... I mean, dealing with 60+ SERIOUS food and wine NUTS in tuxedos can be a bit overwhelming for any establishment, but Josie and company pulled it off with serious aplomb.