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Wonderful meal at Tasting Room


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Wonderful meal at Tasting Room

queue | May 23, 2006 10:20 AM

On Saturday night I went to the Tasting Room for the first time. It was a wonderful evening!

We started with a couple glasses of a sparkling wine from New Mexico (compliments of the house -- they were not quite ready for our 9 PM reservation). This was a really enjoyable wine - definitely one of the most pleasant American sparklers I've had, and a nice surprise as I didn't know the wine industry in New Mexico could produce something that good!

For dinner we shared five tasting portions.
First were butterfish fillets that had been cured in olive oil, served with pickled ramps and brazilian chiles (quite mild) and angelica, a green with a celery-like flavor. A wonderful dish, and I particularly enjoyed the pickled ramps - it was a very mild pickle.

Second was roasted greenmarket asparagus, served with a tart and creamy sorrel sauce, a soft-poached egg (cooked sous vide - so the whites and yolk were the same texture), and lambs quarters. This was a truly excellent dish - in my opinion the best of the evening. I don't know if I've ever had such perfectly good, intensely flavored asparagus.

Third was a salad of cold roasted lamb, served with a strawberry viniagrette, local feta cheese (quite mild), & I am not recalling the other accompaniments. Here I really enjoyed the strawberry vinaigrette - very springlike.

Fourth was a dish of chanterelle mushrooms, served with a soft scrambled egg and fiddlehead ferns. The mushrooms were slightly undersalted at first but we asked for a bit of sea salt, which brightened it right up. The chanterelles were large and meaty.

Fifth was slow-roasted pork shoulder served with ramps, chive blossoms, and tiny nobbly new potatoes. This was also very good - just what you would expect for this type of dish.

For dessert we had a rhubarb tart served with creme fraiche. "Tart" is the word! However the pastry was sweetened - eaten all together it balanced out nicely and was a light bite after the meal.

For wine, we had a white wine blend from the Scholium Project. It is a secret blend - we had fun trying to guess what was in it. This was a very interesting and enjoyable wine that we liked very much. It had the weight of a chardonnay with a floral quality that reminded us of a viognier, and a grassy sauvignon blanc-like nose.

Overall, I really enjoyed the Tasting Room and will definitely return.

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