Every so often, some friends and I get together to cook some good food. We usually try to get good, fresh and seasonal ingredients and try to pair it with quality wine.
A little less often, we out do ourselves. We've determined these occasions gluttonous feasts. The first was when PAW was gifted a 1983 Napa Cab and a 1989 Barolo. It was only fitting to pair those wines with fine cuisine, so we made foie gras raviolis with black truffle sauce, escargot spring rolls and a stuffed rabbit. While one of the wines was well passed its prime (and probably better fit for vinegar or cooking), we had a fantastic experience preparing food we would never try otherwise.
Last spring, five of us took another try at the gluttonous feast. The theme of this occasion was "the cute feast" where we prepared all things cute. Our menu included rabbit, duck, lamb, veal and elk. To match our food we eventually shared 11 bottles of wine. Some of the wine highlights for me were a '93 Kiona Merlot with the duck and a '99 Argyle blanc de blanc with strawberries.
Well, today is gluttonous feast 3- seafood. Today's event is going to stretch our cooking and pairing skills, as fewer of us prepare fish that often and my knowledge of white wines (and those to pair with seafood) is more limited.
With that said, it's time for me to head to Pike Place Market for my fish and the Ballard farmer's market for my produce and then the fun will begin. I think we'll begin with oysters and champagne, have a few courses, take an intermission for the Sounders game and then close the feast out with more seafood and pie. Stay tuned for what five guys can whip up.
No comments:
Post a Comment