Another inviting dinner for the books to remember. Thank you all in attendance, it was truly a pleasure to serve a very intimate party with our lovely host, Grant Gaston of Italian Vine. The evening was filled with so much knowledge, sharing, laughs, and of course amazing wine and food. Each dish was a knock out, Grant exposed some intense detail about our Rosenthal imported line-up, and this post just has to honor the creativity of our chef, Josh Howe.
A bientot et merci!
First course was a salad opener with duck breast, macerated and compressed strawberry, toasted pine nuts, all tossed with mixed greens and a balsamic vinaigrette.
Second course served was a beautiful poussin dish. Bone-in AND sous vide poussin, lightly charred on the grill. Complimented by saffron basmati, a bit of harissa, and a decent dollop of cranberry red wine sauce.
Third course wiped several plates clean, we have our classic pulled lamb shank topping our rich gouda polenta, a bit of lamb jus braising liquid, and a pickled ramp chimichurri was a delicate surprise.
We had to end with a flamboyant traditional dessert. Vintage pineapple carrot cake with a boozy pineapple glaze over our white wine whipped frosting.