Wine Dinner Evolution

Putting together a no holds barred multi-course wine-paired dinner is a process, an evolution, and a lot of open field running. Mostly it’s leaning over a counter with a tired kitchen tribe bouncing ideas that I mostly ignore. But then someone’s dish idea sparks a train of thought, and we pull up different options for different elements (taste, texture, richness,etc..) that come together to form a successful dish.

“We need something sweet to balance the salty fat,” for example.
“How about beet?”
“How about apple?”
“How about beet and apple?”

It happens quickly and then I try to put the pieces together, like where can I get what, how much time it will take to plate, etc. It changes just as quickly.

Anyhoo…here’s what we have so far:

*assorted antipasti including our country pate and artisanal bread
*almond mousse with beets, apples, brioche and almond dust
*cavatelli with favas, scapes and blue foam
*smoked pheasant breast with mustard and new potatoes
*cucumber palate cleanser
*grilled elk with red wine risotto, black kale, and smoked fennel salt
*dessert from our pastry chef Hamid