Dining Room PM Flashcards
Seafood Platter
4 island creek oysters from Duxbury, MA
Grilled royal red shrimp with sliced kholrabi
Longneck clams with pickled mushrooms, Meyer lemon ponzu, chives, scallion curls
Citrus cured fluke with cucumber, sesame, and basil
Green apple mignonette
Seafood Platter pairing
Grongnet Blanc de Blancs Brut NV
Cote de Blanc, Champagne, France
- founded in 1885 by Edmond Grongnet in the village of Étoges just outside Épernay
- female owned and operated, currently with 5th generation winemaker Cecile
- 18 hectares
- 8 g/L dosage
- blocked malo
Cheese and Crackers
Tete de Moine- an alpine style cheese created 8 centuries ago (12th century) by Swiss monks in the Jura mountains. Recipe has been passed down through generations. Strong and sweet with a fudge character. Traditionally shaved using a Girolle to help release aroma and flavor. Creamy, semi-hard paste with a fruity, nutty flavor. Unpasteurized cows milk.
Pipe Dreams Buche- a pasturized Lorie Valley style ashes log of goats milk cheese. Bright, tart lemony flavors, smooth, clean, with a slight mineral hint from the ash. From Greencastle, Pennsylvania. Brie.
Benton’s Country Ham
White Pepper Crackers
Pear Rosemary Jam
Pickled cucumber, carrot, and cauliflower
Cheese and Crackers pairing
Benedicte & Stephane Tissot ‘Indigene’
Cremant du Jura 2021
- Stephane Tissot, who grew up on the estate, has been a leading force behind the resurgence of Jura wines
- the domaine was started by his parents in 1962
- his first vintage was 1989 at 19 y/o
- certified organic in 1999 (the first in Jura) and certified biodynamic in 2004
- 28 different cuvees
- 15 full time employees
- 50% Chardonnay, 40% Pinot Noir, 5% Poulsard, and 5% Trousseau
Citrus Cured Char
Citrus Cured Char (sashimi style) over a lemon broccolini purée of lemon peels, spinach, onion, and garlic topped with lemon zest, green radish, and trout roe
Lightly cured in lemon, lime, sugar, and salt to remove a little water
*allium ** shellfish
Citrus Cured Char pairing
Walter Massa “Piccolo Derthona” Timorasso, Moleale, Italy 2023
- Walter Massa is credited by bringing this ancient Roman grape back to popularity in the 1980s and remains the leading producer
- Derthona was the name of this region in ancient Rome
- similar to chenin with high acid, orchard fruit, and floral notes but with additional phenolic bitterness/ tannin
Roasted White Sweet Potato
Roasted white sweet potato coins over white quinoa in a yogurt/tahini/tamari base topped with sesame honey, garlic chives, white sweet potato chips, fried shallots, and cilantro
* allium, gluten, dairy ** sesame
Roasted White Sweet Potato pairing
Truchard Roussane
Carneros, California 2022
- Tony and Jo Ann Truchard from Texas
- Tony was drafted to go to Korea but ended up being sent to Northern California in 1972
- the family took lots of road trips and on one of them went to Napa Valley, where Tony had the idea that it would be “fun” to raise vines
- they now have over 400 acres, 4 daughters, and two sons
- son Tony Truchard II is now general manager
- Sal De Ianni is winemaker, originally a chemist from Milwaukee, they hired him immediately out of completing his MS at UC Davis
- 3 acres of Roussane were planted at the southern end of there estate vineyard in 1998
- floral, pineapple, honeysuckle, jasmine, brioche, vanilla, crisp acid, pear, honeydew melon, apricot
Pork Dumplings
3 pieces pork dumplings (pork, scallions, garlic, ginger, white peppercorn) in a ginger broth (chx stock, egg whites, carrot, onion, celery, scallions) topped with bok choy, maitake mushroom florets, pickled honshimeji mushroom, shiso leaves, scallion curls, garlic chives, turnip shavers, and olive oil
** Allium, gluten, egg
Pork Dumplings pairing
Gozenshu Bodaimoto ‘1859’ Junmai
Okayama, Japan
-made by Maiko Tsuji, a female master brewer (20 years making sake)
- this cuvee is made to honor the Omachi rice varietal discovered in 1859
- 90% Bizen Omachi, goal is 100%
- made with the traditional Bodaimoto method of making sake
- first brewery in 100 years to revive the bodaimoto method
- traces its roots back to the Shorakuji temple on the mountain of Bodaisen in Nara prefecture// other methods are made by mixing water, koji, and steamed rice before waiting for lactic acid production where Bodaimoto starter has sufficient lactic acid from the start as uncooked rice is mixed with water and left until lactic acid builds up // prototype to modern sokujo that starts with cultured lactic acid
- revived ancient technique that enhances brightness and rich flavor complexity aka umami
- medium body, crisp acid, pear, mango, lemon peel, pineapple, that morphs into a rich and savory finish with mulled berry, oatmeal, and a hint of savory cocoa
- vinous substitute: Desire Lines ‘Cole Ranch’ Riesling
Mendocino County, North Coast, California - Cody Rasmussen, assistant winemaker at Bedrock, and wife Emily
- they moved to California in 2011, three months after graduating college
- Cody: economics and political science, Emily: literature and spanish
- during college travels to South Africa and Italy Cody fell in love with wine calling it “the vinous embodiment of a time and a place, imbued with culture.”
- “desire lines are unofficial routes, formed over time as the people traversing a space reject the designated paths in favor of a path all their own.”
- Cole Ranch is a single vineyard AVA (monopole) situated in a narrow valley between Boonville and Ukiah
- planted in 1973 on St. George rootstock, head-trained and dry-farmed
Spring Pea Agnolotti
Snap peas, spring onion, black pepper
Spring Pea Angolotti pairing
Mixtura Mix Blanco
Galicia, Spain (grapes sources from Ribeiro, O Candado de Tea, & Melgaço)
- the vision of Gutierrez Seijo, former winemaker of Dominio de Bibei
- “seeks the ultimate expression of terroir”
- 55% Treixadura, 45% Albariño
- aged 12 months in clay amphora on the lees
- whole cluster harvested by hand
- indigenous yeast
- lemon, mandarin, fresh with elegant texture, subtle herbal notes
Tilefish
Pan seared with royal red shrimp from Montauk and plated over freekeh, Brussels sprout shavers, shallot, garlic, butter, lime juice, and a carrot lemongrass sauce (coconut milk, ginger, fish sauce) and topped with carrot shavers, Brussels sprout leaves, fried shoestring potatoes, fried leeks, Aleppo, and lime zest
*allium, dairy, gluten, shellfish
Tilefish pairing
Fitapreta “Ancestral” 2023
Alto Alentejo, Spain
- winemaker António Maçanita made his first wine in 2004 at the age of 23
- “nonconformist, disruptive, bold, daring”
- most importantly he lobbied for “vinhas de cheiro” to be legalized, a hybrid vine embedded in Azores tradition
- has won many, many awards
- produces wine in 4 regions in Portugal
- worked in Merryvale and Rudd in Napa, Lynch-Bages in Bordeaux, and Herdade de Malhadinha in Spain
- focus on indigenous grape varietals
- field blend of: Alicante Branco, Antão Vaz, Arinto, Rabo de Ovelha, and Roupeiro
- 50 year old vines
- minimal intervention
- hand harvest, whole bunch pressed, natural sedimentation (unfiltered)
- spontaneous fermentation in stainless steel and neutral oak
- intense citrus aromas, mineral, refreshing acidity, with richness on the finish
Roasted Asparagus
Potatoes, Nettles, Jura Wine Sauce
Aparagus and nettle puree with veg stock, spinach, and allium topped with blanched and pan roasted asparagus spears. Plated beside is a potato pave from compressed thin layers of potato. Finished with a creamy Vin Jaune sauce of egg yolks, clarified butter, lemon juice, and white wine.
*allium, dairy, egg
Asparagus Pairing
Les Vins de Paradis ‘Savagnin’
Savoie, France
- Dominique Lucas is from Pommard where he worked for the same negociant as his father and grandfather
- “there was too much chemistry happening in Burgundy at the time”
- took a job in Savoie, eventually started his domaine on the French shores of lake Geneva
- 7.5 hectares
- certified organic, biodynamic practices
- uses demi-muids, concrete tanks, concrete eggs, amphorae, and even a concrete pyramid designed after Giza
- planted in 2013
- west facing yellow clay with glacial moraines and molasses
- gentle press
- ambient yeasts
- aged 6-7 months in concrete amphora
- lightly filtered
- no added SO2 until bottling (30ppm)
Sirloin
Plated on cauliflower purée of onions, shallots, garlic, veg stock, cream, and butter then topped with grilled radicchio dressed in a lamb sauce with ruby port, sugar, pickled Fresno, onion, and shallots and finished with cauliflower and romanesco florets
Sirloin is a high quality back cut above the tenderloin
*dairy **allium
Sirloin pairing
Alain Graillot Crozes-Hermitage
Northern Rhône, France
- one of the most revered names of the Northern Rhône
- Alain Graillot returned to Rhône in 1985 after working with the venerable Jacques Seysses at Domaine Dujac
- “hauntingly delicious Syrah from his organically farmed, stone-laden vineyards”
- his sons Maxime and Antoine have been in charge since 2008
- hand harvested
- whole-cluster fermentation
- aged in 1 to 3 year old barrels
Elysian Fields Lamb
Celery root and horseradish puree (onion, garlic, heavy cream, butter, lemon.) Red quinoa mixed with duck leg confit, onion purée, butter, shallot, chives, and lemon juice. Lamb chops plated on top. Garnished with glazed red beets, roasted trumpet mushrooms, chicories, beet shavers, and red veined sorrel.
*allium, dairy
Lamb pairing
Colle Santa Mustiola ‘Vigne Flavia’
Tuscany, Italy
- Fabbio Cenni has dedicated the last 40 years of his life to one grape
- in the 1980s he inherited a small vineyard from his father
- founded in 1992
- 5ha with 28 clones of Sangiovese including 4 own-rooted, pre-phylloxera clones
- ages wines 5-7 years before release
- ethereal complexity and finesse, some of the finest examples of Sangiovese on the planet
- located in Chiusi, bordering Lazio and Umbria
- his cellar is an ancient Etruscan tomb
- only recently imported outside of Manhattan
- 5 sangiovese clones
- 42 months Slovinian oak, 24 months in bottle
Carolina Gold Rice
Green Garlic, Mushrooms, Mint
Rice a heritage variety from Anson Mills in South Carolina low country known for its unique flavor, texture, and fragrance. Anson Mills revived this historic rice. Cooked risotto-style by sweating alliums and toasting the grains before adding veg stock. Finished with green garlic purée, butter, and grana padano. Garnished with roasted radishes from the Greenmarket, honey, Aleppo chili flake, shiitake and maiitake mushrooms. Finished with green garlic salsa verde, radish shavers, fava leaves, pea shoots, and mint leaves.
*dairy **allium
Carolina Gold Rice pairing
Domaine Matrot Auxey-Duresses 2018
- located south of Dijon in the heart of the Côte de Beaune
- family domaine since 1835
- 6th generation Thierry and Pascale Matrot currently run the show while training there kids, Adele and Else (yessss female winemakers)
- when Thierry arrived in 1976 he switched to organic, certified by 2000
- matured in 1-5 year old 228L oak barrels for 11 to 18 months
- 100% Pinot noir
- natural yeasts
- cold vatting (to preserve fruit)
- fermentation 12 to 18 days
- pumpkins over twice a day
- 15 months on lees in 20% new oak barrels
- black berry bouquet with a tart finish and texture tannins, needs some age
Farmstead Cheese
Calderwood: Firm, nutty with hints of earth, chestnut, honey, caramel, toasted bread, and tropical fruit. Wheels are brined for 6 months, coated in hay and aged for an additional 4-5 months.
Winnimere: Spoonably soft and tastes like sweet bacon. Decadent cheese made only in winter months when their Ayrshire cows are giving rich, hay-fed raw milk. Young cheeses are wrapped in strips of spruce cambium, washed in salt cultured brine to help rind develop. Aged 9-10 months. A take on Jurassic classics like Vacterin Mont d’Or or Forsterkase. Named after the corner of Caspian Lake where the Kehler’s grandfather had an ice-fishing shack
Bayley Hazen Blue: Dense, fudge-like blue cheese with toasted-nut sweetness, anise spice, and unusually peppery taste. Aged 3-4 months. Named after an old military road commissioned by George Washington during the revolutionary war that brought Greensboro Bend its first settlers
(All raw cows milk cheeses with animal rennet from Jasper Hills Farm from Greensboro Bend, Vermont)
Autumn preserves: apple, quince, cranberry, lemon, and cooked off applejack brandy
Walnut sourdough
*gluten, nuts **dairy
Farmstead Cheese pairing
Cesar Florido Moscatel Dorado
Chipiona, Jerez, Spain
- his is the oldest bodega in Chipiona, founded in 1887 and is currently run by 5th generation Cesar Florido
- estate bottled since 1988
- one of two producers in Chipiona not taken over by a cooperative
- cult moscatel de alexandria producer, the grape being only 2% of total plantings in Jerez
- so naturally sweet that fermentation hardly occurs, stopped early with fortification to retain sugars
- native yeast fermentation in traditional cement vats
- late harvest moscatel
- sandy clay soils
- aged solera style for one year
- 18% abv
