Last week was my Dad’s 60th birthday. He loves good food and good wine, so we treated him to a really nice meal and some really nice wine. And my brother treated him to a reeeeeally nice bottle of wine. A number of people have asked me how it was, so I thought I would write it up here.
First of all we went to Charlie Trotter’s, which if you have never been is a really nice once in a year kind of place. It is the kind of place where you don’t order, they just keep bringing you food. In terms of atmosphere, it was a little less formal that Tru, which I appreciated, but you didn’t get the same crazy presentation. So, what was the meal like? Well for starters, here’s the menu, please note that many of the courses have a wine associated with them. If they do the wine is listed with it. My review is interspersed. Please note that each of the courses was quite small, so we were actually able to make it through the meal, but also note that I don’t really drink much at all, so was completely wasted by the end of the meal.
Nantucket Bay Scallops with Watermelon Radish & Sea Urchin
- Pierre Peters “Le Mesnil sur Oger” Brut 1997 -
The champaign was good, but whites don’t really do it for me, so someone else would be a better judge. The scallops though, mmmm. I loves my scallops. The horrifying thing is that I don’t remember the sea urchin in this one.
Poached South African Langoustine, Stewed Shellfish with Fennel Gelée and Marine Cider Vinaigrette
This course made my wife really happy. There were some yummy oysters or something. But it was also disturbing because it had squid. I mean whole squids. Little baby ones that sat on the plate that you ate whole. I’m not used to eating a whole animal in one bite. Mind you, that didn’t stop me from enjoying it.
Steamed Japanese Tai with Soup of Sunflower Root & American Sturgeon Caviar
- Chablis “Les Vaillons” Domain Laroche 2000 -
This was by far the best fish course. The tai was incredible, the soup amazing, and the caviar held it all together. The soup was just a dab on the side, more a sauce for the fish, but just amazing. Also, remember how I said I don’t like white wine? Well this one was making me change my mind. It wasn’t very sweet, and had a wonderful flavor.
Bobwhite Quail with Maitake Mushrooms, Boudin and Roasted Garlic Polenta
- Morey-St. Denis “Clos de la Bussière” G. Roumier 1999 -
This course and the wine were wonderful. I don’t normally think of polenta as cuisine, but it really worked well especially with the quail. At this point there was enough wine around that the dinner conversation started to get really interesting. I believe that this is where the pig with a wooden leg joke was told for the benefit of the one non member of the family who was the only one who hadn’t been subjecte— er hadn’t heard the joke.
Summerfield Farm Veal Loin with Cocoa Nibs, Trumpet Royale Mushrooms & Chocolate Emulsion
- Chateau Figeac, Saint-Emilion Première Gran Cru Classe 1945 -
This is where the wines went to an entirely different level. My brother spent a year looking for this wine, and the fact of the matter is that between calling to make sure it was ok to bring it in and picking wines to go around it, the entire menu was mostly based on leading up to and then eating with this wine. You will of course note that the wine came from the year of my dad’s birth. So apparently 1945 was an unusually good year for french wine. Apparently in wine books rather than rate that year, they just put a star there telling you, wow. Apparently the wine that year was fed by the blood of french patriots. This wine in particular was a good wine from that year. Now when getting a bottle of wine that old, there is always the risk that it has gone bad, fortunately my brother managed to find three half bottles rather than one whole bottle. The fill levels were good, so they were transported here. The sommelier corked them and proclaimed that all three were good! (I guess he can tell by smell.) He brought out the special glasses (”please don’t hold these too hard, the glass is like paper.” “how many of these do you break in the kitchen?”) and they were poured. And oh my goodness. They were quite good. They tasted like blue cheese had melted on your tongue, and the wine taste was amazing. I have never had anything like this in my entire life and probably never will again. I know very little about wine and wine tasting, but I know that that was the best wine I have ever and probably ever will have. Really old wine like this doesn’t last long once you open it, but these guys laster more than 20 minutes. But near the end of that time we did have to drink them down. Mmmm. My tummy is still glowing. We sent a couple tastes down to the kitchen, I think they enjoyed it.
Prickly Pear Sorbet with Black Quinoa
Mmm, this as a wonderful palette cleanser after that extravaganza.
Black Truffle Semi-Freddo with Ennis Hazelnut Praline & Forelle Pears
- Chateau de Fargues, Sauternes 1989 -
This desert wine was great, but I was getting really full by now, and don’t really remember the actual food at this point. From here on out it was all about the ruckus conversation.
Indonesian Chocolate Crepe with Kaffir Lime Emulsion
Mignardises
Man was I full by here. I remember they stuck the nuts food in front of my sister in law before bringing out her dessert which had no nuts in it. *sigh* But all in all it was a incredible time, and everyone had fun and we had the whole family together, which was really the important part.