Carole and I wish to thank you for the lovely dinner for four which you and Ron hosted at your home.
The evening was about more than food; it was, as you say, about the "art of dining". Thanks to Ron, the service was wonderful. The conversation was stimulating. And your home was warm on a cold winter night. But back to the food...
The Escargot en Croute with Lardons were an original blend of tastes. Thank you for indulging my love of snails. But I tried not to over indulge, because next was the Course Poisson: Lobster Hash with Seared Diver Scallop with Lemon Beurre Blanc on Handmade Fettuccini. Wow! The delicately seared scallop was the best I ever had, and the fettuccini was melt-in-your-mouth. This dish was perfectly paired with a Chardonnay that hadn't touched an oak barrel.
We could have gone home happy right then, but next followed soup, sorbet, entree, salad, and dessert. I loved them all, but here are my personal highlights.
Asparagus Bisque with Crostini: Very smooth, to which you added a spicy bite by blending in black pepper.
Petit Osso Bucco with Herbed Demi Glace Mascarpone Cream Potato, Pan Roasted Brussel Sprouts with Pancetta and Shallots: Thank you for indulging my request for Osso Bucco. Tender, tasty, and paired well with the Bunnell Apic. The sign of a great chef is one who can make brussel sprouts taste so good!
Single Origin Chocolate Torte with Blood Orange Sauce and Roasted Almond Florentine: An edible modern art sculpture. I loved the chocolate/blood orange combination. Nice pairing with a privately made port.
Carrie, this was, across the board, the best food/wine pairing meal I have ever had. Thanks again to you and Ron for a most pleasurable evening.
With kindest regards,