As promised, here's a description of our Valentine's Day dinner at
Cafe Gutenberg.
Course 1:
Watercress Vichysoisse paired with
Hazard Hill, Semillon and Sauvignon Blanc Blend 2004It was a nice dish to start the night out with. The wine was a clean flavor that went well with a creamy soup.
Course 2:
Confit Duck Spring Roll with apricot and ginger sauce paired with
Dr. Fischer Riesling 2005These were wonderful. Of course, as they say, everything tastes good fried. The duck confit had some spice to it so the Riesling was a nice choice that held up well to the dish.
Course 3:
Roasted Candy Striped Beets with
danablu arborio crust paired with
Araucano Carmenere 2005In case you're not familiar, arborio rice is the one used to make risotto. Therefore, the crust was quite creamy while also have a crunchy texture. The wine is a red from Chile that was strong like the beets.
Course 4:
Miso Crusted
Rainbow Trout with red chili
aioli paired with
Morgadio Albarino 2005I remember liking this course but as you can imagine, we were starting to get drunk at this point (we also had 2 glasses of champagne before the dinner started).
Course 5:
Mussels Gratinee baked in salt paired with Domain Pabiot Sancerre 2005
The mussels were baked in their shells with Parmesan cheese. The shells must have been placed in a bed of salt that was then placed in the oven for cooking. For plating, the chef put a bed of the roasted salt (it was brown) and then put the mussels on top. It was quite nice to get a few grains of the salt along with the mussel as it added a good crunch.
Course 6:
Pan-Seared Diver
Scallops on the half shell paired with
Petit M Muscadet 2004These were not the best scallops I've had but weren't the worst either. The wine was a bit sweet but probably made sense to pair with the sweet scallops.
Course 7:
Petit Salad with
fennel,
grapefruit and
mache paired with
Saint Clair Sauvignon Blanc 2005This course was unnecessary. Even so, the wine was a good pairing since it had hints of grapefruit.
Course 8:
Butter Poached Lobster Ravioli with fresh
ricotta and sweet pea cream sauce paired with
MacRostie Chardonnay 2005As you can imagine, the lobster was quite nice. The chardonnay was a nice light one that added to the flavor of the dish.
Course 9:
Gianduja Chocolate Shadow Cake with dark chocolate lollipops paired with
Paringa Sparkling Shiraz 2004What can I say - it was chocolate, of course it was good!! The red champagne was a nice touch with the dark chocolate. I'm a big fan of champagne in general so it's nice to change it up a bit and have a dark one.
As I mentioned earlier, we were already drunk by about course 4. You can imagine how hard it was to get up on Thursday! I definitely had a hang over and I think that MTH was worse. It was well worth it though as the food and wine were so good. And, the best part was that this place is only 7 blocks from our apartment so there was no driving involved.