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Sunday, November 16, 2014

Friday Night Dinner

Friday night's dinner looked good and we were celebrating a birthday. Unfortunately, it was a very large group of 20 and the table was huge. It was too hard to talk.


Saumon Fumé--Smoked Salmon Carpaccio Served with Sweet Onion Flatbread, paired with Adriano Adami Prosecco Garbèl Treviso Brut D.O.C., Veneto, Italy. I liked this dish but the prosecco was too yeasty for my taste.



Coquilles Saint-Jacques--Pan Roasted Day Boat Scallops Served in Citrus-Sauternes Sauce Garnished with "Fennel Marmalade" & Crispy Potatoes, paired with 2013 Paul Hobbs Winery CrossBarn Chardonnay, Sonoma Coast. Flavor always does a great job with the scallops--perfectly cooked. I'm not a fan of Chardonnay and definitely not a fan of Crossbarn Chardonnay. Way too much oak!



Macaroni Au Fromage ("French Mac & Cheese")--Petite Organic Pasta, Roasted Garlic-Cheese Sauce Flavored with Shallot Confit, paired with 2012 Melville Vineyards & Winery Pinot Noir, Estate-Verna's, Santa Barbara and 2012 Navarro Vineyards & Winery Pinot Noir, Anderson Valley. This was mac & cheese with a sweet shallot confit. It was definitely not your usual mac & cheese and I'm still trying to decide if I liked it. The Melville pinot was a lot bolder than the Navarro. Some people preferred it over the Navarro while others thought the reverse.



Filet Au Poivre--Black Pepper Crust Filet Mignon Served in Reduction Sauce Finished with a Touch of Cream Garnished with Glazed Vegetables & Roasted Mushrooms, paired with 2010 Glen Carlou, Grand Classique, Cabernet Blend, Paarl Valley, South Africa and 2011 Hall Wines Cabernet Sauvignon, Napa Valley. The filet was delicious. I liked the Hall but my husband preferred the Glen Carlou. At half the price, the Glen Carlou was definitely the better bargain.



Galette De Fraise--Warm Strawberry Galette Servedwith Vanilla Bean Custard , paired with 2011 Novy Family Wines 'Oley' Late Harvest Viognier, Russian River Valley. This was probably the best galette I have had at Flavor. The galette was warm and the crust wasn't too heavy.



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