Now at this point, Catwoman calls Racer X who happens to be in Vegas right now eating a truffle and ham pizza over at the Venician. We know we still had better food.
At this point I had to take a trip to the Ladies so I was escorted out and I hoped that they didnt start the next course without me. After washing hands and pocketing a wee soap its back for the next course.
Kurobuta Pork Tenderloin and Pork Belly with Florida Corn and Cherry Jus with Domain Vencent Guradin Santenay 1er Cru la Maladiere 2004
The pork was juicy, earthy and sweet with the cherry. It was hearty but not overpowering. The selections have all been so stellar there has just not been a bad one in site.
We now start talking to Carrie who has Fois Gras and egg cup prep. I love fois gras so much but since it is so expensive Ive been afraid to buy some since I thought I would mess up. She gives us some tips as she is cutting the block of fois gras on how to cook it, not to overcook it, etc. and is washing out the egg shells for the mousse. She was soooo helpful and a little chatting with us didnt slow her down a bit.
Pen Roasted Foie Gras and Fuji Apple Tart with Mostarda de Cremona with Royal Tokaji Azsu 5 Puttonyos Mad Tokaj-Hegyalia 2000
OMYGOD! I have died and gone to heaven. For me heaven is filled with oysters and Fois Gras. I LOVE THIS STUFF! I can eat it every day. Id be as big as a house but I wouldnt care because in heaven you can eat whatever you want and not gain any weight. It is so creamy and lovely and rich and the bit of char with the sweet apple. I am hard pressed to name this of the truffle egg mousse the best.
Next is the Missing Man I guess we sucked this down so fast that I didnt get a picture or the picture didnt turn out or, face it, I was too drunk to think about taking a picture. My writing is getting big and sloppy at this point. I do make a remark after another trip to the Ladies that there was a woman in the next stall, doing her business and talking on the cell phone saying something about its so slow. Ummm, its a leisurely relaxed meal! Honestly people, on phone etiquette, I really dont want to listen to you piddle in the background while I am talking to you. HANG UP YOU COW!. OK, on to the next dish. It was:
Japanese Wagyu Strip Loin (This is Kobe Beef) and Beef Short Ribs with Cauliflower Puree with Sarget de Gruaud-LaRose, Saint Julian 2003
Wagyu is the type of cow used to make Kobe beef. You can only call it Kobe if it comes from Wagyu cows in Japan using Kobe methods. If you import cows (which is hard to do) and make your own Kobe you have to call it Wagyu. Just like Champagne technically is ONLY made from champagne grapes grown in the champagne region of France. Everything else is Sparkling Wine but we call it champagne anyway. I have don a lot of reading on Kobe/Wagyu beef and Kobe experts have even liked the flavor of this better. It is still hella expensive and I will say was just WONDERFUL! The crack when you bit into it with the thin char of fat, the creamy texture, the juicy beef bloody goodness, mmmmm. BTW if you like your meat burned, skip this because I doubt any self-respecting chef will ruin a piece of pricey meat for you to cook it into shoe leather. This was meant to be served medium rare. If you dont like that, they will gladly serve you something else. Its like people that want to put soda in their 20 year old scotch. I want to kick them with my pointy Princess shoe but that is another story.
Here is a selection of wine that we still had at the end of the meal. I know we arent there yet but this is still what we had to finish.
Here is the cheese course. I like cheese but I admit I am more a bland Merican cheese kinda girl. Jack, Swiss, Brie, basic cheese, nothing that smells like feet. The cheeses listed were Comte Saint Antoine, Pierre Robert, Fog Lights Stuffed Pear and Flixer. I am also allergic to Blue Cheese so those are omitted from the menu.
I will refer to the internet for descriptions of these cheeses:
Comte Saint Antoine (This is the thick hard looking yellow cheese) Comté is made from the raw milk of red and white Montbeliard cows in the Jura Mountains of France in Franche-Comté. Small, cooperative dairies known as "fruitières produce the cheese year-round; our Comté Fort Saint Antoine is hand-picked and aged for more than 15 months. Comté is one of the most popular cheeses in France, and it is claimed that there are more than 83 distinct flavors in Comté, including apricot, chocolate, butter, cream, and grilled bread. Our Fort Saint Antoine has a rich, buttery flavor with hints of hazelnuts and pineapple. Comté is a wonderful pair for a wide variety of wine styles
Pierre Robert (this reminds me of really creamy brie. No feet here. Nearest US taste is Cowgirl Creamerys Mt. Tam cheese) Pierre Robert is a decadent triple-crème-style cheese from Seine-et-Marne. When Robert Rouzaire and his friend Pierre began to tire of their Brillat-Savarin, inspiration struck. They began aging the same triple-crème longer in their caves, enabling it to further develop its flavor and become even more meltingly rich in texture. They named their new success Pierre-Robert, for obvious reasons. With a whimsical boulder ("Pierre" means rock) adorning its snow-white rind, Pierre-Robert appeals to anyone craving pure and utter decadence. Buttery, smooth, and mild, this cheese ought to be eaten spread on bread or even graham crackers. Pair this cheese with Champage, Muscat, or a hearty Stout. One piece weighs approximately 1 Pound.
Fog Lights is a local (CA) and earthy, ash covered goat cheese. The dark circle was a fig that had the cheese inside.
Flixer - (FLICK-ser this one was so good I ate it like a piggy and it is not in the picture): Flixer is a very rare and delicious cheese is made by only one cheesemaker in Switzerland. It has chestnut and savory flavors that melt into a creamy aftertaste
The remaining bits you see on the plate are fruits and sauces.
Each bite looks so delicious, I wouldn't know where to begin. can't wait to see more!
