Last week we had the good fortune to attend a winemaker dinner with the Lamborn Family Winery. We were at our usual favorite restaurant, and they did not disappoint. As usual we started off with butler passed Hors doeuvres. As we entered the restaurant we were handed glasses of champagne (which were not from the winery).
The first tray to come our way was the Pomegranate Infused Lamb Patty Cake. I love Lamb and this was just so tasty! I ended up having two even though I said I would only eat one each of the tray passed offerings. See below.
Next to try was the Chinook Salmon and Cream Cheese Popover. Now Im not a big fan of Salmon, it just tastes too strong for me. However, I WANT to like it, so I keep trying. I took a small bite of Frans, and
nope, still didnt like it. She thought it was great and had two of them.
Lastly from the butler passed Hors doeuvres we enjoyed the Oregon Mushroom Dauphine, Asparagus Mousseline. These were not at all what I expected, but they were very tasty. I almost thought they were made of mashed potatoes they were so fluffy,
We sat around enjoying our champagne. I always forget how really beautifully decorated the club is and find that I sometimes take it for granted.
For some reason there were no place cards on the tables, but seats were assigned and the servers were showing everyone to their tables. No need for us, we are always seated at the first table inside the door so that Fran doesnt have to walk very far.
The menus for winemaker dinners are always imaginative and definitely press the limits on interesting flavors and ingredients.
One of the interesting things about this menu was that we only tasted two different wines from the Winery. The same wine was served for the 2nd course as was for the dessert, but they were different vintages. Same for the 3rd and 4th courses. Fran was able to save back some of each of the first pours of the wines for me to try them side by side. It was rather interesting because I defintely had preferences, and it wasn't always for the older vintage.
The first course was a Diver Sea Scallop, Granny Smith Apple Almond Soup, Kalamata Olive Froth. Fran was nice, as soon as she saw the menu (I was busy yakking with the ladies at the table next to us) she asked one of the servers if I could have mine sans froth (I hate olives). The garnish on this was so tasty. I ate the scallop, but left some of the soup because I knew by the time we got to #4 I was going to be stuffed.
Course #2 was Organic Long Island Duck Breast, Zinfandel Poached Quail Egg, Celery Root Pudding. The quail egg was a little overdone, the yolk did not really drizzle all over everything like it should have, but it was still very good, especially when you got a bite with egg, duck, sauce and blackberry.
Side view
For me the next course was a total bust. Wheres the Beef? Now Im not anti vegetarian, but I dont care for cauliflower, or beets and I couldnt find any chanterelles in my bowl, but the little cheese puff was good! Chanterelle Mushroom & Cauliflower Bourguignon, Maui Onion Gremolata, Red Beet Sabayon
Even without eating much of the third course, I was unfortunately filling up. And this course of all courses. Braised American Kobe Beef Cheek, Bacon Lardon Duchess Potato, Cardamom Carrot Confit. The beef was so tender you didnt need a knife. You could REALLY taste the bacon in the potatoes too! It was really good, I was just too full!
And finally dessert. How is it that no matter how full you are, you can always stuff in more chocolate? This was heavenly (as are most of the desserts at the special dinners). Valrhona Dark Chocolate Pate, Crème Chaud-Froid, Raspberry Coffee Anglaise.
After dinner we heard fireworks going off. The park was closed, so they must have been testing Remember Dreams Come True Because of the trees above Café Orleans, the view is obstructed, but we could still see a lot of the higher up fireworks. It was a nice closer for the evening.
On our way out we ran into the chefs who had just finished a busy night (Marcel plans the menus, but they are the ones who execute the plating and preparing of 50-100 exquisite meals) and they posed for a picture.
And here we are with our escort leaving the park, another wonderful evening!
Well be back for Valentines Day!
You are too funny! While I could not find room for the extra Kobe beef, I did find it for the dessert!
