Yesterday, Monday, Susie and I spent a wonderful evening enjoying good food and great company -- or great food and even better company -- anyway we had a grand time at Gracie's.
Working with the folks at the Savory Grape wine shop in East Greenwich, RI, who brought in the owner of Easton Wines in California, Gracie's put on a spectacular dinner last evening. I had been asked if I would come and take some photos and naturally Susie came along.
We arrived about 6 p.m. and already the folks were gathering at the bar, steeling themselves for the culinary surprises hovering just around the corner in the kitchen.
Susie and I sat with Gracie regulars Bill and Christine and two other couples who happened to be big fans of the Savory Grape.
The tables were laid out with a casual elegance and the participants were a casually informal, fun loving bunch, clearly eager to learn not only about Easton's wines but also what was in store for them in the kitchen.
We didn't have long to wait. Here's the breakdown:
First Course
Tuna "Nicoise" Terrine with Crisp Leeks, Haricot Verts, White Anchovies, Cured Olives, Re Manfredi First Press Olive Oil, Tomato Water and Eva's Pea Tendrils.
Wine Pairing: 2006 Easton Sierra Sauvignon Blanc
Second Course
Truffled Fava Bean Agnolotti with Buerre Noisette and Morel and Fava Bean Fricassee.
Wine Pairing: 2005 Terre Rouge Enigma (Marsanne, Viognier, Rousanne)
Third Course
Over Roasted Point Judith Black Bass Accompanied by Crisp Pork Rillons, First of the Season Ramps (of the onion family), a Terre Rouge Buerre Noir.
Wine Pairing:1999 Terre Rouge Noir (Grenache, Syrah, Mourvedre)
Fourth Course
Seared Wolfs Neck Farm's Hangar Steak Glazed with Banyuls Shallot Jus and Served with Triple Cooked Chips, Pan Roasted Spicy Greens, Creamed Garlic.
Wine Pairing:2002 Easton Shenandoah Valley Estate Zinfandel
Dessert
Baked "Rhode Island," Johnnycake Sponge Cake Topped with Rocky Road Coffee Milk Ice Cream and Crisp Gooey Marshmallow Meringue.
Wine Pairing:Easton Late Harvest Zinfandel
This may sound like a small thing, but I've never, ever had fresh peas that were so perfectly cooked, nice and crisp, as if they were right out of the pod and warmed just enough. And the thin-sliced fava beans! Don't get me started on those. . . Incredible!
You should have been there. . .
2 comments:
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Oh my God...I just wrote a post praising Easton wines! Then I stumbled upon your blog and started to leave lots of strange and perhaps seemingly random comment, and finally found this post!
Wow, you got to meet Bill Easton! I love his wines, and the integrity with which he produces them.
I really love your blog.
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