Thursday, 5. October 2006 14:07
Many good things came together all at once. We celebrated our eighth anniversary, a friend gave us a gift certificate to L’Etoile for doing the photography for her commitment ceremony, and L’Etoile announced it would be featuring an event pairing vegetarian food with wines from the California central coast.
We’d never been to an “event” at L’Etoile before. We were seated at a communal table with six other people. The wine director announced each course and described each wine we were having in great detail. And the food! The man sitting next to us was not vegetarian and at first he wasn’t sure he’d enjoy the dinner. As course after wonderful course came out we were all alternating between giddy laughter and reverent silence. At one point the reluctant man sitting next to us said “I think this may be the best thing I’ve tasted in my entire life.”
Everything was so good that I hate to single anything out, but the smoked mushrooms on the salad were like nothing I’ve had before. After the meal the chef, Tory Miller, came out to answer questions. Apparently they have a forager that gathered the wild mushrooms, then they brined them, smoked them over apple-wood, and then cooked them in olive oil. I told Julian I need to get a smoker and he joked that I’m going to need a two-story kitchen soon for all the gadgets.
I’ll include last night’s menu for other food geeks like me:
THE CALIFORNIA CENTRAL COAST WINE DINNER
A VEGETARIAN EVENT!
Amuse Bouche
First Course
Roasted Garden to Be Kuri Squash Ravioli Sautéed in Brown Butter and Finished with Crème Fraîche and Toasted Pine Nuts
Second Course
Wilted Shooting Star Farm Frisée Salad with Applewood Smoked Wild Mushrooms, Sylvetta, Croutons, New Century Farm Poached Egg with Dijon Mustard and Red Wine Vinaigrette
Third Course
Roasted Blue Moon Farm Baby Beets with Fantôme Farm Chèvre Flan and Balsamic Reduction
Fourth Course
JenEhr Napa Cabbage Filled with Black Earth Valley Shiitake & Oyster Mushrooms and Braised Lentils, Topped with Crispy Blue Skies Shallot Rings and Finished with Zinfandel Jus
Fifth Course
Future Fruit Moonglow Pear Tart Tatin with Cinnamon Ice Cream
This evening will feature five wines from California’s luscious Central Coast, including Laetitia Spakling Wine; Renard Roussanne, Santa Ynez Valley, 2003; Jaffurs Viognier, Santa Barbara, 2005; Talley Pinot Noir, Arroyo Grande Valley, 2004; Tablas Creek, “Esprit de Beaucastel,” Paso Robles, 2003. L’Etoile’s Wine Director Michael Kwas will lend his knowledge of this quintessentially Californian terrain and its amazingly diverse wines, while Chef Tory Miller prepares five unique vegetarian courses to match.