ReceptionSalmon Caviar on Blinis (made to order)
Ducru Beaucaillou 1981
Scotch Quail EggsPol Roger "Sir Winston Churchill" 1995
Mehmet decanting, straining, and sporting a wicked wide grin. He was obviously as happy as I was working this function.
*Click on the above photo to read the labels on the wines.
DinnerDunkeld House Smoke Salmon
Warm Sour Cream Croquette, Avocado Salad
"Y" d' Yquem 2000
Roasted Highland Quail, Stornaway Black PuddingBraised Cabbage, Quail Egg & Sherry Vinegar Sauce
Ducru Beaucaillou 1982
For the quail... I was allowed to sample this... My knees still feel weak when I reminisce.No tannins, many complicated layers... words... escape... brain...
Brig of Doon "Cullin Skink"
Black Angus Beef Tenderloin,
Neeps, Tatties (Pont Neuf), Whisky Pepper Sauce
Vieux Chateau Certan 1990
Chocolate & Caramel Shortbread Tart
Drambuie Ice Cream
Sandeman Ambrosante, "Finest Palo Cortado"
Chef's Selection of Cheeses
Brig of Doon "Cullin Skink"Smoked Haddock & Potato Bisque
Ducru Beasucaillou 1983
Tasting of Beef
Tasting of BeefBlack Angus Beef Tenderloin,
Neeps, Tatties (Pont Neuf), Whisky Pepper Sauce
Vieux Chateau Certan 1990
Chocolate & Caramel Shortbread TartDrambuie Ice Cream
Sandeman Ambrosante, "Finest Palo Cortado"
Chef's Selection of CheesesIsle of Mull Cheddar, Iverlochy Goats Milk Cheese
Graham's Port 1985
Dark Chocolate Petites FoursSelection of Single Malt Scotch
Oban, 14 year old ~ Glenfiddich, 12 year old ~ Glenlivet, 12 year old
It is quite clear to me that banquets is going to be a lot of fun. This night in particular was great. I love the combination of perfect food and wine. It's not even fair, I have a hard time seeing it as work when it's the only place on the planet I want to be at that moment.
Before that night I had never really been exposed to very awesome mature wines and the ilk. I was really impressed. Not so impressed as to go out and purchase a bottle in the low four-digit price range, but enough to purchase a few nice young Bordeauxs and ports to age in my own cellar.
Always thinking...
-Jerek
Hi Jerek,
ReplyDeleteDon't know if you remember me or not but my husband, Tim and I were part of the 4some that spent the day in the kitchen with you folks last year.
Anyways Tim and I were at the hotel this past week and stopped in to say hello and have a bite to eat. We asked for you but it was your day off. I'm sorry we didn't get to say hello. We were told too, that Babach has moved on - where did he go?
All in all we had a nice lunch and stopped to admire the gingerbread replica. What a feat that must have been. I am curious to see what you folks do next year to replace it.
I was just catching up on your blog and see that you are now enjoying work in the Banquets. Good for you! Great read, as always.
Well, just wanted to wish you a fantastic year ahead, and all the best.
Judy