Saturday, February 5, 2011. Party of six in a private residence in New Rochelle, New York. Pictured: appetizer course of sweet potato bisque with heavy cream, pumpernickel croutons, and caraway seeds. This course was served with the Urban Uco Torrontes from Argentina.
For cocktails, we served ginger-rosemary bellinis with a candied ginger garnish.
Along with the cocktails, snacks were served: seasonal pickles (rutabaga, red ball radish, watermelon radish, and fennel) and mixed oil-cured olives.
The menu was presented in the dining room, along with the wine pairings, on this blackboard (apologies for the misspelling of the word "zinfandel.")
Prepping out the main course...
...of bone-in pork chops with sauce grenobloise (brown butter, capers, lemon juice, parsley), butter-glazed carrots, and agrodolce red cabbage, served with the Orleans Hill organic Syrah from California.
For dessert, we served apple-raisin pot pies seasoned with turmeric and white pepper. To accompany it, cardamom whipped cream with meyer lemon and the Jackson-Triggs Vidal Icewine from Canada.
