Anyone bringing bubbly for starters?

PH

I will. Thanks!

PH

Guys,

I was hoping I could shake off what I believe to be a little food poisoning from last night. Unfortunately I still feel like crud. Sorry to bail out so late. I hope that tonight is a big success.

Hope you feel better cs. We'll hoist a few extra in your honor!

missed you, cs. Get better.
Fire report to follow.

cometspider,

Mend quickly! This was definitely not the event to attend without an appetite. Holy cow!! Gf, send pics and I'll post 'em.

PH

well, here is a brief review:

The evening started off with a champagne. Specifically, a Pommery Louise 1989. It was honeyed and still retained bubbles. It was a little stiller than most Champagnes, probably because of its age.
Purple Haze guessed closest. He had it at 1995, but knew it was French. (I embarrassingly thought it was a Schramsberg)

We started dinner with a delectable salad. (Endive and Heirloom Apple Salad, candied pecans and creamy Irish cheddar dressing) The candied pecans made the salad special-the Irish Cheddar dressing was a great contrast. The wine? It was a 2002 Peter Michael Chardonnay, which Purple Haze guessed exactly correctly, just off by a year. Gentleman Farmer knew it was new world and non-oaky Chardonnay. (I embarrasingly thought I sensed a Semillion component, so I guessed it was an Aussie Chard/Semillion blend).

The next course was simply terrific. Monkfish wrapped in cucumber, with cilantro risotto and calamari in key lime juice. Fantastic. The wine:
It was a J.J. Prum Auslese, 2001? I forgot from where in Mosel. I think it was pretty universally recognized as a Reisling. Gentleman Farmer got it right characterizing it as German, as did Festiva. (While I knew it was a Reisling, I was duped by the twinkle in Purple Haze's eyes and I embarrassingly guessed it was from Ontario).
Actually, this was my WOTN, because I really enjoyed the lightness and freshness of the wine, and particularly the green apple notes dancing in my mouth. It sure paired well with the dish.

The next dish was sweetbreads with artichoke in a red wine reduction. Mark learned the recipe from Jacques Lameloise (owner of the 3 star Michelin restaurant eponymously named) where Mark trained. I brought the wine, which was a 2001 Chanti Cigale, a red Chateauneuf du Pape. The dish was great. I loved the sweetbreads even after the anatomy discussion. The wine guesses were all over the map. While no one identified it as a Rhone, Festiva was close when he identified Syrah, and Gentleman Farmer was close when he tried Burgundy, because that is essentially next door to Rhone. Kind of.
I was not embarrased by guessing on this one, because I brought it.

Then, we proceed to quail stuffed with foie gras and roasted porcini mushrooms. Another major hit by the chef. The dish looked so great that I think we failed to photograph it prior to devouring it. Gentleman Farmer had brought two wines for this. One was unopened and remained hidden in his carrying case. The wine selected was quite obviously Pinot Noir, that was the universal and easy identification. You could tell from the color and didn't have to even taste it. Classic Pinot Noir. (Embarrasingly, I guessed it was a Joseph Drouhin from Oregon, 2002). It was actually a 2000 Savigny Les Beaune 1er Cru. Probably comes from within 25 kilometres from Lameloise. Turns out the other wine Gentleman Farmer brought---the one hidden in his case---was a 2001 Joseph Drouhin Pinot from Oregon. Turns out my guess wasn't so wrong after all, I just had the wrong bottle.

We then proceeded to a wonderful and juicy piece of sirloin, served with cranberries and sweet potato. Marvelous. The wine selected was a Pinot Noir from California (I don't recall what it was) and it tasted NOTHING like Pinot Noir. No one called it. I thought it was a Howell Mountain Cab. (at least I had the right state). I think pretty universally people thought it was New World Cabernet
Also, George of the Jungle (a tentative name for our delightful newcomber) brought a stumper. An Argentinian Malbec that was very nice and paired well with the sirloin. La Tengo I think was the winery.
Finally, with the chocolate and cointreau souffles and mint and orange ice cream, Purple Haze brought a Vin Santo, 1997 Felsina. A great dessert wine to top off the evening.

We had returned to the Rooster Cafe because it was so great last time. Frankly, I was wondering if Mark could match the last great meal and actually, I think he surpassed it. His restaurant is tops, and he has improved the wine list and revamped the web site. (www.roostercafe.com)
I am unable to pick a dish of the night because the quail, the sweetbreads, and the monkfish were all A++++. The sirloin and the salad were merely A++.
What a terrific evening. Many thanks to Mark the chef, to Brendan who did another great job as our principal server, and to Roberta (Mark's sister) for serving as well.

pics on the way; review "under construction"!

I'll leave the detailled reviews to the more eloquent among the group (that would be everyone but me!!)

First, it was very nice to meet George of the Jungle, who proved to be a nice addition to our group. Hope to see you again!

Tasting blind is an always humbling experience, and although I did nail a couple of our many wines, I made enough fubar guesses to more than cancel out my occasional win! Thanks irwin, for not pointing them out!!

The riesling was the 2001 Joh. Jos. Prüm Wehlener Sonnenuhr Riesling Auslese, and it was really something special. I was going to hold my small stash of this for a good bit longer, but when Gentleman farmer called me with the bad news about cometspider, I yanked one and put it on ice as I was headed out the door. I'm glad I did. Delicious green apple, some tropical fruits and just a touch of citrus and minerals. This wine was served a bit too cold, and the complexity of the wine emerged as the wine warmed. I saved some for later in the evening and it was simply singing. Glad to have a couple more. My WOTN, as well.

My dish of the night, by a landslide, was the quail with foie gras and porcinis. So often quail can be ruined by overcooking, and this little bird was succulent. The combination of flavors was absolutely spectacular. Gf's Burgundy was delicious, and a very good match for this dish.

The Pinot I brought to match with the sirloin was a 2004 Belle Glos Pinot Noir Las Alturas Vineyard . I knew I wanted a pinot with the cranberry compote and sweet potatoes. This wine was huge for a pinot noir, with rich red fruit. It was the first 2004 California Pinot I've had, and wonder if this level of extraction and rich fruit is typical for the vintage? I would buy this again.

All the wines were great, the company was outstanding as always, and the Rooster Cafe and it's proprieter, Mark Schek came through with another memorable evening.

Will post pics this evening if I can manage it!

PH

This message has been edited. Last edited by: PurpleHaze,

Although I have attended several “offlines,” this was my first foray into the world of “blind tasting.” What everyone says is correct; it sure is humbling! More on this later, but now, on to the review…

My first impression of the ’89 Pommery Louise champagne was a distinctive cherry note. This followed with a honeyed malt combination and an all too brief finish. This should have been a clue to its age, but shucks, my guess of 5 – 10 years was only 7 – 12 years off.

The endive and heirloom apple salad was picture perfect, especially with Mark’s choice of a pastel apricot/rose plate for presentation. The endive hearts were crunchy and very mild, a good choice rather than the bitter outer leaves. The thin slices of apple and the candied pecans were sweet (but not overly so) and blended well with the mild and creamy Irish cheddar dressing. This first course, (just like those that followed), gives a diner everything we desire: eye appeal, textures, aromas, and taste. Purple Haze nailed the Peter Michael Chardonnay. My confidence grew when I guessed a new world Chardonnay. It was very lightly oaked, much like a white burg, but it lacked more appreciable mineral notes I tend to associate with old world styles.

Although I didn’t mention it at the dinner, cilantro ranks pretty low on my list. There has always been something about the aroma that reminds me of dishwashing liquid and I was a bit apprehensive. I learned last night to trust an artist. The second course of cucumber wrapped monkfish over cilantro risotto with calamari and key lime turned out to be my second favorite dish of the night. Hunks of fish clothed in wafer-thin cukes were incredibly moist and tender. The calamari was perfect and the al dente risotto was quite creamy. The cilantro? It made the dish! I started to get a little cocky when I guessed our wine course was a Riesling. Although Irwin picked up green apple, I detected baked apple. As it warmed in the glass I found peach notes and an almost sugary feel. My notes say I guessed Washington State, so maybe the apple was half-baked.

The glazed sweetbreads, potato crust, artichokes, and red wine reduction followed. This was my fist time having sweetbreads and now I am hooked. They were quite delicate, full of flavor, with a hint of smoke. The artichokes were tender and mild and a great compliment to the sweetbreads. The potato “crust” was crepe-like and the red wine reduction was in perfect proportion with its tangy richness. Irwin’s ‘01 Chante Cigale CdP was the accompaniment. My guess of Burgundy, characterized by Irwin’s gentle “essentially next door to Rhone. (Kind of)” commentary was still WAY off base. With each sip I was getting so much earth, (dirt, loam, mud, you name it), I convinced myself it was a big-time burgundy. The CdP actually tied for my WOTN.

Quail stuffed with foie gras and roasted porcini mushrooms were next. I was so distressed by my recent crash and burn guess; I forgot to take a picture until it was nearly gone. Considering quail, foie gras, and porcini mushrooms comprise three of the four food groups, how could this be anything but spectacular? This was my course of the night. Assigned this course, I immediately decided I would choose a Pinot. Knowing the gang would nail the varietal instantly; I brought two bottles with me and didn’t decide on which one until arriving. Being a traditionalist, Burgundy it was and I left the Oregon Pinot in the bag. Decanted for a couple of hours, Festiva’s comment about decanting the Burgundy for 10 more hours was spot on. Rod Serling, (aka Irwin), guess was actually the unopened bottle. Since he is obviously psychic, I’ll bring a ouija board to the next offline.

Steak-time for the next course! Mark has a great beef supplier – it was choice at the very least, more likely prime grade. Sweet potatoes and cranberry confit may seem more attuned to poultry, but they made the already super sirloin shine. I noticed I was not the only one with a slice of beef on a fork scooping up a dollop of that orange heaven with a cranberry morsel. PH was in charge of the wine course and it turned out to be a California Pinot. We were all amazed when it was revealed and it has convinced me I need to taste more and guess less. Not to be outdone, George compounded our identification failures by introducing an Argentinean Malbec. Both of these selections were delicious with the sirloin. At least I guessed the correct hemisphere for both.

Dessert time: I honestly believe had Purple Haze not brought the Vin Santo, I would have paid more attention to our dessert course. Even so, the miniature soufflés were flavorful and done to perfection. The ice cream (mint/orange) was great cream, (I’m betting at least 40% butterfat), with a hint of mint and citrus that made it feel light and delicate. Each time I taste Vin Santo, I confuse it with Madeira, (not a bad thing!) It could have stood alone as our closing course, and it tied with the CdP as my WOTN. My next visit to the Rooster Café will not include a dessert wine course!

It’s a shame cometspider was under the weather. He missed something special. I’m glad George was able to make it and hope he will join us not only at future offlines, but also here in the forum!

I was so pleased that Mark, Brendan, and Roberta were able to spend a lot of time with us last night. Just keeping us in stems was a monumental task; how they found the time is one of life’s mysteries. Even so, they pulled it off with flair and aplomb as professionals do. Fellow forumites, we said it a while back and it bears repeating. Find a way to get to the Rooster Café. It is just a stone’s throw off of I 95 south of Baltimore so make a reservation. You’ll be glad you did.

Sounds great guys. Looking forward to the Pics.

Guys,

Wow! What a great evening. I had a nice Joly Chenin Blanc picked out for the monkfish, but it sounds like the '01 JJ Prum was a big hit. Anywho, I'm glad that I didn't screw you guys up.

Still recovering here in C'ville. I had a piece of toast and a "de-fizzed" coke for breakfast today. Yesterday I was food free. This is one nasty bug that I'm happy not to have shared with you!

I'll see what I can do to play on the sympathy of the missus and get out to Delaware.

Here you go......

PH

great photos.
It's nice to have a private restaurant!

Fantastic notes! Thanks for the write-up and photos. Sounds like a very fun evening.

Cheers,

Otis

Come east, Senor Otis!! We'll do a east coast diminshment party in your honor....

PH