Saturday, June 7, 2014

A Wonderful Evening!

Not far from where we live there is a marvellous restaurant featuring ethnic Indian fare with a Bangladeshi twist.  Last night we were there in the banquet room for a special evening of wine pairings. The food was prepared by the cooks at the restaurant, trained in Toronto after growing up in Bangladesh. The wine presentation was courtesy of an importer friend who occasionally comes up to our neck of the woods.  

Below is our evening's menu:  The food was fabulous!

Course 1:  Large slices of cantalope wrapped in prosciutto, paired with Argentinian Ikella Torrontes Melipal.  ("Aromas of white roses, grapefruit and peaches.")

Course 2:  My favourite salad of buffalo mozzarella on tomato slices topped with fresh basil and first press Greek olive oil, paired with Canadian Generation Red. ("Full of blackberry and raspberry flavours with just a hint of spice.")

Course 3: Spicy prawns masala with basmati rice, paired with German Selbach Detzmer Maximiner Klosterlay Riesling Spatlese.  (Riesling are known as "Queen of the grapes.")

Course 4: Braised lamb shank in mildly spiced au jus with baked mashed potato, paired with Torreon de Paredes Reserve Carmenere.  ("Aromas of black ripe fruits, cherries, blackberries, cassis with black chocolate and vanilla notes from the oak aging.")

Course 5:  cheese curds with small squares of mango mousse and caramel mousse topped with a droozle of Rozendal green tea vinegar and paired with French Chateau L'Argilus Du Roi. ("55% merlot, 40% cabernet savignon, 5% petit verdot and cabernet franc; old vines, 35-40 years old, hand harvested, 12-14 months in oak barrels.")

Let me tell you that green tea vinegar is a fabulous palate cleanser between wine courses and a teaspoon on a caramel mousse is to die for!!!  On a salad it is equally spectacular.  I have a bottle in my kitchen cupboard and can't to open it and get using it. Beside the red wine vinegar, grape must, lavendar, kelp and chili are among the ingredients....absolutely incredible flavour. It is matured for 12 years in oak barrels.

In between courses there was a lot of visiting and laughter, a marvellous way to spend a Friday evening.  It was great fun and I look forward to the next such evening in a few months' time.

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