March: Bonus Feature

March 2, 2009

Yeah, thats pink wine. What?

Yeah, that's pink wine. What?

So it’s not a monthly dinner thing but it was my partner, Frank, and my sixth annivesary this weekend. We were going to go to wd~50 but it didn’t work out, so instead we cooked. The menu was just sort of simple stuff that we really like–didn’t feel like working too hard or trying anything new, just the classics.

Steak for Francis

Steak for Francis

Originally, we’d planned three savory courses, cheese and dessert (plus one interstial, um, unspeakable course. Can’t do that at wd~50!)

shuckin oysters

shuckin' oysters

Unfortunately, we got super full after the main, so we ate the cheese and dessert with leftovers the next day. Overall, I thought it was pretty tasty.

things to be eaten

things to be eaten

Coincidentally, it was “Open That Bottle” night, started by my favorite wine reviewers from the Wall Street Journal. We were planning on opening it anyway, but hey, great, synergy. This Pinot Noir was a birthday gift from my sister a few years ago (she lives in Carneros):

delish: soft and round with lots of vanilla

delish: soft and round with lots of vanilla

Before that we had some pink bubbles:

yum: I love bubbles

yum: I love bubbles

We started with oysters:

malpeques, blue points, kumamoto, and something else I forgot

malpeques, blue points, kumamoto, and something else I forgot

Then a scallop:

scallop with chantarelles, cauliflower puree, chive oil

scallop with chantarelles, cauliflower puree, chive oil

Then a bifurcated main course. For Frank:

steak (cooked to 57 degrees), mashed potatoes, worschester sauce

steak (cooked to 57 degrees), mashed potatoes, worschester sauce

The steak didn’t sear up as hard as Frank wanted which means one thing: time to buy a blowtorch! Whoo!

For me, a pasta made from my very favorite Italian dry pasta:

saffron cream sauce, spinach, crab

saffron cream sauce, spinach, crab

This is where we gave up and went to bed, very full. Dinner got started late and we were tired. The cheese was really good though, the next day for dinner. A fromager d’affinois and a really good monte enebro. Plus dessert:

dense chocolate cake, Cointreau creme anglaise, blood orange sauce

dense chocolate cake, Cointreau creme anglaise, blood orange sauce

And that’s that. Happy anniversary, me. We now return to our regularly scheduled programming.

More steak shots for the meat inclined: dont get too used to it.

More steak shots for the meat inclined: don't get too used to it.

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