I’m by no means a food critic or sommelier…but I am currently the mayor of The Brook Tavern on Foursquare. It’s a hard job to have, but attending wine dinners really help make the duties less stressful. Last night’s four-course dinner accompanied by wines from Stonestreet Winery was fantastic.
The First Course:
- Rock Shrimp & Sea Scallop Ceviche paired with Aurora Point Sauvignon Blanc, 2011
- You could smell the wine a mile away. By far one of the fragrant Sauvignon Blanc’s I have ever tasted. I hate that term “fruit forward” or whatever but if you understand what that means…that’s how it felt drinking it.
- The scallops. were. incredible. And the shaved veggies were so fresh and crisp. The touch of fresh green apple was phenomenal and further enhanced the taste of the wine.
The Second Course:
- House Smoked Chicken and Sweet Corn Empanadas paired with Bear Point Chardonnay, 2010
- So yeah. I’m not a chardonnay girl so I didn’t have high expectations. Chards are usually too buttery for my liking and I don’t enjoy the finish. I figured this would be the section of the evening that I took a “break”… but luckily this was a pretty “oak-ey.”
- The empanada was good. The sauce had a nice bit of spice and you can’t go wrong with a corn salad. The only thing I found not completely perfect was the chicken. The taste was awesome..super smokey. I just found mine to be a bit dry — BUT in defense it could have just been mine in particular… making them in mass, I understand…still enjoyed it.
The Third Course
- Seared Angus Sirloin, Porcini & Caramelized Onion Demi Glaze. Dauphinoise Potato, Roasted Asparagus paired with Monument Ridge Cabernet Sauvignon, 2009
- I think this course was the truest definition of what a wine dinner is really about. I mean, there was just nothing wrong with this dish.
- The Cab…tasted like…ahhhh it was so good. Immediately hunted down the Wine Coordinator and asked him the price point per bottle and he was happy to inform me that the Brook Tavern will be carrying the Monument Ridge Cab this summer by the glass!
The Final Course:
- Gianduja Chocolate Gateau, Hazelnut Praline & Sea Salted Caramel paired with Legacy Meritage Red, 2008
- That description is a lot of words for a really awesome piece of chocolate cake. Really awesome. Ate it all. Including the little raspberries on the side.
- The wine was good…a little earthy, but rather have had that with a different meal. I really just wanted the cab with everything. Forever.
But really, well well well done, Brook. Owners Bob and Mary Alice Lee, Executive Chef Patrick Longton & Sous Chef Lauren Ciaglo, Manager Carol Micare…all the staff, Bravo.
I’ll probably be back there tonight fot $1 slider and oyster night! (Last Thursday night for the special before racing season!)