The Chatelaine's Menus

The Chatelaine w(h)ines and dines with peeps ... and naturally fallen angels.

Sunday, September 23, 2007

DINNER HOSTED BY SANDY AND BARBARA MCINTOSH

Chef: Sandy McIntosh
Location: Home of Sandy & Barbara, Oceanside, New York
Saturday, September 22, 2007

2001 Kistler "Durell Vineyards" chardonnay
1995 Ciacci Brunello di Montalcino


FIRST COURSE
Three Flavors of Gravlax
(Anise, Citronella and Gin flavors)


SECOND COURSE
Endive, Prosciutto, and Pecan Clafoutis


THIRD COURSE
Chestnut-Crusted Loin of Venison
Spiced Braised Rutabaga

 
FOURTH COURSE
Mango, Kiwi, and Coconut Custard Tart

Sunday, May 06, 2007

TOM'S BIRTHDAY DINNER

Chef: Joseph Humphrey
Location: Meadowood Restaurant, St. Helena
Date: May 6 for May 8 Birthday

Wines
1996 Trevor Jones "Wild Witch"
2003 Bond St. Eden

BEEF TASTING MENU:

Starters

Toasted Brioche with Marinated Fava Beans
Sweet Pea Gazpacho with Mint & Lemon Ice

First Course
Point Reyes Grass Fed Beef Tartare with Smoked Egg Sabayon, Pine Nuts & Aged Sherry Vinegar

Second Course
Classic Beef Consomme with Caramelized Oxtail Ravioli & Soffito

Third Course "Surf & Turf"
Domestic Wagyu Beef and Maine Lobster in Pinot Noir Emulsion

Fourth Course
Japanese Kobe Beef Simply Grilled with Baby Spring Vegetables & Extra Virgin Olive Oil

Dessert
Strawberry Float and Meyer Lemon Cake

Friday, November 24, 2006

THANKSGIVING AT SANDY AND BARBARA MCINTOSH'S!

I enjoyed being a guest at the Chafens' for Thanksgiving this year. We had lots of yums but I didn't keep a list of the bounties. Having said that, here's a Thanksgiving Dinner at which I no doubt would have been a guest had I been on the East Coast:

2006 Thanksgiving Dinner: Better Than Turkey!
Chef: Sandy McIntosh
Location: Home of Sandy & Barbara, Oceanside, New York
Saturday, November 23, 2006


Gravlax Made with Pernod and Anise
Apertif d'Absinthe (with Wormwood)*

Terrine of Veal, Bacon and Onions
2003 William Fevre Chablis

Prime Rib with Roasted Baby Carrots, Shallots and Aligot
Popovers
2000 Pindar Mythology

Tarte Tatin
2003 Sakonnet Vidal Blanc

***

Sandy notes that Absinthe doesn't feature a year, of course, as it's timeless, spaceless, fleeting as a shadow, vapor...

Monday, November 13, 2006

FREDDIE'S DINNER

Venue: at Freddie's, New York City
Nov. 11, 2006
Attendees: Freddie, Tom, Eileen, Richie, Cheryl, Alice, Dan, Mari, Barbara & Jill

APPETIZERS
1990 Krug from a Magnum
Quail eggs with caviar, Roasted foie gras, et al

FIRST COURSE
1992 Domaine Leflaive Batard Montrachet
1992 Comte de Lafon Meursault Perrieres

Poached Halibut with Truffle Butter and Truffle Vinaigrette

SECOND COURSE
1990 DRC La Tache
1959 Leroy (sic) Grands Echezeaux

Truffle Risotto Garnished with Crispy Hen of the Wood Mushrooms

THIRD COURSE
1988 Guigal Cote Rotie La Mouline
1968 Vega Sicilia Unico

Orange Glazed Grilled Quail On a bed of Qinoa mixed with Dried Fall Fruit

FOURTH COURSE
1961 Chateau Haut Brion
1959 Chateau Lafite-Rothschild

Pomegranate Marinated Lamb Loin Laced with a Lamb Demi Glace
Trio of Purees: Cauliflower and REggiato, Roasted Butternut Squash, and Fava Bean

CHEESE COURSE
1971 C. Gonterno Barolo Monfortino
Assorted Cheeses from the Piedmont REgion of Italy Accompanied with Truffle Honey

DESSERT
1967 Chateau d'Yquem
Chocolate Souffle with Macerated Sour Cherries and Whipped Creme Fraiche

Wednesday, November 08, 2006

PRE-FREDDIE DINNER

VENUE: LUPA
CHEF: MARK LADNER
NOVEMBER 10, 2006
NEW YORK CITY


WINES
1997 Produttori de Barbaresco
2002 Colle Picchioni Vigna del Vassalo
2000 Faro Palari
2001 Solengo Argiano


FIRST COURSE
VERDURE, SALUMI E PESCE

~

SECOND COURSE
CAPRICCI WITH CAULIFLOWER RAGU

~

THIRD COURSE
RICOTTA GNOCCHI WITH SWEET FENNEL SAUSAGE

~

FOURTH COURSE
CHOICE OF:
MARKET FISH WITH FREGULA & MUSHROOMS
OR
PORK SHOULDER WITH ROSE PETAL GLASSATO
OR
POLLO ALLA DIAVOLA

~

FIFTH COURSE
FORMAGGI

~

SIXTH COURSE
DOLCI

Thursday, September 21, 2006

DINNER HOSTED BY SANDY AND BARBARA MCINTOSH

Chef: Sandy McIntosh
Location: Home of Sandy & Barbara, Oceanside, New York
Saturday, September 16, 2006

Aperitif: Pindar Mythology 2000
Fennel-Cured Salmon with Fresh Blinis

First Course:
Avocado and Artichoke Terrine with Poached Chicken on Watercress
J. Moreau @ Fils Chablis (2003)

Second Course:
Home-Cured Corned Beef, with Braised Carrots and Potatoes
Rodney Strong Pinot Noir 2004

Third Course:
Oceanside Concord Grape Pie with Concord Grape Ice Cream Shavings

Friday, September 08, 2006

ADVANCE BIRTHDAY DINNER

Chef: Daniel Patterson
Attendees: Tom, Mom & Birthday Gal Eileen
Location: COI Restaurant
Date: September 6 for September 10 Birthday

WINES:
2002 Etienne Sauzet Puligny Montrachet
1998 Araujo Eisele Vineyard Cabernet Sauvigno

COI TASTING MENU:

PINK GRAPEFRUIT ginger, tarragon, black pepper (with a dab of lavender oil perfume that, yes, one dabbed on the wrist to linger throughout the meal)

CALIFORNIA OSETRA CAVIAR sautéed bone marrow, beet gelée

DIRTY GIRL FARM TOMATOES gel and froth, sel gris, McEvoy olive oil

OCEAN TROUT SASHIMI vanilla salt, fennel-kumquat salad, lime

CHILLED SPICED RATATTOUILLE SOUP mint

YUBA PAPARDELLE' chanterelles, cocnut milk, kiefer lime

AYU GRILLED ON THE PLANCHA lemon cucumber, radish, shiso leaf and bud

SUCKLING PIG cannaloni of wild and cultivated greens, plum-tobacco infusion

ANDANTE DAIRY GOAT'S MILK CURD salt, pepper, cress

RHUBARB-LAVENDER FRAPPE

WARM BITTERSWEET CHOCOLATE TART tamarind gelée, lime yogurt