October 23, 2011
Cocktail
Hour:
Mint
Julep
Amuse:
Deviled
Quail Egg
Course 1:
Oyster Stew with Flatbread
Course 2:
Pan-Fried Chicken with
Cream Gravy & Buttermilk Biscuits
Or
Casserole of
Sage-Flavored Pork Loin with pan gravy; Spoon Bread
With:
&
Aunt Babe’s Snap
Beans & Shelly Beans with Ham Hock
&
Creamed Corn
&
Creamed Corn
Course 3:
Pecan Pie
&
With:
Chicory Coffee
Water, Sweet Tea & Lemonade
will be offered throughout the evening.
Jill's Suggested Wine Pairings:
A trio of sparklers (with two options for the chicken)
Chicken:
Budget: NV Landron "Atmospheres" - sparkling blend of Folle Blanche and Pinot Noir, made via the same method as Champagne but from the Loire Valley, $18
Splurge: NV Doyard Champagne - Blanc de Blancs (100% Chardonnay) from Champagne, $42
Pork:
2010 Saetti Lambrusco - a dry fizzy red with medium body, fruit, and earthy tones that will complement the sage rub of the pork loin, $18
Dessert:
NV Bottex Bugey-Cerdon - a pleasantly sweet sparkler made from a blend of Alps-area grapes, like Poulsard and Gamay. Great acidity and some tartness of the fruit keep this from becoming cloying, and this should provide a good fruit-based counterpoint to the nuttiness of the pecans and the creaminess of the buttermilk. $18
Jill's Suggested Wine Pairings:
A trio of sparklers (with two options for the chicken)
Chicken:
Budget: NV Landron "Atmospheres" - sparkling blend of Folle Blanche and Pinot Noir, made via the same method as Champagne but from the Loire Valley, $18
Splurge: NV Doyard Champagne - Blanc de Blancs (100% Chardonnay) from Champagne, $42
Pork:
2010 Saetti Lambrusco - a dry fizzy red with medium body, fruit, and earthy tones that will complement the sage rub of the pork loin, $18
Dessert:
NV Bottex Bugey-Cerdon - a pleasantly sweet sparkler made from a blend of Alps-area grapes, like Poulsard and Gamay. Great acidity and some tartness of the fruit keep this from becoming cloying, and this should provide a good fruit-based counterpoint to the nuttiness of the pecans and the creaminess of the buttermilk. $18
Meats supplied by Lindy & Grundy
801 N. Fairfax Ave.
Los Angeles, CA 90046
(323) 951-0804
Wine pairings by: Jill at Domaine LA
6801 Melrose Ave
Los Angeles, CA 90038
(323) 932-0280
Wine pairings by: Jill at Domaine LA
6801 Melrose Ave
Los Angeles, CA 90038
(323) 932-0280
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