Category — Whats For Dinner?

Saturday night, thirteen red wine drinking, red meat loving guys got together at a great house for a four course dinner that provided an opportunity to show off your favorite wine and cut of beef. The evening started off with Sapphire and Tonics, plus a selection of cold beers including Session Black Label and Dale’s Pale Ale. One guest shared a bottle of Eagle Rare 17 year Small Batch Bourbon.       

We thought by the time we sat down for dinner, the evening would turn cold, instead we began our evening under a warm sun. Up first was a quintessential summer salad of heirloom tomatoes and fillet beans served with a crisp 2007 Bastianich Vespa.       

We started the dinner with a salad of ripe heirloom tomatoes, some actually from my own garden, French Fillet Beans from Harry’s Berry’s, creme fraiche, fresh pesto, walnuts, a drizzle of California olive oil and a slice of baguette from Bread Lounge. Besides the fact that the tomatoes were delicious, I need to point to parts of this dish that I think really stood out; the walnuts and the bread. The roasted walnutsare from Rancho La Vina (http://www.rancholavina.com) in Buellton Ca. These made it to the menu on an impulse buy at that mornings Santa Monica Farmers Market. Lightly roasted, perfectly salted walnuts…sublime (I promise I won’t use this word again in this article). The bread!! If you don’t live in the LA area..I’m sorry because as far as I know Wally’s in Westwood is the only retail source for bread from the Bread Lounge. By far some of the best bread in California with a great crust and soft inside that is so good, I’d travel to get it!       

With thirteen bottles of red wine to taste and sun beginning to set, we moved on to the next course. Mac and Cheese. With the help of Jenny, the cheese pro at Wally’s, a beautiful gratin of Mac and Cheese was served. Made with St. Agur, Emmental, Cabot Clothbound Cheddar and Caved aged Gruyere. Scattered about were lardons of New Braunfels Hickory Smoked Bacon. The first two corks to be pulled were the 2005 Cavollotto Barolo and 2001 Artessa Alexander Valley Cabernet.       

I gotta say the most stressful part of the night was grilling the steaks. Trying to cook 13 steaks of various thicknesses and cuts was no small task. We started the Red Oak fire about two hours before dinner which provided all the heat we would need. To this day theres nothing more tribal or primal than men standing around a fire cooking meat. Even as a young kid I remember watching my dad and his friends standing over the fire drinking beer. Not much has really changed other than then it was hamburgers and chicken and now, at times, its 3″ porterhouse steaks and $70 bottles of Califonia Cabernet.       

Steaks from the 2nd Annual Cabs & Carnivores Dinner

Here’s the run down:
5- Porterhouses
5 – Rib-eyes
3 – New York’s       

Butchers and farms from all around California were represented. From Bryan Flanneryin Corte Madera two of the thickest steaks, dry-aged 45 days, I’ve ever seen, made it. The New York’s from Vicente Foods in Brentwood had the usual perfect marbling and of course Marconda’sgets it done to. I opted for a slightly different cut. Niman Ranch has some of the best grass-fed corn finished beef in California. Cut from a full rib-eye roast, the question was, “how thick”?. We also saw dry-aged steaks from Whole Foods and Bobs Santa Monica. Served along the side was a roast of Shitake Mushrooms, Red Onion and Gorgonzola Dolce. Also served was Fresh Organic Corn Polenta and baked potatoes. The wines, which I believe exceeded last years showing, were great. Mostly California with a few Spanish and French bottles tossed in, it was exactly what was needed with the level of steaks that were being served. My favorite could have been the 1997 Dalle Valle or 1996 Beringer Reserve.       

To finish off our dinner, we had to go with peaches. This time it was perfectly ripe Sunny Girl peaches with a lemon corn biscuit crust and crème fraiche whipped cream. The smell of these peaches was awesome..sublime (sorry, had to use it one more time)       

Fresh Peaches and Corn

We moved on to after dinner drinks next to the fireplace with various spirits that included an Isle of Sky and an 1991 Highland Park Cask Strength Scotch Whisky. I think there were a few Cuban Montecristo 2 cigars filling the air.       

All in all what a great night. Thanks to all those that attended. A special thanks to our hosts the taxi drivers that got us home and Dave Bullock at eecue for the photos.  

If you missed this years carnivores dinner, go here to get on the mailing list.      

What’s next? I’m working on putting together a couples dinners in the next few months in hopes of creating a October based menu.  The premise will be nearly the same withmore of a true supperclub style with only 8 spots available.  Email me at troy@tableoneevents.com if you’re interested.
   

The Menu:       

Heirloom Tomato and French Fillet Bean Salad with Pesto, Crème Fraiche and Roasted Rancho La Vina Walnuts
2007 Bastianiach Vespa       

Macaroni with Four Cheeses       

BYOM (Bring Your Own Meat) Steak
Roasted Shiitake Mushrooms, Onions and Thyme
Fresh Organic Corn Polenta       

Sunny Girl Peach Cobbler with Whipped Crème Fraiche       

Wines of the Night       

1997 Groth Cabernet
1997 Dalle Valle
1999 Cinq Cepages
2000 Chateau Fiegac
2001 Artessa Alexander Valley Cabernet
2001 Behrens & Hitchcock The Heavyweight
2004 Pride Syrah
2004 Alion Vega Sicilia
2005 Cavollotto Barolo
2005 Chateau Leoville Barton
2006 Neil Cabernet Sauvignon       

having a few folks over for dinner tonight.

Confit of Spring Garlic Crostini on Homemade Bread

Goat Cheese Tortellini with Dried Orange Zest and Fennel Pollen

2008 Pomelo Sauvignon Blanc

Healthy Family Farms Grilled Lamb on Rosemary Skewers

Salsa Verde with Feta

Fresh Peas, Easter Egg Radishes with Mint and Pea Tendrils

Roasted Carrots and Butterball Potatoes

2006 Lewelling Cabernet

Strawberry Almond Shortcake with Creme Fraiche Whipped Cream and Basil

The first of what I hope is many “Cab and Carnivores” event was held this Saturday. We were tossing the idea around of trying various cuts of meat from around the country in a format that would allow us to sample each one and come up with a “go-to” provoyeur for steak. We were also looking for an excuse to open some great wine and get together to talk like we guys can. I say we were successful in all the above.

The Menu:

-First Course-
Carlsbad Aqua Farms Oysters “Luna”
Cilantro Mignonette

-Second Course-
Finley Farms Butter Leaf Lettuce, Red Onion and Tomatoes with Cashel Blue Cheese Dressing, Niman Ranch Bacon and Croutons

-Third Course-
Vicente Market Prime New York
Bob’s Market 3″ Rib-Eye
Bob’s Market 3″ Porterhouse
Marconda’s Rib-eye

-Sides-
Braised Leeks with Brown Butter and Aged Balsamic Vinargertte
Baked Potatoes

-Chesse Course-
Manchego and Dates 

-Dessert-
Vanilla Ice Cream Affogato 

The Wines:

Flight 1:
GODME Pere et Fils
Mumm Cremant

Flight 2:
2000 Duckhorn Estate Napa Valley Cabernet Sauvignon

Flight 3:
2000 Chateau Gruard Lacrose
2001 Chateau L’ Evangile

Flight 4:
2001 E. Guigal Chateau dAmpuis Cote-Rotie
2001 Fuentespina Reserva Especial

Flight 5:
1994 Dunn Vineyards Napa Valley Cabernet Sauvignon
1997 Casanova diNeri Brunello Di Montalcino
 

Also included but not on the list were a handful great cigars. Overall, I’d say we were successful. I’ll let the guys in attendance post their thoughts below. Me, personally….I’d have to say the L’ Evangile and the New York Strip from Vincente Foods were my favorites. Although, against the advice of Rob, I pulled the 3″ ers too soon and didn’tt give them a fair chance.

I’m headed to the Farmers Market to get produce but here is what I’m thinking for our Fourth of July menu.

Carlsbad Luna Oysters with Cilantro Mignonette
Pibil Pork Tacos
Homemade Corn and Flour Tortillas
Chorizo and Beans (cooked over coals)
Paella Style Mexican Rice (cooked over coals)
Squash Blossom and Goat Cheese Quesadillas
Homemade Corn and Flour Chips
Tomatillo Salsa
Jesse’s Chile
Romaine Salad with Lime Vinegarette

Mini Frozen Bananas
Chocolate Chip Cookies

Patron and Grand Marnier Margaritas
Corona
Negra Modelo

Had several friends over for dinner Friday Night prior to seeing Up the new Pixar movie. I would have prefered Transformers or Terminator but that another story. The menu:

-Stone Fruit Salad with Arugula,  Burrata and Prosciutto
-Haricot Verts with Mustard Breadcrumbs and Grilled Pork Tenderloin

I based it on the Stone Fruit Salad on the Summer Fruit Salad from Goin’s Sunday Suppers. A dish that is all about the ingrediants. Ripe peaches, nectaines, figs and blackberries. The dressing is a nectarine sherry vinegar emulsion. The wild arugula was from Kenter Farms and stone fruit from Rancho Padre. Where I deviated was the addition of Burrata and Prosciutto.

Summer Fruit Salad with Burrata
Ingredients for the Salad
1 cup Marcona Almonds (5 1/2 ounces)
Sea salt
4 large nectarines or peaches (2 pounds), 3 sliced 1/4 inch thick and 1 coarsely chopped
4-5 Figs Quartered
1 pint blackberries or Persian mulberries

Ingredients for the Dressing
1 small shallot, minced
3 tablespoons sherry vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
Freshly ground pepper
�
4 bunches of arugula (1 1/4 pounds), large stems discarded
1 Burrata Cheese
1/2 pound Prosciutto
Very good Balsamic Vinegar
Sea Salt

Directions:
 In a mini processor or mortar/pestle, puree the chopped nectarine. Transfer the puree to a small bowl and add the shallot, vinegar and 1/2 teaspoon of salt. Let stand for 5 minutes, then whisk in the olive oil and the remaining 1 tablespoon of almond oil. Season with salt and pepper.
Put the sliced nectarines, figs and the blackberries in a medium bowl. Drizzle on one-third of the vinaigrette and season with salt and pepper. In a large shallow bowl, season the arugula with salt and pepper and toss gently with the remaining vinaigrette. Gently toss in the dressed fruit. Spoon a large dollop of Burrata on each plate and drizzle with sea salt and balsamic, then place some of the fruit mixture on top along with 1 or 2 slices of prosciutto. Garnish with the almonds and serve immediately.