Dinner at The Academy with Chef Paul Desiano

IMG_0056We thought we would take you on a brief look back at our most recent Wine Dinner, “East meets West” with Chef Paul of Ridgefield Academy.  Wine dinners are not just for wine geeks.  They are a wonderful way to explore new foods and wines, and in this case, sakè and beer too.  There is no ordering at a wine dinner, just a wonderful exploration of a chefs culinary mind.  It is very similar to ordering “chefs choice” at a restaurant. At this dinner, Chef Paul explores the synergies and contrasts of Eastern and Wester cultures through food and beverage.  One of my personal favorites was the Tuna in an oxtail broth and corn sprouts.  At 109 we work with our local chefs to create these dinners to help encourage you to explore your food and wine passions and hope you join us for at least one of these journeys soon.

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The Menu

Snacks for the Taste Buds

Unique take on salty, sour, bitter, sweet, umami

Sweet: Shrimp Sheet, lemon confit sorbet

Sour: Yuzo Ceviche

Bitter: Poached Diacon, Marrow Aioli, Watercress Puree

Salty: Oyster & Caviar

Umami:  Jellied Eggplant in bonito broth

Sake Martini

Maguro (Tuna)

Oxtail broth, corn sprouts

Sake ~ Konteki, Pearls of Simplicity, Kyoto

Wine~ Domaine de Pellehaut Harmonie Blanc Gascogne France

Duck Sausage

Kale, mushroom, radish

Sake~ Hakutsuru Excellent, Hyogo

Wine~ Domain Pierre Clavel “Le Mas” Languedoc, France

 

Braised Pork Belly

Star anise polenta, baby bok choy

Sake ~ Mantensei, Star Filled Sky, Tottori

Wine~ Tomas Cusine “Llebre” Costers del Segre, Spain

Yakionigiri (Grilled Rice)

 Spring Brook Farm Reading Raclette cheese Vermont, soy sauce, cornichon pickles

Hitachino Nest Red Rice Ale, Kiuchi Brewery

 

Macha

Mocha, sweet soy powder

Sake ~ Tozai, Snow Maiden, Kyoto

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