Monthly Archive for February, 2006

Pizza, Wine & Truffles

Not as strange a  combination as one would think…

  The gourmet homemade pizza is nothing new.
It’s just a great way to use the freshest ingredients
and personalize pizzas for the gathering.

Wine
… Well, wine goes with everything.

The Jewel of the evening…

           Truffles

Pizza_truffle_night_bks_002_2

The Truffles courtesy of
Cindy, Her bother Jason
and his wife Ana
  of
Posh Chocolat

Pizza_truffle_night_bks_007
Tasting Time w/ Cindy as
our guide
Pizza_truffle_night_bks_004

garam masala, mojito,
classic, grand marnier,
coconut curry, cafe com leche,
10 year old balsamic vinegar
& strawberry, fennel, toffee,
rosemary honey, smoked paprika,
white truffle oil & tahitian vanilla

Later that Night Bruno shows
What can be done with extra
pizza dough

Pizza_truffle_night_bks_006
Before
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After

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Josh & Amy
Pizza_truffle_night_bks_014

Bruno,Cindy & Josh
toasting a job well done

Text & Photos- Duane

Zen of St. Louis-1111


1111

Mississippi
Fixed Price Menu – Tuscan Dinner

1111_tuscan_tuesday_001_3First course was
roasted tomato and artichoke soup
very flavorful w/ a nice light broth.

1111_tuscan_tuesday_004Second course was seared duck breast
and three cheese
raviol
i w/ prosciuto, arugula, tomatoes
and sage butter sauce – Scrumptious!!

1111_tuscan_tuesday_009_1Third course was a choice of oven roasted black bass over
garlic olive oil crostini and roasted red pepper basil sauce, or red wine
marinated and braised quail
w/ stewed white beans and rosemary-pancetta
broth -1111_tuscan_tuesday_010 I went for the roasted bass
which was edged w/ pancetta… absolutely fantastic!
Dawn chose the braised
quail.1111_tuscan_tuesday_006_1 I was considering this initially but didn’t want to fuss w/ all those
little bones! Dawn let me sample her quail and it was beautifully braised – I
love the flavor of poultry that’s been braised in red wine!!

Duane went for the a la carte menu so I’ll let him describe
his meal.

The Duane, of course had to be different.
1111_tuscan_tuesday_003_1My starter was the
grilled sea scallops

w/ chive polenta cakes
& vanilla rum sauce

Followed by the   
1111_tuscan_tuesday_00712oz Char-crust dry rubbed
rib-eye
w/gorgonzolla butter
& tillamook cheddar-chive gratin

For wine we started off w/ a bottle that I brought from
home.1111_tuscan_tuesday_002

Artazu Artazuri Garnacha Narvarra 2003
a 100% tank-fermented old vine Grenache made by Artadi’s brilliant
winemaker, Juan Carlos Lopez de la Calle. An elegant, deep
ruby/purple-tinged Tinto, it boasts sweet, crunchy raspberry and cherry
fruit, medium body, a luscious texture, and a heady finish. This is
knock-out stuff to drink over the next 1-2 years.
1111_tuscan_tuesday_011

Liz, server extraordinaire
tasting the vino

Rick, our friendly bartender, commented, “It’s like our
gigondas, it has a dusty dry finish”. He always comes up w/ great descriptions
of wine!

For dessertBananas_1 I went for crème custard napoleon w/ caramelized
bananas & chocolate shavings. Our server, Liz, described it as “banana
cream pie on steroids” and it definitely was!! I had to ask Liz twice what she
called this dessert so Duane and Dawn diagnosed me w/ CRS (i.e., Can’t Remember
Shit syndrome) and suggested I start taking ginkgo biloba regularly. I’m proud
to say that it only took me an hour after I got home to remember all of this!
Sorry Duane and Dawn, I’ll pass on the ginkgo for now, unless you can come up
w/ a dessert version that goes good w/ calvados!!
1111_tuscan_tuesday_019warm chocolate bread pudding
w/ marshmallows & pecan streusel
served w caramel ice cream 

Main Text-Bruno        Photographs-Duane

Wine Discovery of the Month

Wine_for_februaryDomaine de la Pertuisane

Vin de Pays des Cotes Catalanes 2003

France

 

Founded by two young British winemakers w/ a shared passion
for quality wine.

Domaine de la Pertuisane was created w/ the intention of
producing “real” wine from the traditional Catalan varieties of Grenache (80%)
and Carignan (20%). With very old vines on schistous soil, which produce
extremely low yields (12hl/ha), wines of great concentration and finesse are
produced. These wines undergo wild yeast fermentation and are aged for twelve
months in new oak barriques.

 

Available at The Wine Merchant –

St. Louis, MO