L'Espalier's 35th Anniversary Dinner

It was wonderful to be invited to enjoy L'Espalier's 35th Anniversary Dinner! Not only for the food, but for all the awesome people who work at and enjoy being in L'Espalier.



Things started off well, with some rosemary focaccia bread, Apple Street Farm spinach and béchamel pithivier, and pretzel bread. Yum!



The first pairing, representing the 1970's, was 2006 Westport Rivers, "Cuvée L'Espalier", Brut, from Westport, MA, and Nantucket scallops with fresh Maine shrimp and caviar: mousseline brûlée with pomelo and pomegranate. This was one of my favorite courses!



The next pairing, representing the 1980's, was just as excellent. 2010 Huet, "Le Clos de Bourg", a Demi-Sec from Vouvray, was paired with Vermont quail scented in eau de vie Mirabelle and juniper with Black Mission figs, foie gras mousse and Apple Street Farm Brussels sprouts. I love mousse, and this one was wonderful.




The 1990's were represented with 2011 Prieuré de Montézargues, a Rosé from Tavel, and "Under the Sun": Loup de Mer with bouillabaisse broth, "ratatouille vegetables" and rouille. Very flavorful.



Love Joy Farms Assiette of lamb: garlic sausage, crepinétte of loin and braise with cardoon gratin and red wine-onion jam was paired with 2009 Domaine Chante Cigale from Châteauneuf-du-Pape to represent the 2000's. L'Espalier cooks lamb to perfection, every time!



The 2010's were represented by Louis Risoli's American Cheese Revolution, which included some L'Espalier classics as well as some newer cheeses. The first cheese was Payoyo, a sheep and goat's milk cheese from Andalusia, Spain, that is very tasty.



Coupole, a goat's milk cheese from Vermont Butter and Cheese Creamery in Websterville, Vermont, was next. I was definitely glad for this, because every cheese I've tried from their creamery has been delicious. The wonderfully nutty Tarentaise was up next. It's a cow's milk cheese from Spring Brook Farm, in Reading, Vermont.



The last two cheeses for the evening were Gouda, a cow's milk cheese that's been aged for five years from Holland, and Caveman Blue, a cow's milk cheese from Rogue Creamery in Central Point, Oregon. Caveman Blue was an excellent, creamy, delicious blue cheese, and the Gouda was pretty great, too!



Dessert was a view into the future at L'Espalier, and if this is what they're planning, I'll definitely keep coming back. It was a black sesame custard with chocolate anise croquant and coconut-kaffir lime ice cream. A great mix of flavors, and a great ending to the meal. I say ending, but L'Espalier always gives a few treats away after dinner is "over", and they're always delicious, too!

Comments

  1. what a wonderful account of what must have been a divine evening!

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