Whisk's Parisian Pop-Up

Whisk is awesome. I may have said this before, but it bears repeating. They are excellent not only for their well-prepared and plated foods, but also for the good they are doing for our community. Whisk collaborates with the Haley House's Transitional Employment Program to train students in the culinary arts. They learn valuable skills and gain practical experience, and I get wonderful food. It's a win all around!

Whisk prepared an excellent wine pairing for each course, and the night began with delicious sourdough bread with whipped butter.

The first course paired a 2009 Blason de Bourgogne from Saint-Véran and an onion tart with volet du vin and arugula. The combination of flavors was exquisite.

The next course paired a 2011 Cuvée Michel Léon Gewürztraminer from Alsace and a fois gras torchon with balsamic strawberries and pepper toast. This was followed by the excellent quail egg benedict with brown butter hollandaise and smoked paprika.

The next course was quite possibly my favorite: a 2010 Château de Seguin from Bordeaux, paired with duck prepared three ways. There was duck breast, confit, rind, and zest, among other things, in this dish, and it worked so well!

The next course was a financier, made of burgundy, pear, and white chocolate. This bit of deliciousness was paired with a 2011 Jacques Bourguignon Chablis.

The night finished up with one more final pairing, and this was another favorite of the evening: a 2011 Lacheteau Vouvray from the Loire Valley and tart tatin with apple, white chocolate sorbet, and cognac raisins.


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