Last night was an amazing experience. We were fortunate enough to be invited to a very special dinner at our dear friends, Brittany & Wade’s house. Wade is a self-taught gourmet chef – no kidding – and he prepared a SIX COURSE DINNER (his “Summer Tasting Menu”) for us. To add even more amazement, Wade’s friend, Reid (also a serious expert), paired six different wines for each course.
We cannot even relay how incredible this was! Everything from the presentation to the sophisticated flavors were just top-notch. No detail was left unattended to – Brittany has great taste and she had the table set beautifully with gorgeous placemats made of exotic feathers, pretty ribbons tying up the silverware, and cool chandelier plates. It was truly a collaborative, creative & artistic evening!
Perfect ambiance. They even printed menus!
First course: Mozzarella Caprese
Heirloom Tomatoes with fresh Buffalo Mozzarella & organic Basil.
Paired with Roderer Estate Brut Rose
Unfortunately, we completely spaced and did not get a picture of this course. :(
Second Course: Gazpacho Cucumber Colonnades and Bruschetta
Chilled Heirloom Tomato Soup topped with Basil Cream.
Paired with 2006 Anselmi Soave “San Vincento”
Check out that presentation!
Third Course: Lil’ Caesar
Baby Romaine, Anchovy Fillet and Aged-Parmesan-Reggiano Crisp
Paired with 2005 Cuvee “La Jouline” Sancerre
Wade’s such a pro that the beautifully crafted Parmesan crisp on top is even handmade!
Fourth Course: Halibut and Crab Turett
Halibut, Snow Crab claw, Roasted Fennel with Red Bell Pepper Sauce over Quinoa.
Paired with 2006 Francois Chidaine Montlouis Sur Loire “Les Tuffeaux”
This was INCREDIBLE. Carrie’s favorite dish of the night (although it was difficult to choose!). The Snow Crab claw on top was awesome, and that wonderful handmade Red Pepper sauce was all made by Wade, from scratch!
Fifth Course: Olive Oil Poached Salmon with Citrus
Citrus-marinated Salmon with Confit of Navel Oranges, Caviar and Pea Shoot Coulis.
Paired with 2005 Georges Dubeuf Fleurie Beaujolias
Also phenomenal. Wade gets his sushi-grade fish fresh at the Sunday Farmers Market at the Long Beach Marina. This salmon melted in your mouth. We regret not taking a photo after he personally served his handmade pea shoot coulis around it. The colors in this dish were beautiful – the bold color of the salmon, bright citrus beneath and a green pea sauce made it fantastic to look at.
Sixth Course: Peach Sorbet
Served in halved Orange
Paired with 2003 Royal Tokaji.
Perfect way to end the evening!
We were extremely happy guests!
Our wonderful and talented hosts.
Thank you-Thank you-Thank you, Brittany & Wade!!!
Reid and Hilary – Reid was the genius behind the INCREDIBLE wine pairing. We are inspired and hope to learn much more from him.
