Recently Chef Jered and I were asked to cater a meal for a couple in their home as a gift. The people who were coordinating the gift wanted to leave the menu and wine pairing up to us and so we were given very little direction other than a few allergies and the theme of classic comfort food. What fun!
Chef Jered and I drove to a beautiful home just on the outskirts of the city. It was a classic fall day. The fire was lit, the couple was curled up in their living room and we were given free reign of the kitchen.
To start – Chef Jered did a Green Pea Veloute – a rich French style pea soup. It was perfect for the brisk fall day and paired with a brut champagne.
Next up was Roasted Quail in a red wine reduction with a spicy tomato aoili, paired with a Bulgarian Lovico Gamza – one of Chef Jered’s favorite obscure wines.
To follow we served Butter Poached Prawns on creamy polenta – Chef Jered’s take on shrimp ‘n’ grits. For this course we paired a Nett Reisling.
Next up was a Leek and Wild Mushroom Phylllo parcel with a sweet onion cream sauce, paired with a Marques de Riscal Tempranillo.
Before the main course we had a quick cleanse of the palate with some local Micro Greens topped with a champagne vinaigrette and cave aged pecorino paired with a Sur Lie Muscadet.
The main course was a Tortiere de Canard served with a white bean cassoule, roasted carrots and radish, paired with Clos La Coutale Cahors.
To close the evening, we left the couple with a cheeseboard, preserves and Warre’s Otima Port.
It was a pleasure serving this lovely couple in their gorgeous home! Thank you for having us and we hope you enjoyed your meal to the fullest.
LNG & Chef Jered