Annual Bordeaux dinner
| Theme | Annual Bordeaux dinner |
|---|---|
| Venue | Cracked Conch |
| Location | North West Point |
| Date | Jan 14, 2014 |
| Time | 7pm |
| Host | Becky Schulz & Justin Appleyard |
| Wine Selection | Andrew Jones |
Dry White Bordeaux Tasting and Dinner
Cracked Conch Restaurant
January 14, 2014
The Cracked Conch Restaurant has been in existence for as long as I have lived in Cayman. It was famous for its Conch dishes - Conch Stew, Cracked Conch, and fritters but with a new French chef, Gilbert Cavallaro at the helm the restaurant now reaches new heights. Situated on the Northwest Point of Grand Cayman, the sunsets are stunning.
Two different events took place this evening. First the members gathered in a special room for a tutored Dry White Bordeaux tasting conducted by Andrew Jones. The wines were brought in for this very special tasting. The six wines were: Clarendelle, 2011 AC Bordeaux, Ch. Graville-Lacoste, 2012, Graves, Ch. Larrivet Haut-Brion, 2005, Pessac-Léognan, Blanc de Lynch-Bages, 2008, AC Bordeaux, Domaine de Chevalier Blanc, 2007 Pessac- Léognan, Granc Cru Classé de Graves, and Ch. Malartic-Lagravière Blanc, 2010 Pessac-Léognan, Granc Cru Classé de Graves. What a magnificent selection of wines!
We moved to the bar to enjoy a glass or two of – Trochard Cremant de Bordeaux Brut NV a sparkling wine from the Bordeaux region served with Amuse a Foie Gras canapé and then on to a private dining room for dinner.
Our first course was Scottish Salmon and Asparagus Terrine with Seafood Vinaigrette, Fennel Salad and accompanied by Ch. De Fieuzal, Blanc 2005.
The second course was Braised Pork Cheeks and Sweetbreads with Truffle Mash, and Wild Mushrooms. Three wines were served – Ch. Calon Segur, 1988 (Saint-Estèphe), Ch. Ch. Pinchon-Lalande, 1988 (Pauillac), and Ch. Leonville-Barton, 1988 (St. Julien).
The third course was a selection of French Cheeses with Tomato Chutney, Fruits, Nuts, and Homemade French Baguette with the above three wines.
The absolute piece du resistance was the Chocolate and Pear Soufflé. I snuck back into the kitchen to observe this most delicate of desserts being brought out in absolute picture perfect height. This was simply marvelous! Two sauternes were served with the dessert – Ch. Lafaurie-Peyrequey, 1988 (Sauternes) and Ch. Lafaurie-Peyrequey, 2001 (Sauternes)
This was a most perfect “French” evening in the Cayman Islands. A very special thanks to Executive Chef Gilbert Cavallaro, Executive Sous Chefs Nicky Hull Saldana & Marc Lauria, Pastry Chef Senthilkumar Muthaiah, General Manager Matthew Moore, and Assistant Managers Michele Ebanks & Leo Preiss for making this a magnificent evening.
The event was organized by Tessa Johnson-Bodden, Justin Appleyard, and Becky Schulz. The wines were selected by Andrew Jones and Paul Anderton.