Tuesday, November 9
Tim's Supper Club: The Foods and Wines of Burgundy
This Tuesday, November 9, the Jackalope Grill will present its next installment of Tim's Supper Club. This Supper Club menu features the foods and wines of Burgundy. Essentially, Burgundy begins at Dijon and follows the Soane River to Macon. The villages along the Route des Grand Crus with names like Gevrey and Nuits Ste. Georges are memorable and picturesque.
The wines from this area range in quality from ordinary to unbelievably phenomenal. Names of areas such as Cote d'Or and Cote de Nuits conjure images of unbelievably expensive Chardonnay and Pinot Noir. For example, this afternoon you are able to purchase a bottle of 2005 Domaine de las Romanee Conti (DRC) Montrachet for more than $4,000 per bottle. The greatest red wines are similarly priced.
Oregon's wine connection to Burgundy is well known. In 1979, David Lett's 1975 South Block Pinot Noir placed in the top ten at the Gault-Millau French Wine Olympiades, and was rated the top Pinot Noir. For this dinner, the Jackalope Grill has selected most of the wines from North America, so you can be a judge.
Oeufs en Meurette
poached egg in red wine sauce
Beringer Private Reserve Chardonnay 2007
Le Vrai Coq au Vin
chicken leg & thigh marinated in wine for 3 days then slowly braised
Whistling Dog NSV Pinot Noir 2007
Soupe de Courge Musquée
butternut squash soup
Filet de Chevreuil, Sauce Grand Veneur
Pan roasted venison leg filet, truffled potato puree, sauce grand veneur
Frederic Magnien, Mercurey, France 2005
Plateau de Fromages
Chateau de Beauregard Beaujolais Villages 2005
Here are Chef Timothy Garling's notes on the evening's menu:
"The dishes I have selected are Burgundian specialties. I could not leave out the wonderful dish Oeufs en Meurette, which I first ate in Paris and then subsequently tried at restaurants in Beaune and Macon. This version of Coq au Vin (The True Coq au Vin), where the chicken is marinated in red wine for three or more days, approaches the traditional, however it is not marinated in a fine Pinot Noir and does not involve a rooster.
"Venison commonly appears on Burgundian restaurant menus in the Fall and Sauce Grand Veneur is one of the glories of French Cooking.
"Cheeses are important in Burgundy. Of all the AOC cheese made in Burgundy, Epoisses is probably the best known, but others include Langres and the Crottin de Chavignol. Finishing a meal with a few morsels of cheese and the last of an evening's wine is a familiar complement to the rich and full-flavored foods of this area. Our selection might include these and perhaps a sample of one of Oregon's artisanal cheeses.
"If you are bringing your own wines, I would like to suggest a well-structured Chardonnay with very little oak and perhaps two types of Pinot Noir (one more "new world" than the other). We hope to see you here this Tuesday, November 9!"
Doors open at 5:00 pm. Cost is $41. Wines paired for this dinner are available for a $25 supplement. In addition, corkage fee is waived for this event.
Please make your reservation today, as space for this special dinner is limited. Call 541-318-8435.
Click here for menu PDF.
Wednesday, November 3, 2010
Tuesday, November 9
Posted by ad HOC at 3:03 PM