Friday, January 23, 2009
Truffles at The Grog
Yes, you read that right...Truffles - and then some - at The Grog.
Last night, The Grog in association with New England Wine & Spirits presented an extraordinary five course meal paired with wines of the Piedmont.
For those of you who might have missed it, we present a mouth-watering review of the evening.
The first course was a Hand-Cut Tagliatelle, Tossed with Sage Butter and topped with shaved imported black truffles. A rich and simple introduction to the subtle flavoring of the truffle. It was served with Michele Chiarlo Gavi 2006.
The second course featured Sea Bass Topped with Tomatoes & Capers tossed with white truffle oil and shaved black imported truffles; served with a Saffron Risotto. The Sea Bass was perfect and the course lightly complemented the pairing of Gagliardo Favorita Fallegro La Morra Piedmonte 2007
The salad course featured Roasted Radicchio, Fennel & Endive; topped with Peppercress and a Truffle Vinaigrette. The richness of the roasted greens paired well with the Michele Chiarlo Barbera D'Asti 2006.
Our next course was the crescendo event of the evening. Tournedos Rossini with Shaved Black Truffles & Fingerlings. This dish, named for composer Gioachino Rossini, was interpreted masterfully. The tender filet, served on a golden crostini was topped with seared Moulard Duck Foie Gras & Shaved Black Truffles. The purple & white fingerlings complemented the richness of the Tournedos. Served with this course was a Michele Chiarlo Barbaresco 'Reyna' 2005.
The evening was gently and sweetly ended as a Vanilla Bean Gelato with Biscotti Crusting & Truffle Honey Drizzle was paired with a wonderful Moscato dessert wine.
All in all, a great night. Good food, good wine, good company. Our hats are off to our Executive Chef Patrick O'Neill; our Sous Chef Matt Bradley and our General Manager Bill Nichelmann for their creativity and execution.
There will be more dinners...more tastings. Next month, in fact, we have a Belgian Beer Dinner scheduled for February 12th. More information to come soon.