First course:
A silky, creamy oyster on the halfshell topped with crisp, earthy shallots and a Meyer lemon foam. Chef Rush creatively mounted the oyster upon a heap of coarse sea salt which gave the illusion of packed snow while serving the same purpose. The wait staff wisely warned patron not to eat it!
First Pairing:
Drambuie 15 year, a Speyside Malt blended with Original Drambuie. It has more sweet honey notes than spiced, herbaceous notes Original Dram is known to carry. Quite nice and paired will the cool, creamy mollusk with citrus notes lingering from the foam.
Second Course:
A brightly colored salad with green, leafy, peppery arugula, tender roasted beets, bright blood orange supremes, fennel, crunchy, sweet candied walnuts, and dollops of smooth, creamy goat cheese.
Second Pairing:
A classic "Blood and Sand" cocktail (Circa 1922).
The blood orange in this cocktail really complimented the salad.
Third Course:
The halibut was set on braised cippollini onion and a garlic-parsley puree. The sweetness of the cippollini onion detracted from the mildness of the fish. It through the balance of the dish off where a more savory preparation could have saved it.
Third Pairing:
Fallspice Roy
Fouth Course:
Beautiful tender, brown sugar-braised short ribs served with a sweet corn and apple roasted bread pudding cake, roasted baby carrots and parsnips. The rich cabernet glace was perfect!
This dish felt like the Holidays!
Fourth Pairing:
Heather and Honey
Heather and Honey
Fifth Course:
Boozy dessert: A blonde brownie Sundae with rich dulce de leche ice cream, almond praline, and butter "scotch" sauce.
Fifth Pairing:
Maple Leaf cocktail
The perfect ending to a lovely meal!
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| Digestif! |
**Interview with Chef John Rush and Review of Dinner at Church coming soon**
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