Sunday, January 28, 2007

lobster five ways

The perks of the job started rolling in last week; I was able to snag an invite to a dinner at the James Beard House, hosted by wisconsin chef/proprietress and slow food supporter Tami Lax. She and Justin Carlisle, the chef from her Madison restaurant, Harvest, prepared lobster 5 ways, with a wine pairing.

The Beard House is an awkward space, ill-suited, it seemed to me, to host the sort of dinners they are trying to host. That being said, it was one of the top 5 meals of my life.

amuse: lobster financier, uni, micro shiso
paired with: tempier bandol rose, france 2005
[very interesting lobster flavored pastry like base with uni cream/foam]

first course: sashimi of spinny lobster, vanilla, wasabi, fine herb salad
paired with: moon rabbit sparkling sake
[astonishing! raw lobster--a first for me. smooth and strange, like tasting sushi again for the first time.]

second course: lobster and salsify tapioca
paired with:zind-humbrecht pinot d'alsace 2004
[absolute favorite, surprised me since i didn't think i liked tapioca balls. a chowder of sorts, rich and toothsome. the wine was musky and wonderful, a perfect complement.]

third course: roasted lobster tail, truffle spaetzle
paired with: fevre chablis champs royaux, france 2005
[straightforwardly delicious. huge truffle slices]

fourth course: lobster and pleasant ridget reserve fondue
paired with: belrondade lurton rueda blanco, spain 2002
[rich and cheesy, with a hunk of lobster of a skewer]

hard not to be drunk as a skunk after 5 glasses of wine. not too drunk to realize lobster is good all ways and any, but especially good as prepared by these talented folks from Madison.


typingelbow said...

my mouth is watering.

Andrew Bauer said...

Yeah, that is totally ridiculous. When you start having dinner at the James Beard house, you get a card in the mail that says, "You've arrived."