HOT POTATO, cold potato, black truffle, butter
The presentation on this dish was really fun -- a small round wax bowl, with a long pin stuck through the wax. The pin was topped with butter, parmesan cheese, chive, a ball of potato, and a slice of black truffle (from bottom to top), and the bowl was filled with cold potato soup. We were instructed to pull the pin out from the bottom of the bowl, allowing its contents to drop into the soup, and to then shoot the soup in a single shot.
Sue Wen: Flavorwise, this was fantastic; several of us were licking the last of the soup from the bowl. (Because we have no shame.)
WINE: Barolo 2001 Schiavenza, made with Piedmont grapes. Again, even as a non-wine-drinker (especially one that doesn't like reds), this was a fantastic pairing.
Matt: Hoh hoh! About as non-subtle (read: smack-you-in-the-face) as wine gets, but very nice indeed especially with the Bison dish to follow.