flickr-free-ic3d pan white
View allAll Photos Tagged blanquette

www.youtube.com/watch?v=Vo_0UXRY_rY

 

............. shot at D!VA

...........

  

(...) "Overall, it was a jolly good day for Monsieur Seguin's kid goat. About midday, scampering all over the place, she chanced upon a herd of chamois munching on wild vines with some relish. Our little minx in a white dress was an absolute sensation. All these gentlemanly bucks made way for her so she could have the very best of the vines…. It even seemed—and this is for your ears only Gringoire—that one of the black coated young chamois caught Blanquette's eye. The two lovers got lost in the trees for an hour or two, and if you want to know what they said to one another, go and ask the babbling brooks who meander unseen in the moss.

 

* * * * *

 

Suddenly, the wind freshened; the mountain turned violet; and evening fell….

 

—Already!, said the little kid goat, and stopped in astonishment.

 

In the valley, the fields were shrouded in mist. "

« L’alimentation, c’est rapide ; la cuisine, c’est lent. » (P.M.)

 

Best viewed large on a dark background : Flickr or website.

 

website : random, RSS | random Flickr | photobook | calibration | © David Farreny. IDDN-registered.

A Saint-Hilaire, on attribue volontiers l'invention de la Blanquette à un moine de l'abbaye qui, au XVIème siècle, aurait découvert la transformation naturelle du vin tranquille en vin effervescent.

La véritable fin de la Chèvre de monsieur Seguin

Publié par Christiane Valdy

 

Blanquette entendit derrière elle un bruit de feuilles.

 

Elle se retourna et vit dans l'ombre deux oreilles courtes, toutes droites, avec deux yeux qui reluisaient... C'était le loup.

 

Énorme, immobile, assis sur son train de derrière, il était là regardant la petite chèvre blanche et la dégustant par avance.

 

Blanquette se sentit perdue... Mais n’oublions pas que notre chèvre était courageuse.

 

Alors le monstre s'avança, et les petites cornes entrèrent en danse.

 

Ah ! la brave chevrette, comme elle y allait de bon cœur ! Plus de dix fois, elle força le loup à reculer pour reprendre haleine. Pendant ces trêves d'une minute, la gourmande cueillait en hâte encore un brin de sa chère herbe ; puis elle retournait au combat, la bouche pleine... Cela dura toute la nuit.

 

L'une après l'autre, les étoiles s'éteignirent. Blanquette redoubla de coups de cornes, le loup de coups de dents...

 

Et c’est là que monsieur Daudet s’est trompé.

 

Vous souvenez-vous de la bande de chamois qu’avait rencontrés Blanquette alors qu’elle gambadait joyeusement au milieu des fleurs ?

 

Vous souvenez-vous des châtaigniers qui se baissaient jusqu’à terre pour la caresser du bout de leurs branches ?

 

Ils entendaient, impuissants dans la nuit sombre, les coups de cornes et les ricanements du loup.

 

Et c’est là que tout change : un vent violent, le mistral, vous connaissez sans doute ce vent qui amène le beau temps en Provence, eh bien le Mistral se mit à souffler et à souffler avec des rafales d’une telle violence que les branches des châtaigniers plièrent mille et une fois pour se briser violemment ; et vous l’imaginez sans nul doute, une grosse branche, la plus grosse des branches du plus gros des châtaigniers s’abattit sur le loup, l’ensuquant sur le coup. Blanquette en profita pour donner un dernier coup de corne fatal et pour s’échapper. Elle retrouva la bande de ses amis chamois avec lesquels elle vécut heureuse jusqu’à la fin de ses jours.

 

Ceci est la véritable fin de votre histoire Monsieur Daudet.

  

Bonne soirée les artistes !

This cocktail gown makes me want to kick up my heels! And here's a cocktail recipe to make every girl feel like doing the same!

 

Today’s cocktail recipe: the Champagne Cocktail

 

Ingredients: Four Drops of Angostura Bitters, three-quarters of a measure of Cognac, one cube of sugar, top up with Champagne

 

Garnish: none

 

Glass: flute

 

Technique: drip the Angostura Bitters on the sugar cube and place in the bottom of the glass. Cover the cube with Cognac, and then top up with Champagne.

 

The Champagne Cocktail originated in 1899, as the winner of a New York cocktail competition. It is perhaps one of the easiest cocktails to make, requiring no special equipment. If you want to enjoy a champagne cocktail on a budget you can always try replacing the Champagne with dry white sparkling wine, such as Cava, Blanquette de Limoux or Saumur. Enjoy!

 

Lots more to come soon, but bye bye for now! Kisses to all my fabulous friends!

xxxxxxxxx

Rebecca

.

  

-----

[dedicated to Marion]

(ah ben oui, "chose promise...") ;)

Shoot du jour !! Du côté de Limoux ... On boit pas que de la Blanquette .... by Laurent KC

Une dégustation hors du commun : Alain Cavaillès nous emmène dans les nuances de la bulle au fil d’un voyage qui interpelle les sens comme l’esprit. Etincelant ! >> Lire la suite : www.discover-carcassonne.com/fr/l-effervescence-par-alain... An unusual wine tasting: Alain Cavaillès takes us into the nuances of the bubble throughout a journey that calls the senses as much as the mind. Brilliant! >> Read more: www.discover-carcassonne.com/en/sparkling-wines-alain-cav...

2 large chicken breast halves, cut into chunks

3 cups chicken broth

1 small onion, chopped, or 6 pearl onions

2 carrots, sliced

2 cups mushrooms

1/2 teaspoon dried leaf thyme

1/4 teaspoon ground black pepper

4 tablespoons margarine

1/4 cup all-purpose flour

1 to 1 1/2 cups cooked frozen peas

1 egg yolk

juice from ½ a lemon

salt and pepper, to taste

 

Put the chicken in a large saucepan with the chicken broth, onion, carrots, thyme, and pepper. Bring to a boil. Reduce heat to low, cover, and continue cooking at a low simmer for about 25 minutes, until the chicken is cooked through and no longer pink.

Sauté the mushrooms in the margarine for about 4 minutes.

Remove the chicken and vegetables from the broth; reserve the broth and set aside. Grease an 8- or 9-inch baking dish. Put the chicken, vegetables and mushrooms in the baking dish.

Make a sauce béchamel: in a saucepan over medium heat, melt the margarine. Stir in the flour and cook, stirring, for 1 minute. Add 2 cups of the chicken broth and continue cooking, stirring, until thickened - but not too thick. Then, add 1egg yolk stirred with 2 tablespoons broth. Salt and pepper to taste.

Pour the sauce over the chicken and vegetables and simmer an additional 15-20 minutes. (Don’t let thicken too much.)

Serve over rice, and with biscuits if you wish.

 

Biscuits

3 cups flour

1 tablespoon sugar

1 tablespoon baking powder

1-1/2 teaspoons salt

3/4 teaspoon baking soda

1/2 cup margarine

1 tablespoon apple cider vinegar

1 cup minus 1 tablespoon soy milk

 

1. Preheat oven to 425F.

2. Put 1 tablespoon apple cider vinegar in the bottom of a 1 cup measure and fill with soy milk. Set aside.

3 Put the flour, sugar, baking powder, salt, and soda into a large bowl and mix. Then cut in the margarine. Then stir in the vinegar-soy milk mixture.

4. Knead in the bowl with your hands about 20 to 25 times.

5. Press evenly into an ungreased 9 x 9 in pan and before you bake it, cut with a knife into serving size pieces. (I cut into 4 pieces one way and 3 the other to make 12 pieces.) Leave all the pieces together in the pan and put into the oven.

6. Bake for about 18 minutes. Makes 12 servings, 1 biscuit each.

VARIATION: To use this recipe for Strawberry Shortcake change the amount of sugar to 6 tablespoons.

 

Close to Limoux , at the south of Carcassone.

This ancient and fortifies Benedictine abbey was founded at the end of eighth century and dedicated to Saint Saturnine.

Is one of the most beautiful monuments in the Pays Cathare.

In 1531 the monks of Saint Hilarie discovered the first effervescent wine in the world, known as Blanquette de Limoux.

Une dégustation hors du commun : Alain Cavaillès nous emmène dans les nuances de la bulle au fil d’un voyage qui interpelle les sens comme l’esprit. Etincelant ! >> Lire la suite : www.discover-carcassonne.com/fr/l-effervescence-par-alain... An unusual wine tasting: Alain Cavaillès takes us into the nuances of the bubble throughout a journey that calls the senses as much as the mind. Brilliant! >> Read more: www.discover-carcassonne.com/en/sparkling-wines-alain-cav...

Il fico domestico si propaga sia per talea (utilizzando rami di 2-3 anni), sia tramite pollone radicato. Può essere innestato qualora si voglia cambiare varietà (innesto a gemma o a corona).

Le cultivar del caprifico sono qualche decina, mentre quelle del fico domestico sono diverse centinaia. Molte sono antichissime, coltivate localmente, e spesso poco note. Purtroppo sono assai comuni i casi di sinonimie ed omonimie. Le cultivar si classificano secondo:

- numero di fruttificazioni annue: unifere (hanno una sola produzione principale, di “forniti”); bifere (hanno una produzione precoce di "fioroni", oltre alla principale); trifere, molto poco diffuse (hanno una produzione precoce, quella principale ed una tardiva).

- suscettibilità alla caprificazione: unifere caprificabili (produzione di forniti mediante caprificazione); unifere e bifere non caprificabili (produzione di fioroni e forniti in assenza di caprificazione); bifere intermedie (caprificabili per i forniti e fioroni per via partenocarpica).

- epoca di maturazione: non variabile per i fioroni (metà giugno-luglio); per i forniti (fichi veri) si distinguono cultivar precoci (maturazione entro agosto) e tardive ( maturazione da settembre in poi).

- colore della buccia: fichi bianchi (colore da verde a giallo-verdastro); fichi neri o violetti (con buccia da marrone a rosso violetto o viola-nerastro).

- destinazione della produzione: per il consumo fresco (tutte le cultivar); per l’essiccazione (cultivar caratterizzate da maturazione precoce, con produzione di forniti bianchi, buccia integra, resistente ed elastica, polpa densa e zuccherina).

Le più rappresentative in Italia sono: diversi tipi di fico precoce (Columbri), Brogiotti (sia bianchi che neri), la diffusissima Dottato, oltre a Troiano, Fico Bianco del Cilento, Gentile, ecc. Particolarmente vocati all'essiccazione sono Dottato, Fico Bianco del Cilento, Farà e Taurisano.

In Francia si coltivano soprattutto Blanquette, Bourjassotte (bianco o nero), Dauphine, Col de Dame, ecc.

In Grecia la più diffusa è Smirne, molto adatta all’essicazione. In Portogallo tra gli altri Lampeira, Lampa Preta, Pingo de mel Princesa. In Spagna sono diffusi vari tipi di Blanca, Negra, Coll de Dama, Napolitana. Quest'ultima, insieme a Pajajero e Martinenca, è adatta all'essiccazione.

I love you more then a gambler loves a slot machine.

I love you more than hot chocolate on rainy sundays at the beach.

I love you more than scrabble.

I love you more than Dwight Schrute and his bobbleheads.

I love you more than everything.

I love you more than Bush loves oil.

I love you more than I can ever imagine.

I love you more than me.

I love you more than chai tea.

I love you more than la blanquette de veau.

I love you more than you love buttery garlic shrimp.

I love you more than I ever thought I would.

I love you more than the three letter words. :)

I love you more than bubble baths.

I love you more than doing ccstrig.

I love you more than love itself.

I love you more than ice cream and cigarettes.

I love you more than sugar-free soda.

I love you more than chocolate.

I love you more than you love me.

I love you more than Charlie loves Anaru.

I love you more than Wotas love Acchan.

I love you more than stargazing.

I love you more than a fat kid loves cake.

I love you more than you think.

I love you.

Inicialmente dedicada a Saint Sernin, primer obispo de Toulouse, adopta después el nombre de Saint Hilaire, obispo de Carcassonne en el siglo VI, su sepultura descansa en dicha abadía.

Es la época medieval que es particularmente significativa para la localidad, el pueblo se construye y evoluciona alrededor de la abadía y bajo la dependencia de los monjes, señores de Saint Hilaire. Hasta principios del siglo XIII, la abadía beneficia de la protección de los condes de Carcassonne, pero durante la cruzada contra los cátaros los monjes acusados de heréticos pierden su autonomía y una gran parte de sus bienes; el monasterio fue devastado por los cruzados. En 1246, Saint Louis ordena al senegal de Carcassonne de restituir al obispo de Saint Hilaire las tierras confiscadas a los partidarios del catarismo.

Desde el siglo XIV, la abadía conoce dificultades. El desorden creado por la Guerra de 100 años, que obliga a los obispos a mantener las fortificaciones de la población, precipita su decadencia.

La tradición quiere que la abadía sea la cuna de la “Blanquette de Limoux”. En el siglo XVI, los monjes elaboran un vino espumoso que, sin saberlo, será conocido mundialmente.

En el siglo XVIII, Saint Hilaire conoce algunos desordenes ligados al episodio revolucionario y sus problemas financieros conducirán a la venta de sus posesiones.

L'abadia de Sant Hilari (en francès Abbaye de Saint-Hilaire) és una antiga abadia benedictina fortificada situada a Saint-Hilaire (en occità Sant Ilari, en francès Saint-Hilaire), en el departament francès de l'Aude.

 

Fundada a finals del segle VIII, en el X i per voluntat dels comtes de Carcassona, l'abadia fou dedicada a Saint Hilaire (San Hilario), primer bisbe de Carcassona. El monestir fou pròsper fins el segle XIII, però les devastacions a causa de la guerra dels Cent Anys, la pesta negra i els períodes de fam afectaren negativament en ell i van causar el seu declivi. No obstant, la producció tradicional vinícola de la regió i de l'abadia derivà en que, el 1531, els monjos de Saint-Hilaire descobrissin el primer vi efervescent del món: el Blanquette de Limoux.

 

En el segle VII, sobre una capella construïda en el segle anterior per ordre de Sant Hilari, primer bisbe de Carcassona, que evangelitzà la regió del Carcassès, s'edifica una església, primer pas del que seria posteriorment l'abadia, que es menciona per primer cop a l'any 825 sota l'advocació de Sant Serni, primer bisbe de Tolosa.

 

Un segle més tard, concretament el 22 de febrer de 970, s'hi descobreixen les restes del primer bisbe de Carcassona i constructor de la primera capella. Els comtes de Carcassona, Roger I i la seva esposa Adelaida de Gavaldà, sol·liciten a l'orde de Sant Benet que es converteixin en els seus benefactors, i una carta de Lluís I el Pietós autoritza als monjos a escollir el seu abat, al mateix temps que passa a l'advocació de Sant Hilari.

 

Fins el segle XII, l'abadia es beneficia de la protecció dels comtes de Carcassona i nombrosos membres de la família Trencavell hi són enterrats. Paral·lelament, adquireix gran importància en tota la regió multiplicant-se les donacions. Durant la croada contra els albigesos, els monjos són acusats d'heretgia i entregats als dominics. El monestir és devastat i donat, juntament amb les seves terres, a la comunitat de germans predicadors del monestir de Prouille fins l'any 1246, que el rei de França Lluís IX intervé demanant al senescal de Carcassona tornar les terras a l'abat de Sant Hilari. L'abadia pateix les conseqüències de la devastació anterior i s'esfondra part del creuer, que es refà entre 1237 i 1260.

 

En la primera meitat del segle XIV s'edifica el claustre, però immediatament comença a patir etapes de dificultats econòmiques al no ser suficients els ingressos per a mantenir als 29 monjos que hi havia, que es va reduir a l'any 1344 per ordre del bisbat de Carcassona. La guerra dels Cent Anys i la pesta negra agreujaren aquests problemes, ja que es va haver de fortificar el monestir, generant més despeses. És en aquesta època que els monjos de Sant Hilari creen el Blanquette de Limoux, l'any 1531, als cellers adjunts de l'abadia.

 

En el segle XVI el monestir es sotmet al in commendam, traspassant els seus béns a particulars, però la decadència econòmica segueix i, l'any 1758, el bisbe de Carcassona dicta un decret suprimient els oficis claustrals i places monacals, convertint-se en església parroquial. A finals del segle XVIII l'abadia és venuda.

 

L'església abadial fou edificada en el segle XII tot i que no va ser acabada, bastint un mur de pedra com a façana occidental. Consta d'un absis semicircular on hi ha tres vitralls, possiblement del segle XIX. La nau està constituïda per tres voltes ogivals del segle XIII. Conté la joia artística de l'abadia, l'anomenat sarcòfag de Sant Serni, atribuït al Mestre de Cabestany. És una carcassa tallada en un sol bloc de marbre blanc del Pirineu, que explica, de dreta a esquerra, la vida de Sant Serni, el primer bisbe de Tolosa, al segle III, i s'atribueix al Mestre de Cabestany.

 

El claustre, en forma de trapezi irregular, data del segle XIV. Els capitells, de pedra sorrenca procedent de les pedreres de Razès, estan decorats amb fullatge, rostres humans o animals. En un dels seus laterals, sota una arcada, té un tauler d'escacs esculpit. És centrat per un font del segle XVI.

 

La sala de l'abat, contigua a la sala capitular, es va reservar per a l'abat, com a menjador privat o dormitori i té una decoració molt ben conservada. A les pintures de les bigues del sostre, que daten de finals del segle XV, s'hi representen formes geomètriques, d'animals i representacions humanes, algunes d'elles pujades de to.

 

A la part sud de la galeria del claustre hi havia el refectoris, un per als monjos i una altre per les visites. Els dos refectoris estan separats per una paret gruixuda que conté un púlpit incrustat de volta de creueria que data del segle XIV.

 

A la part sud-oest roman el que ha arribat als nostres dies de la part fortificada.

 

Aquesta foto ha jugat a Quel est ce lieu?.

 

A Google Maps.

Another sunset, another glass of blanquette (the local champagne)..

Une délicieuse viande de veau, lentement mijotée dans ses sucs déglacés au vin blancs, parfumés par les légumes (échalote, carotte, céleri), et repris en fin de cuisson avec la crème fraîche. Et pour la gourmandise, des trompettes de la mort à l'échalote. Le tout généreusement parfumé avec la coriandre ciselée.

 

A delicious veal, slowly plotted in its juices and deglazed in white wines, shallot, carrot, celery.. And for the greed, black horn mushrooms with shallot. Quite generously perfumed with the chiselled coriander.

 

Détail de la recette sur / Recipe details on : Cook'n Focus

Les Amis Restaurant 515 St Pauls Terrace Fortitude Valley Brisbane

eatout-brisbane.com.au/Les-Amis.htm

Les Amis - French for ‘Friends’ - is a new bistro located at Green Square Plaza on St. Paul’s Terrace, Fortitude Valley. It’s a casual, yet smart, French bistro offering a wide selection of gourmet bistro dishes, quick light meals, delicious pastries and baguettes.

  

Young award winning Chef, Ian Woodcock, heats up the kitchen with delicious French and other European flavours including light, crusty fresh filled baguettes made to order, arrays of terrine and rillettes, golden fluffy sweet and savoury pastries baked daily, sumptuous bistro favourites such as blanquette of veal with fondant potato and baby leeks, bouillabaisse with scallop roe mayonnaise and warm bread, and confit of duck with herb crumb cassoulet.

 

Les Amis is a place for all occasions. Customers are welcome to relax and enjoy an elusive perfect Campos coffee over a breakfast meeting, share a luscious panna chocolate and fresh juice with mum, or simply take time out for a morning coffee break. For a quick lunch, take away a freshly made French baguette, or sit back with business guest or colleagues and try our savoury braised oxtail gnocchi. For leisure or corporate catering needs, Joe, the owner, is at hand to ensure your function is a success.

  

Rich colours, warm lighting, exquisite masonry and comfortable alfresco dining set the scene for a relaxing culinary experience - backed by friendly, professional service - Les Amis stands apart from the rest.

  

Joe’s vision is clear, to offer a café/bistro environment where people can relax, enjoy superb food and exceptional service on any occasion. After all, we love to do our best for our friends. Les Amis - French for ‘Friends’.

   

A truffle smackdown? Forgive my crudeness, but oh, yes, even in the most dignified arenas there are heated comparisons and to some, winners and losers. The big guns of the truffle world – chefs, scientists, sellers and lovers – are gearing up for next week’s Oregon Truffle Festival in Eugene, the only such fête in North America.

 

Not only will the famous Perigords be tested against Oregon’s lesser-known whites, but there will also be a quiet battle between the ways in which "the diamonds of the kitchen" are used to elevate a meal. French Chef Jacques Ratier will put on a traditional dinner Friday, Jan. 29. On Saturday afternoon and evening, Oregon chefs – ever so politely – will display their modern methods for teasing out the glorified mushroom’s delicate flavors.

 

Who will win? Festival participants. During the three-day trufflefest, they will get to roll up their sleeves for a cooking class, follow dogs on a hunt for the culinary treasures growing on the roots of Douglas Fir trees and shop at a marketplace with vendors selling books, wine, oils and, of course, those pricy nuggets.

 

But before we talk about the festival’s cultivation seminar, growers’ forum, truffle forays, farm tours, receptions, winery luncheons, formal dinners, and, of course, the ultra-passionate advocates – who would have thought truffles could be so controversial? – let’s focus briefly on the wine. Because everyone knows, a truffle without a great wine is like a pretty girl without a smile.

 

Be warned: These words will tempt you. So, follow your instincts and succumb to the festival. But don’t hesitate. Tickets for some of the experiences and the Grand Truffle Dinner on Saturday are still available. But the clock is ticking. Tickets won’t be sold at the event.

 

Friday's Opening Ceremony

 

Effervescent food writer Michael Sanders will read passages from his books on chefs, farmers, fishermen, restaurateurs and winemakers and speak about truffle tasting and hunting in France and Maine, where he now lives. Accompanying his thoughts will be Domaine Meriwether's non-vintage Brut Cuvee made with Willamette Valley Pinot Noir and Chardonnay.

 

Friday's La Récréation Dinner

 

Imagine what a chef could create if he could gambol near his home and find splendid black truffles, foie gras, duck breast, goat cheeses, saffron? French chef Jacques Ratier, who is charged with presenting a traditional French truffle dinner the first night of the truffle festival, has the resources and experience he needs to create a masterpiece. He’s worked in noble kitchens including Roger Vergé’s Le Moulin de Mougins. In 1993, he and his wife Noelle opened La Récréation restaurant in the Lot region famous for its vin de Cahors. (The chef, his wife and their restaurant are the subject of Sanders' book “From Here, You Can't See Paris: Seasons of a French Village and Its Restaurant.”)

 

Ratier will be working with Rocky Maselli, executive chef of Marché in Eugene, to create Friday’s dinner.

 

Folin Cellars, with a winery and vineyards in Gold Hill, will be pouring its 2007 Estate Viognier.

 

“This is the first time we have participated in the festival,” says Carole Stevens, Folin’s sales and marketing expert who will be attending with winemaker Rob Folin. “We feel that Oregon truffles and Oregon wines are a special culinary treat.”

 

This is the fourth time that Domaine Meriwether in Veneta has participated in the festival. In addition to the reception’s sparkling wine, Domaine Meriwether owner Ed (Buzz) Kawders was asked by Chef Maselli to pour a bold 2005 Pinot Noir at the La Recreation dinner. Regrettably, Kawders adds, he will miss the Friday night festivities in which his wines will star because he's attending the Eugene Symphony’s gala (he serves on the board). “However, my wife and I along with two guests will be in attendance for the Grand Dinner on Saturday,” he says.

 

Did we hear a sigh?

 

Winery Luncheons

 

Forging for truffles works up an appetite and a thirst. Not to mention a nagging thought about what these things taste like. And if they’re worth the trouble. Don’t worry. Festival planners have lunches planned to quench your curiosity.

 

There will be what’s called a Villa Luncheon on Saturday afternoon. Its menu is in the hands of Cathy Whims, the James Beard nominated chef of Portland’s Nostrana. In her dedication to simple, sustainable Italian cooking, she’s creating a menu paired with host Pfeiffer Vineyards’ wine:

 

* Crostini all Urbani: black truffles on toast with the 2007Anna Skye, a muscat/pinot blanc blend

* Cesare's Egg: chestnut polenta and white truffles with the 2007 Blue Dot Reserve Pinot Noir

* Roast Quail and black truffle cream with the 2007 Merlot

* Taleggio trattato and white truffles with the 2006 Pinot Gris

 

For the second year, Willamette Valley Vineyards will host a three-course lunch. This year it’s being masterminded by Jack Czarnecki of the Joel Palmer House in Dayton.

 

Czarnecki is crazy about truffles. He has been intensely investigating mushrooms for most of his adult life and truffles, specifically, for the last few years. He’s tweeting about them at www.twitter/truffleoil, tossing out wisdoms such as: “Truffles love fat” and “Season winding down. Lotsa ripies. Squirrels & voles in feeding orgy. Smell their burps in woods.”

 

Czarnecki will pair his well-researched opinions and his first course -- a cheese, salami and truffle plate – with Willamette Valley Vineyards’ 2008 Dry Riesling, which has vanilla and peach aromas. The beef stroganoff with white truffles will be served with a certified organic 2007 Tualatin Estate Pinot Noir. And a black-truffle dessert will finish with a 2007 Pinot Noir Port.

 

Saturday’s Grand Truffle Dinner

 

The elegant evening at the Valley River Inn begins with toasts made with Sweet Cheeks Winery’s 2007 Sparkling Red Cuvée (Pinot Noir and Cabernet Franc). As with all of the offerings tonight except one, this wine is from the Willamette Valley.

 

FIRST COURSE: Chef Naomi Pomeroy of Portland’s Beast (named 2008 Restaurant of the Year by the Oregonian) conjures crème fraiche tarts with triple cream, shaved white truffles and mâche salad with a black truffle vinaigrette. This is paired with Trisaetum’s 2007 Riesling.

 

“Our 2007 Riesling has pretty aromas of night-blooming jasmine, beeswax and peach blossom with flavors of tropical fruits and white peach,” says winemaker James Frey, who will be attending the event for the first time, accompanied either by his wife Andrea Frey or fellow winemaker Greg McClellan. “Since this is a succulent wine with a bright mineral and floral finish, I think it is a perfect pairing with Naomi’s dish. The flavors not only complement each other, but elevate each other in a way that I believe will leave participants wanting to take another bite and then another sip and then another bite and then another sip and so on. “

 

SECOND COURSE: Parisian native Chef Pascal Sauton of Carafe in Portland has selected Westrey’s 2007 Reserve Chardonnay to go with his Pacific ling cod effeuilée with foie gras and black truffle broth.

 

Says David Autrey, Westrey Wine Co.’s co-owner and co-winemaker: Sauton is “a very old friend and the dish he is doing is an excellent match for the wine.” This is the Portland winery’s debut at the event, but “we have know about it since its inception [five years ago],” Autrey says, because of partner Amy Wesselman's leadership role in the International Pinot Noir Celebration.

 

THIRD COURSE: Chef Gabriel Rucker, owner of Le Pigeon in Portland and a handsome contributor to Travel Oregon/Oregon Bounty, is preparing blanquette of Oregon rabbit with white truffles to pair with J Scott Cellars’ 2008 Roussanne from the Columbia Valley.

 

“Our 2008 Roussanne is very appropriate since the grape's origins are the Rhone Valley in France,” says Jonathan Scott Oberlander, who will be there with his wife Bonnie and Susan and Bentley Mooney, who grow Pinot Noir for Oberlander.

 

J. Scott Cellars will also be participating in the Marketplace on Sunday from 11 a.m. - 4 p.m., pouring Roussanne, Petite Sirah, Syrah, Cabernet Sauvignon and Viognier.

 

FOURTH COURSE: The chef of Portland’s Multnomah Athletic Club and Heathman Hotel & Bar is French-born Philippe Boulot. (He was inducted into the Association des Mâitres Cuisiniers de France and the Académie Culinaire de France.) He will present a duck leg confit and black truffle pommes sarladaises. It will be served with Solena Cellars’ 2006 Domaine Danielle Laurent Pinot Noir.

 

“Chef Boulot is our friend as well as the culinary director for our new winery Soléna and Grand Cru Estates,” says Danielle Andrus Montalieu, who will be attending the event with her husband Laurent Montalieu for the first time.

 

CHEESE COURSE: Chef Maselli of Marché, who collaborated with French chef Jacques Ratier on Friday night's feast, returns tonight with an assortment of truffled artisanal cheeses to go with Artisanal Cellars’ 2008 Gamay Noir.

 

“Last year we attended the Grand Truffle Dinner and provided the wines for a cooking demonstration,” says Patricia Feller, who owns the company with her husband Tom. “It was a lot of fun and we are, admittedly, big foodies in this household, so it was a great event for us. In addition to being an excellent winemaker, Tom is an exceptional cook and he loves to use truffles!”

 

They will also be pouring wines at the Sunday Marketplace.

 

MIGNARDISES: Chef Maselli concludes the event with truffled chocolates and sweets.

 

What, no wine?

 

For more info: Oregon Truffle Festival, January 29–31, headquartered at the Valley River Inn, 1000 Valley River Way, Eugene, Oregon, (503) 296-5929, www.oregontrufflefestival.com

 

For more coverage: www.examiner.com/x-20743-Medford-Wine-Examiner

Bianchetto and black truffles (tuber melanosporum). The chef let me choose which one I wanted shaved over blanquette de turbot.

 

Kong Hans Kælder

Copenhagen, Denmark

(March 13, 2015)

 

the ulterior epicure | Twitter | Facebook | Bonjwing Photography

Blanquette de Turbot

  

Kong Hans Kælder

Copenhagen, Denmark

(March 13, 2015)

 

the ulterior epicure | Twitter | Facebook | Bonjwing Photography

Next Restaurant

Chef: Dave Beran

953 W Fulton Market Chicago, IL 60607

(312) 226-0858

1 3 4 5 6 7 ••• 27 28