{"id":21,"date":"2008-03-09T18:30:06","date_gmt":"2008-03-09T18:30:06","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/2008\/03\/09\/old-friends-even-older-wine\/"},"modified":"2008-03-09T18:30:06","modified_gmt":"2008-03-09T18:30:06","slug":"old-friends-even-older-wine","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=21","title":{"rendered":"Old Friends, Even Older Wine"},"content":{"rendered":"

My friend Cynthia Nims and I go way, way, way back. She hired me for some of my first writing assignments when she was the editor at Simply Seafood way back when. And in 2001, together, we wrote the Best Places Seattle Cookbook<\/a>.\u201d Cynthia is always, and I mean always cooking. As a contributor to magazines like Sunset<\/a> <\/em>and Cooking Light<\/a><\/em>, as well as writing cookbooks of her own<\/a>, she is constantly throwing dinner parties to test her recipes. Most recently however, was the 2nd<\/sup> annual \u201cOpen the Bottle Night<\/a>,\u201d Inspired by the Wall Street Journal<\/em> article, by Dorothy J. Gaiter and John Brecher, Cynthia and husband Bob asked the 12 guests to bring a reserved bottle of wine waiting in the wings for their time to shine. Some of these things were really old! I\u2019m talking from the 60\u2019s!<\/p>\n

With that, Cynthia set a fantastic 8 course meal, including a delectable carrot thyme souffl\u00e9, and elegant duxelles egg custard in egg cups. My husband John and I made the salad course \u2013 it was a warm salad with duck confit, from my mushroom stash: tiny morel mushrooms that I had saut\u00e9ed and frozen last spring, green lentils, red cabbage, goat cheese and hazelnuts with a sherry vinaigrette and oh so good with a 92,93 and 94 flight of Chinook Merlots.<\/p>\n

\"P_00220.JPG\"\u00a0\u00a0\u00a0\u00a0\u00a0 \"P_00228.JPG\"<\/p>\n

But the piece de resistance was an incredibly delicious lamb that I am still thinking about today accompanied with a 1966 Chateau De Pez, St Estephe and 1962 Chateau De Camensac Grand Cru Class\u00e9, Haut Medoc- wow, what a fantastic pairing! Here’s the evenings menu:<\/p>\n

Cynthia Nims and Bob Burns
\n<\/strong>2nd<\/sup> Annual Open That Bottle Night
\n<\/strong>February 23rd<\/sup> 2008<\/strong><\/p>\n

Menu<\/u><\/p>\n

Juana Palo Cortoda Jerez Xeres Sherry<\/em> <\/em><\/p>\n

Carrot-Thyme Souffl\u00e9
\n1996 Nicolas Feuillatte Cuvee Palmes D’or Brut<\/em><\/p>\n

<\/em>Carrot-Thyme Souffl\u00e9Duxelles Egg Custard In Egg Cups
\nFrisee with Truffle Oil
\nDom Perignon 1999<\/em>Sole & Salmon Packets
\nwith Shaved Celery, Chive & Lemon Salad \u2013 Classic Beurre Blanc
\n2006 Robert Hall Sauvignon Blanc Paso Robles<\/em> <\/em><\/em><\/p>\n

Smuggled from Paris! Goose Foie Gras on Crostini
\nwith Dried Cherry & Cocoa Nib Compote
\n1999 Weingut Gunderloch Nachenheirn Rothenberg Riesling
\n<\/em>Trochenbeeranauslese Reinhessen<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

<\/em><\/em>Warm Duck Confit Salad
\nLocal Morels, French Green Lentils, Red Cabbage & Arugula
\nToasted Hazelnuts, Sherry Vinaigrette, Marinated Goat Cheese
\nVertical of Chinook Merlot: 1992, 1993, 1994<\/em>Herb Marinated Lamb Loin with Grain Mustard & Mushroom Demi
\nPotate Galette – Bacon Braised Savoy Cabbage
\n1966 Chateau De Pez, St Estephe
\n1962 Chateau De Camensac Grand Cru Class\u00e9, Haut Medoc <\/em><\/em>Herb Marinated Lamb Loin with Grain Mustard & Mushroom DemiPotate Galette – Bacon Braised Savoy Cabbage<\/p>\n

<\/em>Herb Marinated Lamb Loin with Grain Mustard & Mushroom DemiPotate Galette – Bacon Braised Savoy Cabbage<\/p>\n

Artisinal Cheeses with Homemade Walnut Bread
\n2002 Weingut Gunderloch Nackenheim Rothenberg Riesling Auslese
\n1996 Penfolds Cabernet Sauvignon, Bin 707, Australia<\/em><\/p>\n

\u00a0<\/p>\n

Chocolate\/Raspberry Terrine
\nCoffee Madeleines\u00a0\u00a0\u00a0\u00a0 Almond Gateau
\nClear Creek Pear-In-The-Bottle Eau de Vie
\n<\/em>Vin Santo Toscano Vendemmia 1988<\/em><\/p>\n

Then came dessert . As to not let any of my 1988 Toscano Vendemmia Vin Santo go to waste, I speared my coffee Madeline with my fork and dipped it into my glass to sop all that heavenly nectar. D\u2019lish!<\/p>\n

\"P_00231.JPG\"\u00a0<\/p>\n

<\/em><\/em><\/em><\/em><\/em><\/em><\/em><\/em><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

My friend Cynthia Nims and I go way, way, way back. She hired me for some of my first writing assignments when she was the editor at Simply Seafood way back when. And in 2001, together, we wrote the Best Places Seattle Cookbook.\u201d Cynthia is always, and I mean always cooking. As a contributor to […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760],"tags":[11860,11806,11803,11857],"class_list":{"0":"post-21","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-dishing-with-kathy-casey-blog","7":"tag-lifestyle","9":"tag-recent"},"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/21","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=21"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/21\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}