Jan 16, 2014
20th Anniversary Dinner at Posh
John and I love adventure, so when our trip to Minnesota for ice fishing was canceled due to inclement weather (and frozen pipes and a flood at Uncle Rick’s house) we improvised, by making some dinner reservations at Posh Improvisational Cuisine. Here’s a run-down of a wonderful meal. What a great way to celebrate our years together.
20th Anniversary Dinner at Posh
Amuse Bouche
Wine Pairings Course 1: Patrick Piuze ‘Val de Mer’, Cremant de Bourgogne, Rose, France, N/V and Domaine Saint-Lannes, Cotes de Gascogne, France, ’12
Trish Course 1: Beets & Citrus Salad with Avocado, Goat Cheese, Baby Romaine, Proscuitto
John Course 1 : Chicken Liver Pâté with Baby Red Oak, Breadcrumbs, Mustard Vinaigrette, Sieved Egg, Red Onion
Wine Pairings Course 2: Piquentum, Malvasia, Istria, Croatia, ’10 and Casalfarento ‘Fontevecchia’, Verdicchio, D.O.C. Italy ’11
Trish Course 2: Beausoleil, Kushi, Hama Hama Oysters with Peppercorn Mignonette, Tarragon Creme Fraîche
John Course 2: Uni Panna Cotta, Ponzu Soy, Snap Peas, Pink Peppercorn, Sesame, Nori
Wine Pairings Course 3: Chapoutier ‘La Cibose’, White Rhone Blend, Luberon, France, ’11 and Milou Chardonnay, Pays d’Oc, France, ’12
Trish Course 3: Shrimp, Smoked Shrimp Demi-Glace, Pickled Red Cabbage, Baby Turnips
John Course 3: Baby Octopus, Charred Citrus Soy, Pickled Ginger, Lotus Root Chip, Turnip Purée, Charred Onion
Wine Pairings Course 4: Zorzal ‘Terrior Unico’ Pinot Noir, Tupungato Valley, Argentina, ’12 and Maison Roche de Bellene, Bourgogne, Vieilles Vignes, France, ’11
Trish Course 4: Frog Leg Sugo, Miso Diakon, Green Cabbage, Purple Potato Chip
John Course 4: Rice Flour Crusted Veal Sweetbreads, Kung Pao Sauce, Sesame Seeds, Roasted Pepper, Celery Root Ragout
Wine Pairings Course 5: Biale Vineyards ‘Black Chicken’ Zinfandel, Napa Valley, California, ’12 and Cain Cuvee NV9, Cabernet Sauvignon & Merlot Blend, Napa Valley, California, NV
Trish Course 5: Quail, Foie Gras Stuffing, Crimini Mushroom Ragout, Green Asparagus
John Course 5: Pork Cheek, Braised Bitter Greens, Konbu Mustard Glaze, Peanuts
Wine Pairings Course 6: Pride Cabernet Sauvignon, Napa & Sonoma Valley, California, ’12 and Santa Duc, Côtes du Rhône, Les Vielles Vignes, France, ’06
Trish Course 6: Prime NY Strip, Cauliflower Purée, Charred Radicchio, Demi-Glace, Pickled Red Onion
John Course 6: Lamb Meatballs, Confit Eggplant, Buttered Leeks, Zucchini Disk, Spiced Tomato Sauce
John Course 7: Braised Pineapple with Rum Sauce, Coconut Sorbet, Toasted Coconut
Trish Course 7: Puff Pastry, Kiwi, Kiwi & Strawberry Sauce, White Chocolate Mousse, Pistachios
A lovely evening at Posh.
