Friday, November 02, 2007
Wine dinner at Elliott's Oyster House
Last week we had an incredible dinner at Elliott's Oyster House when they brought in wines from Terra Blanca (Washington State) and let Chef Jeremy loose on matching seafood with them.
We started with oysters on the half shell (duh) but a real treat was having the tiny Olympia oysters, the only ones truly native to the Northwest. The first course was a white prawn and grilled stone fruit Napoleon with a pomegranate beurre blanc, paired with a 2005 Yakima Valley viognier. Yummy!
But it got better. I'm not much of a chardonnay person, and especially not with a salad. But that's what we got, and it was heavenly. Actually, it was a lobster and wild mushroom tart served with frisee. (2004 Red Mountain Chardonnay)
Next came two courses of "surf and turf." The first was a seared scallop with oxtail, on a slice of seared butternut squash with veal jus. This was paired with a merlot (2002 Red Mountain), which had just the right level of fruitiness to compliment the sweetness of the scallop and squash.
The second surf and turf was just off the map -- the chef used some body meat of the king crab that is actually shaped like a pocket, and inserted a seared beef filet into it. I've never seen anything like it -- sort of like a reverse steak Oscar, served with a classic Bearnaise sauce. Of course for this you have to have a rich red, and we had a 2002 Onyx, a Bordeaux-style blend.
And after all this? Apple fritters (made from choux paste) for dessert with a 2005 late harvest Riesling.
After all that wine, we were really glad we only had a short walk to get home!