Yesterday was spectacular.
We woke up early and took little Olive to her final Puppy Kindergarten class. She might go back for some training later, but she can't move up to the next level until she's 6 months old. She did a great job demonstrating her on-leash walking skills and she even attempted "down" a few times. Of course she was a champ at sitting, her favorite trick.
After some napping and getting ready, we headed out for our combined birthdays and Valentine's Day dinner at The Wine Cellar at The Angus Barn. Wow.
We were part of the 8:30 seating group, and we arrived a bit early. We waited in the huge, cozy waiting area and I munched on some olives and cheese as we people-watched. They called for our seating group and away we went, wandering through the restaurant. And I mean through the restaurant - through a couple of seating areas first. Then down a spiral staircase, through the kitchen (very cool to see!), through some of the wine cellar rooms (very cool - as in temperature), and into our dining room. Spectacular:
We were lucky enough to be seated next to two really funny couples, none of whom were pretentious or overly knowledgeable about wine. Everyone joked about using the wrong silverware for the course, or about how that wine really had a nice oak-y flavor. We dined on a few light appetizers, soup, salad, sorbet, steak, and three different desserts. Each course was paired with a different wine, for a grand total of six glasses. For the interested, here's what we ate. My mouth is watering just thinking about it:
1. Appetizers (weren't written on the menu so I can't give you fancy names): pimento goat cheese in a crispy shell, cucumbers with fresh crab and dill, served with a sweet, sparkling pink wine.
2. Wild Mushroom and Heirloom Tomato Consomme with Wild Mushroom Ragout, Brie and Puff Pastry Hearts with Essence of Shaved Truffle; served with 2005 Chateau Genot - Boulanger, Mercurey (Burgundy, France)
3. Pan Seared North Carolina Diver Scallops with Carmelized Pork Belly and Roasted Corn, Tomato, and Fava Bean Relish over Micro Greens, Mache and Frisee with a Citrus Beurre Blanc; served with 2001 Wegeler, Riesling Spaltese (Rheingau, Germany)
4. Lemon Zest Sorbet with Raspberry Wine Reduction
5. Aged Beef Tenderloin with Red Wine Jus and Goat Cheese Risotto Cake and Seasonal Vegetables; served with 2004 Navy, Syrah (Russian River Valley, California)
6. A Dessert Trio of White Chocolate Vanilla Bean Ice Cream, Godiva Chocolate Truffle Mousse, and Bananas Foster's Creme Brulee; served with Gould-Campbell, 10 yr. Tawny Port (Oporto, Portugal)
It was all wait-staff in tuxedos and white gloves, synchronized serving and pouring of wine, shawls provided for the ladies to stay warm, French-pressed coffee following the meal, roses given to the ladies afterwards... Just a huge treat.
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