Last night I was invited to a private supper at the HAY ADAMS Hotel here in DC, a notable and beautiful landmark where the Chef de Cuisine prepared a quite amazing menu. The new owners of the hotel have upgraded the wine cellar and are doing quite a spectacular job as can be seen from the delicious menu below:
CREME of CAULIFLOWER CURRY FLOREST served with Laurent-Perrier Cuvee Rose Brut, N/V, France which was more of an amuse but totally creamy and tasty getting us really excited for what was to come...
LOBSTER, SCALLOP, FENNEL & WHITE TOMATO MOUSSE TERRINE Leeuwin Estate Chardonnay Artisan Series 2004, AustraliaThe wine was a creamy huge chard and went wonderfully with the mousseline like terrine which was almost misty in its texture akin to a cloud. Chunks of Lobster were on the plate as well and it was a beautiful presentation to look at to boot.
SAUTEED ROASTED VENISON MEDALLIONS with Fresh CHANTERELLES, Braised RED CABBAGE, SWEET POTATO Mousse Casa Lapostolle Clos Apalta 2004 Chile.
This was a huge and satisfying red for a winter's night and a wine I will look for in the future as it is drinking wonderfully now, but will also last for years. It was perfect with the ensuing cheese course as well. The venison was so light, I thought it was VEAL Medallions at first and the sauce was not too heavy but definitely delightful. The sides were spectacular giving a whole new meaning to hotel food!
BOONE BOUCHE Vermont ash ripened GOAT CHEESE was served with OREGONZOLA a medium intensity gorgonzola from ROGUE CREAMERY in OREGON (hence the name) which I actually adored.
WHITE CHOCOLATE BREAD PUDDING with Cranberry Compote and Soft Whipped Cream was a small disc of some of the best bread pudding around, and I ate every bite just leaving the cream!
YUM YUM and cheers to Chef Ville Uusimaki (who is incidentally from Finland).
