Monday, May 16, 2011

Top Chefs toque it out for us-CARLA HALL & ROCK HARPER

Over the years we have always enjoyed Top Chef and some of the other food shows, but they are really great when you know the contestants! DC has sent many of its star and non-star chefs to the Food Network or other and they have returned triumphant.
Chef "Rock" Rahman Harper (ex of B. Smith's) was the first winner of Hells' Kitchen and our dear Carla Hall has gotten to the finals of Top Chef twice now!
Over the weekend, the two joined forces for a charity dinner and we had one of the best nights ever.
Their food and our (those of us attending) wines made for a spectacular event starting with Moet et Chandon White Star Champagne and moving to Pol Roget 1990 Champagne "Cuvee Sir Winston Churchill." Lobster tails and shrimp on skewers all poached to perfection with Kumamoto Oysters graced the seafood snack table and there was a Charcuterie heaven with Torchon of Foie Gras (with pear compote), Duck Rilettes, Prosciutto, Dried meats, gherkins, pickled onions and all kinds of tasty condiments.
We knew what was coming so we had to be careful.
CHANTERELLE SOUP with BLACK TRUFFLES, chervil and chive started us and it paired ingeniously with a minerally intense MONTAGNY 1er Cru 2004 "Le Vieux Chateau"
ASPARAGUS SALAD was taken to new heights by pan roasting them along with diced Golden BEETS, Baby Arugula and SHITAKES with Tarragon-Dill Vinaigrette and a Goat Cheese Boursin on the side. ELK COVE RIESLING 2008 was again a perfect combo.

HEIRLOOM TOMATO SORBET was a perfect palate cleanser with fried basil leaf and a dash of aged balsamic and fruited olive oil. This, the bread and pastries came from the Stratford University's executive pastry chef Charleen Huebner who really did an amazing job as well.

PATX & HALL DUTTON RANCH Chardonnay is creamy and rich and was a dream with large browned SCALLOPS served with Deviled QUAIL EGG. BACON, Field greens with Truffle Vinaigrette and Sweet White Corn Grits in what Chef Rock termed an "ode to country breakfast." It was just that and the adorable little egg along with the grits heightened this dish to 3-star level(that's out of 3 stars!).

PROSICUTTO-wrapped MONKFISH arrived next with Braised Cippolini and Fresh Peas (you Carla loves those peas!) with a divinely refreshing CUCUMBER RISOTTO. We all marveled at the genius of the risotto and this dish being a bit more intense was paired with our first red a NOVY (owned by Siduri) 2001 Page-Nord (Napa) Vineyard SYRAH which was made in volume of 244 cases only!

It's truly DC spring when SOFT SHELL CRABS arrive and our yummy tempura-style ones were in rice flour with tapioca over a succotash-style corn and red pepper salsa. The wine here was FRITZ RUXTON Vineyard Chardonnay 2006 from Russian River Valley, perhaps a bit too light for the salsa, but nice nonetheless.

Poached DUCK BREAST came beautifully sliced with a DUCK CONFIT DISC topped with DUCK CRACKILING that we all oohed and aahed over. A PEAR ONION JAM for the breast was plated with a SHALLOT QUINOA that was again light and refreshing. The BELLE PENTE 2007 PINOT NOIR from Oregon's YAMHILL Valley was another perfection in pairing.

The last meat course was WAGYU FILET with GREEN TOMATO JAM, adorable tasty POMMES FRITES in a cute paper cone with Demi-Glace paired with a superbly drinking 1990 SILVER OAK CABERNET.

Dessert was simple in perfection with a STRAWBERRY/RHUBARD TART with Lime flavored MERINGUE, and a compote of Strawberry, Rhubarb & Basil. 1977 TAYLOR-FLADGATE Vintage POrt arrived with Chocolate Truffles (we took these home) as we rolled out of what had to be one of the greatest chef pairings ever!