We were invited to a birthday dinner party for a friend. Her husband is an owner of a local restaurant, so they prepared a special tasting menu just for the occasion. Here’s what we had (more for my memory than anything else because I’ll forget):<\/p>\n
Reception<\/strong> – Veuve Cliquot<\/p>\n Primer Curso<\/strong> – Sweet Corn Pann Cotta, Cucumber Aspic and Marinated Tasmanian Crab Meat Antipasti<\/strong> – Belgium White Endive with Rabbit Confit, Concord Grapes, Marcona Almonds and Honey Aioli\u00c2\u00a0 (Wine: Chassagne – Montrachet “Vielles Vignes”, Domaine Amoit & Fils 2005)<\/p>\n Pasta<\/strong> – Housemade Taccheroni Pasta with Tomato Conserva, White Mushrooms and Prawns (Wine: Gevre-Chambertin, Primer Cru “La Perriere”, Domaine L. Boillot 2005)<\/p>\n Piatti Fuerte<\/strong> – Prime Beef Tenderloin, Point Reyes Blue Cheese, Crispy Faro Olives and Sauce Bordelaise (Wine: Chateau Lynch Bages, Grand Cru Classe, Pauillac 2003)<\/p>\n Dolci<\/strong> – An assortment of desserts shared by everyone<\/p>\n The wines and food were amazing. I’m not sure who got the treat out of this one, the birthday girl or the guests.<\/p>\n","protected":false},"excerpt":{"rendered":" We were invited to a birthday dinner party for a friend. Her husband is an owner of a local restaurant, so they prepared a special tasting menu just for the occasion. Here’s what we had (more for my memory than anything else because I’ll forget): Reception – Veuve Cliquot Primer Curso – Sweet Corn Pann […]<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[15],"tags":[],"class_list":["post-828","post","type-post","status-publish","format-standard","hentry","category-food-and-drink","category-15-id","post-seq-1","post-parity-odd","meta-position-corners","fix"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3fonJ-dm","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/thechunk.com\/blog\/wp-json\/wp\/v2\/posts\/828","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thechunk.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thechunk.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thechunk.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thechunk.com\/blog\/wp-json\/wp\/v2\/comments?post=828"}],"version-history":[{"count":0,"href":"https:\/\/thechunk.com\/blog\/wp-json\/wp\/v2\/posts\/828\/revisions"}],"wp:attachment":[{"href":"https:\/\/thechunk.com\/blog\/wp-json\/wp\/v2\/media?parent=828"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thechunk.com\/blog\/wp-json\/wp\/v2\/categories?post=828"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thechunk.com\/blog\/wp-json\/wp\/v2\/tags?post=828"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n(Wine: Sancerre, Daniel Chotard)<\/p>\n