A perfect score is a rare occurrence; however it is our pleasure to seek these rarities and create a dinner around them. These 16 wines are exceptionally rare and tough to acquire and are guaranteed to make any night special. Indulge in Perfection.
The idea for this dinner came from my fond memory of Dr. Frank Komorowski aka “The Patron of Good Living”. I learned from Frank first hand to “enjoy the moment”. There is a saying in Japanese ichi-go ichi-e (one time, one meeting) that describes a cultural concept of treasuring meetings with people. The term is often translated as “for this time only”, “never again”, or “one chance in a lifetime”. The term reminds people to cherish any gathering that they may take part in, as many meetings in life are not repeated. Even when the same group of people can get together again, a particular gathering will never be replicated and thus, each moment is always once-in-a-lifetime. The concept is most commonly associated with Japanese tea ceremonies, especially tea masters Sen no Rikyu and Ii Naosuke.
With this concept in mind I thought it’s time to host a Frank Komorowski inspired dinner. With the help of Dave Parker from Benchmark Wines in Napa Valley and John Komorowski of World of Wines in Washington, DC, I set out to collect wines that scored 100 Points by either The Wine Advocate, James Suckling or Jeb Dubnick.
Duo of Scrambled Eggs & Truffles, Truffle Cappuccino
Scrambled Hillendale Farms brown eggs, truffle butter, with black “Burgundy” truffles and a purée of fall wild mushrooms and black “Burgundy” truffles, finished with steamed cream.
Champagne Brut “Sir Winston Churchill”, Pol Roger, 2008
Champagne Brut “Cristal”, Loius Roederer, 2008
Egg Fettuccini, White Truffles
Freshly shaved white “Alba” truffles, served over egg fettuccine with truffle butter and fine herbs.
Château Pape Clément ‘Blanc”, Pessac-Léognan, Bordeaux, France, 2009
Château Smith Haut-Lafitte “Blanc”, Pessac-Léognan, Bordeaux, France, 2009
Agnolotti, White “Alba” Truffles
Piedmontese raviolis filled with roasted sirloin and root vegetables, Plugrá butter and freshly shaved white “Alba” truffles.
Grenache “Rattrapante”, Sine Qua Non, Santa Rita Hills, California, 2012
Syrah “Reva”, Alban, Edna Valley, California, 2014
Seasonal Wild Mushroom, Truffles & Foie Gras, en Croûte
Wild mushroom and truffle consommé, with Foie Gras, duck confit and black “Burgundy” truffles, topped with puff pastry.
Châteauneuf-du-Pape “Cuvée du Quet”, Mas de Boislauzon, Southern Rhône Valley, France, 2007
Châteauneuf-du-Pape “Deus Ex Machina”, Clos Saint Jean, Southern Rhône Valley, France, 2010
Char-Grilled Coturnix Quail, Black “Burgundy” Truffle Butter Sauce
Char-grilled quail with a chestnut mousseline, with black “Burgundy” truffle butter sauce.
Château Léoville Poyferré, Saint-Julien, Bordeaux, France, 2009
Château Cos d`Estournel, Saint-Estèphe, Bordeaux, France 2009
Château Ducru-Beaucaillou, Saint-Julien, Bordeaux, France, 2009
Roast Tenderloin of Veal, Sauce Périgueux
Tenderloin of Wisconsin Veal, served over a Delicata squash filled with white and black truffle risotto and finished with chanterelle mushrooms and a truffle reduction sauce.
Château Haut-Bailly, Pessac-Leognan, France, 2009
Château Beauséjour-Duffau-Lagarrosse, St . Émilion, France, 2009
Château Clos Fourtet, St . Émilion, France, 2009
Truffle Charm, Robiola Cheese Espuma, Chocolate Truffles & Seasonal Berries
Whiskey crème brûlé with Robiola cheese foam, hazelnut & almond tuile basket filled with chocolate truffles, seasonal berries and freshly shaved white “Alba” truffles.
Sauternes, Château Rieussec, Sauternes, France, 2001
Vintage Porto, Fonseca, Douro Valley, Portugal, 1977
$700 per person Tax & Gratuity not included