Just a quick run-through of our wine dinner with Signorello last night- really a great event…

you’ll have to excuse me if the pictures are a bit rushed and blurry, ostensibly i was working, and sometimes the plates were actually in motion, lol…

To begin, a Haida Gwaii Halibut Ceviche, with mango, passionfruit and Campari tomato, courtesy of Steve Johansen at Organic Ocean– this fish is coming off of the Donna Lou, I believe the only boat out there who holds their halibut live in a holding tank till they get back to shore. that’s some serious dedication to fresh fish…

we chose to match this to the Signorello Seta 2010, I really thought it played nicely with the mango and cilantro 😉

 Chef Stewart, Deuce and James working on the next course…

Oakleigh Ranch Wagyu Beef Tartare, Sawmill Bay Oyster and Horseradish Foam, accompanied by the 1997 Estate Hope’s Cuvée

Next up, Lostock Farm’s Squab with Red Wine poached Salsify from North Arm Farm, Sauce Foie Gras

 this ate beautifully with the 2010 Fuse Napa Valley Cabernet Sauvignon…

Then into an Olive Crusted saddle of Sungold Lamb with a Tomato, Thyme and Fava Bean Jus, paired with the 1990 Estate Cabernet Sauvignon Founders Reserve

after a cheese course from Golden Ears Cheesecrafters, Natural Pastures Cheese Company and Moonstruck Organics, with a glass of  Signorello Estate Padron 2010, Chef JJ brought us home with a beautiful selection of mignardises…

Salted Chocolate Caramelias, Brown Butter Bon-Bons, Whipped White Chocolate Truffles, Gingered Chocolate Lollipops, Lemon Macarons and Peach Pâte de Fruits…

I even got to sneak in an impromptu olive oil tasting seminar at the end with one of my favorite olive oils, Domenica Fiore’s Olio Riserva 2012, which just won best in class and top score overall in the New York Int’l Olive Oil Competition out of 700 competitors…

(I don’t feel bad saying “one of my favorite”, because my other favorite is one of their other olive oils that Cesare Bianchini, the grower/producer of these fine oils, let me taste last week, it’s just not available in North America atm, but that’s a story for another day 😉 )

 huge thanks to Ray Signorello for choosing to partner with us, it was a blast, hope we can do it again some time…

ciao

www.orucuisine.com