During the planning stages for last Wednesday nights Oyster and Oenophiles Rhone Wine Dinner, somehow–though I don’t know how–Bar Manager Kim Mello and Chef Rob Jean decided that the last course–Dessert– would featured Green Chartreuse. If I remember, I will ask her how it came to be. Green Chartreuse has been around since the cavemen. It’s often the green-chartreuse* colored sticky-dusty bottle long forgotten, keeping lonely company with the sticky-dusty Galliano, the once-upon-a-time star of the Harvey Wallbanger. (Huh? Exactly.)
But like so many old-school ingredients, and the emerging preference of the bitter profile, Green Chartreuse is on the comeback trail!
So, anyway, chef agreed to use green chartreuse with the last oysters of the night–and decided to create a granita (flavored ice) with plum. But, as it goes in our somewhat unpredicatble world of nature and a bazillion ingredients, chef learned something the day before the dinner…Green Chartreuse does not freeze! (Too much alcohol) Of course, he figured something out, and it was excellent–as always.
*And, something else we learned; Green Chartreuse the color, is named after Green Chartreuse the liquer. I’ll bet you figured it was the other way around.
** Oh, and we learned one more thing about Green Chartreuse. It’s not a good idea to drink it straight, for two hours. After a wine dinner.
Just sayin’
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