Every 1st Wednesday @ Moonstones, we host a Global Wine Dinner featuring food and wine pairings from various country based themes, assembled brilliantly each and every time by Chef Rob Jean and Bar Manager Kim Mello. Two months ago, after an amazing French dealio, the “wine guy” generously provided by our favorite wine purveyor–MS Walker–joined me at the bar for a night cap. He had “such a great time” , and was so impressed by our food and service, that he insisted we let him join for a future theme. We brainstormed, he mentioned the Rhone Valley–and how apropos the whites are for our impending summer season–somehow oysters were mentioned, and voila! A theme was born.
The next day, I passed the info to management, to create the promotional material, and a flyer was displayed in the lobby. All was good to go, except for one thing…no one (me) consulted Chef! As he strolled out of the kitchen he asked “What’s this all about?” Oops. “Um, well chef, see…oysters…French whites…” Chef, who rarely flusters (so rarely and so barely, that it actually was kind of fun the only time I ever saw it happen) put 2 and 2 together. “So, you want me to build a five or six course dinner around oysters. I’ll figure something out” (He also requested that we lose the “orgy” reference as part of the promo and exhibit a bit more class…and we agreed. Mostly. Though one of us (me) is known to enjoy pushing the limit every once in awhile.
Fast forward to last night. Words will fall so short, of how amazing this dinner was**. So, I won’t waste your time by talking about the creamy tang of the lemon mayonnaise that accompanied the lightly, golden fried oysters–or the amazing and perfect pairing of a wine made from grapes that we had never heard of, but which displayed a minerality that came from the soil that was once an ancient sea bed. Nor will I write (much) about how the seafood stew–with NO cream–had spicy coins of chorizo, and floating oysters and the “best shrimp I ever ate”–huge and tender, with the juicy, glorious heads on…or the perfectly toasted and garlic-rubbed and sprinkled-with-sea-salt focaccia toast sticking out of the bowl soaking up the aromatic broth, or the ridiculously spot-on red wine pairing.
I will say this only. At the end of the meal, both wine connossieur and wine rep–both in attendance–agreed that in all the years they had done wine dinners, they had never seen something like this– 5 courses of oysters– (times 30 guests…hail to the boys and girls in the kitchen who shucked all 370 prior to the evening) and each course better than the one before. You know the food (and wine) is amazing when the room cheers each time the chef walks in to explain the next course.
My father-in-law, as my guest, must have said 5 times through sparkling eyes and sated smile… “I’m glad we married you”
Of course, all I did, was conceive an idea with help–and then keep it a secret from the chef! He never flinched.
**Writing about food can be really…”empty”. One can write horror stories, and evoke revulsion. Or thrillers and invoke a faster heartbeat–a real sense of fear. Sex copy creates it’s own physiological response, to a variety of levels…but writing about food? There is just no way you can come even close to tantalizing senses the way food in the mouth actually does
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