Wine with dinner at Guilt Trip
The J. Wray & Nephew-hosted a wine-pairing dinner last Tuesday at Guilt Trip that was another unforgettable experience. It was a great evening to enjoy good company along with fabulous wine paired with dishes that brought out their flavours.
On hand to educate guests about the wines was Aymar Cruse, Bordeaux, France-based Baron Philippe de Rothschhid's representative for Canada, Central America and the Caribbean. His work covers some 32 countries and he told Food that although the business is pretty good, the market for wines is now fluctuating due to the worldwide recession.
Conversation centred around local topical issues while guests kept their eyes on their watches as the service was a tad slow. But with each serving, the brows became less furrowed as once again Chef Colin Hylton's magic was evident in every bite. Bruce Holder, oenologist and agent for several world-class labels, worked closely with the chef to execute the evening's pairings. Everyone agreed it was a job well done. Brand manager of imported wines at J. Wray and Nephew, Raihn Sibblies, was the perfect dinner-table companion.
ON ARRIVAL: Trifle of watermelon and pickled watermelon rind with feta cheese and picholine olives, garlic pita crisps and creme fraiche. Then there were ackee and red herring vol-au-vents as well as warm Asian spiced mixed nuts. Guests sipped on Mouton Cadet Bordeaux red, Baron Philippe de Rothschild Maipo Reserva Sauvignon Blanc Pays d'Oc Viognier.
STARTER: Terrine of smoked salmon and poached chicken breast with miso carrot salad, golden raisins, cranberries, pistachios and creamed ginger vinaigrette. The chicken breast was melt-in-your-mouth tender. Loved it!
APPETISER: This English pea bisque with tarragon, thyme, fresh Parmesan Reggiano cheese and blue corn tortilla chips with basil-scented olive oil, was paired with Mouton Cadet Bordeaux White. This wine has a fresh, fruity taste and is made to be had within three years of purchase.
THE MAIN EVENT: Turf 2 comprised melt-in-your-mouth braised beef short ribs with 'torched' pomegranate molasses and barbecued pigs' tails with sesame seed dusting with coconut pepper polenta. This was perfectly paired with Escudo Rojo. What can we say about the beef? It was absolutely amazing and talk about yummy pig's tail ... Colin take a bow!