Cabernet Cabaret

Let's just get playfull with the king of grapes. If you'll notice, the menu is designed around price points. None of that Parkerized stuff here- we enjoy the winemaking process and the flavors they impart.

(build it and they will come)

Tartare
Filet Mignon, Sichuan Pepper Blossom, Quail Egg
Pierano Estates, Lodi, 2010

Wilted Spinach Salad
'Tableside,' Roast Cipollini, Braised and Pulled Wild Boar
Louis Martini, Sonoma, 2010

Peking Duck
Moo-Shu Style, Confit, Accompaniments
BR Cohn, North Coast, 2009

Surf-N-Turf
Dry-Aged Prime Rib, Koobideh Rub, Persian Pistou
Lobster Mashed Potatoes, Brullee'-Dusted Spaghetti Squash
Silver Oak, Alexander Valley, 2007

Bread Pudding
Bacon Lardon, Shitake Mushroom, Thyme
Umami Sangria (A Scotch/Mushroon-Based Affair, Albeit Sweet)

(And always a surprise or two)

Price: $70 Plus Tax and Gratuity
Date: Tuesday, October 30th @ 6:30
Place: Majid's
3930 Chenoweth Ln
(502) 618.2222
Reservations Required as Space is Limited

EDIT: Vitner Information and the fact that I can't seem to spell the word, 'Cabaret.'

Ummmm. Silver Oak!

[Robin Garr]

I'm not saying it's not a decent choice, but for the record, Louis M. Martini belongs to E&J Gallo now ...

I'm a simple guy (some say simpleton) with a modicum of worldly seasoning so I know about some stuff and while I often think I know about most other things it turns out with surprising frequency hmmm... not so much.

I know cabernet is something to do with wine and cabaret is something to do with a show (with hats, canes, and topless women wearing fake mustaches I think). I freely admit however, that I don't know about this menu and it instills me with some trepidation.

I was planning to go to Stephen's Folly (which is how I think of it – no beer indeed!) and I had a date all lined up. Yet another lady Hotbyter who's reputation I will no doubt sully with my mere attention. Shhhhh – don't tell her! But now, I just don't know.

I researched some of the menu items so I know now that tartare doesn't necessarily refer to the delicious white gravy I smother fried cod with. Good gravy - steak tartare is raw meat! Apparently Stephen intends to cover raw meat with a raw quail egg? Jeez Louise..... is this some avant garde green kitchen technique to reduce global warming? And quail eggs are so tiny! Go a whole scrambled chicken egg Stephen; wow us. I just hope Majid's liability is paid up. Raw meat and eggs are deadly! I like the wine selection – might break into “Stuck in Lodi again” as my glass is filled (fair warning Margie).

Wilted Spinach Salad. Really? If I wanted my greens wilted I'd pull that bag of salad sludge from the fridge I bought with all the best intentions three months ago! Fresh Stephen! That's the way to go these days. In fact, if the stuff still has dirt and bugs on the roots – all the better. Just grow the greens in boxes next to the tables and we'll pull the veg ourselves. Call it – Table harvest greens with nightcrawler ragout. Yummm and Halloweeny!

Braised and Pulled Wild Boar! Now this is more like it. I expect it'll be carried in on a giant silver platter with an apple in its mouth? Oh I know, you should start this course off by showing the video where you and Majid hunt the terrible beast and slay it with spears - or assault rifles. I saw this show where wild boars were overrunning the state of Texas. They were herding them with helicopters and running them over with four-wheelers. Or was that the border patrol?

Peking Duck – hmmmm I found out this dish's nasty little secret. Fattened ducks are slaughtered, plucked, and eviscerated according to Wikileaks. Then air is pumped under the skin through the neck cavity to separate the skin from the fat. Finally, it is hung, and glazed with a layer of maltose syrup. Then I think they run over it with a food truck. I read Rush Limbaugh undergoes this same process once a month to detox from his steady diet of OxyContin, Lorcet, Norco, Hydrocodone, and Kadian, the anti-anxiety drug Xanax, the cholesterol-lowering drug Niacin, and Clonodine. According to Wikileaks it keeps him looking fit and sounding trustworthy!

Well well good ole surf-n-turf. Warning, never google this term without the dashes! My first search returned results that did not wet my appetite. “sitting on the toilet whilst using a laptop (uk) from the english slang to defacate ' turf one out'. "im just of to the toilet for a surf and turf" I double checked and was....relieved to find no mention of a laptop in this course. I do feel that Koobideh Rub might call for further explanation.

Umami Sangria (A Scotch/Mushroom Based Affiar, Albeit Sweet) This traditional drink inspired a lyric from Mumford and Sons first unrecordable album. It went - Oooh mommie! We had a Scotch based affair with a groupee - her lips like shitake mushrooms, albeit sweet. Don't worry it makes sense when your stoned! That's what the brulle' dust is for! Still coming Margie?

Seriously Stephen, this sounds brilliant! I will attend even if I must sit alone (after this). Cheers!

Menu sounds amazing Stephen, and I love a savory bread pudding which is hard to find these days. Did have a question about the wine though:
Are you really pouring the Napa (which I prefer) Silver Oak or the Alexander Valley?

To Robin's Louis Martini comment - it is still really good juice, especially the Monte Rosso vineyard cab, and Louis is one of the wines Gallo has involved in the Taste of the NFL they do every year now - which means that for each bottle consumed 3 meals go to our local Dare to Care food bank - so drink up! and if there is a good turnout for the dinner, we will have done our part to help.

Robin's message was well heard- I'm gonna crack the current vintage tommorow night and make sure.

@ Ned: I've been a big supporter of the Martini line for years, I'm not gonna back off now. I used to sell it by the glass, until it jumped to $13 per bottle, my cost. I simply placed it on my bottle list. We'll see how the new management has affected the flavor profile.

For instance:

I did get surprised when Rombauer moved towards the international style. You take these things for granted:

'I'm looking for a buttery chardonnay'

'Great. Rombauer is boss.'

They taste and respond with 'no sir, this isn't what we were looking for.'

'Huh?'

I tasted it and saw what they did. Delicious, but didn't help me any in this situation. Made me look quite stupid, actually.

Friends help friends avoid these things.

Shane,

You are a hoot! I showed some staff members tonight this thread and some hackles were certainly raised, hehe. I took great pleasure in watching them get ticked off, until the end.



(I have one employee that still doesn't believe me)

This one will be great. It's actually quite easy to pull off. Look closely- no 'a'la minute cooking.' There's a number of different techniques I am employing to take the weight off of the line. The trick is to pull the meats and let them rest, at the appropriate times. If I do my job right, the Prime Rib should come in warm and rested, but not too much so. I hate to say it, but there will be no horseradish sauce available (with Silver Oak, really?)

I'm also going to be showing Majid Persian Fusion dishes- a concept he absolutely hates. He just hates the concept of 'Fusion.' To him, it's just good food. Clean, simple, flavorfull. Jazz it up all you want- truth be told, it's all variations on this theme. Even the Asian stuff is Peasant cooking, elevated.

This will make him a very happy boy- because it's exactly who he is.

And he will be the one working the Peking Duck. Boss.

The 800 pound gorilla in this room is the Umami Sangria. Traditionally, I do this thing with the Nebbiolo grape. It's a blind release for me, but I trust in my reps. Cabernet will never be that monster, so I may just fall back on reducing the whole lot of it on the stove, slightly. For me, that drink needs to be the 'just when you thought...' part of the evening.

Shane,

You are a hoot! I showed some staff members tonight this thread and some hackles were certainly raised, hehe. I took great pleasure in watching them get ticked off, until the end.



(I have one employee that still doesn't believe me)

Stephen, I knew you and Majid wouldn't take offense at my particular brand of idiocy so I rely on you to convince your staff that I had no intent to insult.

Failing that, just don't point me out to them that night or I might end up getting more surprises than the rest. That wouldn't be fair would it? I was just pleased there were no snails on the menu!

Cheers!

Stephen,

Probably sacrilegious to even ask, but any chance of a price for the dinner with no wine?

This is right in my wheelhouse, love the menu and the wine selections, but my wife is a white wine drinker only. We'd buy a bottle of white for her to enjoy, but she's not to be swayed when it comes to red wines regardless of quality or outstanding pairing with food. You all have a Pinot Gris from Slovenia I believe that she's been quite happy with the last few Saturdays that we've been in the bar for dinner.

Thanks-Doug

Stephen,

Probably sacrilegious to even ask, but any chance of a price for the dinner with no wine?

This is right in my wheelhouse, love the menu and the wine selections, but my wife is a white wine drinker only. We'd buy a bottle of white for her to enjoy, but she's not to be swayed when it comes to red wines regardless of quality or outstanding pairing with food. You all have a Pinot Gris from Slovenia I believe that she's been quite happy with the last few Saturdays that we've been in the bar for dinner.

Thanks-Doug

It would be our pleasure to accomidate her. $30 seems fair...

We look forward to seeing you both.

Still coming Margie?

Darned straight...I don't think I could miss it. I won't be topless and wearing a false mustache, but I'm more than happy to break into song at the drop of a hat.

Hey Stephen, can you save Shane and me a table? I'm not exactly sure how to reserve a spot, since we've never met.

Hey Stephen, can you save Shane and me a table? I'm not exactly sure how to reserve a spot, since we've never met.

No problem- normally you call the restaurant and make a reservation secured by a credit card, but forumites gain the benefit of unsecured reservations through me...

Cool! Thanks.

OK, I'm still a bit tipsy, but I just want to say that the company was equal to the food and wine. Thank you Stephen for a delicious experience with some truly amazing moments. And, I had such a wonderful time with Shane, Gayle and Jackie.