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Wine
Pairing with CMAA's Finest Executive Chefs |
The
following article is to be part of a continuing series featuring
some of the top chefs in the private club industry as they
pair their own menu selections with spectacular wines. Recipes
will be catalogued and are available from CMAA's International
Wine Society home page at www.cmaa.org/winesoc.
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Our
Guest Chefs |
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EXECUTIVE
CHEF
Steven La Count, CEC, AAC |
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| Batavia
Cinnamon Rubbed Duck Breast, Fresh Cherry and Pinot Noir
Sauce, Molasses Johnny Cakes with Savory Ricotta Filling
and Spring Pea Tendrils |
Executive
Chef Steven La Count, CEC, AAC,
has presided over the kitchens at The Country Club in Brookline,
MA, since 1986 through many prestigious events such as the 1999
Ryder Cup and the 1988 U.S. Open. His background is filled with
numerous awards and honors including the 2000 ACF National President's
Medallion, 1999 Chef of the Year -- Epicurean Club of Boston
and 1994 ACF Massachusetts Chef of the Year, as well as a number
of culinary competition medals. |
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EXECUTIVE
CHEF
Joachim Buchner, CMC |
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| Warm
Goat Cheese Strudel, Pistachio and White Chocolate Parfait
and Poached White Peach and Almond Crisp |
Executive
Chef Joachim
Buchner, CMC,
has recently joined the Chevy Chase Club, Chevy Chase, MD. A
dual master chef, ACF and VKD (German), Joachim has garnered
national acclaim such as the 2000 ACF National President's Medallion
and coach of the 2000 U.S. Culinary Olympic Team. In 1997, he
was awarded the Nation's Capital Chef's Association Chef of
the Year award. He has also received numerous medals in worldwide
competition and is a certified ACF competition judge. |
Executive
Chef - Steven La Count, CEC, AAC
Hors d'oeuvre
Salt
Cod Wafers with Salpicon of Lump Crab, Golden Raisins and
Green Apple
"Sweet
lump crabmeat and sweet golden raisins would provide
the sweetness and elegance needed for an appetizer."
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Executive
Chef - Joachim Buchner, CMC
Hors d'oeuvre
Mini
Corn Pancake and Ossetra Caviar with Chive and Lemon Cream
Fraise
"The
hazelnut and flowery aroma and the soft fruit palate of the
champagne combined with a little fruitiness on the canapés
develops a nice and harmonious feeling." |
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Wine
Moet
et Chandon "White Star" Extra Dry Nonvintage |
Wine
Didier
Dagueneau, Pouilly Fumé "Silex" 1998 |
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First
Course
Pignoli
Crusted Veal Sweetbreads on Carpaccio of White Peaches with
Aged Balsamic Vinegar and Wilted Arugula
"The
richness and creaminess of the sweetbreads and pine nuts
compliment those same features of the wine at mid-palate,
while the nuttiness of the arugula and the bite of the balsamic
vinegar cut through the same creaminess." |
First
Course
Scallop
baked in its shell with Tomato, Fennel and Baby Leek, Saffron
and Root Vegetable Broth
"The
intense gooseberry harmonizes with the sweetness of the saffron
cooked root vegetable." |
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| Entrée
Batavia
Cinnamon Rubbed Duck Breast, Fresh Cherry and Pinot Noir
Sauce, Molasses Johnny Cakes with Savory Ricotta Filling
and Spring Pea Tendrils
"The
fresh cherries accentuate the cherry overtones in the wine
while the creaminess and mildness of the ricotta and sweetness
of the pea tendrils balance the crisp tannic finish of the
wine." |
Entrée
Braised
Veal Cheeks, Grilled Dry Aged Veal Rib Eye, Porcini Mushroom,
Spinach, White Asparagus and Truffle Potato
"Ripe
and spice go well with bold flavor; the braised cheeks and
the flavorful marinade of sweet roasted garlic and marjoram." |
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Wine
Rochioli,
Pinot Noir "West Block" 1997 |
Wine
Dolce
Late Harvest Napa Valley 1997 |
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| Dessert
Warm
Apricot and Fig Tart Tatin with Anise and Black Pepper Ice
Cream
"Because
this wine is so thick and elegant on its own, the anise and
black pepper ice cream provides a bit of a bite, which cuts
through some of the creaminess of the wine." |
Dessert
Warm
Goat Cheese Strudel, Pistachio and White Chocolate Parfait
and Poached White Peach and Almond Crisp
"Warm
goat cheese and the nutty flavor of good white chocolate
paired with pistachio, combined with the ripe fruit and the
orange peel accent of the Dolce should make a terrific and
complimenting combination." |
