Local Eats: Vermilion April 29, 2008Posted by smooregasbord in Food.
Yesterday was Casey’s birthday. For dinner, we ventured to one of our favorite restaurants in Old Town, Vermilion. Their menu changes seasonally and the current options are delectable. We actually opted to go for the tasting menu with wine pairings. We were certainly not disappointed.
We were initially given canapés of asparagus tempura with a lemon jam. The tartness of the lemon jam paired nicely with the lightly battered asparagus. The rest of our menu is shown below along with my commentary.
panko crusted scallops
celeriac mousaline, pineapple & hazelnut brown butter
wine pairing: 2006 mar & tierra, sauvignon blanc, curico valley, chile
comments: This dish was wonderful with the exception of one thing, the celeriac mousaline. For those of you who are oblivious, much like myself, that is a mousse of celery root. I can stomach a lot of things, but celery is not one of them. Since it was used as more of a plate decoration, I was able to avoid its celery creaminess and enjoyed the remainder of the dish. The sauvignon blanc brought out the sweet and tangy citrus of the pineapple.
crispy skin char
shredded potato cake, cider “caviar” & apple beurre blanc
wine pairing: 2006 st. francis, chardonnay, sonoma, California
comments: Loved, loved, loved the potato cake. The fish was cooked to perfection and the apple buerre blanc paired with the chardonnay was one of a kind. I am not typically a fan of chardonnay, but paired with this dish, it was excellent. Casey and I both commented how pleased we are that there are people out there much smarter than ourselves who pair the food and wine together. It certainly makes trying new things a lot more exciting.
merquez wrapped lamb loin
artichoke puree, olive, pinenuts, feta & caramelized potatoes
wine pairing: 2006 catena, malbec, mendoza, argentina
comments: Again, the wine with the lamb loin was an unbelievable pairing. I like red wine; however, I have never had a malbec that pleased my palate. This was totally different. The malbec paired wonderfully with the spiciness of the merquez (lamb sausage) and the tang of the olives and feta.
angel food cake
strawberries 3 ways, davon crest mint & vin cotto
wine pairing: nv domaine chandon, “riche” extra dry, california
comments: The dessert was great! I don’t typically drink sparkling wines and this was no exception.