BOB'S PORK WITH CHANTERELLES
February 18, 2004
After a particularly good blind-tasting of 2000 vintage Cabernets, we
adjourned to Chez Bob for vittles and vino.
Chanterelle Hunter HENRY MOORE! shows off a chanterelle the size that's
humungous!
Bob then set about incorporating chanterelles into the pork roast he was
preparing.
Bob credits Larry Stickney, famous mushroom hunter, with the recipe for this
magnificent pork roast.
Meanwhile, Alexia brought some appetizers to go with the two Champagnes we
brought:
RUINART Non-vintage Brut (obviously a bottle disgorged a year or so ago...quite
full and toasty...rather nice and appley).
AYALA 1996 BLANC de BLANCS (crisp, tangy, very precise and fresh on the palate).
Claudia whacks up some bread.
Cookbooks.
Bob is ready to serve his famous Caesar Salad.
Topped with homemade croutons, too.
Accompanied by a lovely bottle of Tement's "Grassnitzberg" Sauvignon
Blanc and the very fruity Lake Chalice 2003. Both wines were delicious!
Claudia got excited to learn Bob doesn't miss out on the anchovies and garlic!
As the pork was roasting in the oven, Bob took care of some additional
chanterelles.
Roasted Pork Studded with Chanterelles.
The two red wines hailed from Tuscany:
2001 Gaja "Ca Marcanda" "Magari"
&
Brancaia 2001 Chianti Classico.
Both wines were terrific in this setting. The Magari is based on Merlot,
with 25% each of Cabernet Sauvignon and Cabernet Franc.
The Brancaia is a delicious Chianti, Sangiovese with a small percentage of
Merlot.
We toasted to everyone's good health, especially Larry Stickney, whose recipe
for the pork roast was employed this evening!
Apple pie and ice cream for dessert with a 2001 Vidal Ice Wine from Inniskillin.
Marjorie especially liked the Ice Wine.
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