On the first of August, 2004 we gathered at Bob Gorman's
"chateau" in San Bruno for the annual soire to celebrate Alexia's
birthday.
Bob was prepared, one room ready for action.
The table was set, too.
An amazing array of canaps was ready, prepared by Bob's
friend, Tom Durham.
A magnum of Charles Heidsieck's 1990 Vintage Brut was chilled and ready for the
occasion.
The birthday girl was ready, too.
The menu was posted and we got busy!
Claudia and Paul were enlisted to assist in the kitchen.
Claudia watches as Bob orchestrates at the stove.
Foie gras requires a bare "flash in the pan" and it's ready.
Paul was busy assembling the plates while Bob took care of the foie gras.
Voila!
A 2001 Chteau de Suronde Quarts du Chaume was superb, rich and honeyed.
The Foie gras was served atop a toasted "crouton" with some frise
and sliced apples. The apples had been cooked in veal stock embellished
with honey and calvados. The honey gave the apples a most wonderful spice
component.
Marjorie enjoyed the wine and food.
Paul is typically "allergic" to salads, but he managed to deal with
this one!
Sandy couldn't watch, but did manage to sip some more of the Quarts du Chaume.
Bob can cook!
Even with his eyes closed.
Homemade fettuccine.
Olive oil, cherry tomatoes and a hot pan...
...the pasta is cooking quickly.
Bob then adds scallops, prawns and calamari (not to mention he's got a pot of
clams steaming, too!).
Paul then plates the pasta, while Bob finishes the sauce.
Teamwork!
Paul has but two hands.
We paired this lovely plate with two 1991 white Burgundies.
A Jadot Corton-Charlemagne was much appreciated by some, but I found it a bit
earthy and perhaps a bit "off." Spot on was the 1991 Coche-Dury
Meursault, a wine that was smoky and toasty and bone dry. Very fine.
Marjorie was very busy...
...and so was I!
Bob then had more work to do.
Paul "supervises" the sauting of a pan of wild mushrooms, including
fresh porcini, lobster mushrooms and morels.
Meanwhile, the parsnip pure is ready to serve.
Some green beans had been par-boiled and now were being finished in a saut
pan.
ON TO THE NEXT PAGE!
