GABY'S APRIL 2004 DINNER
Page 2
We began with some lovely Sushi and a bottle of
Ruelle-Pertois Champagne. This was a bottle I had picked up a year before
and it had really blossomed and developed handsomely with "time on the
cork."
The tuna "steaks" were coated with pepper and ready for the grill.
Gaby crushed a variety of peppercorns and gently pressed them into both sides of
the steaks.
Eva Block joined us, too.
Gaby's kitchen features a stove-top grill.
Norbert embellishes each plate with a fine Italian olive oil.
We had a superb bottle of Albert Mann Tokay Pinot Gris from the 2002
vintage. The wine displayed a lovely creamy quality and a smoky element
which was fabulous with the fish.
Then it was time to prepare the main plate, pan-roasted venison with "Serviettenkndels."
We opened a bottle of 1990 Pesquera Reserva which decanted quite easily.
The wine had aged handsomely, still having nice fruit and some sweet oak.
The "serviettenknödels" are actually cooked first in a
napkin...these, then, were pan fried.
I found a web page showing how these can be made.
Click here if you want to make these yourself:
CLICK
HERE FOR A RECIPE
Gaby also had some tiny
Brussels sprouts, first par-boiled and then cooked in a pan with butter and
bread crumbs.
Here's Chef Gaby adding a bit more salt (or was this pepper?) to the plate.
Norbert.
After the main plate we opened a bottle of Thierry Violot-Guillemard's 1995
Beaune. Cheese was obligatory.
A toast.
Eva "Maus" Block.
Naturally, being a "maus," she's a big cheese fan.
Gaby made a stellar sorbet to go with an assortment of fruit.
Norbert opened a bottle of Weingut Whrwag's 1995 Eiswein, a deliciously fruity
accompaniment to this dessert.
Nectar.
Vielen dank, alles!
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