Boston area--Sat 1 October 2016, Dumpling Daughter (Weston MA)

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K_F_o_l_e_y
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Boston area--Sat 1 October 2016, Dumpling Daughter (Weston MA)

#1 Post by K_F_o_l_e_y » August 15th, 2016, 8:02 am

Since we haven't had a Boston-area offline in a while, I would like to organize one at DUMPLING DAUGHTER, a modern Asian BYOB in Weston MA that was opened 1 1/2 years ago by the daughter of well-known Chinese restauranteur Sally Ling's (hence the name), who apparently collaborated on the menu.

Theme will be food-friendly wines you want to share. (Original, I know.)

DUMPLING DAUGHTER
37 Center St
Weston, MA 02493
(781) 216-8989
Easy parking in front

Website: http://www.dumplingdaughter.com/
Boston Globe review: https://www.bostonglobe.com/lifestyle/f ... story.html
Phantom Gourmet video:
Google Maps: https://www.google.com/maps/place/37+Ce ... 71.3004715

I’ve been there before, and the food is quite tasty. I wouldn't call it the best Chinese I've had in the Boston area, but corkage-free BYOB puts them over the top. They have glasses and corkscrews, but as always, yours are better.

5:30PM Saturday October 1st , reservation for 12 people

Attendees (11 of 11) & wines:
xKevin F -- 2007 Domaine Barmes-Buecher Riesling Hengst
xRon B -- 2009 Pierre Gimonnet Champagne Blanc de Blancs Brut Fleuron
xDoug S -- 2007 Vilmart & Cie Champagne Coeur de Cuvée
xRon K -- Dom Perignon or Krug Champagne
xBryan W + xKelly -- Something red + TBD
xKevin L + x1 -- Pinot + Riesling
xAlbert B + x1 -- TBD*** + TBD***
xSteve C -- 2005 Château Rieussec Sauternes

*** White: Age Sancerre (probably mid-late '90th something like Jadis) or William Selyem unoaked chard or dry German Riesling
Demi: Something from Alsace(ZH or Boxler) - aged 10-15 year
Red: California PN from mid 90's Flowers, WS or something similar

x=confirmed

Wait list:
Last edited by K_F_o_l_e_y on September 30th, 2016, 11:02 am, edited 31 times in total.
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

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#2 Post by Michael Malinoski » August 15th, 2016, 6:33 pm

The date should work for me, thanks, Kevin!

Michael

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#3 Post by Ron Kramer » August 15th, 2016, 7:51 pm

I can make the 10/1

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#4 Post by K_F_o_l_e_y » August 16th, 2016, 2:21 pm

Awesome Ron! Glad to see you are feeling better.

Michael, could you do Oct 1st?
Last edited by K_F_o_l_e_y on August 18th, 2016, 11:29 am, edited 2 times in total.
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#5 Post by Doug Schulman » August 17th, 2016, 10:18 am

I'm in. Either date should be fine as long as you can confirm which it is when it gets a little closer. Thanks for taking the initiative to get something going in the area. I always enjoy offlines.
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#6 Post by Michael Malinoski » August 17th, 2016, 5:55 pm

Oct 1 should be OK for me, too.

-Michael

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#7 Post by Michael Malinoski » August 17th, 2016, 6:49 pm

Dang, I spoke (or wrote) too soon. Can not do Oct 1 after all, sorry, guys!

-Michael

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#8 Post by K_F_o_l_e_y » August 18th, 2016, 7:32 am

In honor of RonK's return to the endeavor that he helped pioneer ("offlines"), let's go with 5:30PM Saturday October 1st so that he can attend. Hopefully the early time is OK with everyone. The restaurant actually closes at 8:00PM.

Sorry to loose you Michael. Hopefully the next time around works better.

I'll also send a message to Ron's email list to see if we can attract a few more bottles (and people)...

Updating first post with confirmed attendees. RonK will you be +1?

Kevin
Cheers,
/<evin


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#9 Post by K_F_o_l_e_y » August 20th, 2016, 5:22 pm

Great response! I'm going to start waitlisting people...
Cheers,
/<evin


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#10 Post by Ron Kramer » August 22nd, 2016, 11:56 am

K_F_o_l_e_y wrote:In honor of RonK's return to the endeavor that he helped pioneer ("offlines"), let's go with 5:30PM Saturday October 1st so that he can attend. Hopefully the early time is OK with everyone. The restaurant actually closes at 8:00PM.

Sorry to loose you Michael. Hopefully the next time around works better.

I'll also send a message to Ron's email list to see if we can attract a few more bottles (and people)...

Updating first post with confirmed attendees. RonK will you be +1?

Kevin

Yes, Joyce should be off her protien shakes by then

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#11 Post by Ron Kramer » August 26th, 2016, 7:55 pm

Ron Kramer wrote:
K_F_o_l_e_y wrote:In honor of RonK's return to the endeavor that he helped pioneer ("offlines"), let's go with 5:30PM Saturday October 1st so that he can attend. Hopefully the early time is OK with everyone. The restaurant actually closes at 8:00PM.

Sorry to loose you Michael. Hopefully the next time around works better.

I'll also send a message to Ron's email list to see if we can attract a few more bottles (and people)...

Updating first post with confirmed attendees. RonK will you be +1?

Kevin

Yes, Joyce should be off her protein shakes by then
Expect that Steve Curry, new to the area will want to come.

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#12 Post by Steve Curry » August 28th, 2016, 5:41 pm

I would love to attend on October 1. It will be a great way to meet a new wine group.

Steve Curry
frscurry@gmail.com

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#13 Post by Ron Kramer » August 28th, 2016, 5:56 pm

Joyce is willing to pass if Steve does not clear the wait list

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#14 Post by Ron Kramer » August 28th, 2016, 6:02 pm

K_F_o_l_e_y wrote:Since we haven't had a Boston-area offline in a while, I would like to organize one at DUMPLING DAUGHTER, a modern Asian BYOB in Weston MA that was opened 1 1/2 years ago by the daughter of well-known Chinese restauranteur Sally Ling's (hence the name), who apparently collaborated on the menu.

Theme will be food-friendly wines you want to share. (Original, I know.)

DUMPLING DAUGHTER
37 Center St
Weston, MA 02493
(781) 216-8989
Easy parking in front

Website: http://www.dumplingdaughter.com/
Boston Globe review: https://www.bostonglobe.com/lifestyle/f ... story.html
Phantom Gourmet video:
Google Maps: https://www.google.com/maps/place/37+Ce ... 71.3004715

I’ve been there before, and the food is quite tasty. I wouldn't call it the best Chinese I've had in the Boston area, but corkage-free BYOB puts them over the top. They have glasses and corkscrews, but as always, yours are better.

I'm suggesting 5:30PM Saturday Sept 24th, with Saturday October 1st as a possible alternative.

Attendees:
Kevin F +1
Ron B + Katie H
Doug S
Ron K + Joyce
Trung H
Bryan W + Kelly W
Kevin L
Albert B +1

Waiting list:
Steve Curry?

What happened to Michael Malinoski

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#15 Post by Eric B. DBA » August 28th, 2016, 8:02 pm

I should be available if someone drops out.
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#16 Post by K_F_o_l_e_y » August 29th, 2016, 9:01 am

Steve Curry wrote:I would love to attend on October 1. It will be a great way to meet a new wine group.

Steve Curry
Hi Steve, are you the same Steve Curry I know from Dave Kaplan's wine group in Philly??? If so, welcome to the Boston area!

Kevin
Cheers,
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#17 Post by K_F_o_l_e_y » August 29th, 2016, 9:02 am

Michael is not available Oct 1st. I'll add Steve and Eric to the wait list and we'll figure things out as we get closer. I'm not sure if I'm +1 or not either.

I need to make a reservation for a group this big...
Cheers,
/<evin


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#18 Post by K_F_o_l_e_y » August 29th, 2016, 9:41 am

OK, this just got a little more complicated. I made a reservation for Oct 1st, and it turns out they have a LOT of flexibility as far as a menu/off-menu goes. I spoke with Nicole, who is owner Nadia's sister. Nadia can apparently work with us to develop a menu.

Options include:
1) Each person just orders the individual items they want off the menu and pays for them individually, or we split the tab equally
2) Food served family style (~$15-$25/per person price points, depending on how fancy the food is)
3) Custom menu, which can include whole fish, lobster, or even Peking duck prepared tableside ($25-$60/per person)

So this is an open-ended question: How much do you all comfortable spending per person and we can work on a menu in that ball park? Throw out some numbers here or PM me with what you are comfortable with. I could go with anything, but since this is a casual Chinese-type place, I'd be inclined towards something in the middle. Push them a bit to see if they can impress us, since we might want to make this a regular stop, but don't break the bank the first time out (I've only had the inexpensive on menu stuff previously).

She also asked how adventuresome the group is? Any objections to some weird stuff (fish heads, frog legs, whatever)? For me, the offaler the better, but that's just me.

BTW, as far as wine price points, Ron's previous casual policy for a theme-less dinner always seemed to work well. Bring something good that you'd like to share. Personally, I'm not going to get bent out of shape if someone brings a $50 bottle of wine and someone else bring something that cost $250. I'll just be grateful to the latter person! [Remind me to tell you about the killer bottle I accidently brought to a non-wine lovers 4th of July BBQ this year!]
Cheers,
/<evin


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~ Boëthius, in Consolation of Philosophy

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#19 Post by Ron Kramer » August 29th, 2016, 10:12 am

Royal East offers us lamb chops, soft shell crabs, frogs legs and a myriad of other goodies and the bill usually comes to $45 pp plus tip
to keep in mind for future OL's

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#20 Post by Doug Schulman » August 31st, 2016, 10:06 am

Anything in the range of prices you mentioned is fine with me. I'm a bit difficult for specialty menus as I don't eat any meat besides seafood (and they should be told that includes broth/stock). If it's easier, I can just order off the menu for myself and everyone else can have whatever is planned. Or I can eat the courses that do work for me as long as that adds up to a meal. However it works is fine with me. By the way, I love fish heads.
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#21 Post by David_K » September 18th, 2016, 10:28 am

I'm afraid I can't make it this time. I hope everyone has a good time!
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#22 Post by Ron Kramer » September 18th, 2016, 12:36 pm

We should start to list what we will be bringing figure me for either a DP or Krug. I'll check back in when I return from London the 29th,bb champagne.gif

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#23 Post by K_F_o_l_e_y » September 18th, 2016, 1:01 pm

Sounds good Ron.

I've been on vacation and my laptop was being repaired. I'll get my act together and finalize the menu this week with the owner...
Cheers,
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#24 Post by K_F_o_l_e_y » September 19th, 2016, 1:20 pm

Hi All,

I just wanted to update everyone about the October 1st dinner at Dumpling Daughter, since we are getting down to 12 days to go.

I am working with the owner Nadia to come up with a menu, and will send that around as soon as possible. Please let me know ASAP if you have any allergies or severe food aversions (Doug I have you down).

The current attendee list is in the first post below and was also sent around to those of you for whom I have email addresses. Please confirm it is correct and that you are still in, either by email to me or on this thread or by personal message here.

If you already know what wine you are bringing, feel free to declare it now. No absolute requirement to do so in advance, but doing so helps make sure we don't all bring Sauternes.

champagne.gif
Cheers,
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~ Boëthius, in Consolation of Philosophy

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#25 Post by K_F_o_l_e_y » September 21st, 2016, 8:30 am

I'll bring a 1999 Robert Ampeau & Fils Volnay 1er Cru Santenots (assuming I can find it following my cellar move).

Might have some duck on the menu.
Cheers,
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#26 Post by K_F_o_l_e_y » September 21st, 2016, 12:58 pm

OK, here's a draft menu from Nadia, which she describes as a "generous amount of food for 12 people", priced at $45 per person before tax, and served family style. It looks like she went with a fairly light menu (probably because I mentioned one of us is pescatarian), which I'm fine with but we should select our wines to reflect this. There seem to be only 1 or 2 dishes I expect might actually be spicy-enough to be wine killing (Sichuan Vermicelli), so we might want to pair them with Riesling/Gewürztraminer , but I'll ask her about that. I don't see any desserts on their website, so maybe someone can bring a sticky wine to finish with. She's open to modifying order/components as we see fit, so let me know what you think...

They have enough glasses for 1 or more per person, so I would count on bringing your own if possible.

Course 1 (P=pescatarian 8/10 courses)
1) Sally Ling's Cucumber Salad [crispy English cucumber with sesame peppercorn oil] P
2) Ma La Sichuan Spicy Vermicelli with Cilantro & Cucumber [spicy tongue tingling cold noodles] P

Course 2
3) Three Stuffing Dumpling Sampler (3 per person--they have pork/cabbage, pork/chive, chicken/cabbage, mixed veggie, chicken/sichuan) P
4) Sally Ling's Vegetable Spring Rolls [crispy rolls with cabbage, black mushroom, carrots] P
5) Minced Chicken Soong in Lettuce Leaves [light with a savory plum sauce]

Course 4
6) Steamed Whole LIVE Fish [finished with ginger & scallions, soy] P
7) Grand Marnier Shrimp [crispy shrimp with creamy orange citrus glaze] P
8) Lion's Head Meatball with Baby Bok Choy [tender pork-shrimp-leek meatball in Chef's pan sauce]

Course 5
9) Crispy Brussel Sprouts [sesame soy dressing, siracha & kewpie mayonnaise] P
10) Wok-roasted String Beans with Minced Mustard Greens P
Cheers,
/<evin


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#27 Post by K_F_o_l_e_y » September 24th, 2016, 4:22 am

Slight update on the menu for course 3) and adding 11). Nadia confirms the only two spicy dishes are 2) and 9), and mentions that an off-dry riesling recently worked very well with the latter. Price with be ~$45/per person, or a bit more.

One other thing that I'm not quite clear on: Nadia mentioned they don't require tipping. I will have to quiz her on that point further...

Menu (served family style):

Course 1 (P=pescatarian 9/11 courses)
1) Sally Ling's Cucumber Salad [crispy English cucumber with sesame peppercorn oil] P
2) Ma La Sichuan Spicy Vermicelli with Cilantro & Cucumber [spicy tongue tingling cold noodles] P

Course 2
3) Three Stuffing Dumpling Sampler (3 per person--shrimp and vegetable) P
4) Sally Ling's Vegetable Spring Rolls [crispy rolls with cabbage, black mushroom, carrots] P
5) Minced Chicken Soong in Lettuce Leaves [light with a savory plum sauce]

Course 3
6) Steamed Whole LIVE Fish [finished with ginger & scallions, soy] P
7) Grand Marnier Shrimp [crispy shrimp with creamy orange citrus glaze] P
8) Lion's Head Meatball with Baby Bok Choy [tender pork-shrimp-leek meatball in Chef's pan sauce]

Course 4
9) Crispy Brussel Sprouts [sesame soy dressing, siracha & kewpie mayonnaise] P -- Nadia suggests an off-dry Riesling
10) Wok-roasted String Beans with Minced Mustard Greens P

Course 5:
11) A selection of: Sesame Balls with sticky rice and red bean paste, Sticky Rice Balls with black sesame paste, and Golden Fried Buns with condensed milk P
Cheers,
/<evin


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~ Boëthius, in Consolation of Philosophy

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#28 Post by K_F_o_l_e_y » September 29th, 2016, 4:09 am

If there are no objections, I'm going to ask Nadia to switch the order of dishes up as listed below.

Here's what we have so far:

Kevin F -- TBD
Ron B -- 2009 Pierre Gimonnet Champagne Blanc de Blancs Brut Fleuron
Doug S -- Champagne or Dry Riesling
Ron K + Joyce -- Dom Perignon or Krug Champagne
Bryan W + Kelly -- Something red TBD
Kevin L + 1 -- Pinot + Riesling
Albert B + 1 -- TBD + TBD
Steve C -- 2005 Château Rieussec Sauternes

Course 1: Champagne
1) Sally Ling's Cucumber Salad [crispy English cucumber with sesame peppercorn oil] P
3) Three Stuffing Dumpling Sampler (3 per person--shrimp and vegetable) P
4) Sally Ling's Vegetable Spring Rolls [crispy rolls with cabbage, black mushroom, carrots] P

Course 2: White or Champagne
6) Steamed Whole LIVE Fish [finished with ginger & scallions, soy] P
7) Grand Marnier Shrimp [crispy shrimp with creamy orange citrus glaze] P

Course 3: Lighter reds
5) Minced Chicken Soong in Lettuce Leaves [light with a savory plum sauce]
8) Lion's Head Meatball with Baby Bok Choy [tender pork-shrimp-leek meatball in Chef's pan sauce]
10) Wok-roasted String Beans with Minced Mustard Greens P

Course 4: Off-dry whites
2) Ma La Sichuan Spicy Vermicelli with Cilantro & Cucumber [spicy tongue tingling cold noodles] P
9) Crispy Brussel Sprouts [sesame soy dressing, siracha & kewpie mayonnaise] P

Course 5: Sauternes
11) A selection of: Sesame Balls with sticky rice and red bean paste, Sticky Rice Balls with black sesame paste, and Golden Fried Buns with condensed milk P
Cheers,
/<evin


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#29 Post by Ron Kramer » September 29th, 2016, 4:30 am

You still list Joyce as attending

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#30 Post by K_F_o_l_e_y » September 29th, 2016, 5:20 am

Ron Kramer wrote:You still list Joyce as attending
Yes, Katie had to drop out, so was able to add Steve. Is Joyce still interested in coming?
Cheers,
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#31 Post by Ron Kramer » September 29th, 2016, 6:22 am

Not coming

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#32 Post by K_F_o_l_e_y » September 29th, 2016, 12:18 pm

Eric B, a spot has opened up...are you still interested?
Cheers,
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#33 Post by K_F_o_l_e_y » September 29th, 2016, 12:19 pm

Updated:

Course 1: Champagne
1) Sally Ling's Cucumber Salad [crispy English cucumber with sesame peppercorn oil]
3) Three Stuffing Dumpling Sampler (3 per person--shrimp and vegetable)
4) Sally Ling's Vegetable Spring Rolls [crispy rolls with cabbage, black mushroom, carrots]

Ron K -- Dom Perignon or Krug Champagne
Ron B -- 2009 Pierre Gimonnet Champagne Blanc de Blancs Brut Fleuron
Doug S -- 2007 Vilmart & Cie Champagne Coeur de Cuvée

Course 2: White or Champagne
6) Steamed Whole LIVE Fish [finished with ginger & scallions, soy]
7) Grand Marnier Shrimp [crispy shrimp with creamy orange citrus glaze]

Kevin L -- Riesling

Course 3: Lighter reds
5) Minced Chicken Soong in Lettuce Leaves [light with a savory plum sauce]
8) Lion's Head Meatball with Baby Bok Choy [tender pork-shrimp-leek meatball in Chef's pan sauce]
10) Wok-roasted String Beans with Minced Mustard Greens

Kevin L -- Pinot
Brian W -- Something red

Course 4: Off-dry whites
2) Ma La Sichuan Spicy Vermicelli with Cilantro & Cucumber [spicy tongue tingling cold noodles]
9) Crispy Brussel Sprouts [sesame soy dressing, siracha & kewpie mayonnaise]

Kevin F -- 2007 Domaine Barmes-Buecher Riesling Hengst

Course 5: Sauternes
11) A selection of: Sesame Balls with sticky rice and red bean paste, Sticky Rice Balls with black sesame paste, and Golden Fried Buns with condensed milk

Steve C -- 2005 Château Rieussec Sauternes


No wines declared yet:

Kelly W -- TBD
Albert B -- TBD***
Albert B -- TBD***

*** White: Age Sancerre (probably mid-late '90th something like Jadis) or William Selyem unoaked chard or dry German Riesling
Demi: Something from Alsace(ZH or Boxler) - aged 10-15 year
Red: California PN from mid 90's Flowers, WS or something similar
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

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K_F_o_l_e_y
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Joined: February 14th, 2009, 10:36 am
Location: Boston, MA USA

Boston area--Sat 1 October 2016, Dumpling Daughter (Weston MA)

#34 Post by K_F_o_l_e_y » October 2nd, 2016, 10:05 am

Thanks everyone for attending and bringing great wines. The food was tasty, and they did a petty good job putting it together for us, although the leisurely pace caused us to almost run out of wine!

Also, welcome back RonK (and welcome to Boston SteveC)!

Looking forward to the next one...did I hear someone mention SQN???

I've posted some photos on my Facebook blog, but here's the final menu and wines:

Course 1:
1) Sally Ling's Cucumber Salad [crispy English cucumber with sesame peppercorn oil]
2) Three Stuffed Dumpling Sampler (3 per person--shrimp or pork or vegetable)
3) Sally Ling's Vegetable Spring Rolls [crispy rolls with cabbage, black mushroom, carrots]

2002 Moët & Chandon Champagne Cuvée Dom Pérignon
2007 Vilmart & Cie Champagne Coeur de Cuvée
2009 Pierre Gimonnet Champagne Blanc de Blancs Brut Fleuron

Course 2:
4) Steamed Whole LIVE Sea Bass [finished with ginger & scallions, soy]
5) Grand Marnier Shrimp [crispy shrimp with creamy orange citrus glaze, DOTN]

1969 Schloss Reinhartshausen Erbacker Riesling [amazingly still alive, despite a scary cork!]
20?? Trimbach Riesling Cuvée Frédéric Emile [fault]
2012 Williams Selyem Chardonnay Unbaked [squeaky dry wine; lovely pairing with shrimp]
2015 Dönnhoff Oberhäuser Leistenberg Riesling Kabinett

Course 3:
6) Minced Chicken Soong in Lettuce Leaves [light with a savory plum sauce, delicious]
7) Lion's Head Meatball with Baby Bok Choy [amazingly light, tender pork-shrimp-leek meatball in Chef's pan sauce]
8) Wok-roasted String Beans with Minced Mustard Greens

2000 August Kesseler Spätburgunder Cuvée Max
2005 Bodegas Vega-Sicilia Ribera del Duero Valbuena 5°
2011 Cirq Pinot Noir TreeHouse [from Kosta Browne, my WOTN]
2012 Myriad Cellars Cabernet Sauvignon Beckstoffer Dr. Crane Vineyard [mailing list-only, an amazingly powerful wine]
2015 Domaine des Rosiers Moulin-à-Vent

[LOL, at this point we were pretty much drinking red wines and ignoring pairings. When we started to run low, someone actually went into the grocery next door and bought the Beaujolais, which for future reference is a good option to know about.]

Course 4:
9) Ma La Sichuan Spicy Vermicelli with Cilantro & Cucumber [spicy tongue tingling cold noodles]
10) Crispy Brussel Sprouts [delicious sesame soy dressing, siracha & kewpie mayonnaise]

2004 Albert Boxler Riesling Sommerberg Vendange Tardive
2007 Domaine Barmes-Buecher Riesling Hengst
2009 Joh. Jos. Prüm Graacher Himmelreich Riesling Spätlese

Course 5:
11) A selection of: Sesame Balls with sticky rice and red bean paste, Sticky Rice Balls with black sesame paste, and Golden Fried Buns with condensed milk

2005 Château Rieussec Sauternes [still young, come back in a few years]
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

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