Blind Tasting Club - February 22 at Braeburn

Event Planner - Online or Offline
1

I would like to host the February dinner if that’s all right with everyone. Unlike Leo I don’t have many multiple bottles or magnums so I’ll limit it to one table of 10 people to be sure everyone has adequate pours (I suppose if there’s enough interest someone else could host a second dinner the same month?).


It will be held it at Braeburn on Monday, February 22, 2010 7pm. First posted, first served. I already confirmed the date with Leo since he is both First Host and Prime Instigator.

Jay - confirmed
Leo - confirmed
Suzanne - confirmed
Josh Leader - confirmed
Ben Aneff - confirmed
Cheryl - confirmed
Benjamin Goldberg - confirmed
Alan Chan - confirmed
Subir Grewal

2

i’m in.

3

Love to, can’t, I’m travelling again. Have fun!

4

Hmph! Same old excuse. You should really try to come up with something more creative.

Also, I’ll need a signed note from the pilot to excuse you.

5

You know, I’d have a very interesting conversation with Homeland Security if someone with my last name tried to get too close to the pilot of an airliner.

6

Sooooo looking forward to this one :slight_smile:

7

hi jay! i responded on eBob but I guess i’ll do so here too for completeness sake… i’m in if there’s still room…

8

Time to start planning a few odds and ends. Do people have any preference between having a set menu (as we did at Allegretti) or simply ordering a la carte (http://braeburnrestaurant.com/menus/menu.pdf" onclick="window.open(this.href);return false;) with me giving some recommendations as to what I think would pair well?

I’ll be pouring 6 flights of 2 wines each:

  1. Champagne
  2. White
  3. Red
  4. Red
  5. Red
  6. Sweet

I’m leaning towards everyone ordering what the like but with the following advice:

  1. Start out with the Champagnes as people arrive. Perhaps have 2 side dishes of their french fries on the table (following the axiom of salty food and Champagne)

  2. Move onto the whites to coincide with the amuse bouche.

  3. Segue to the first red flight

  4. I suggest the rabbit pasta as the best appetizer for this flight. The quail is good but is very peppery. The Poached Egg is better in concept than execution. I haven’t tried the other appetizers yet.

  5. For the main course I’d say the best match is the Pennsylvania Chicken, closely followed by the Beef Striploin. The lamb is a bit spicy which tastes good but won’t work as well. I haven’t tried the duck, could work well (maybe I’ll make another visit there beforehand to see what the flavor profile is like).

  6. The side dishes are good, some cauliflower for the table is a must, perhaps the greens as well.

  7. They have some good desserts (I love the banana custard) but they also have a good cheese plate.

9

As we’re nearly a week away I’ll ask people to start confirming (since we have a sizable wait list).

10

Confirmed!

11

corrected

12

Greg just backed out. Mauricio - you still available?

13

Mauricio can’t make it. Still haven’t heard a confirmation from Subir. So we have at least 1, possibly 2 openings.

14

Yep, that too. [shock.gif]