Chicago: Butcher & Larder dinner 12/2

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1

Myself and some other Berserkers are descending on Rob Levitt’s Butcher & Larder tomorrow at 6PM for a night of food & wine. There are 2 open seats remaining and I hope a couple Berserkers can fill the void. Last year’s meal was a great night, and this year’s menu promises to be just as good. $100 covers food, tax, and tip. All BYO, casual setting.

Menu includes:
Lamb Coppa
Pork Liver Pâté with Chestnuts
Pickled Beef Heart

Risotto Milanese Arancini

Roasted Oysters
bone marrow butter, breadcrumbs

Spicy Octopus
with Fregola and Green Olives (“not that spicy; in a tomato braise” says our chef)

Tasso-Spiced Duck
Dirty Spatzele (“rich spatzele, mild tasso goodness”)

Dessert (“is still being figured out, but it will certainly be fantastic”)


If you’re interested & able, post/PM me and we’ll get you looped in! [berserker.gif]

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Edit: n/m

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This is is one not to miss! Rob & crew, do a great job with the meal. Wish I could go this year…

4

Sounds amazing.

Stupid dietary restrictions. [soap.gif]

5

Maybe the ever-growing bottle lineup can incent those perhaps in limbo…

6

Phillip, something’s wrong with the link— it only lists two older tastings.

7

And, I think you need to be signed into CT
how about you just post the list here?

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I am signed in to CT.

9

Apparently my CT linking skills are lacking. Going with old school copy & paste, here’s what has been mentioned thus far:

1999 Clos des Papes Châteauneuf-du-Pape
1994 Dow Porto Vintage
1997 Fisher Vineyards Cabernet Sauvignon Wedding Vineyard
2000 Paul Jaboulet Aîné Hermitage La Chapelle
2002 Lamiable Champagne Cuvée Les Meslaines Brut Grand Cru
1985 Laurel Glen Cabernet Sauvignon
1985 Olga Raffault Chinon Les Picasses
2007 Saxum James Berry Vineyard
2001 Le Vieux Donjon Châteauneuf-du-Pape
1999 Domaine du Vieux Télégraphe Châteauneuf-du-Pape La Crau
1995 Kalin Cellars Chardonnay
2006 Saxum Bone Rock James Berry Vineyard
1996 Brokenwood Shiraz Graveyard

Part dinner pairings, part tasting…lots of wines I’m excited for.

10

You still can’t have breadcrumbs?? neener

Seriously, that sounds like a delicious offline for a C-note. [welldone.gif]

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A good friend of mine brought that to our wedding in 2001, where I had a table of 14 set aside for wine geeks to enjoy the evening. Somehow, I fail to remember this wine or any other. They ALL tasted great to me that night. [drinkers.gif]

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Bump for day of …

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Just adding other contributions that Phillip didn’t list, as further enticement…

1982 Giacomo Borgogno and Figli Barolo Riserva
2002 Anderson Conn Valley Eloge
1998 Mount Mary Quintet
some/all of these…
1976 Jordan Alexander Valley Cabernet Sauvignon, or 1997 Dunn Howell Mountain or a 1993 Dalla Valle Cabernet
as yet unnamed 1970 Bordeaux, stickies and bubbles

flirtysmile

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Chef Rob is tweeting the food from the dinner

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Wow - wish I could have made this work.

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Yes, you do, Ryan.

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Great dinner, great food, great people and great wines Sucks that tomorrow morning is Monday

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Soooo glad to work from home after that one. [snort.gif]

Great, great time.

19

Menu—

Lamb Coppa, Pork Liver Pâté with Chestnuts, Pickled Beef Heart

Risotto Milanese Arancini with shredded sage-infused beef/pork




Roasted Oysters with Bone Marrow Butter, Breadcrumbs

[resizeableimage=640,480]https://lh6.googleusercontent.com/-xCnfcqQ9wwA/ULz4Mbk0CKI/AAAAAAAAIGA/vJfaTnkrKao/s640/2012-12-02_19-05-53_368.jpg[/resizeableimage]

Spicy Octopus with Fregola and Green Olives

Tasso-Spiced Duck with Dirty Spatzele

Maple-roasted apple and almond tart, maple- soaked raisins and whipped creme fraiche

[resizeableimage=640,480]http://i897.photobucket.com/albums/ac180/LSDRobertito/Butcher_larder/20121202_210000.jpg[/resizeableimage]

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Great pics Robert–good documentation of enjoyable gluttony.

I did manage to snap a pic of the oysters in the few minutes before they were consumed:

Many wines were on hand…

Food notes that add to the glutton factor: The Arancini had a chunk of bone marrow stuffed in them; meat was a mixture of beef & pork. The squid had been braised in a sauce of tomato & smoked pork trotter. The spatzele involved pork tasso, duck drippings, duck bits, and possibly narcotics.

No picture of dessert, but I it was an impressively light tart (apple & pear?) with an almond crust, with sauced golden raisins & whipped creme fraiche on the side (went well with both the Henriot and the Mr. K).

I loved this meal; great seeing everyone who joined!