OC -Drink my SQN - Sept 25th (6:30 pm) - Pescadou - Full

[Jay_Selman]

@Todd F r e n c h

Do you plan to serve the wines in flights, with X wines with X courses? Is 3 the most we’ll need per course?

Truthfully I have not thought it out that far. I was thinking about four courses, with two wines for each course. I have asked Jacques to develop a menu based on the wines. Once I post the proposed menu, I am imploring people to supply me with feedback on anything that is of concern. Be forewarned, this approach will make dinner more expensive than buying off the menu, but not outrageously so.


As a reminder:

White:
Rejuvenators - 56% Roussanne, 24% Viognier, and 20% Chardonnay
Hoodoo Man - 39% Roussanne 30.5% Viognier, and 30.5% Chardonnay

Rose:
The Pontiff - 47% Grenache 31% Syrah, and 22% Roussanne
Starts and Stripes -45% Grenache, 55% Syrah

Grenache:
Into the Dark - 84% Grenache, 7% Syrah, 8% Mourvedre and 1% Viognier
Atlantis -97% Grenache, 3% Syrah

Syrah:
Poker Face - 96% Syrah, 2.5% Mourvedre and 1.5% Viognier
Labels -89% Syrah, 7% Grenache, and 3% Viognier

Sweet: (last minute addition)
Jinete Bajo Vin de Paille – 100% Roussanne

[Danny_M_a_z_z_a]

This should be great Jay. Really really generous of you. Looking for to trying some of these for the first time and revisiting old favorites. (no matter what Todd says about the menu.) And of course meeting the OC contingent!

[Jay_Selman]

@Paul L i n

I’m kind of wondering the same thing. Back in the day, there used to a fellow Berserker who would eagerly come to all of our wine gatherings. He would gripe about our cultish new world wines while smugly praising the $19 Muscadet he brought. I always wondered why he even bothered when he was already predisposed to be disappointed.

I know EXACTLY whom you are referring to.

[G_Greenbaum]

@Jay Selman

@Paul L i n

I’m kind of wondering the same thing. Back in the day, there used to a fellow Berserker who would eagerly come to all of our wine gatherings. He would gripe about our cultish new world wines while smugly praising the $19 Muscadet he brought. I always wondered why he even bothered when he was already predisposed to be disappointed.

I know EXACTLY whom you are referring to.

Was Muscadet the tell?

[Jay_Selman]

@G. Greenbaum

Was Muscadet the tell?

Lol. Just the way we phrased it reminded me immediately of this unnamed person. The Muscadet reference left no doubt in my mind.

[Joel_W]

Jeez… I go out of town for a few days and miss this happening right in my backyard. Ugh…

Have fun and don’t forget the recap!

Please consider me for the waitlist if anyone drops…

[Andre_M]

@Jay Selman

I would appreciate it if everyone could bring their own wine stems. Pescadou has stems, but I’m trying to lower the burden on them (especially considering there is no corkage). Pescadou, and the tables are small so I am also asking that you limit the number of stems (2 or 3).

I was just going to ask you about this.
Thank you for your generosity sharing this SQN with us Jay.

[ToddFrench]

@Jay Selman

I would appreciate it if everyone could bring their own wine stems. Pescadou has stems, but I’m trying to lower the burden on them (especially considering there is no corkage). Pescadou, and the tables are small so I am also asking that you limit the number of stems (2 or 3).

Should we also bring our own underwear, or will Paul Lin be providing it?

[Chris_White]

Thank you so much Jay! This is going to be wonderful I will happily bring my own stems and my own underwear thankyouverymuch.

[Jay_Selman]

There seems to some confusion. Underwear is not optional, it is forbidden!

[ToddFrench]

@Jay Selman

There seems to some confusion. Underwear is not optional, it is forbidden!

[Jay_Selman]

My goal is to be able to post a finalized menu by Wednesday of next week. My guess is the walkout the door price will be $85. It will be 5 courses including the dessert. If the price is too rich for your blood feel free to PM me. I am still playing with the menu. It will not be higher than $85, but best case is maybe $80. Menu is making me drool already.

[ToddFrench]

@Jay Selman

My goal is to be able to post a finalized menu by Wednesday of next week. My guess is the walkout the door price will be $85. It will be 5 courses including the dessert. If the price is too rich for your blood feel free to PM me. I am still playing with the menu. It will not be higher than $85, but best case is maybe $80. Menu is making me drool already.

I totally trust you when it comes to menu preparation!

$80-85 all in sounds fantastic for 5 course.

[Jay_Selman]

@Todd F r e n c h

@Jay Selman

My goal is to be able to post a finalized menu by Wednesday of next week. My guess is the walkout the door price will be $85. It will be 5 courses including the dessert. If the price is too rich for your blood feel free to PM me. I am still playing with the menu. It will not be higher than $85, but best case is maybe $80. Menu is making me drool already.

I totally trust you when it comes to menu preparation!

$80-85 all in sounds fantastic for 5 course.

Coming from you, that is high praise indeed.

[Andre_M]

I think it is a reasonable price too for 5 course tasting.

[Chris_White]

Is parking tricky? If so, where is a good place to park? Thanks!!

[Jay_Selman]

@Chris White

Is parking tricky? If so, where is a good place to park? Thanks!!

Street parking has never been a problem for me.

[Jay_Selman]

The Menu

Amuse bouche: Escargots in a mushroom cap, garlic and herbs butter

1st. course: Seared St. Jacques sea scallops, leek fondue, confit onions, roasted baby turnips

2nd. Course: Marseille Bouillabaisse, fish and seafood in aromatic vegetable saffron fennel broth, aioli

3rd. course: New Zealand lamb chop, provence herbs marinated, ratatouille Nicoise

4th. course: Nyman ranch beef hanger “onglet”, shallot confit, Syrah reduction, roasted fingerling potato

Dessert: Nougat glace, honey caramelized almond ice cream parfait, Red berries coulis

[ToddFrench]

Fantastic, Jay! Bravo!!

[Andre_M]

The menu is enticing Jay. Thank you.