Likewise, nothing from the sea gets thrown away.
While the meal we had this week in Dallas was not likely anything that would ever be discarded, historically some of the elements were considered little more than food for poor people and animals. Chef John Tesar reanimated his memories from the Northeast, an area rich in Italian-American cultural drippings. John channeled his inner Italian with a meal, one of the best meals I have experienced in 2012 – and I have had some amazing meals this year (post coming). Special thanks to Maria for letting me know about this meal and getting our motley crew in.
Suffice to say the only thing missing from the meal (other than cod) was an occasional nod to the winemakers of Italy. And while the selections from Sommelier Sabrina Snodderly were spot-on and fabulous matches, I would occasionally lapse back on the wine trail in Italy, wondering how a particular dish would match up equally well with an Arneis, a Pecorino, a Fiano, a Verdicchio, a Franciacorta and yes my beloved Lambrusco di Sorbara. I made a note to revisit the list with Sabrina in the year 2013. Maybe even recreate an Italian wine dinner similar to the one John and his staff so lovingly created, but with an Italian wine twist.
In the meantime, while we are all still digesting our Christmas meal, take a look at the 7, no 10 courses we were served. Chef diverted a time or two from the set menu, if any of you are trying to match it up with the pictures.Happy holidays y’all!
|The official "Feast of the Seven Fishes" Menu|
|1st - Hamachi Tartare, tomato water green onion and trout roe|
|2nd - Big Eye Tuna crudo concealing foie gras and toasted baguette|
|3rd - Butter poached Alaskan King Crab, garlic foam and black truffles|
|4th - Oyster and black truffle stew|
|5th - "Singapore Style" chili Lobster and Texas toast|
|6th - Arctic Char, peas, hen of the woods mushrooms and pea shoots|
|7th - Faux cuttlefish pasta with lemon buerre fondue, Iberico pork and osetra caviar|
|8th - Chilean Turbot, potato gnocchi, edamame, leeks and mustard caviar|
|9th - Scallops, turnips, carrots, long bean, Asian mushrooms and lobster miso dashi|
|10th - Squid ink pasta with clams, lemon garlic and olive oil|
written, photographed and eaten by Alfonso Cevola limited rights reserved On the Wine Trail in Italy
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