This past Saturday, March 5, I was fortunate enough to be invited to a French-themed five-course Martine’s Wine Dinner featuring local fare at Baron’s Cove in Sag Harbor. The entire affair, cooked by chef Matty Boudreau, was c’est tres magnifique!
The night started with passed treats and bubbles, featuring N/V Saint-Chamant “Cuvee Royale” Blanc de Blanc from Epernay.
The first course, a soup de poisson, included the last of the season Peconic bay scallops served in a saffron lobster broth with littleneck clams and Bridgehampton yukon potatoes. The stew was paired with a 2011 Clos Saint Vincent “Vino di Gio Blanc” from Bellet.
The second course, the entree, was a New York Surf & Turf of black seabags carpaccio, foie gras and North Fork microgreens. For the wine, there was a 2013 Domaine Morey Coffinet, Chassagne Montrachet “La Romanée” from Burgundy.
The volaille course, aka chicken for us ‘Mericans, included a confit of Broken Arrow Ranch Quail, East End mushrooms, local cauliflower and pomegranate. The wine was a 2008 Monthelie Douhairet Porcheret “Clos du Meix Garnier” from Monopole, Burgundy.
The fourth, or plat principal, was a “prime rib” of North American elk, served with potato soufflé, creamed black kale and green peppercorn sauce. The accompanying wine was a 2013 Domaine Denis Mortet Gevery-Chambertin “Mes Cinq Terriors” from Burgundy.
Lastly came the cheese course, or fromage, for a beautiful ending of New York Aldernay “comme style” of crispy date bread, almond brittle and apple chips. The night was capped with a 1993 Monthelie Douhairet Porcheret Volnay Cru “En Champagne” from Burgundy.
Exquise délicieuxeuse. Vive la yummy food!
Photos by Lianne Alcon and Dawn Watson.