Our first dinner was this Sunday, and it far exceeded any expectations I thought I might have had.
The first course on Sunday was prepared by Chris, who unfortunately caught the plague and couldn't join in on the rest of the festivities. But we're eternally grateful for him stopping by to drop this dish off, because it was the perfect start to this perfect meal. Chris made green and white asparagus fries, seasoned with paprika, cayenne and maybe a little parmesan cheese(?), and accompanied them with a smoked paprika aioli. Excellent use of both the Spring and the Mediterranean theme.
I (Bonni) paired this dish with a bright and fruity Pinot Grigio. Gnarly Head (not shown) is a fantastically smooth white wine, and its finish delivered all of the refreshment we came to expect from the very first sips.
Second course was provided by Nicole, whose Spring citrus salad was so good I almost forgot to take a picture of it. This salad was cool but spicy, rich yet refreshing. Loaded with artichoke hearts, onions, lemon zest, feta cheese and tomatoes, marinated in a spicy vinaigrette.
I paired this salad with a crisp and citrusy Sauvignon Blanc. Rodney Strong delivers lime, passionfruit, and subtle pear and apple notes.
Jocelyn prepared our third course, a hearty, creamy Greek pastitso with ground turkey, cinnamon, cloves, and a thin béchamel. Her Spring contribution was the use of chives. We all agreed that the layered lasagna-type approach made this dish easier to eat than a traditional pastitso, which can be heavy and overwhelming. This course was the perfect primo piatto, but was just as light as a Spring dinner should be.
I paired this with a smooth but saucy Beaujolais, at Nikki's suggestion. Louis Jadot is a calm but very aromatic red, close to a Pinot Noir. It was the perfect backdrop to the dish.
Chelsea created my personal vote for best presentation: a Moroccan-style slow-roasted lamb with spicy mushrooms and fresh cucumber on a bed of saffron couscous. It was every bit as delicious as it looks and sounds. Spices used were cumin, coriander, paprika and tons of garlic. The smattering of pickled olives lent an extra layer of flavor to this already complex and comforting dish.
I paired this with Sangre de Toro, a Spanish red much like a Cabernet Sauvignon, with an equal amount of tang, but less spice.
Finally, our fifth and last course of the night was prepared by Nikki, who took sweet Sicilian olive oil and nutty Italian pistachios and turned them into ice cream. The inclusion of the rosemary sprig and the olive oil drizzle made this dish 100% Mediterranean, and the combination of the green ingredients with their cool, refreshing appeal gave us a quintessential Spring experience.
I paired the dessert with a very subtle and fruity Moscato d'Asti. Luisi Moscato couldn't have been more suited to an ice cream dessert, with its delicate fizz and fresh, floral flavors.
The night ended on a very sweet note. Of course, with all the wine imbibed, it also ended on a late note. But look at this table. Just look at it. I want every Sunday evening in our home to look something like this from here on out.
Congratulations to Nikki, who won Best Course, and who really stunned us all with her innovation and talent. Congratulations are in order as well to Nicole, who got almost as many votes for her Spring flavor explosion. We can't wait to do it again, so please stay tuned as we continue to cook, laugh and drink wine together ... recipes, stories and tidbits will be shared here often.
Bon appetit!
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