Wine and Dine — February 19, 2011

"Wine is the most civilized thing in the world." So claimed Ernest Hemingway, and while he was probably intoxicated at the time, we pretty much agree!

We decided to pay our own Foodist Colony tribute to the nectar of the gods: an Italian-inspired feast with specially selected wines paired with each of the five courses. Better yet, we partnered with Dale Musselman, a local wine connoisseur and enthusiast. Dale can be found pouring and sharing his extensive knowledge of wine at events around the city. We had a great time collaborating with Dale to design the dinner — and a truly wonderful evening sharing it with our guests.

Our Menu

We welcomed our guests with glasses of cava (Marques de Gelida Cava Brut Exclusive Reserva 2005). 

Anju says, "Cheese!"
(Yes, there might be more bad puns.)

Cheese Course: With the wine underway, the "dine" portion of the evening began with an array of cheeses — an herbed boursin, a classic bleu, an apricot brie, and a rosey goat. The cheeses were accompanied by homemade herbed focaccia crisps and olive oil asiago toasts, as well as a fig jam and a roasted red pepper spread. Rounding out the cheese course was a full-bodied, medium-dry Valckenberg Gewurztraminer 2009.

Dale introduced each wine, provided some background,
and explained the reasons for the pairing.

First Course: Next, we served a delicate arugula salad with roasted butternut squash, fresh red pear, pecans, and a caramelized pear vinaigrette. The salad was accompanied by a light, refreshing Carl Graff Riesling Kabinett 2008.

Salads on deck

Jason and Sheila listen as Dale describes the wine

Jyoti awaits her next course

The ravioli gets sauced (as were
some of our guests by this point!)

Second Course: Our pasta dish was a unique treat..."uova da raviolo." Each guest was presented with a ravioli with a soft-boiled egg in its center, nestled in a bed of ricotta, parmesan, and chives. The raviolis were topped with slivers of truffled cheese (Boschetto al Tartufo), warm truffle butter sauce, and fresh chives. The dish was complemented by a rich, flavorful DeLoach Russian River Chardonnay 2007.  

 

Softly oozing egg with truffles and cheese...delicioso!



Main Course: Our vegetarian guests were offered a savory wild mushroom strudel, garnished with a decadent port wine reduction sauce. The omnivores received pan-seared tilapia topped with a puree of basil, parsley, and almonds, wrapped in prosciutto, and served with a lemon-caper sauce. For our side dish, we served an artichoke and tomato panzanella, tossed with basil and olives. And our wine: a vibrant, juicy Louis Jadot Beaujolais Villages

2009.



Tilapia wrapped in prosciuttio, sauced tableside



Wild mushroom strudel with a port wine reduction

The main course is served (and promptly devoured, it seems!)

Smiles all around...just what we love to see!

Dessert: Finally...le dolci! Our dark chocolate-cherry-Chambord trifle was greeted with "oohs" and "aahs" from our guests. And with good reason: layers of homemade chocolate sponge cake soaked with Chambord, cherry jam, sour cherries, chocolate custard, and Chambord-laced whipped cream, topped with shaved dark chocolate and an amaretti cookie. Capping off this decadent dish was Cockburn's Fine Ruby Port.

We weren't triflin' with our trifles!



Laetitia poses prettily with her port



Deepa checks out her trifle



Dale holds court on the port

After dessert, the night continued with more laughs and conversation — and, of course, more wine! We thank all of our guests for making the Foodist Colony's Wine and Dine event such a fun, fabulous night, with special thanks to Dale for sharing his wealth of wine expertise.

Party Pics

 

Sisters!

  

Guru pours it on



Zane sports a satisfied smile



 



Monica and Roompa



Sneh and Tejal

Laetitia and Shilpa enjoy the company



 



Post-dinner gossip

Cousins!

Jerome and Tania — two of our
most loyal Foodists







Alka presents the desserts,
a sweet finish to a wonderful meal



Holiday Cocktail Party — December 10, 2010

A lively atmosphere, delicious food and cocktails, stunning views, and support for a worthy cause — what a great way to celebrate the holidays! 

We had a wonderful mix of guests who ate, drank, and made merry from a fabulous vantage point overlooking Manhattan. More importantly, thanks to our guests, proceeds were donated to the New York Coalition Against Hunger (http://www.nyccah.org/).

Our Menu

COCKTAILS: 

The drinks were designed to please a range of palates while also offering something new. Wine, beer, and sodas were served as well. 

Peppermint martini — a heady blend of vodka, peppermint schnapps, and white creme de menthe...garnished with dry ice for some drama!
Dark & Stormy — black rum and ginger beer...a tribute to winter weather
Manhattan — a nod to a classic and to our setting...rye whiskey, sweet vermouth, and angostura bitters, plus a maraschino cherry
G-Boy — one of Guru's specialties...Bailey's Irish cream, Frangelico hazelnut liqueur, and Cointreau orange liqueur 

CUISINE:

Our food menu was crafted to pay homage to the holiday season and offer our unique spin on some classics. Vegetarian versions were provided as well. The dishes were all homemade, including the sauces.

Savories:

n Crostini topped with premium blue cheese, toasted hazelnut, and honey

n Cranberry crab rangoon, served with a cranberry-teriyaki glaze

n Endive with herbed goat cheese and roasted cherry tomato 

n Cream of wild mushroom soup shots with asiago crisps 

n Roasted onions filled with a stuffing of country bread, spinach, bacon, and celery, topped with a bit of boursin

n Lamb chops marinated and broiled with rosemary, garlic, and onions, served with fresh tzatziki

Sweets: 

n Mini chocolate cupcakes iced with peppermint cream
n Salted caramel cheesecake bites
n Gingerbread trifles layered with lemon curd and raspberry sauce
n S'mores with chocolate, marshmallow, and homemade graham crackers


                                                              Party Pics