Here we go again. Bible beaters are proclaiming September 23rd to be the end of time as foretold in the book of Revelations. They do this periodically. They’re never right. Evaluation of evidence is not their strong suit.
But Master Somm Tim Gaiser used the occasion to post his menu of the meal he would want to eat if he knew ahead of time that the end times were upon us. Which got me thinking what my menu would be.
So here it is. What’s on your plate?
Appetizer: Oysters on the half shell
6 Kumamotos with just a spritz of a simple mignonette.
Wine Pairing: Bollinger Brut Cuvee, with at least 5 years on the lees for structure
Pasta Course: My Macaroni and Cheese
Very traditional, baked in a bechamel with sharp cheddar and fontina, prepared with sodium citrate to prevent curdling. My innovation is to add apples that give the dish a sweet note.
Wine Pairing: A Riesling such as a 10 yr. old Dönnhoff Nahe Niederhäuser Hermannshöhle Spätlese to bring out the sweetness of the apples.
Fish course: Fresh Grilled Anchovies dressed with lemon, parsley, and a few olives
ala Portugal, Greece, or Sicily, a light refresher after the heavy mac and cheese
Wine Pairing: A Condrieu Viognier from Michel Ogier, on the light side for Viognier but very crisp and perfumy.
Meat Course: Bistecca Alla Fiorentina
A simple preparation of tenderloin steak with lemon and olive oil. It’s heavenly with a high quality olive oil
Wine Pairing: Haut Brion Pessac 2009 I’m cellaring a few bottles I intend to sell. But under the circumstances, drink up.
Vegetable Course: A salad of heirloom tomatoes and assorted olives
Need a break from wine at this point
Cheese Course: Eppoise for stink, Rennards 10 yr. aged cheddar for concentrated flavor, an aged Gouda for nutty complexity
Wine Pairing: La Tache By reputation the best Pinot Noir from Bourgogne. I’ve never had it. This is my last chance.
Dessert: Bread Pudding
Preferably shipped in from Commander’s Palace, New Orleans
Wine Pairing: Domaine de Durban Muscat Beaumes de Venise Not a classic pairing but I just adore Beaumes de Venise