FALLING IN CHRISTMAS

The holidays are continuing and I am getting a little worn out by all the hoopla and shenanigans that are happenings around town. I've just been trying to enjoy the season as long as possible. The weather has finally cooled down and it's beginning to look a lot like Christmas.

I picked up a case of Heart O' the Mountain for some gifts to pass out at work and kiss a little manager ass while I'm at it. Everyone loved the wine again. They must have remembered the bottles from last year. Anyways, who wouldn't love the tastiest pinot noir this side of the sun.

So I sat down to start the weekend on Thursday night and started ordering a perfect one. Thursday was Mel's birthday and it was her day to have whatever. I took her to the Plumed Horse in Saratoga for a wonderful culinary getaway for two. I don't think either of us did anything but taste the wonderful dishes that poured onto our table all night. We started in the bar with a bottle of what is apparently a cult classic from South Africa - HAMILTON RUSSELL "Estate", Walker Bay 2005, I believe it was a 2005. Mel loves Chardonnay. Probably more than anyone I know. So it was to her pleasure that the restaurant only had 6 bottles of this stuff available. We took a third of there stock by the time the evening was over.

The wine cellar at Plumed Horse is two stories with 24,000+ bottles waiting for consumption

Everything was taken care of and there was never a waiter available - there were three ready at any moment to do anything for us. The lead steward new the birthday girl and advanced with a spectacular set up of dishes, tastings and service. Our carte du jour went something like this:

1st Tasting: Deep-fried Mozzarella Cheese balls

2nd Tasting: Thin puff pastry stuffed with cheese and chanterelles; chicken liver over brown bread crisp; deviled quail eggs with a oil/balsamic.

1st Dish: Half-dozen Kumamoto Oysters with a yuzu mignonette, and a smokey cocktail sauce.

3rd Tasting: A salmon tatar with a real light green sauce I am not very clear on the ingredients of but it was good. Trust me.

2nd Dish: The night's special - a creamy mushroom risotto and white truffle.

The White Truffle is the most sought after truffle and favorite of Chef Armellino. This gem of fungi is only found in select areas of Italy around Alba. This elusive truffle requires sniff dogs to locate them under the earth crust, or to be uprooted by bores. This unique offering from planet is roughly $1,000 per gram.

We had already had an assault of the senses. Everything seemed to have a story behind it. Back to that lead waiter - Mel recognized the guy from being a customer in the shop. His family actually owns and operates the Sarticious Distellery. How 'bout that, eh? Not just the food carried a background but so did the help. Style points to the proprietors.

Main Dishes: Wild Columbia River Sturgeon with mushroom strudel, beet & salsify salad and Monterey Red Abolone with pickled pumpkin, Blue Foot chicken confit, sherry wine jus (the chef bedazzled this entre with pumpkin done three ways- pickled, raw in a fruity/acidic sauce and then as a sauce for dipping. It was a great extra).

The wine tasted like I was throwing flakes of gold down my gullet. The mixtures of abalone/pumpkin, rizotto/truffle, wine/mel's eyes were almost too intoxicating. The atmosphere was spot on to the feelings and high favor we were treated to. And the dessert was a cap to the gastonomic display. I had asked to see a port menu and the gentleman kindly said,

"I'm sorry sir, we do not have a port menu, but I can bring out our port and sherry cart if you'd like."

Okay smart ass just bring me the apretif set up and tone it down a knotch. Kidding, I was astonished.

"Of course there is."

Next came a series of help that left us with fresh napkins, a cleared table, and a palate cleaning mango sorbet that was as enjoyable as it was refreshing - which is a good thing.

After learning of a few of the flavors on the cart, we settled on two:

1) A 20 year tawney port that is bottled in Italy and sent around the world in barrels so that the rocking of the waves can shake the booz and release its inner quality.

2) A East India Sherry that goes through the same treatment as above, but this vessel travels from Gibraltar to East India around the Cape where it is then bottled.

They were an amazing compliment to the Warm Valhrona Chocolate Fondant with creamy carmel and chocolate center.

We stayed until the dining hall was clear and then a bit longer to finish our wine. A quick tour of the wine cellar that hosted over 24,000 bottles left us feeling well taken care of and a little like royalty. The light rain outside was never so enjoyable.

Top Floor of the cellar

Friday was a close second. We reserved a few tables at CB's and had a few friends take over the bar for a big birthday bash. Mel looked beautiful and got a few whistles and wows on the walk from the house. Her girls - Chelli, Lori, Kat and Tracy were top knotchin it and I made sure she always had a glass of Cinnabar in her hand. It was a good night for pics and memorable for Mel.

The after party was great. Bonfire outback, dance party inside and crazyness all around us. Mel and Steph fell throught the Christmas Tree to cap of the early hours of the morning and we turned on the vision of sugar plums for the night.













I believe this is the last post until after Christmas. So to all a good Christmas and thanks to our families and friends we care so much about. Show them. Now it's back to reality. My car won't start, I have work tomorrow and I don't want to go outside and play.