The Art of Taste

Is there art in flavor?  Taste?  Smell?  What does it mean to appreciate art? (Or eat it and drink it?)

A precise answer to these questions eludes us… what we DO know is that a great blend of food and wine and friends is ALWAYS worthwhile – even more so when surrounded by art!

We partnered with Garnett Livingston of La Maison for this challenge. Our food collaborator is highly musically capable (seriously, he trained at Juilliard) and uses the same artistic approach when producing his dinners. Stylistically informed by famous American restaurant, The French Laundry, we added some French-ness to the mix by pairing all French wines!

The evening was hosted at Panza Gallery in Millvale.

Amuse
Hudson Valley Foie Gras, Brioche, Roast Fig, Pedro Ximinez, Micro

Château Richard Saussignac Tradition 2010

First Course 
Tuna Tartare, Avocado, Frisee Salad, Toasted Pine Nut, Basil Oil

Baron Albert Brut Champagne Tradition NV

Second Course
Autumn Squash Veloute, Roast Pear, Hazelnut Crumble, Watercress, Brown Butter

Domaine de Nalys Chateauneuf du Pape Blanc 2012

Third Course
Barely Cooked Scottish Salmon, Braised Leek, White Wine Beurre Blanc, Vegetable Brunoise, Endive

Domaine Michelot Meursault, Cote de Beaune, France 2013

Fourth Course
Slow Braised Domestic Beef Short Rib, Yukon Potato Emulsion, Glazed Root Vegetables, Veal Reduction

Chateau Haut Bernat Puisseguin Saint Emilion Bordeaux 2009

Fifth Course
Chocolate Bouchon Cake, Vanilla Creme Anglaise, Dark Chocolate Mousse, Pistachio Crumble, Blackberry, Beet-Dusted Chocolate Truffle

De Perriere Rose Brut, France NV

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