The Best Meal I Never Made

Saturday night I was blessed enough to take part in a wonderfully exciting and visually stunning display of culinary mastery. After the Tuscaloosa Uncorked event there was a Presidential VIP Wine Dinner.

The meal was the best meal I never cooked. And to top it all off there was a wine specifically chosen to be paired with each course of the 5 course meal.

Now when I say the food was good, it was more than that, it was a truly a work of art. Almost too pretty to eat.

But we did and boy, did we eat. I was so full afterwards all I could do was wobble home and take a nap.

Now let me tell you about the meal. The first course was Summer Gazpacho with Basil and Rose Water and when you think of 'cold soup' this is not what you have in mind. It was refreshing with tomato hinted with the rose water and diced cucumber for a bit of texture.

The wine was Reisling Hugel and very bright white that picked up the rose water in the dish and complimented the tomato.

The second course was Potato Latke, Smoke Salmon, Crème Fraich, brunoise of tomato and onion, fried caper.

This was visually one of the prettiest dishes I'd seen. The potato was crispy outside and tender inside and with the smoked salmon oh my goodness.

The diced tomatoes and red onions added just enough brightness to the dish. The wine that was paired with it was an Oregon Firesteed Pinot Gris which playfully danced on the palate with the smokiness of the salmon and the texture of the latke blending on harmony.

The third course of Seared Petite Filet of Beef, Saffron Risotto Cake, Haircot vert and ciopolinni onions with a red wine, thyme Demi Glace was the show stopper to me.

Of course I'm a steak man but this steak was out of this world! and the green beans oh man not to mention the onions, I could have eaten a whole plate full of them.

And the wine paired with it was an Oregon Argyle Pinot Noir that was simply divine and carried the full bodied flavor of the fillet and demi glace across you tounge and through your mouth.

The fourth course was Duo Cheese Course with a fruit chutney with bleu and brie cheeses and the wine to accompany it was Bourgogne Blanc which helped cleanse the palate.

The final course was Chocolate Torte, Chantilly and Strawberry which finished off the best meal I never made with a decadently rich and smooth chocolate torte that was more than enough to finish this wonderful meal. Check out the Gallery below: