So, first off hung over, second off probably one of the best wine dinners I have been to…and I have been to a lot.
The thing that set it off was the quality of the wine, the wine maker, which I will expand on and the company, both staff and attendees.
The one thing that the miller’s Table does right (actually they do a lot of things right) is create a warm communal atmosphere. I had fun, I actually had an experience that will go into my mental book as “Yep, I liked that”
Lets start with the players….
Right to left (yep going in reverse) ~ Gideon Ezra Moore ( I am friends with his brother and both are talented as hell), Anthony ( who is insanely talented and a hard ass working mother fucker..there will be cursing) in the middle we have Stacy Miller (hence the name) owner / proprietor / Chef / all around awesome person, Next the Beltane team wife and husband, Chef and Wine maker Joy and Kevin. They were new to me but so impressed.
Ok, so the wine. the biggest take away was their wines were great and balanced. That is what I look for in a wine ..balance from top note to finish.
So, I started with whites as a wine nube and then got into really hard reds and blends (I love me some blends). Now I am back to whites and rose. This was the 2104 Estate Sauvignon Blanc “Drummond Block” This is a good wine.
“Barbeque” Fried Cauliflower
So this was Cauliflower in an egg wash and deep-fried, topped with herbs. The thing I liked (and this goes for all Chef Joys dishes) she respected the vegetable. It did not taste fried, tons of natural flavor. I ate like 10 of these:)
Crab Deviled Eggs ~ Charred redicchio and winter greens, Prager brothers baguette.
So, devil eggs strike fear into my heart for a few reasons…one to many holiday with white trash versions and now hipster overplayed. These were none of those, they were fresh and light. Now the star of this dish was the veg. Again Chef Joy shines at vegetables. The redicchio was charred which lent a lot to offsetting the bitterness (bitterness is a good thing by the way and countered the sweetness of the crab.)
Braised Beef Short Rib ~ Winter Beans and root vegetables.
Another great dish. Perfect fork tender short ribs and again the veg. It was sweet and rich meat against perfect al dente beans.
served with 2013 Zinfandel “Heins Block”
I am not a fan of zins Opal does some great ones as do these guys. Well balanced (see again with that word) This was a big wine and a perfect pair with the rib. Chocolate and fruit..basically everything good.
Lets talk Cheese plate..a simple thing yet not.
Two words “Smoked honey” forget what you know because that will change your life …this is what I compare all honey to now going forward.
So look everything was great but I wanna direct your attention to the cheese in the upper left and the honey in the middle..that shit will change your life.
Again served with another great wine 2014 Fume Bob. I would say not a dessert wine and not a resling ..kinda inbetween..another great wine.
So, I do not want to gush but I think this was one of the best dinners I have been to. And (yep I started with and, get over it) this was one of my favorites. The reason the Chef and Wine Maker from Beltane and of course the crew from Miller’s Table, but also the guests. Everyone was into it.
If this was a start to 2017 I am down:)
Oh, and by the way this was one of my favorite things to write about:)