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| Grand Victorian Mansion home of the Reif Icewine Dinner |
A delightful dinner held at the Grand Victorian Mansion, which is directly next door to Reif Winery. Food by Robin Howe. Wines by Roberto Didomenico. Sadly Klaus Reif was under the weather so he did not attend, but winemaker Rob filled in very nicely.
It is funny to note that on the printed menu three of the five wine selections were off by one year – only two of the wines were listed correctly: 2010 Chardonnay Reserve and 2011 Vidal Icewine – as it turned out they were the best of the lot. As for the dinner itself, it was held in a cozy side room which seated 24 comfortable – the whole room lighted by candle, not a single light bulb was lit (see more pics of the room below – it truly was stunning). The dinner was created by Robin Howe, who I am told is the Reif chef of choice – and you can taste why, his food was spot-on delicious.
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| Not a bulb in sight |
First Course …
The Dish: East Coast Lobster bisque garnished with a lobster claw a top an icewine butter glazed seared sea scallop, smoked prosciutto crisp and brioche croutons
The Wine: 2010 Sauvignon Blanc (a touch on the fat side due to the year)
Second Course …
The Dish: Honey roasted pear under locally frown “Victory Organics” hothouse micro-greens in an icewine vinaigrette with a crisp cheese tuile and rosemary spiked pecans
The Wine: 2010 Chardonnay Reserve – click wine name for full review
Main Course …
The Dish: “Sterling Silver” filet mignon with a Devil’s Rock blue cheese and icewine caramelized shallot crust
The Wine: 2007 First Growth Cabernet-Merlot (getting better and smoothing out beautifully while still showing great fruit concentration – can keep ageing 5+ years)
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| Couldn't stop myself from digging in before taking the shot |
Dessert …
The Dish: “Lemon floating meringue island” on a pool of icewine sweetened custard with fresh raspberries accompanied by a crisp citrus pumpkin seed laced tuile cookie
The Wine: 2011 Vidal Icewine - click wine name for full review
A few more shots of the evenings decor - and the chef ...
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| Hors D'oeuvres: crostini with icewine-fig and blue cheese |
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| Hors D'oeuvres: shrimp with Thai basil and pancetta, in icewine-chili glaze |
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| Various table views - I don't think even the pictures capture it all |
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| The rows of glasses |
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| Looking down fro the other end |
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| It's amazing the room didn't go up in flames will all that fire - but it was beautiful |
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| Chef Robin Howe takes a bow after the evening - and he deserved it |
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