I never really considered myself to have much in common with Anderson Cooper. That is, until this past week at the National Honey Board Summit 2011 at The Culinary Institute of America, Greystone campus. I was the embedded journalist with the SEAL Team 6 of Chefs storming the Napa Valley on the stickiest of missions. I have a lot to share about honey, bees, the CIA and all of the unbelievably talented chefs that taught me so much.
The plate of magic above is the only thing I didn’t share this weekend. It’s the Main Course of my meal at Wine Spectator Restaurant: Prosciutto Wrapped Cod with brocolini puree, bean relish and Catalan vinaigrette. If I had to pair a song with this dish it would be A Few of My Favorite Things.
The most elegant of Tater Tots… oh so tempting. In fact, I feel tempted to hide some in my pocket.
Crostini, Shumai and Marinated Mozzarella round out the appetizers paired with 2008 Robert Mondavi, Fume Blanc.
The other Main Course option is Grilled Petite Hanger Steak with roasted fingerlings, balsamic red onions, Gorgonzola and red wine jus. I know. Tough decision. Our entrees are paired with 2008 Francis Coppola Black Label Claret.
For Dessert, a Honey Semi-Freddo (semi-frozen) is the creamy capper to an indulgent meal. A very interesting Honeymoon Nectar Sweet Honeywine from Mountains Meadows Mead is paired with the final course. Mead is a natural wine made from fermented honey.
The open kitchen, historic building, impeccable service and delicious meal at Wine Spectator were matched by superlative conversation and heightened anticipation of what the next days would hold. More to come…