St. Patrick's Day Dinner

Still Life - Adriaen van Utrecht



Long ago and faraway,

and many years ago,

I was rather involved in 

the Food & Wine Industry. 

And one Spring, 

in planning for an interview 

for a Wine Steward position, 

I created this menu as an example of my aesthetic.

St. Patrick's Day Dinner

Black Pepper Tartlet with Caramelized Onions, Leeks and Green Garlic

Domaine Zind Humbrecht, Tokay D'Alsace, Clos St. Urbain '83

Salade de Saumon Printennier

Qupe Marsanne '87

Granita de Chartreuse

Spit Roasted Leg of Lamb with Gremolata,

Gratin of Florence Fennel,

and Potatoes Raked Over The Coals

Bandol Tempier, Tourtine '85

Salade de Mesclun with Caeriphily

Highland Fling with Whiskied Currants

Irish Mist

Could you possibly enjoy this meal any more knowing that I did in fact get this position?


à votre santé