Cooking and Drinking Society
Monday, November 1, 2010
Nat Sterling, Chef
“Really Slow Food”
Rustic Grapes (1 hour)
With Stilton cheese and crackers
Les Terres Blanches, Gascogne, Domaine Chiroulet (2009)
Bagna Cauda (1 hour)
With crudités
Torrontes, Mendoza, Incayal Vineyards (2009)
Crusty Rosemary and Olive Pot Bread (26 hours)
With sweet butter
Pinot Noir, Edna Valley, Brucher (2008)
Splendiferous Beef Stew (12 hours)
With Italian porcini mushrooms (Lucca)
Côtes du Rhône Villages, Féraud-Brunel (2007)
White Chocolate Cheesecake (24 hours)
With raspberry sauce
Reserve PortoWine, Warrior, Warre’s (NV)