Menu Nov 1, 2010

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)