La Belle Vie Anniversay Dinner
I'm finally getting around to updating my La Belle Vie Anniversary Dinner post with photos and a details about the food! First let me clarify that it was the restaurant's 4th anniversary so they were celebrating and we were lucky enough to be along for the ride! Also, even though I had my camera in my purse I did not take it out during the entire evening so the photos I'm posting are courtesy of the restaurant's Twitter about the event.
The evening started out in the bar with wine and hors d'oeuvres. I didn't get to try everything but each one that I had was a masterpiece!!
We were seated in the dining room and the other two couples at our table were a joy to share the experience with! Our first course was Lobster with Citrus, Herbs and Osetra Caviar prepared by Tim McKee. The wine paired with this course was a Rose Champagne, Haton, Dammery, France NV. This was probably my favorite course of the evening - perfection, Tim!!
Next up was the "Elvis" Foie Gras with Bacon, Peanut and Banana courtesy of Erik Anderson (chef at Sea Change). The wine pairing was an Oloros, El Maestro Sierra, 15 Anos, Jerez, Spain NV. This may have been Greg's favorite course of the evening. He told Erik he would get up in the middle of the night to have more of this course and Erik seemed to love Greg's reaction. 
Next we had Stuffed Chicken with Braised Gigante Beans and Porcini Mushrooms by Isaac Becker (chef at 112 Eatery). I could live off this broth! The wine pairing of Bunello Di Montalcino, Le Paturnie, Tuscany, Italy 2001 was so incredibly perfect with this course. I felt like I should be having this one in front of a big fire place somewhere. Very hearty and satisfying.
Nest up was Grilled Lamb Ribeye with Buttercup Squash, Hen of the Woods Mushrooms and Rye by Mike (Y.C.) DeCamp. The wine pairing was a Rioja, Remelluri, Spain 2004. This was simply wonderul and me, who never eats squash, cleaned my plate!!!
And for Dessert we had Quince-Molasses Tart with Pistachio-Brown Butter Ice Cream and Crispy Cinnamon Meringues by Diane Yang. The wine pairing was a Quarts De Chaume, Baumard, Loire Valley, France 2003. Loved the combination of flavors on this plate!
The evening ended with coffee and a variety of little chocolate delights being brought to each table. I can hardly wait for their 5th anniversary because I hope to be there to help them celebrate once again!
The evening started out in the bar with wine and hors d'oeuvres. I didn't get to try everything but each one that I had was a masterpiece!!
We were seated in the dining room and the other two couples at our table were a joy to share the experience with! Our first course was Lobster with Citrus, Herbs and Osetra Caviar prepared by Tim McKee. The wine paired with this course was a Rose Champagne, Haton, Dammery, France NV. This was probably my favorite course of the evening - perfection, Tim!!Next up was the "Elvis" Foie Gras with Bacon, Peanut and Banana courtesy of Erik Anderson (chef at Sea Change). The wine pairing was an Oloros, El Maestro Sierra, 15 Anos, Jerez, Spain NV. This may have been Greg's favorite course of the evening. He told Erik he would get up in the middle of the night to have more of this course and Erik seemed to love Greg's reaction. Next we had Stuffed Chicken with Braised Gigante Beans and Porcini Mushrooms by Isaac Becker (chef at 112 Eatery). I could live off this broth! The wine pairing of Bunello Di Montalcino, Le Paturnie, Tuscany, Italy 2001 was so incredibly perfect with this course. I felt like I should be having this one in front of a big fire place somewhere. Very hearty and satisfying.
Nest up was Grilled Lamb Ribeye with Buttercup Squash, Hen of the Woods Mushrooms and Rye by Mike (Y.C.) DeCamp. The wine pairing was a Rioja, Remelluri, Spain 2004. This was simply wonderul and me, who never eats squash, cleaned my plate!!!And for Dessert we had Quince-Molasses Tart with Pistachio-Brown Butter Ice Cream and Crispy Cinnamon Meringues by Diane Yang. The wine pairing was a Quarts De Chaume, Baumard, Loire Valley, France 2003. Loved the combination of flavors on this plate!The evening ended with coffee and a variety of little chocolate delights being brought to each table. I can hardly wait for their 5th anniversary because I hope to be there to help them celebrate once again!
Comments
You really have me drooling now with the idea of pistachio BROWN BUTTER ice cream...Heavens!!!