Studio b. Wine Dinner, Part II: Completion

Seashells by the seashore.

(Continued from April 27 post…)

At 5:00 p.m., we took a break from prep and threw on our dinner wear — Matt and Michael in their whites, and me, a ruffled satin blouse, yellow cigarette jeans, and the requisite white apron.  We were ready. Thank you to the winemakers, Mark Arista and Juan Mercado, and especially to Colleen Duffley and her entire team at Studio b. for the hospitality, professionalism, and most importantly, spirit!  See you again soon.

welcome
gulf oysters with pickled spring onion
~ realm cellars 2009 sauvignon blanc

hd
crispy calabaza flowers stuffed with local fior di latte, parsley sauce
grilled octopus with gigande beans, green olives & herb sauce
spanish mackerel tiradito, cucumber, nasturtium petals
~ arista winery pinot gris

first
local cobia carpaccio, pickled vegetables, preserved meyer lemon
~arista winery gewurztraminer

second
crispy pan-roasted guinea hen, roasted vegetables, kumquat jam
~ arista winery perli vinyard pinot and longbow vineyard pinot

third
fresh linguini carbonara, homemade bacon, homemade guanciale, poached duck egg,  piave vecchio
~arista barrel sample zin

fourth
standing beef roast, roasted cippolini onions, wild mushrooms, romesco sauce, fleur de sel, extra virgin olive oil
~ realm cellars tempest red (merlot based) and falstaff red (cab-franc based)

fifth
bittersweet chocolate cremoso, smoked fleur de sel, espresso parfait, sourdough crostini, extra virgin olive oil
~ realm cellars 2004 beckstoffer to kalon cabernet and 2007 farella vineyard cabernet

Oyster welcome on the gulf.

Pickled ramp and chive mignonette.

Back at the b., Matt and Holly.

Holy mackerel.

Squash blossoms ready for pick-up.

Hustle, bustle.

Far left: Mark Arista from Arista Winery explains his wines to Malgorzata for service.

Steve from Studio b. minding the all important dishwasher. Matt, the guinea fowl. Mushrooms, linguini (looking more like fettuccine, but, eh, who's measuring?

As Collen (far right) looks on, Mark speaks about his gewurtz. Juan from Realm Cellars listens at the head of the table.

Assembling the carbonara.

The roast rests.

Guinea fowl plating.

My favorite dish of the night (if not counting the roast's mushroom side!)

Fresh-picked rosemary from bushes outside.

Decay in picture quality inversely proportionate to how much fun we all were having.

Curtain call.

We moved the dinner inside because of a blustery thunderstorm. But it didn't stop the party!

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