Cru Cellar Treasures Wine Club

What do you say when invited to an exclusive wine club dinner party featuring delectable food, rousing repartee with prestigious foodies, and rare bottles from their private collections? "{sigh!} I suppose I could shuffle a few things around to fit you in..."

Cru Cellar Treasures, a local wine tasting club started back in the ‘80s, gets together once a month to indulge their most passionate obsession -- wine. Usually meetings involve swirling, sniffing, swilling, and sizing up eight or so blinded vinos, but once a year, they have dinner together. The annual affair is normally held at one of Seattle’s top restaurants, but this year, wine expert Ed and personal chef Bennie volunteered their home, cooking skills, and two neighbors (to help serve) for the festivities.

Bennie & Ed’s certified four-star green home has modern, clean lines, cozy earth tones, Japanese accents (bamboo floors, a cool soaking tub, etc.), and an eclectic art collection entirely from Craig’s list. The layout was purposefully & strategically designed for entertaining, down to the smallest detail, which is great when you have twenty-five dinner guests.

Andrew and I arrived early to help shuck oysters - t’was the least we could do. Totten Virginica oysters, served with a classic mignonette, were accompanied by a seemingly endless supply of warm, puffy, cheesy Gougeres that kept magically appearing next to the Champagne. There were two Duval-Leroy Champagnes (a Brut & one Vintage), a Piper-Heidsieck Rose Sauvage Champagne, and a 2007 Lazy Creek Vineyards En Prumier Gewurztraminer from Anderson Valley.

As club members trickled in bringing bits from their cellars, the wine counter began to fill up with some very interesting bottles -- 1970 this, Premier Cru that, and a whole hilltop of châteaux.

Side note: Speaking of CCT members, I’ve been around wine enthusiasts for the better part of my career, and these are some of the most gregarious, unsnobby wine zealots of varying ages, backgrounds and professions I’ve ever encountered. Really.

With the clink of a glass, everyone took their seats, Ed made a few introductions and announced the menu. Our first course was a Gratin of Uni with Ikura-seasoned Salmon Roe and White Burgundy Sabayon on a Braised Daikon Radish. I know! There were a lot of flavors and subtle textures going on in this dish, making every bite interesting; yet the dish was unified, and the sea urchin remained the star. It was warm and sumptuous.

Chilled bottles of exquisite white wine were passed around: 2005 Domaine Georges Vernay Viognier,

Joseph Drouhin Beaune Clos de Mouches Blanc, 2000 Domaine des Lambrays Puligny-Montrachet Premier Cru, and 2005 Ridge Santa Cruz Monte Bello Estate Chardonnay.

Simple Spring Asparagus Soup was next. And it was just that - simply spring. A singularly flavored dish served between two complex ones, makes all three enjoyable.

Next up: Butter Lettuce Cup, Shiitake Couscous and Ponzu-Poached Sablefish. The room got very quiet during this course, and rightly so. I believe this was the most succulent sablefish I’ve ever had, bar none. It was so luxuriant, I can still taste it. The shiitake couscous counterpointed the fish’s texture and gave the dish a nice, earthy flavor.

We were awakened from our dreamy sablefish state with palates refreshed by Bennie’s Homemade Pomegranate Tonic Sorbet.

The entree was Moroccan Spice Rubbed-Lamb Chop with Jus, Armagnac Prunes, Sunchokes and Lamb’s Lettuce Salad. I know! The lamb was a perfect medium-rare and had just a whisper of Moroccan spices. The Armagnac prunes gave the dish a terrific flavor boost, the sunchokes lent earthiness and texture, and the lamb’s lettuce was fresh and colorful.

A dizzying array of exclusive red wines were generously passed around the tables. Anticipation filled the room. (Then again, It might have been my giddiness beaming so brightly it enshrouded the walls.) Rivers-Marie Pinot Noir, 1975 Cordier Chateau Meyney Pricure des Couleys Saint-Estephe,

Coudoulet de Beaucastel Cotes du Rhone, 1997 Penny’s Hill McLaren Vale Shiraz, 1970 Chateau Cantemerle Grand Cru Classe de Medoc,

1996 Mauro Molino Barolo,

and 1990 Chateau les Ormes de Pez Saint-Estephe.

The exquisite bottles just kept coming at a near impossible pace - I felt handicapped having only two glasses and one mouth! I couldn’t possibly spend enough quality time with each to truly appreciate their loveliness. Oh, I gave it a go and was utterly blissed out for the opportunity.

The wine sampling continued with 1999 Rob Valentin Saint Emilion Grand Cru,

1995 Le RagoseAmarone,

and 1995 Chateau Calon-Segur Grand Cru Classe.

The cheese plate: English Farmhouse Cheddar and Humboldt Fog with an Herbed Madeleine and Rhubarb Chutney, and was accompanied by 1976 Chateau Coutet Barsac Sauternes. I know, right? Gorgeous.

At the moment I was seriously wishing for some sequined stretch-pants, dessert made an appearance. Appropriately named “El Diablo,” this is a secret dish of Bennie’s creation -- a bittersweet chocolate marquise with burnt meringue and honey caramel. No one knows how it’s made, and even if it’s never touched your lips, you’d swear there was something so familiar about it. Oh, I was full, but like a lady, I daintily licked my plate clean. El Diablo, indeed - dark, sinfully rich, secretive, and makes you devour it entirely, even when good sense cautions that one bite should be sufficient. And just to bump up the evilness, it was served with a 1977 Dow’s Silver Jubilee Vintage Port. I know!! A perfect way to end an evening such as this.

You know, the French say, “À l’œuvre on reconnaît l’artisan” (By his work, one recognizes the artisan). So true. Bennie & Ed - artists, community supporters, environmentalists, gracious hosts... friends. Thank you for a lovely evening that shan’t soon be forgotten.

Comments

[Mark and Janet Thomasseau]

What a wonderful evening it was! Bennie and Ed were wonderful hosts! Great food, great wine, great company! What more can a person ask?

[Emily]

This puts my wine club to shame! Looks like a great night! If you're craving more oysters from from the Puget Sound, check out our oyster contest.

http://marxfood.com

We're giving away 4 dozen live oysters.