Street Food Warms Your Heart: Wine Connection Bar & Bistro at Cuppage Terrace, Event : Portuguese Wine Dinner on 28 Jan 2014

Friday, February 14, 2014

Wine Connection Bar & Bistro at Cuppage Terrace, Event : Portuguese Wine Dinner on 28 Jan 2014 - The Chef Alex Low The Menu

The Chef

Executive Chef Alex Low

The evening started with serving of the bread and butter to all the guests.

After the welcome drink Casal Mendes Rose - Baga is poured, Executive Chef Alex Low's kitchen team served the Tower of Crab & Pomelo with mildly spicy Mango Coulis, Asian Slaw.

This dish pairs well with the Casal Mendes - Vinho Verde with its light fruity flavor that is able to bring out the freshness of the Crab meat very well.

Tasting Notes : The crab has a tinge of sweet citrus spicy flavor when dipped with the mango sauce, whilst the side slaw gives an added crunch to this cold appetizer.

The First Course is the Mini Open Face Duck Burger topped with flash seared Foie Gras, Balsamic Vinegar Jam. This is paired with the 2009 Quinta Dos Quatro Ventos - Douro

Tasting Notes : This is a delicate bite size burger with the tender duck meat giving a savory juicy bite coupled with a melt in your mouth Foie Gras slightly seared to give that smoky flavor. The gherkin and rocket side salad lends an added Balsamic vinegary crunch to this delicious bite. The red wine paired with this dish lends a lightly sweet yet strong tannin flavor without overpowering the Foie Gras.

The Main Course is the Herb Crusted Lamb Rump served with Chorizo Butter, Minted Baby Potatoes & Sauteed Zucchinis. This is paired with the 2011 Alianca "Reserva" - Dao

Tasting Notes : The lamb rump is served rare with the meat so soft and chewy and freshly sweet, without any gamey flavor at all. The red wine paired with this dish gives the added sprightly minty flavor that blends wells with the lamb.

The Next Course is the Mature Cheddar accompanied by Artisan Baguette, Grapes & Walnuts. This is paired with the 2011 Alianca "Reserva" - Bairrada.

Tasting Notes : The mature Cheddar is firm, has a melt in your mouth consistency, is smooth, with small bits of the calcium lactate visible, has a nutty flavor and tastes great with the lightly toasted walnuts and the juicy grapes.

The dessert served to end the evening was the Molten Chocolate Lava Cake with Raspberry Coulis & Creme Fraiche.

Tasting Notes : This delicate bite size dessert oozes a rich molten chocolate lava when you place it inside your mouth, with the raspberry coulis giving a sweet tarty flavor without being overly sweet. A beautiful sweet ending to a wonderful evening of wine & dine.