Friday, March 20, 2015

Dark Room: Slow Down and Indulge

Since I have a connection to The Dark Room, I signed up for their mailing list and follow them on social media. Just last week, I got a slew of Facebook Event invitations for a new dinner series at The Dark Room called "Slow Down and Indulge".

This new dinner series is a four-course dinner that will take place on Thursday nights, each night with a theme. The first two Thursdays start with a French theme and next up will be a Moroccan dinner. Surprisingly, I happened to have a Thursday night open and could finally try out one of these dinners.

I have been to The Dark Room before for a late night glass of wine as well as a Wine Girl Wednesday with STLwinegirl, but not for a four-course meal! I was curious how this would go...

I immediately received a printed menu as soon as I sat down and everything sounded elegant, especially the wine pairings. (Of course there are a wine pairings at a wine bar!)

The dinner started off with a small appetizer and bubbles to help clean the palate. The cheesy biscuits were two bites of cheesy goodness! Since the main course was a heavier dish, I was happy to start off light.

Thyme & Gruyere Gougeres with Fig Marsala Jam and
N/V Domaine Baumard "Turquoise" Brut from Loire Valley
The second course could have been an entree for me. A little larger than a side salad, a healthy piece of tuna came with the Salad Nicoise, I was already quite happy as this is one of my favorite salads. Perhaps they could add this to their regular menu???!!! (Write-in campaign starting NOW!)

Salad Nicoise with Tarragon Vinaigrettte
2013 Domaine Lafond
The salad was paired with a very light, but slightly dry blend from Lirac, France. There was actually a choice between this and a fruitier white from the Alsace region.

For the main course, I was really looking forward to the classic Boeuf Bouruignon and the meat was so soft,  you didn't even need to use your knife!

Boeuf Bourguignon with Yukon Potatoes and Carrots
2013 Domaine Laporte
Extra special was the side of bread, which I don't normally eat, but it is the owner's grandmother's recipe and has a touch of sweetness to it. It was sturdy enough for butter or jam, but was perfect for sopping up the gravy afterwards!

A rich dish like this needs a big red so out of the four choices, I selected the 2013 Domain Laporte Cabernet Franc from the Loire Valley. My friends let me try their Merlot from Bordeaux and it was too dry for my taste so the Cab Franc was just right.

The big red was also a good pairing for the dessert course, a Flourless Chocolate Cake with Tawny Port Whip and Ghiradelli Caramel on top. You know how I feel about chocolate. Perfect meal.

Flourless Chocoalte Cake with Tawny Port Whip, Ghiradelli Caramel, and Fleur de Sel
My friends opted for a glass of Tawny Port to go with their dessert and it got to star in the photo above.

Hopefully, The Dark Room will keep coming up with unique food and wine pairings!!


The Dark Room =

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