titleI know a lot of people in this town thanks to the STLwinegirl, and I ended up at an incredible wine dinner thanks to her as well.
I had seen the STLwinegirl, Angela Ortmann, tagged as the sommelier for a wine dinner for an elegant wine dinner, and I knew I had to sign up for one. When Larysa decided to host a dinner in her home for International Women's Day, for women only, I thought this would be the perfect one to go to.
Check out her kitchen!
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| Larysa's Kitchen |
In honor of the women, the dinner was much lighter, with seafood highlighted throughout the menu instead of heavy meats. When you have a multi-course dinner, this is the best way to make it through. (Note: I was still stuffed!)
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| The menu |
In between dinners, I saw that Larysa was selling her French desserts on social media, so I thought it'd be the perfect gift to share with family. I admit that I cheated and met her before the dinner at her house to pick up the desserts. The desserts were amazing and I could not wait to get to a full night's dinner.
When we arrived, waiting for us at the table were a couple of tiered trays full of charcuterie and cheese along with a glass of Cremant sparkling wine!
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| Table setting |
The first course also included bubbles, but this time real Champagne to go along with a Cheese Soufflé with a red wine sauce poured into the middle after we poked the hole with a spoon.
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| Cheese Soufflé with Red Wine Sauce, Spring Greens |
For the next course, I had razor clams for the first time, paired with a Chablis. I wasn't quite sure how to eat them, but I figured it's like any other shelled seafood. There is a lot more meat in these larger clams!
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| Razor Clams in White Wine Sauce |
I feel like there were two main courses for this dinner since we were served Halibut in a Citrus Beurre Blanc sauce. (I also love the plate!)
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| Halibut in Citrus Beurre Blanc |
And then a deboned Quail Stuffed with Chicken Mousse!
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| Deboned Quail Stuffed with Chicken Mousse |
The Halibut was smartly paired with another white wine, a Sancerre, while the quail was paired with the only red wine of the evening.
Here is the lineup of the wines! All from France to perfectly match up with the French-style courses.
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| French lineup of wines for the evening |
We finished the meal with an amazing dessert, an Exotic Pressed Sable. I really wished we could have started with dessert, because it was incredible. (And there wasn't any chocolate on it!)
I forgot to take a picture at first, so feel free to google the name so you can see just how beautiful they are in full size.
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| Exotic Pressed Sable |
If you like fine dining and unique experiences, be sure to follow Larysa on social media so you can sign up for one as well!
Resources:
Larysa Enk = https://www.larysaenk.com/
STLwinegirl = https://stlwinegirl.com/
