Technical difficulties and other delays fixed! We are late, very late but we are back in action folks. Two weeks since our anniversary already. I'd love to relive the two amazing experiences we had for our anniversary with you. Ready for the fun?!?!
Seamore's Oyster Shucking Class
Seamore's is a sustainable seafood restaurant with a couple of different locations in and around Manhattan. They partner with Billion Oyster Project throwing oyster shucking and wine pairing classes a couple of times a week in the summer. Billion Oyster Project is restoring oyster reefs to the New York Harbor which provides a habitat for hundreds of species with the added benefit of protecting the city from storm damage (softening the blow of large waves, reducing flooding and preventing erosion along the shorelines). As well as helping to clean the water in the harbor. One oyster filters 50 gallons of water a day. Say what? I honestly didn't even know any of this before we went to the class. It sounded like something fun to do that wasn't a standard night out at a restaurant. We were lucky to have the added bonus of helping the environment.
We went to the class on the day of our anniversary, Monday, July 19th with our good friends Hannah and Mike. They gave us a glove and a shucking knife and gave us a little instruction. Eric and I have had some experience with oyster shucking from winging it at home in the past. They taught us to go in from the hinge of the oyster but it was easier with way less damage to go through the side so that's what we ended up doing.
The above pictures might look the same but they are not! We each got 12 oysters to shuck and eat along with wine pairings.
In the picture on the left, Great Guns from East Moriches, New York are along the left side. These were the largest of all of the oysters we tried and had medium brine with a buttery, sweet garlic finish. They were paired with Barcino Cava from Spain which was a more fruit-forward wine. In that same picture on the right side we had Moonrise from Cape Cod, Massachusetts. These were meatier with hints of a fruity finish. They were paired with Liquid Geography Rose from Spain. Def my fav wine of the night!
In the picture on the right, Wellfleet Petites from Cape Cod Massachusetts are on the left side. Wellfleet oysters have been considered some of the best for generations and we'd all have to agree with that. These were the favorite of the group with their plumpness and a great balance of creamy sweetness and brine. They were paired with Les Bonnets Blancs' Muscadet from France. In the same picture on the right side, we had Merasheen Bay from Merasheen Island, Canada. These oysters are a boutique cocktail oyster with seaweed notes and slight minerality. They were paired with Nortico Alvariho from Portugal, a tart semi-dry white wine.
We had a great time at the class from the beautiful weather and atmosphere to the delicious oysters and wine. Definitely an anniversary to remember. We even hung around for some fish tacos after the class which were incredible.
Le Bernardin
Le Bernardin is a French seafood restaurant in midtown. The famous chef Eric Ripert has worked at Le Bernardin since 1991. The restaurant has also had three Michelin Stars since the Michelin Guide's inception in 2005. Some pretty impressive stats! I've always been a huge fan of Eric Ripert and since we weren't traveling for our anniversary this year, it felt like a great time to spend money on food!
As expected, this was one epic meal. We did the Chef's Tasting Menu with the wine pairings. For me, they were able to exclude meat from the few dishes that had meat. I can't even begin to tell you how amazing the wine was. Each glass was paired perfectly with our meals. People have told me that a wine pairing should bring out the flavor of the food but never has that been more true than at this dinner.
Look at all of those dishes! My biggest issue was that I can't eat this much. It was very much full portions of food and I could only take a bite of my last couple of courses. Don't worry, Eric ate them so nothing was wasted. I also had no trouble eating my desserts :)
I know you are dying to know what all these pictures are so, without further ado. Starting at the top:
Amuse Bouche - Potato filled with cheese and topped with salmon caviar (amazing!), watermelon salad, and tomato gazpacho.
Layers of Tuna with a toasted baguette, chives and olive oil
King Fish-Caviar
Sautéed Langoustine with Fennel-Leek Compote and Sea Urchin Sauce
Poached Lobster with Tarragon-Basil Sauce Vierge with Tomato Consommé
Sautéed Dover Sole with Toasted Almonds, Wild Mushroom, Soy-Lime Emulsion
Steamed Halibut Maitake Red Wine Bordelaise
Blackberry-Rhubarb Compote, Yogurt Sorbet with a Hibiscus Tuile. This also had a basil oil and was one of the most refreshing and flavorful things I've had in my life. I will dream about this forever!
Exotic fruit Pavlova with Coconut Sorbet and Lemongrass-Kaffir Lime Sauce
Anniversary chocolate cake! Looks heavy but was super light and fluffy.
Final desserts. Clockwise from the top - chocolate bonbon, blueberry cake, macaron and a jelly candy.
We were so busy eating and enjoying ourselves that we didn't get a great shot of us together. I'd say that's a good thing that we had too much fun to think of taking pictures of us :) Now, who wants to support our Michelin Star dinner tour throughout the world? Anyone?
Until Next Time.
留言