Wednesday, December 17, 2014

Balaban's Wine Dinner Features Caymus Wines

Posted By on Wed, Dec 17, 2014 at 6:00 AM

Hawaiian big-eye tuna and diver scallop crudo with mango avocado relish and Meyer lemon balsamic vinaigrette, which was paired with the 2013 Conundrum White. | Nancy Stiles
  • Hawaiian big-eye tuna and diver scallop crudo with mango avocado relish and Meyer lemon balsamic vinaigrette, which was paired with the 2013 Conundrum White. | Nancy Stiles

Balaban's (1772 Clarkson Road, Chesterfield; 636-449-6700) is, of course, known for its wines, so it's pretty exciting when chef D. Scott Phillips creates a menu around the pairings. Often for wine dinners, the distributor comes in with the wines and the chef is forced to pair as best he can. For dinners like the one last weekend, which features Caymus Vinyeards wines, Phillips has a large selection of wines and can create something that is a true pairing. Warning: Delicious photos ahead.

See also: Chef Chat: D. Scott Phillips Is Balaban's Resident Artist

Alaskan salmon with mushrooms, fingerling potatoes and white asparagus beurre blanc sauce, which was paired with the 2013 Meomi Chardonnay. | Nancy Stiles
  • Alaskan salmon with mushrooms, fingerling potatoes and white asparagus beurre blanc sauce, which was paired with the 2013 Meomi Chardonnay. | Nancy Stiles
Duck confit with black olives and wild mushrooms on toasted polenta with Caymus reduction sauce, which was paired with the 2012 Belle Glos "Clark & Telephone" Pinot Noir. | Nancy Stiles
  • Duck confit with black olives and wild mushrooms on toasted polenta with Caymus reduction sauce, which was paired with the 2012 Belle Glos "Clark & Telephone" Pinot Noir. | Nancy Stiles
Whole roasted prime beef tenderloin on mille-feuille pastry shell braised local root vegetables and crispy shallots, cabernet sauvignon reduction sauce, which was paired with the 2012 Emmolo Merlot. | Nancy Stiles
  • Whole roasted prime beef tenderloin on mille-feuille pastry shell braised local root vegetables and crispy shallots, cabernet sauvignon reduction sauce, which was paired with the 2012 Emmolo Merlot. | Nancy Stiles
Chocolate paté with raspberry sauce, which was paired with the 2012 Caymus 40th Anniversary Cabernet Sauvignon. | Nancy Stiles
  • Chocolate paté with raspberry sauce, which was paired with the 2012 Caymus 40th Anniversary Cabernet Sauvignon. | Nancy Stiles

The next dinner will feature Pahlmayer wines with a five course meal pairing. It's January 25, from 6:30 to 9:30 p.m. Tickets are $110 per person, and they're available here.

Gut Check is always hungry for tips and feedback. E-mail the author at Nancy.Stiles@RiverfrontTimes.com.

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