Sunday, February 22, 2009

The Chef's Counter at Alan Wong's - Part Two

Our main entree was the Black Pepper Crusted Maui Cattle Company Tenderloin, with Asian Black Pepper Jus, topped with Big Island Goat Cheese Mousse, and and a delicious Goat Cheese Potato Croquette. The steak was beautifully cooked and, not noted on the menu, sitting on a bed of twice-cooked short ribs.

In place of the dessert wine on the tasting menu to accompany those goodies on our two plates (pictured above and left), we chose another glass of the Turner's Crossing, "Alan Wong's" Cabernet Shiraz, Central Victoria, Australia, 2005. The other wines served were Champagne Deutz "Brut Classic" N.V. from France with the "Soup and Sandwich," Gunderloch, "Alan Wong's Cuvee" Riesling Kabinett, Rheinhessen, Germany, 2006 with the Foie Gras, Bourgogne Blanc, Lucien Le Moine,France, 2004, with the Steamed Moi, and, a surprise, a smooth sake, Yuki No Bosha, Junmai Ginjo, Akita, Japan, with the Butter Poached Lobster.

A special splurge and a wonderful dining and entertainment experience.

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