Every year for my birthday we go to Eric Ripert’s Blue at the Ritz Carlton for the seven course tasting menu. Of course we also have the wine parings to go along!
A few pre-dinner nibbles. I don’t remember exactly what they were, but they were amazing. On the far left was tuna, in the center was salmon and on the right was really good at well, but I can’t remember what it was!
A grilled octopus
This has to be one of my favorite foods ever! Tuna-Foie Gras. It is local tuna somehow cut paper thin on top of a toasted baguette with a thin layer of foie gras. Finally finished off with chives.
This was paired with a glass of Chateau De Bligny, Brut, Champagne, France, NV
The second course was good, but not my favorite. It was shrimp tartare, with avocado and a shrimp-ginger emulsion.
This was paired with Pazo De Senorans, Albarina, Rias Baixas, Galicia, Spain 2012
Next we had an amazing scallop, probably the best we have ever had. The scallop was served with turnips, maitake mushrooms and an amazing smoked butter.
This was paired with a glass of Domaine Huet, “Le Mont”, Sec, Vouvray, Loire Valley, France, 2011
Richard enjoying some time between courses
The fourth course was a poached halibut with an amazing corn chowder. The halibut just melted in your mouth!
It was paired with a Sandhi, Chardonnay, Santa Barbara County, California 2012
We loved the wine glasses this wine was paired with!
The 5th course was a pan seared striped bass with calamari, espelette pepper jam, sauce basquaise
This was paired with Chateau Loudenne, Medoc, Bordeaux, France, 2006. This was one paring we didn’t actually get until we incorporated the pepper jelly, once we did that the pairing was perfect.
The last fish course was Monk fish and I have to say I didn’t like this course. It was pan seared with fingerling potatoes, baby shi take and a red wine ginger jus.
It was paired with a Abbazia Di Novacella, Largein, Alto Adige, Italy, 2010
We had an extra little treat before the final course. I chocolate brownie was in the bottom of this egg with a cream and topped with sea salt, shaved chocolate and a macadamia nut.
We finished the night off with a Praline cake, peanuts and a mango sorbet.
This was paired with a Blandy’s 10 year Madeira, Portugal- which I really didn’t like.
Of course I got my to go treats that I enjoyed this morning with my tea!
The Johnsons 