March 30, 2007 - Le Cordon Bleu College of Culinary
Arts, Wine & Cheese Event
Article and photos contributed by Don McMillan, Vice-Conseiller Gastronomique
Chef Rôtisseur Bill NiemerLe Cordon Bleu
The Minneapolis Bailliage held a wine, cheese and appetizer event on March 30, 2007 at Le Cordon Bleu (LCB) College of Culinary Arts in St. Paul, MN. Our host was Chef Rôtisseur William Niemer, Vice President of Academics at LCB.
The evening began with a lively demonstration of the Art of Sabrage conducted by Chef Pierre Rabbia (also from LCB). Sabrage refers to the ancient ritual of taking a chilled bottle of Champagne and using a sword or saber, dramatically causing the cork to fly away as the neck of the bottle is neatly cut leaving a shroud-free pouring surface. This was a spectacular beginning to an evening of fine wines paired with world class cheeses and a wide assortment of appetizers prepared by Le Cordon Bleu chefs and students.
Chef Instructor Pierre Rabbia, Le Cordon Bleu
Eh, Voilà
Chef Bill Niemer and his students prepared some very imaginative and delightful appetizers. We were treated with many wonderful patés as well as baguettes freshly baked by the school. Among the many highlights were Rillettes of Duck.
Wines were provided by Grape Beginnings, a Minnesota wine distributor and Haskell’s, a retailer of fine wine and spirits. The cheeses were provided by Haskell’s cheese shop, The Big Cheese and Great Ciao, Inc, a Minnesota cheese vendor.
Professional du Vin / Vice Echanson Ted Farrell, wife Laura, along with Bo and Christie Farrell poured the wines, sharing stories about their personal soirées to the vineyards.
We tasted eight wines from around the globe including, Dry Creek 2005 Fumé Blanc Sonoma, Ch. Grand Bateau Blanc 2005, Bodegas Lan Crianza 2003 Rioja, Catena Malbec 2005 Mendoza, La Chappelle de Calon 2001 St. Estephe, Cousino Macal Antiguas Reserve 2004 Cabernet Sauvignon, MacRostie Pinot Noir 2004 Carnetos and Cote du Nuits Dubois 2003 Burgundy.
Maître de Table Restaurateur TorstenArnold with Minneapolis Club General
Manager Terry Hall
The cheeses were magnificent! This was a real learning experience for the participants, pairing some very special cheeses with various wines. Karen Kempf (The Big Cheese) and Scott Pikovsky (Great Ciao) gave pairing recommendations, and told of the history, and process for each cheese.
We enjoyed Brillat Savarin Brie, Beaufort, Montgomery Cheddar, Forme D’Ambert, Brin D’ Amour and St. Nectaire, all made from cow’s milk. The goats contributed milk to make Chevre Buche and Sancerre. The sheep provided Brin D’ Amour and Bastelicaccia.
We finished the evening with Chef Pierre’s Flaming Cappuccino giving us a great send off to an evening filled with both culinary delights and a rare social event where members could spend time conversing in a social setting.
Dame de la Chaîne Dee Kemnitzwith Vice Chancelier-Argentier Charles Montreuil
Officier Conseiller Culinaire Honoraire Gérard Viardinwith Chef Rôtisseur Paul Lynch