Chaine Mpls NicIslandInn 10-1

September 18, 2010 - Nicollet Island Inn,
Casablanca 40's Style Nightclub

Host: Maître Hôtelier Larry Abdo
Commentary: Bailli Carl Blanz

A Night at Club Chaîne

On a perfect fall evening the historic Nicollet Island Inn ballroom was transformed into “Club Chaîne”.

The evening began with passed hors d’oeuvres – all classic continental cuisine dishes representing Executive Chef Adam Droski’s interpretation of a 1940’s era club. Goat cheese stuffed dates, prawn cocktail and deviled eggs with house made pancetta were accompanied by Champagne cocktails and the 40’s style tunes of Maria Benson.

Larry Abdo

Our host and owner of the Inn Maître Hôtelier Larry Abdo provided a warm welcome to all. Just as you might imagine the owner of a dance club of the 40's era doing, Mr. Abdo took the microphone and set the tone by introducing the evening’s entertainment - Rachel Holder and Dan Musselmann and by promising great food, great wines, great music and dancing: our only obligations for the rest of the evening.

The first course was a Grilled Knife & Fork Caesar with the added twist of a light char on the leaves. It went beautifully with the Sergio Barale Bussia Chardonnay.

Caesar Salad

The next course was a Truffled Vichyssoise. As it happens, my table mate Gastronome Franck Marrett’s mother is from Vichy! Franck was impressed with the chef’s interpretation: the earthy potato and truffle flavors were masterfully paired with Archery Summit Premier Cuvee.

The main entrée was Chef Droski’s reworking of the classic “Veal Oscar”. Served with a subtle Crab Escabeche and the obligatory asparagus, topped with a Sweetbread Béarnaise. The accompanying Potato Pave was incredibly tender and creamy. The highlight for me of the evening was the pairing of this dish with a Santa Tresa Avulisi. Our wine expert Jim Clark described the city of Avola as being on the same latitude as Tunisia, adding a warm weather spiciness to the mild blackberry and currant. Interesting as well was the story of the Avolians love for pairing meat and seafood.

The evening finished with a Black Forest Baked Alaska. Again the pairing was a work of art. The Chapoutier Banyuls and cherry coulis were meant for each other. An accompanying story of how the British hijacked Banyuls with Port is another great arrow in the wine story telling quiver.