Monday, October 13, 2008

Special Occasion Dinner at Xaviar's at Piermont

Taittinger produces some of the world's best French champagne. Peter X. Kelly produces some of the finest meals in the Hudson Valley. Put them together, and it guarantees a memorable dining experience.

It's called L'Instant Taittinger: La Cuisine Xaviar's. Translation -- a one-night-only extravaganza of lobster, Hudson Valley foie gras, Hudson Valley duckling, quail, truffles and more, enhanced by a bounty of Hudson Valley fall produce including squash. Plus , of course, champagne. Lots and lots of champagne. Each cru matched to the dish.

This special dinner is at 7:00 p.m., Tuesday, October 21, 2008, at Xaviar's at Piermont, on the village's main street, Piermont Ave. It's a pricey $200 per person, so you might consider this an early holiday gift to yourself and your significant other. But the price includes the opportunity to discuss champagne with a special guest -- Clovis Taittinger, the newest generation of the Taittinger family to lead the legendary house.

Old World elegance is the rule at Xaviar's. Waterford crystal chandeliers, Rosenthal china, and Riedel champagne glasses, which will be filled from magnums of the finest Champagne Taittinger cuvees from the Côtes des Blancs, Montagne de Reims and the Vallée de la Marne.

So what's on the menu?

Reception --
Coconut Shrimp with Dijon Mustard Sauce, Macadamia Crusted Ahi Tuna with Yuzu Butter, Grilled Quail with Lingonberry, Caramelized Onion Tart with Goat Cheese & Olive,Butternut Squash Veloute with Gingered Shrimp and tiny Crabcake with Gaufrettes Potato & Avocado, all matched with Taittinger, Prestige Blanc Brut NV

Dinner Menu --
Butter Poached Lobster, Creamy Coconut Orzo With Mango & Pineapple are matched with Taittinger, Vintage 1999

Alaskan Halibut cooked “Sous Vide”, Green Onion & Black Truffle Risotto and Sorrel Butter & Volcanic Black Salt are matched with Taittinger, Prestige Rose Brut NV

Breast of Hudson Valley Duckling, Medallion of Foie Gras & Wild Mushroom Spaetzle and Organic Carrots & Sonoma Figs are matched with Taittinger, Comtes des Champagne, Blanc de Blanc 1998

Desserts --
Meyer Lemon Sabayon with Shortbread Crust, Salad of Pink Grapefruit with Acacia Honey and Pistachio & Spearmint are matched with Taittinger, Comtes des Champagne, Rose 2000

Reservations are recommended. Of course, Xaviar's at Piermont and Kelly's other restaurants, Freelance Cafe & Wine Bar, also in Piermont, and his Xaviar's on the Hudson in Yonkers, are included in my food and wine guidebook, Eating the Hudson Valley, published by WWNorton/Countryman Press.

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