"Bacon and eggs"
Last Sunday we hosted a Winter Feast in honour of our friend Indre, who successfully defended her Ph.D. dissertation. Nick and I cooked a seven course meal. Most of the dishes were taken from the French Laundry cookbook, by culinary sensei Thomas Keller. Some others were recreations of dishes that Nick had at his brother's restaurant in Aspen. Each dish was carefully paired with its "perfect" wine.
Our second course was Bacon and Eggs. Soft poached quail eggs served on a spoon for a single-bite serving, warmed in a brunoise cooked in beurre monté, and topped with crispy bacon bits.
This was paired with Schamsberg Brut Rosé sparkling wine.
A collective blog of our experiences of that evening is taking shape at edibles.blogspot.com/.