Burgundy at Home
Here are the ingredients:
1. Attend the annual fundraising dinner for your favorite museum, buy anonymous (wrapped in paper) bottles of wine in the “wine grab,” discover that you are the owner of a 2000 Morey-Saint-Denis premier cru from the Monts-Luisants vineyard.
2. Have some beef in the refrigerator that needs cooking.
3. Pick up your son at the airport late the night before, thereby bringing one more appreciative eater and drinker into the house.
4. Have the wisdom 27 1/2 years ago to marry a good cook, wait 21 years for her to attend culinary school, wait another few years for conditions 1 through 3 to fall into place.
Combine and produce a Burgundy evening at home.
Last night, Gail made beef bourguignon: beef, carrots, onions, parsley, mashed potato, and lots of wine in the sauce. Accompanying it was our 2000 Burgundy. A green salad followed, and then poached pear (with a second helping of the beef in between). Too bad I didn’t take pictures of the salad and pear. Everything was delicious, and a feast for the eyes as well.
No need to go to France, or Rover’s*, when we can eat like this at home. Thank you, Gail.
*Rover’s, Seattle’s great French restaurant, just down the street from us, will close next April, as owner-chef Thierry Rautureau announced last week. Luc, his restaurant next door, will continue, and he has other ventures in mind.