On February 6th we held a special dinner in High Steaks. We paired different types of wines, Champagnes, and Cognacs with each of the 5 courses that we served. We had the one and only Frank Jukubka from Remy Contreau USA taking us on a journey through food and spirits as we celebrated Chinese New Year. Gong Hey Fat Choy!
Appetizers started the evening off paired with a delicious cocktail - the Remy Sidecar. Michael Coyne II, our Assistant Manager personally made each and every one - garnished with a Lemon peel and a sugar rimmed glass. We worked hand in hand with Chef Phuc Dong, the Chef at Red Lantern, to execute a Steakhouse Asian fusion dinne since we were celebrating Chinese New Year. Appetizers included Vegetable Spring Rolls, crispy Panko shrimp skewers, and Dim Sum dumplings - each with a special dipping sauce.
Course 2 was a chilled Seafood collection. Royal Miyagi Oyster with Dandelion Mignonette, Blue Crab with Wakame salad- radish and chili oil, and chilled Shrimp with Miso Vinaigrette and Wasabi Cream. The Piper Heidsieck Champagne was a perfect pairing for this!
One of my favorite dishes in Red Lantern is the Singapore Noodles - I asked Chef Phuc if he could help us come up with a special version for the dinner and he gladly obliged - it was amazing! For Course 3 we served the Charles Smith Kung Fu Girl Riesling with this and the Guests were going crazy for it. The spiciness was perfect with that Kung Fu kick of a Riesling. On the right is a picture of Maurice- one of our service staff - making sure that each napkin is perfectly folded.
For the Main Course we paired the Spring Mountain Cabernet Sauvignon with a perfectly marbled Prime Ribeye Steak, accompanied by a Sweet Soy Glaze and a delicious Kimchee, made by Chef Phuc himself. We purchased the cabbage for it at the local Farmer's Market and then we gave it to him to work his magic. The dish was garnished with Sesame Seeds and Cilantro. It was a favorite of the night.
For Dessert we served a traditional Egg Tart with caramel sauce and raspberries. It was accompanied by the amazing Remy Martin X.O. The creaminess of the egg was a perfect pairing for the Remy X.O. Chef Steve Smith and Chef Juan Roa - our pastry Chefs of Thunder Valley also made beautiful sugar plaques to go with the dessert.
For the Grand Finale finish of the night - we served Louis XIII - the most desired of all Cognacs. Each bottle is made of cut crystal, and each bottle top is specifically designed for the bottle in which it sits. The rim of the bottle is gold, hand etched by the craftsman that makes it - and the Cognac inside is just as amazing as you might think. This is truly a special treat for anyone to try, and we thought it would be a perfect way to end the meal.