This weekend, the esteemed culinary talent of Swiss Avenue (Dallas, TX). David “Bogey” Pinson, will ring in the season with his now traditional over-the-top Christmas dinner. Clearly overdosed by watching too many re-runs of Iron Chef, David hits it out of the park with this year’s extravagent 5-star menu. In an exclusive to Gourmay, I am pleased to share details of David’s stunning menu with incredible wine pairings.
CHRISTMAS DINNER
2009
Appetizers
Smoked Salmon Carpaccio with Brioche and Caviar
Fresh Oysters with Grapefruit Supremes topped with Toasted Coriander Seeds and Cracked Black Pepper
Baked Oysters Bingo
2005 Rosenblum Maggie’s Reserve Zinfandel
2002 “J Schram” Champagne
Soup
Cream of Wild Mushroom drizzled with Green Chili Oil
2007 Martinelli Blue Slide Pinot Noir
D’Arenburg “The Hermit Crab” Viognier/Marsanne
Fish
Roasted Scallops over Potato Pancakes with Champagne Caviar Sauce
2002 “J Schram” Champagne
2007 Fantesca Chardonnay
Pomegranate Sorbet
Entrée
Seared Cold Smoked Duck Breasts with Huckleberry Gastrique
Roasted Cauliflower with Garlic and Anchovies
Asparagus Baskets
2007 Pride Cabernet Franc
2006 Pride Reserve Cabernet Sauvignon
Salad
Christmas Wreath of Watercress, Cranberries and Granny Smith Apples with Lime Vinaigrette
Bridgeview Semi-Sparkling Muscat
Dessert
Three Cheese Tart with Lemon Curd and Fresh Berries
Chocolate Decadence with Ginger, Pistachios and Balsamic Syrup Reduction
2007 Huxelrebe Beerenauslese
Port and Champagne
In an unusual display of Christmas generosity, David has agreed to share his “more successful” recipes with Gourmay. Even the Grinch has been silenced by this overwhelming display of culinary artistry. Our hats off to Bogey Pinson for rising to the occasion and letting the world know that there is more to Texan cuisine than an extra dose of Tabasco.
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