The last Supper Club of 2016 convened in December at Oceanaire Seafood Room, one of our favorite wine and food pairing venues. As in the past, chef Daniel Juarez and his team prepared a delicious menu with appropriate pairings from assistant general manager Michael Gonzalez-Florin.
We started with a New England Sea Scallop Peruvian Style Ceviche — how’s that for a little globe-trotting variety? Juarez told us that Peruvian ceviche differs from others only in the type of added seasonings. Whatever he used, the flavors were so nicely balanced that I had trouble remembering when I’ve had a better ceviche. Gonzalez-Florin paired it with Feudi di San Gregorio Falanghina. The wine, from Southern Italy, had a multitude of fruit on the nose and a citrus finish that complemented the ceviche nicely.
Pan Seared Alaskan Halibut was our fish course, accompanied by Carnival Cauliflower Florets and Soubise. The fish had a perfectly seared golden crust, and the oniony soubise played well with the buttery flavor.
The wine was a Talbott, Logan Sleepy Hollow Vineyard Chardonnay, a 2014 vintage from Monterey County. Nice and crisp.
The meat course featured Porcini Dusted Filet Mignon, beautifully medium-rare for my taste, with white asparagus, lobster mushrooms (no claws) and a perfectly executed Bordelaise. Shiraz, a 2012 “Woodcutters” from from Torbreck of Barossa Valley in Australia added depth and richness that stood up to the juices of the filet quite well.
Dessert was an over-the-top Tuxedo Mousse with an Oreo Cookie Crust. I allowed myself more than my usual one or two tastes, but I’ll admit to finishing the Banfi Rosa Regale Brachetto d’Acqui, a complete dessert in itself.
As always the Oceanaire team made certain everyone was well taken care of. It’s always a pleasure to dine here.
Our next Supper Club is at the new Chroma Modern Bar + Kitchen in Lake Nona. It sold out pretty quickly.
Chroma will also be the site of our very last Supper Club. But wait, don’t get excited. Beginning in February we will begin a new series of events called Scott Joseph’s Dinner Party. We’ll still offer excellent wine and food pairings at special prices just for SJO readers. But the new name more appropriately explains the atmosphere and purpose of our get togethers, and it removes confusion that one might have to be a member or join and organization to participate. Everyone is welcome at the Dinner Party, just as they were at Supper Club.
Look for new announcements soon, and as usual, recipients of my weekly e-letter will get first dibs at seats. If you’re not signed up yet, click here to join the party.
