On July 14, Margie and I shared the Bastille Day dinner at Jackson’s with good friends Bobby Likis and Diane Sommer. Jackson’s has been doing this event for a dozen or so years and Chef Irv Miller once again delivered.
First course, pan-seared scallops in lemon butter, parsley, capers and charred Roma tomato sauce, paired with a 2021 Bertand 1618 Heritage Picpoul de Pinet Roussilon from France.
Next was Celeriac Soup, celery root, leeks, chicken proth, cream, smoky bacon lardons, celery leaves, fresh chives and paired with a 2022 Sauvion Vouvry, Chenin Blanc from the French Loire Valley.
Then came the Melon and Confit Duch Salad. Summer melon and pan-fried confit duck, Florette goat cheese, berries, honey toasted pecans, pinot noir vinaigrette and red frill, paired with a 2019 Corbieres “Heresie” Rouge red blend, from the Lanquedoc, France.
Following, Lamb Chop Provencale: an open-fired rosemary-charred lamb chop, potato croquette with fresh herb grain mustard reduction sauce paired with a 2021 Gerard “Naturae” Cabernet Sauvignon from Malepere, France.
Desert was Old Fashion French Fig Cake with crème Anglaise and confection sugar.
All were wonderful, and the wines paired well.
The service was once again supurb and It was great to see Jean Pierre N’Dione who selected the wines. Cudos for the multiple wine glasses, too!
All that accompanied by French accordian music and for a very reasonable $75 per seat plus, plus.
As an aside, these styled events often pour wines that don’t necessarily turn my crank. So, I usually order a bottle to sip on between courses and fill any palet breaks.
Already looking forward to next year!
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