Pheasant Dinner

[Penn]

This is the conclusion of a story that began in the Feather Thread. It was incredibly good meal. The wine was a Pinto Noir from Oregon, Block 9, sells for $13/15 p/blt, it was an extremely good fine!

Vegetable preparation
Sweet Potato Puree/Vanilla
Blanched Apple/Cinnamon
Sous Vide Cardamon Carrots
Sauteed Porcini mushroom with Truffle
Chive and Rosemary

[echoes]

Very nice Chef, as I am sure you are aware.

Holly

[Gypsy]

The third photo says it all.

[Divemaster]

Wow, well plated and presented. Nice wine choice as well. If the Pinot Noir was not available, what would you choose? Also, how about a beer pairing?

[Penn]

I tend to like Spanish wines, they are great value, inexpensive and usually very good. I follow a couple and always check the guides for year and rating. Robert Parker is always on point with his comments and judgements.

I don't have enough experience to match beer with food, but when I was in your state recently, I went nuts over the quality and depth of the beer selections available in restaurants. The beer culture there is well regarded due to its many small craft brewers, and as a result, has more influence than here.

[mark46th]

Nicely Done.