Friday, January 12, 2007

A Meal to Remember

We recently received an email from our dear friend, Mat in Switzerland, who reminisced about his sojourn in Vancouver. During Mat's stay with us we had some great times, but one of the most memorable would be of a time where eight of us broke bread together over a fourteen course Mediterranean potluck dinner that began at seven in the evening with the last morsel consumed sometime after two o'clock in the morning!

The Spanish in Jesee must have escaped him because he clearly didn't serve us tapas, which was what everyone expected (according to the menu). The seven dishes that he had prepared (some up to a week in advance) were of epic portions and by the end of the evening we felt much like French geese days before the big slaughter.

Although there was also much wine consumed, it was impossible to feel more than a light buzz with our tummies bursting at the seams. If memory serves me right, we went into hibernation later that morning.

Tapas and Wine Tasting
Chez Mongeot

On Saturday, the twelfth of January Two thousand and two

moroccan olives, extra virgin olive oil crostini
Vino de Jerez, Spain

Ensalada Morisca à la Jesee
finely diced tomatoes, sweet onions, radishes, carrots, cucumbers,
italian parsley, mint, lemon & olive oil dressing

Chorizo con Preves Torrads
chorizo sausage, grilled red peppers, roasted potatoes, saffron aoli

Gambas al Ajillo
sautéed jumbo shrimp, garlic and more garlic
Casal Garcia Vinho Verde, Portugal

scallops, prawns, squid, catch of the day,
jalapeño peppers, sweet onions, citrus marinade
Freixenet Cava, Spain

Tripa de Res
spicy stew of beef tripe, fresh bacon, bay leaves, saffron sofraguit
Mongeot Rioja 2000

Lombo Assado
roasted pork loin, pimento sauce
Cabernet Franc 1999, Calona Artist Series, BC

Lengua de Cerdo con al Caparras
slow-cooked pork tongue, caper sauce
Undurraga Cabernet Sauvignon 2000, Chile

Eggplant Parmigiana
classic Italian served with herbed polenta
Ecco Domani 1999 Merlot, Italy

Polvo à Terceirence
tender octopus, tomato and beer reduction
Peju Chardonnay, Napa Valley

Moelas Refogadas
braised chicken gizzards Portuguese style
Quinta du Cachão 1999, Portugal

Baked Stuffed Apples
Taylor’s Fladgate Reserve Port, Portugal

French Brie with Fresh Fruit
served with vanilla yogurt sauce
Madeira, Portugal

Sorbetto del Limone
Segura Viudas Brut Reserva Cava, Spain