Sip 'n Sample

Last night Josh and I went to our first Sip ‘n Sample event. Sip ‘n Sample basically arranges tasting tours at local restaurants and gives you an excuse to get out, have a drink, eat some good food and maybe meet some people. We did all of the above.

In a rather strange coincidence, this Sip ‘n Sample event was at The Minnesota Room, which we had just been to for the first time last week. They touted it as a “chef’s battle”, and I thought that meant we would get to watch the chefs cook in front of us, using the same or similar ingredients, and that we would get to judge whose food was better. That wasn’t really the case at all.

We got there a bit early but at least they had a couple of wines to try. Josh and I drank a tempranillo whose name I am forgetting at this moment, but which I really liked. They also had passed hors d’ouevres, which included tomato bruschetta and a caramelized onion/goat cheese crostini. Both were good. Even more fun, our friend Shaun, who is taking classes at Le Cordon Bleu, was serving apps. It was fun to see him in his chef’s toque and hat.

Once they opened up the dining area, we grabbed a table. Two women asked if they could join us, and at first I thought maybe they were mother and daughter, but later I decided perhaps they had just met in the hallway. I really liked Erika, who works for Target Corp and was probably a bit younger than us. Amy, the older woman, was quite the character. For instance, there were many typos in the materials and she edited them all and gave them back to school administrators. I was kind of like, “Go, AMY!” because I always want to do that but usually keep those urges under control. She had something to say about everything, which was both annoying and something I really appreciated about her. I definitely want to be the older lady who doesn’t give a damn and just says what she thinks.

The wines they were serving were a chard and a pinot from Sterling Vineyards, which we visited when we were in Napa. We both had the pinot, of course, as we generally favor reds over whites. I don’t drink much pinot, but this was the first time I really made that connection of, “Ah, yes. This is what pinot tastes like.” It was kind of neat. Even so, I preferred the tempranillo over the Sterling Vintner’s Collection Central Coast Pinot Noir.

Instead of a “battle” we were basically served three courses and asked to complete a survey about flavor, consistency and presentation for each dish. There was no head-to-head competition and there was no “winner.” Still, I’m sure it was good to have feedback for the chefs and students who made the food.

The first course was a roasted root vegetable soup garnished with fried leeks and crème fraiche. This was very good! Carrot soup is probably not something I would ever order if I saw it on a menu, but it was really delicious. In addition to carrots I tasted parsnip; I’m not sure if there were any other root vegetables in it. The fried leeks gave the soup a nutty flavor and the crème fraiche gave it just the right zip. I would recommend it to anyone.

There were two “meats” to choose from for dinner – salmon or pork loin. Since I don’t do seafood, I had the pork and Josh had the fish. Overall, the entrees were the most disappointing part of the meal. Mine was roast pork loin with chanterelle mushroom polenta and grilled brussel sprouts. The pork loin was quite rare in some spots, but the cooked parts tasted good. I like brussel sprouts anyway, so it’s hard to go wrong there. I’m not a fan of polenta any time, and this was cooked unevenly as well. Parts of it were creamy and parts of it were overcooked. I didn’t eat most of that.

Josh had dill and goat cheese ravioli (delish) with artichoke hearts and sundried tomatoes topped with seared salmon and finished with a white wine lemon sauce. There were bones in his salmon and it was overcooked.

For dessert we had buttermilk and cinnamon panna cotta with apple gastrique, apple chip and apple chutney. VERY good. The panna cotta was rich and creamy and had just the right touch of cinnamon. The gastrique was delicious and really added another layer of flavor. (I am not a foodie, but I play one in my mind.)

Two students did a demonstration of bananas foster, one of whom was our buddy Shaun. We couldn’t really see it, though, because servers kept standing in our way. I did learn that cinnamon will spark when tossed in a flame, which I did not know before. Kind of makes me want to set some cinnamon on fire! We got a bite of the bananas foster, which was tasty (hard not to like bananas, rum, butter and brown sugar!).

You didn’t have to leave a gratuity, but we did because all monies were again going toward student scholarships. Gotta support those great chefs of the future!