Foodbuzz archive at Wine Reviews at Chateau Petrogasm

On Tuesday, November 24th a week of feasting began. My sister arrived in San Francisco at 5:00 from her first semester away at college in Portland, OR. Before driving through the Grapevine, home to Los Angeles the next day for Thanksgiving, we thought we ought to celebrate her arrival and the arrival of a short break! Sponsored by Foodbuzz’s famous 24, 24, 24, food blog event we put on an incredible dinner for the three of us (incredible, especially after a day’s work). Julia, my sister, is going to art school to study photography, so naturally we had her take all of the pictures. Enjoy!

Terres Secrètes Crémant de Bourgogne, Blanc de Noirs

Potato Gnocchi with a shallot cream sauce, crispy chanterelles, and a drip of white truffle oil

The last fresh and wild Alaskan Halibut of the season fresh from the Vagabond Queen fishing boat (purchased at Fish. in Sausalito), on top of a bed of Organic French Green Lentils, with watermelon radish, microgreen salad, and a splatter of molasses.

Nutmeg panna cotta with fresh Hachiya Persimmon

Pouring

Making the Panna Cotta, sporting foodbuzz gear

Crispy chanterelles

Adding some Crémant de Bourgogne to the sauce

Gnocchi with chanterelles

Halibut in the pan

Halibut on the plate

Panna Cotta with Persimmon (and a ginger snap cookie)

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Then, down in Los Angeles two days later (after having crossed through the Grapevine), we enjoyed an amazing Thanksgiving dinner with our family.

163 miles to Los Angeles . . . almost there . . . and hungry!

Removing the stuffing and carving the turkey

The family!

2006 Domaine Guffens - Heynen, Pouilly-Fuissé “1er Jus des Hauts de Vignes”

1978 Royal Oporto

Homemade apple, pecan, and two pumpkin pies!

Snow on the grapevine during our drive back up north.

Thank you foodbuzz!

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On September 20th, 2008, eight friends entered the Chateau and enjoyed a meal from the Petrogasm gods. Unfortunately, we didn’t open any Chateau Petrus. But, we did enjoy five courses inspired by the cuisine of Northern Italy and prepared using the freshest and most locally-grown ingredients available. This included two racks of lamb, which I picked up from the uber-sustainable Marin Sun Farms only about thirty minutes away from the Chateau. I should clarify that the Chateau to which I refer is not actually a chateau. Rather, it’s our home in Sausalito overlooking San Francisco and the Bay. But, for this one night, thanks to the generous support of Foodbuzz.com, we turned our home into Chateau Petrogasm, where wine and art flowed like the Pierian Spring . . . . Well, you will just have to see for yourself!

For those of you who are encountering Chateau Petrogasm for the first time, I welcome you! At Chateau Petrogasm we review wines with images instead of words. Following in this tradition, our guests put colored pencil to paper during the cheese course and sketched their impressions of the wine and the evening in general. It was an incredibly cerebral activity, but at the same time it seemed like everyone really enjoyed the change of pace. (I highly recommend doing this at any dinner party, just be sure to tell your guests how you came up with the idea!) Of course, this feasting of the mind was accompanied with a more-literal feasting:

Amuse Bouche
Thymed Cantaloupe
Fresh Roasted Almonds avec Stephanie’s Herbes de Provance
Fra’Mani Sopressata & Nostrano Salumi with a sprig of rosemary
Fantinel Prosecco

Beet & Goat Cheese Tartlet with arugula and a fresh pea puree
Fantinel Prosecco

Rack of Lamb rubbed with crushed fennel seeds and dried chili,
served with Saffron Risotto and garnished with raw fennel, fennel pollen, and gray salt
1999 Paolo Scavino - Barolo, Bric dël Fiasc
1998 Paolo Scavino - Barolo, Carobric

Cheese Course
Robiolia di Langhe
Piave Vecchio
Bocconcino di Pura Capra

Pear Tart with Cardamom-Pear Sorbet
2007 Vietti Moscato d’Asti