Behind the Scenes – Epicurean Group’s Moutard-Diligent Wine Dinner

Anyone who attended the Moutard-Diligent Wine Dinner on Tuesday, March 16, 2013, can attest that the old adage of having too many chefs in the kitchen doesn’t apply to the Epicurean Group.   Coach Insignia played host to a wonderful 7-course dinner gracefully paired with wines from the grapes grown in the Côte des Bar soil at Moutard-Diligent (a family of winemakers that date back to the 17th Century).  The culinary offerings were designed and executed by the staff of the Epicurean Group, featuring Executive Chef Jeremy Kalmus of the NOVI Chophouse, Chef Jonathan Aceves and Chef Shannon Kellett of Gastronomy, Executive Chef Frank Turner of Northern Lakes Seafood, and Executive Chef Kevin Green and Chef Eric Sanderson of Coach Insignia.

Amuse Bouche

(created by Executive Chef of the NOVI Chophouse Jeremy Kalmus)

Red Snapper Escabèche Blood Orange Vodka Caviar, Fennel, Fingerling Gaufrette, paired with a "Kir" Cocktail With Moutard Brut

Red Snapper Escabèche
Blood Orange Vodka Caviar, Fennel, Fingerling Gaufrette, paired with a “Kir” Cocktail With Moutard Brut

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Amuse Gueule (Appetizer)

(created by Executive Chef of the NOVI Chophouse Jeremy Kalmus)

Pork Rillettes House Made Green Chili Mustard, Sourdough, Olive Oil and Cracked Black Pepper Gelée paired with Champagne Moutard Brut Grand Cuvee

Pork Rillettes
House Made Green Chili Mustard, Sourdough, Olive Oil and Cracked
Black Pepper Gelée
paired with Champagne Moutard Brut Grand Cuvee

 Soupe (Soup)

(created by Gastronomy’s Chef Jonathan Aceves)

Duck Consommé Fig Jam, Crostini, Quail Egg, Crispy Duck Skin paired with 2010 Moutard Diligent Epineuil Rose

Duck Consommé
Fig Jam, Crostini, Quail Egg, Crispy Duck Skin
paired with 2010 Moutard Diligent Epineuil Rose

 Fruits de Mer (Fish Course)

(created by Executive Chef Frank Turner of Northern Lakes Seafood)

Sautéed Diver scallops Ice radishes, Maitake's, lardoons, Fennel Peruvian puree, apple scented white Matelote sauce paired with a 2010 Moutard Diligent Tonnerre Blanc

Sautéed Diver scallops
Ice radishes, Maitake’s, lardoons, Fennel
Peruvian puree, apple scented white Matelote sauce
paired with a 2010 Moutard Diligent Tonnerre Blanc

Sorbet (Intermezzo)

(created by Chef Shannon Kellett of Gastronomy)

Tuna sashimi Lemon Sorbet, Cucumber Gelée, Maraschino Liquor

Tuna sashimi
Lemon Sorbet, Cucumber Gelée, Maraschino Liquor

Gibier A Plume (Entree)

(created by Executive Chef Kevin Green of Coach Insignia)

Cailles a la Moutarde "Quail With Mustard" Pearl Onions, Caramelized Root Vegetables paired with a 2008 Moutard Diligent Irancy / 2010 Moutard Diligent Epineuil

Cailles a la Moutarde
“Quail With Mustard”
Pearl Onions, Caramelized Root Vegetables
paired with a 2008 Moutard Diligent Irancy / 2010 Moutard Diligent Epineuil

Entrement de Sucre (Dessert)

(created by Chef Eric Sanderson of Coach Insignia)

Strawberry Rye Cake Balsamic Carmel, Dried Peach Honey Strawberry- Papaya Sorbet paired with a 2004 Champagne Moutard Cuvee de 6 Cepages

Strawberry Rye Cake
Balsamic Carmel, Dried Peach Honey
Strawberry- Papaya Sorbet
paired with a 2004 Champagne Moutard Cuvee de 6 Cepages

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One thought on “Behind the Scenes – Epicurean Group’s Moutard-Diligent Wine Dinner

  1. Great post and awesome pictures! You make me jealous :)
    Feel so proud that you enjoyed some champagnes coming from the Cote des Bar.
    Would love to see you during the 2013 Route Touristique du Champagne en Fête (@Route_Champagne #RDC13) which will happen in Celles sur Ource !

    Bubbly wishes
    @VincentPetre

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