Vicky and I (Chef Jim) dined at Simpatica this past Saturday night with our friends, Charlie and Lori, who own SP Provisions, a local purveyor we use for our meats. Simpatica served their usual four course dinner with some terrific wines suggestions to compliment each course. The first course was Rabbit and Pancetta gumbo. Charlie's plate was licked clean before you could say “the Big Easy!” It was rich and full-flavored, without being at all heavy. The rabbit was tender and the pancetta gave it a nice smoky flavor. Anton Bauer "Gmork" Gruner Veltliner, the suggested wine with this course, had a wonderful crispness about it that cleaned the palette with each sip.
The second course was Tomato Salad with Viridian Farms Fried Squash Blossoms and Crawfish Aioli. The squash blossoms were in a tempura-style batter giving them a delicious crispiness and the heirloom cherry tomatoes were plump and sweet. This exceptional dish was thoughtfully paired with a Bodegas Naia Verdejo.
The main course was Crispy Pork Belly and Shoulder with Grits, Fava Beans, and Pickled Mustard Seeds. It was surprisingly my favorite. Why? Because I abhor fat on meat. The crispy pork belly was melt-in-your-mouth delicious, while the shoulder was blended with cornmeal and formed into a cake. The grits were fabulous. The chef, Nick Wood, made a point of letting us know there was no butter added to the grits, which in spite of his integrity, was hard to believe. The pickled mustard seeds were more of a condiment for the pork belly and shoulder. We enjoyed a Sangiovese blend with this course.
Our dessert course was a Molasses Syrup Cake with Blueberry Jam and Crème Fraiche, which was a wonderful way to end a terrific meal. I started off thinking I would take a bite or two, but I couldn’t put my fork down! For any dessert wine fan, look for Apolloni Vineyards Late-Harvest Viognier – we love this wine.
At $35 per person, beverage and gratuity not included, this is a truly great deal. Be prepared to make some new friends – it is a communal table.
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