It's not every night you get to taste seven wines with six specially designed appetizers. Luckily, Hot Tin Roof hosted a wine pairing while I was home. How could I say no?
Compressed White Peach, Crisp Basil & Prosciutto
The first appetizer, a Compressed White Peach, Crisp Basil and Prosciutto was paired with a sweet moscato wine. I loved the salty and sweet mix of the peach and prosciutto, but the wine definitely didn't go with the food. Although I enjoyed the dish, I don't think it should have been the starting course. The flavors were much too sweet to start off the entire pairing.
Tomato Salad with Mozzarella and Duck Emulsion
I'm a huge fan of tomatoes and mozzarella together, so the Tomato Salad with Mozzarella and Duck Emulsion was right up my alley. The tomatoes, although small, were robust and juicy, while the mozzarella had a crisp outside coating. The emulsion brought the two together, and provided an interesting almost earthy aftertaste.
Corn Risotto and a Truffle Corn Broth
There is really only one word to describe the Corn Risotto and Truffle Corn Broth: rich. Everything about the dish was decadentand refined. We were advised to sip the truffle corn broth after every bite of the risotto. The smoothness of the broth was a playful change after the texture of the risotto. In the end, the dish was too rich for me to finish. My mom, however, lapped up every drop.
Braised Pork Belly with Smokey Creamed Chard & Whipped Beets
The lightest of the reds was paired with the Braised Pork Belly, Whipped Beets and Smokey Creamed Chard. I couldn't get over the smokey flavor of the creamed chard, especially after taking a sip of the wine. I've never really eaten beets, but I could hardly taste any. This dish was definitely one of my favorites and I enjoyed all of the varying textures.
Ricotta Stuffed Pepper & Tangy Beef
The last savory dish combined three of my absolute favorite things -- cheese, spice and meat. The Tangy Beef and Ricotta Stuffed Pepper was crunchy, mushy and oh-so-delicious. I know that sounds like a complete conundrum, but each bite took me through a plethora of flavors and textures. If I could change anything, I would have preferred the pepper slightly more cooked.
Chocolate Battered Black Fig with Hazelnut Balsamic & Parmesan Whipped Cream
Dessert came in the form of a Chocolate Battered Black Fig with Hazelnut Balsamic and Parmesan Whipped Cream. This dish was absolutely elegant and I especially enjoyed the parmesan whipped cream. Adding the parmesan gave it a slightly fuller flavor that complemented the chocolate battered black fig. I can't think of a better dish to end the night on.


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