A Night of Fine French Wine
The Edison Presents Bordeaux and Bow Ties
Photo by Kallen Lunt
Inside the Edison Restaurant.
It is likely that you enjoy wine. A glass at dinner. A cheers on a Friday night with friends. A way to splurge on a special occasion. It is less likely that you truly relish the sensory experience that a glass of vino can provide. On Wednesday, Oct. 19, The Edison set out to create an evening that revolved around sipping and savoring. The Bordeaux and Bow Ties Wine Dinner featured the esteemed Jean-Emmanuel Danjoy, who is the director of Chateau Clerc Milon in Paulliac, France.
Earlier in the day, Danjoy introduced students at Florida State University’s hospitality school to proper ways of tasting, serving and selecting wines. For the dinner experience, he handpicked six exclusive wines from Chateau Clerc Milon and Chateau Mouton Rothschild to be paired with six courses prepared by The Edison.
In true celebratory fashion, the night began with a champagne toast. Glasses of bubbling gold Barons de Rothschild Brut clinked as hors d’oeuvres of foie gras en croute with candied red onions and Luxardo cherry were served. All the while, a jazz trio played beautifully in the background.
Next up was a carved honeydew bowl that cradled a chilled melon soup with fresh mint and tasted much like a mojito. It was coupled delightfully with a crisp, sweet Chardonnay.
The fanciful fruit continued in the form of a frisse salad, with a pomegranate placed prominently in the middle surrounded by slices of seared duck breast. A slightly spicy red with a floral finish enhanced the flavor of the duck and pomegranate.
Photo by Kallen Lunt
Dr. Mark Bonn, Edison Owner Adam Corey and Monsieur Danjoy Jean-Emmanuel
Never before had I heard of consuming pork cheeks, which turned out to be succulent slices of seasoned meat, and were served with polenta with tomatoes marinated in red wine. My preferred wine, the Chateau Clerc Milon 2004, a mild red, completed the meal.
The Beef Wellington appeared to be the main course. It was flowing with flavor and delightfully tender. I could have supped on the Cateubriand sauce alone. The Chateau Clerc Milon 1995 presented rich properties that balanced well with the beef.
The grand finale was a warm dark chocolate cake with a gooey hazelnut center. It was divine, to say the least. To cap off my night I was presented with Chateau Clerc Milon 1990, a wine that is older than me.
The night was a treat in many ways. At times, I felt a pang of longing for the week I spent in France a few years back, but then I looked around the room at smiling faces with wine-infused glows and realized I was experiencing that culture in my own town.