Please The Palate |

Maude May 2017 – Strawberries

Big, ripe, juicy strawberries signal that summer is here. And that was the featured ingredient in Maude's May menu. I had been looking forward to this menu for months as I love strawberries. I buy them fresh and put them in my smoothies, on my yogurt, in my salads or dip in brown sugar. And now I was going to see how Maude utilized the red berries. We sat down and started with a glass of Champagne Tarlant Cuvee Louie. Fresh and bright with a touch of brioche notes, we said "cheers!" and were ready to start.

The first dish was a large plate of clam shells fanned on a plate like flower petals. On the top was a shell that had a few pieces of fruit and a green leaf. Simple in presentation, it was full of flavor. The fruit was mango and strawberry, compressed in their own juices with a little heat. And wrapped in the leaves was goeduck.

06 June, 2017

Sushi and Cabernet

This story originally appeared in the Napa Valley Register. What do you think about drinking when you eat sushi? Beer, sake or a crisp white wine such as riesling, gruner veltliner or sauvignon blanc? What if I said cabernet sauvignon? Yes, a red wine with sushi. After a recent dining experience, I have been convinced that it can work. But, it takes a unique kind of sushi and the right wines.

The sushi is called Edomae, which means the “style” or “the way” of Edo, the former name of Tokyo). It is a type of sushi that was popular in Tokyo in the 1800s. During this time, there was no refrigeration system to preserve the fish, so chefs marinated and seasoned the fish to preserve it safely. The fish, shellfish and conger eel would be caught and lightly processed with vinegar, salt and soy sauce and then laid on vinegar rice. During this preservation of the fish, the water is extracted, as well as the fishiness. The result is sushi that emphasizes umami flavors, and this is what pairs with wine.

Edomae was how fish was eaten for 350 years in Japan. But with modern refrigeration and transportation over the last 50 years, the style has changed now we eat the fish fresh.

25 May, 2017

Maude April 2017 – Walnuts

The month of April flew by and I spent most of it traveling. But, nothing would stop me from my monthly visit to Maude. Just before the month ended, I made it in for the April menu featuring walnuts. Walnuts, a rich source of heart-healthy monounsaturated fats and an excellent source of omega-3 fatty acids, are commonly found on a cheese board or baked into pastries. But, as they do each month, Maude took the walnut and utilized it every way, shape and form that one could think of for another unique and tasty menu. In addition to the menu, we opted to do the wine pairing menu as well. Champagne Tarlant Zero Brut Natural - A bone-dry, crisp Champagne was perfect to start the meal.

Spring Pea Tart - Sitting on a bright green pad of inedible greens, the spring pea tart was filled with pecorino cheese aged in walnut leaves and spring peas dressed in walnut oil. One quick bite and we were on our way.

04 May, 2017