Sake
A couple weeks ago, Jonathan and I took his Grandmother to dinner at the James Beard House for her birthday. We had a deliciously good time tasting the culinary delights from the chefs at Boston's Clio. The next time I'm in Boston, I'll definitely be stopping by!

Dinner Menu & Wine Pairings:

Smoking Salmon with Apple Cider, Cucumber Vinegar, Mustard Sorbet, and Szechwan Pepper Smoke
Merry Edwards Sauvignon Blanc 2007


Atlantic Skate Wing with Southeast Asian Barbecue Sauce, Coconut, Green Papaya, and Peanuts
Loimer Kamptal Riesling 2007


Lacquered Foie Gras with Buttermilk, Apricots, and Barrel-Aged Whiskey
Château La Rame Sainte-Croix-du-Mont 2002


New Zealand Venison Saddle with Pistachio, Preserved Gage Plums, Dandelion Greens, and Caramelized Salsify
Bodegas Ateca Atteca 2007



Frozen Banana Milk with Tamarind, Vanilla, Macadamia Nut, and Lime
Dow’s Fine White Port NV


Hors d'œuvres served during cocktail hour before dinner:
Clio Tacos with Tomato Confit


Oysters with Seaweed, Paddlefish Caviar, and Silver Pearls


Sweet White Shrimp with Cocktail Sauce Powder

Chef Grundy


Chef Oringer plating dessert


Jonathan and Audrey listening to the chefs speak about what they prepared after dinner


Ken Oringer, Alec Riveros, Andrés Julian Grundy

Modern French American from Ken Oringer's Clio in Boston
Chef: Andrés Julian Grundy
Wine pairings by General Manager/Wine Director Alec Riveros

photos by erin gleeson