Earlier this week, I had the pleasure of enjoying one of the most amazing offers from the MasterCard Priceless program - the big kahuna of all deals sites that crafts ultra-personalized experiences for small groups to partake in around the city...hence, #LoveThisCity.
Four ladies, myself, and other guests made our way to Le Bernardin to indulge in the decadent seafood eats from famed Chef Eric Ripert. We were greeted with flutes of champagne and amazing hors d'oeuvres.
These lobster beignets were to DIE for.
Then we made our way to our seats to begin our four-course meal...
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At the beginning of every course Aldo Sohm, our famed Sommelier, came out to share his wine pairing while very vividly describing the tastes, aromas, and countries of origin.
Wild striped bass tartare; baby fennel, zucchini and crispy artichoke, parmesan sauce vierge
paired with - Muscadet Sevre et Maine "Orthogenesis"
Domaine de l'Ecu 2010
The Muscadet was very "mineral-y" and reminiscent of wet stones, as Sohm described. "The zucchini, cheese, and oil are pungent" he said, "a fantastic balance to the wine."
Sauteed Langoustine; Truffle and Chanterelle, aged balsamic vinaigrette
paired with - Blanc de Blancs "Grand Cru", Varnier-Fanniere
A Growers Champagne from Cotes de Blancs, the Avize is 100% Chardonnay. Aldo Sohm became very animated at this point, going in-depth about the effect of organic versus non-organic soil and tried to explain in layman's terms why "Champagne above 30% in alcohol is just no good!". This was one of my favorite pairings of the night - the taste of the Champagne was completely transformed once the rich flavors of the langoustine and truffle hit your tongue.
Crispy Black Bass; Roasted shishitos and acorn squash "ceviche"; Peruvian chicha sauce
paired with - Sitia "Oikonomoy", Domaine Economu
The orange rim on our red wine was an indicator of ripeness, which was apparent in the "mossy" flavor. It balanced wonderfully with the hotness of the peruvian chicha sauce. THIS. BASS. WAS. COOKED. TO. PERFECTION.
(at this point of the meal, I was so excited I didn't want to reach in my bag for my camera. my iPhone will do!)
Earl Grey mousseline; Orange puree, blood orange sorbet
paired with - Chateau la Rame, "Reserve"
Blood Orange gelee and sorbet? I'm sold. The white dessert wine was just a touch of sweetness we needed to offset the slight bitterness of the earl grey and blood orange. Perfection.
What's a meal without coffee and petit-fours?
Our beautiful dinner party, minus one. Such great, spirited conversation.
After dinner, our gracious hosts took us for a tour of the BOH. The kitchen is magnificent, it's really so fascinating to see a well-oiled kitchen at work.
Aldo Sohm let us into his lair - the wine cellar. So carefully organized and beautiful, I can only wish!
Aldo Sohm was a magnificent host!
Shirt - 17 Sundays "Licorice Razor Shirt"
Skirt - H&M, last seen here
Necklace - Betsey Johnson, which I bought at her last sale :(
A huge thank you to the Collective Bias team and Mastercard for such a wonderful night! I can't wait to see what I'll be getting into next...(I just checked out the Mastercard Priceless NYC site, and there's a deal for Red Rooster!).