"Snazzy is as Snazzy Does!"
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Chefs John Breeland and Jayme Asmar and sommelier Diana Smalley served a marvelous six-course meal at Morels restaurant in Farmington Hills, Michigan last Monday. Each course was perfectly matched with a Black Star Farms wine. Lee Lutes the Black Star Farm’s winemaker attended the dinner. An explanation of each featured wine and the history of the company were informative. A fun fact learned was that Michigan is the second most agriculturally diverse state in the country. Black Star Farms wine has three tasting room locations. The original location is in Leelanau Peninsula. All the wines have switched to a screw cap format to keep the sulfur levels lower and to preserve a more natural taste.
The first course consisted of a morel mushroom pastry with a asparagus sauce complimented by a dry white wine selection called Be Dazzled 2011. The second course consisted of local Okemos poached shrimp assented by a delicious tangy whole grain mustard creme fraiche and garden herb oil. A sparkling white wine called Black Star Farms brut 2008 complimented this dish. The third course consisted of a trio of cold soups which were paired with the Arcturos dry riesling 22011. The Michigan corn vichyssoist soup in particular was a delicious pairing with the riesling. This was a highlight of the meal. For the fourth course the chardonnay "Sur Lie" 2010 added to the earthy vinaigrette fell of the arugula salad. The main course consisted of grilled hangar steak, local corn and leek bread pudding, haricot vert, and tomato jam and the Arcturos cabernet franc 2010. The steak was top notch and the red wine was rich and full bodied. The dessert consisted of chef Jayme's signature cherry clafouti dish. The goat cheese gelato was rich and savory. The sweetness of the Black Star Farms Sirius Cherry was a welcome flavor to complement this dessert selection. This was my second favorite food and wine pairing. I thoroughly enjoyed my evening. If you enjoy wine please visit http://www.blackstarfarms.com/.
