Dining in the Kitchen at Carlyle
We've done many winemaker and vintner dinners at great restaurants around the country. But few compare to last night's feast at Carlyle in NW Portland. Imagine sitting at an enormous custom-made table with 4-foot high floral arranges and 6 wine glasses per seat (and about 4 forks) in the middle of a vaulted ceiling commercial kitchen with a gentle breeze flowing in through an open door. That was last night and these pictures hardly do the evening justice.
The food was exquisite. New Executive Chef Daniel Mondok outdid himself by preparing approximately 7 courses for us. Here's a quick look at what we ate and drank:
- Amuse Bouche - tuna tartare
- Line caught young bay sturgeon vallee' d'auge with 2004 Rosé of Pinot Noir (pictured at right)
- Butter-poached greener pastures quail with 2003 Dundee Hills Pinot Gris
- Liberty Farms duck pot-au-feu en croute with 2002 Dundee Hills Pinot Noir
- Seared Painted Hills petit filet mignon with 2002 Old Vineyard and 2002 Watershed Block Pinot Noirs
- Lemon raspberry vol-au-vent with 2002 White Riesling Dessert Wine
- Assorted cookies
Although we sat in the kitchen last night, I look forward to returning to Carlyle to sit at the bar or dine in the restaurant.