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Long Island Wines, White House Pre-selections

posted by Mary Anne Erickson

Apr 26

 

We were honored to co-host a Long Island wine tasting last night with a friend and client of ours who works with national and international hotel groups as well as The White House on service, food and wine issues.  That’s right, that White House, the one on Pennsylvania Avenue!  In response to social conversation with Daniel Shanks, the Food and Beverage Director and Wine Steward at the White House, he realized the time was right to familiarize himself with the current vintages of various Long Island wineries.With scarcely 24 hours notice we put together a menu to accompany 16 different wines and eight people whose job it was to rate the wines. Yes, I know, a tough job but....blah blah blah 

 

Our friend Eric Weiss, the consultant, has a wine and hospitality resume longer than my arm. He kept us on task in a fun, friendly way, always mindful of the job at hand. We described each wine with three words, ie. "black currant, white pepper, soft", judged whether or not it was representative of the grape variety, and finally, whether or not we liked it.

 

Apparently these State dinners  run like clockwork, 1 hour to an hour and 15 minutes max. No waiting for the bouquet to open, everything must be right there, up front, immediately accessible. So what did we serve? Here’s the menu:

BLUE MOUNTAIN BISTRO-to-GO
Richard and Mary Anne Erickson, Chef/Owners
Kingston, New York

MUSSELS "MARQUIS DE LAFAYETTE"
mussels with white wine, creme fraiche and blue dʼAuvergne

Riesling, 2009, Grapes of Roth
Sauvignon Blanc, "Mudd," 2011, Channing Daughters
First Label Sauvignon Blanc, 2010 Raphael
Pinot Blanc, 2009 Lieb Vineyard
Gallery White Blend, 2010, Bedell

ROLLED STUFFED PORK LOIN with prosciutto, raisins, pine nuts and sage

Pinot Blanc, 10 year Reserve, 2010, Lieb Vineyard
Chardonnay "First Label,  2010, Raphael
Chardonnay, 2008, Pelligrini
Chardonnay, "Old Vines," 2008, Lenz Vineyard
Chardonnay, "L'Enfant Sauvage," 2008, Channing Daughters

BRAISED BEEF BRISKET, WINTER VEGETABLES, ONIONS AND MUSHROOMS

Petit Verdot, 2008, Lieb Vineyard
Merlot, "Tuthills Lane," 2007, Paumanok Vineyard
"Sculpture Garden," 2008, Channing Daughters
"Fatalis Fatum, 2007, Wolffer Estate
Merlot 'Estate," 2007, Lenz

POLENTA RICOTTA CHEESECAKE

"Finale," NV, Pelligrini

Years ago at our restaurant Blue Mountain Bistro we loved hosting wine dinners, but in our current incarnation as a take out business this doesn’t happen very often, You can imagine how fun it was to come up with a menu like this. Also challenging, as we didn’t want the food to overpower the wines or have flavors that would conflict.

Everyone agreed the evening was a smashing success, and what fun to hear the variety of comments about the wines.It’s amazing how your impression of a wine can change from that first sip to the experience of savoring it with food. Many of my first impressions changed 180 degrees!

Chef Jonathan Sheridan executed a perfect progression of plates, Michael Clark from our catering staff kept the wines poured and provided excellent service, and when it was all over it felt like we did this every day instead of once in a blue moon. I’m sure some of these dishes will find new homes in our food cases and on our catering menus. Oh, by the way, if you haven't had wine from Long Island lately do yourself a favor. I was particularly impressed with the red wines which were a total surprise to me. Cheers!

 

 

 

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September 2012

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April 2013

"I want to take this opportunity to extend my gratitude to you for hosting the wonderful champagne brunch at your lovely Blue Mountain Bistro and for your generous in-kind contribution to my reelection campaign. You should know I received many compliments on your behalf about how delicious the food is, and what a great place it is to hold an event. I heartily agree, and I am sure your catering venture will prove to be highly successful."

By Congressman Maurice Hinchey

May 2005

"Thank you so much for the delicious rehearsal dinner and wedding food. I enjoyed all of it but was especially thrilled to eat the steaming hot mashed potatoes! I and many of the guests, really enjoyed the collard greens and jambalaya. We would have loved to have taken the extras home to enjoy later. Many many thanks for all of your work to make the wedding a memorable event."

By Elizabeth and Peter Cole, Onteora Mountain House

November 2011

"So, the wild wedding craze is over and we are writing our thank yous to all participants. One very special Thank You! goes out to you and Richard and your crew - you have all been so nice and friendly and helpful with everything and the food was fantastic ("epic" as my father called it.) Thanks to your great organization everything went super smooth. Please feel free to use us as reference for prospective customers."

By Henning & Caitlin, Saugerties, New York

September 2010

"Universal kudos! The food was yummy and devoured (tho I was really happy to have some leftovers for my gang, who just left last nite!) All I added were my Malayasian coconut rice and a Caesar salad (my Richard's recipe). A good time was had by all. Thanks so much."

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April 2011

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June 2012

"Thank you so much. The party was fantastic. We had perfect weather. Everyone raved about the food. It was delicious. Michael and Megan were so wonderful in the way they arranged everything and their sense of timing. I could really enjoy the party too. I would be delighted to give a recommendation any time but you probably don't need it since you have such a wonderful reputation. Please thank Richard and all your staff who prepared the food."

By Karen, Palenville, New York

July 2012

"Hello Mary Anne: just wanted you to know the food you provided for our party at Onteora Mountain House last night was DEEEE-licious and is getting rave reviews today. As always, it is a pleasure working with you and Bistro-to-go."

By Marilyn Maracek, Woodstock, New York

July 2011

"A belated thanks for the wonderful food and energetic helpers who made my party such a success. Despite the rain, everything worked out perfectly and the food was much admired. I am glad we decided on the fillet of beef, which disappeared almost immediately, despite the professed vegetarians amongst us. But it was all delicious: the appetizers were beautifully displayed, thanks to the skills of the "ladies", the cakes were scrumptious , and I am sure you have acquired new fans."

By Marjorie, Woodstock, New York / New York City

June 2012

"Thank you for your creation and execution of Emily and Ben's glorious wedding celebration. Your skill and competence in arranging and composing such large wedding was extremely impressive. I enjoyed working with you both in the process of planning this memorable day."

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August 2012

"Thank you, thank you, thank you! The food tasted delicious and it looked like a painting. Richard, Alan and I know that you are an artist in more ways than one. Michael and his assistant ran the whole show in a professional, pleasant, personable manner. Everyone enjoyed the party."

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July 2011

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August 2009

"Matt and I just got back from Italy on Sunday night, and of course we spent much of the time on our honeymoon reminiscing about the wedding and reception. When we got back,we were inundated with notes and calls from our guests, praising every aspect of the event, and in many cases they complimented the food, the catering, your staff. It all ran so smoothly and everyone had such a great time, including Matt and myself. I just wanted to let you know that you deserve huge thanks for helping make our wedding such a success. We can't thank you enough and we are so grateful for your professionalism, calm and culinary expertise. Each characteristic contributed immensely to what in hindsight we both agree was the happiest moment of our lives."

By Steve and Matt, Woodstock, New York

October 2011

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By Susan Paynter

April 2013

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By Tracy and Jamie

June 2009

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