I have been a huge fan of Seven of Hearts Wine and Luminous Hills Wine for a few years now. A few weeks before this dinner, Byron, the winemaker of the two labels, invited myself and a guest to join him for a pre-IPNC dinner at Noisette. I was both ecstatic and honored that he wanted to invite me. Of course my first choice for a date was Beau, and jokingly asked Byron if he was allowed to come.
Noisette is a restaurant that I had never been to but have heard great things about. This boosted my excitement for the dinner even higher. On the night of the dinner we were greeted with some Luminous Hills Rose.....and after that we were wine and dined with multiple food courses and pairings to go along with each. There was a total of eight courses. Each were beautiful and delicious!
The first course consisted of Oregon line caught albacore tuna, confit loin and tartare with quail yolk, pickled cucumber, saffron aioli and brioche croutons. The quail yolk did kind of freak me out, but I tried it and yes....I did like it!
The second course involved lobster! This next dish was Maine day boat lobster with avocado, pole beans, tarragon, sweet pea sprouts and chervil.
The third course is praise worthy. It was an Oregon spring onion and cauliflower soup! This was one of my favorite courses of the evening. This soup was full of flavor, light, creamy and just delightful.