I had the distinct pleasure to eat dinner this evening at the Tudor Wines wild mushroom dinner at Andre's Bouchee in Carmel. It was hosted by one of my clients Dan Tudor who makes killer local pinot noirs from Santa Lucia Highlands and he invited me to the dinner.
Dan paired five of his wines with the four dishes served and all were very good.
The menu is in order in the photos below.
Winter black truffles from Perigord baked in puff pastry, with butter lettuce in a truffle coulis.
Alaskan Artic Char salmon filet with sauteed local, wild chanterelles.
Fresh, local farm-raised saddle of rabbit stuffed with wild, local porcinis and foie gras.
Beef tenderloin in a wild, fresh morel mushroom sauce.
Chef's special creme brulee. (I think it had minced mushrooms in the creme...)
Dessert wine next to all the pinots.
It was all really good stuff.