Faust in the Garden

 

Faust in the garden

A pairing dinner, serving summer's harvest.  Wednesday, August 25th

    This was an event at Sullivan's steak house to enjoy four courses of "summer-inspired plates", all "perfectly paired" with Faust wines to enhance the flavors of the season. 

www.sullivanssteakhouse.com/

    This appears to have been Sullivan's chain-wide event because when one went to the website to book, it asked which location, listing all of their restaurants. The one here in Anchorage was postponed one week for an unidentified reason, most likely staffing.  

    The wines and food were pleasant-tasting and the plating was done well as you can see in the pictures. The event started late due to the kitchen wanting to wait for other arrivals. We were told there were nine or ten couples booked however us and one other couple were the only ones who showed. Perhaps because of the reschedule. It would seem that Sullivan's would have wanted a deposit or credit card to assure attendance, but none was required. 

    So we all decided to make the best of it and we did. There were two reps from the wine purveyor to present the wines, plenty of servers and, I assume, Sullivan's chef, Richard Castro came out to describe each course.

  

Summer Watermelon & Prosciutto Canapes

    Goat cheese, Arugula, Balsamic drizzle 

    Flowers Sonoma Coast Chardonnay

I've had Prosciutto-wrapped canteloupe but never Proscuitto-wrapped watermelon. A new one for me. Very tasty and well-done starter. All in the right proportions... except maybe the Chardonnay. The waiter did come around with refills.

    

Wild Mushroom Pasta

    Sugar snap peas, tomatoes, shaved Parmesan

    Flowers Sonoma Coast Pinot Noir

The pasta was the big winner of the night. somehow the sugar peas were omitted and pork belly squares were added. Wild mushrooms were plentiful and flavorful. So good that there were to-go portions given out. Probably due to over preparation. Or Sullivan's being nice.

Classic Steak Au Poivre Tenderloin

    Twice-baked blue cheese potatoes, grilled asparagus

    Faust Napa Valley Cabernet Sauvignon

    The filet was done to an expected medium rare on the minus side to allow for the rest increase toward medium ness. Au Poivre sauce was quitee the winner.  Slightly thick and just the right amount of pepper. 

    I do feel the elephant on the plate was the twice-baked baker. a little too "family style" for the rest of the meal. Perhaps some tarragon red potatoes or other starch. Hard to follow the pasta dish though.

Apple and Fig Crostata

Vanilla ice cream, wine reduction

    Tawny port

  

This is what was left of my port as I remembered to get a picture of it late in the game. The crostata was tasty with big slices of fig and the ice cream was, well, ice cream. The wine reduction was there too. Glad there was the port.

    The Martini in the pictures was from our wait in the bar, which I like: roomy and open with lots of windows. They serve Bleu Cheese stuffed olives with their martinis. Real Bleu Cheese, not chunks from their salad dressing like I've had elswhere. I also liked the original wooden bar where Melissa Fisher played Jazz piano, but it is gone.