HAPPY MOUTH — October 2002
A total of 12 people dined with us… Ted, Tracy, John, Jay, Ed, Kristy, Wendy, me, and our guests Hope, Pat, Natalie, and Meg. Meg is a friend of ours that works at the Iron Horse. She helped Chef Jackson put together a special 4 course tasting menu for us, with pairings.
We really appreciate the work that Chef Jack, Meg, Justine, and the rest of the staff at the Iron Horse did for us. It was an exceptionally good time! Especially nice was when Chef Jack came and visited us, and the tour of the kitchen he gave me.
The menu was:
“For Those Who Like To Eat”
A Savory Tasting of Chef Jackson Rouse’s VittlesÂ
A four course menu created exclusively for The Happy Mouth Supper Club.
Roasted Local Winesap Apple Stuffed with Maytag Blue Cheese, Smoked Duck Breast, Truffle Caramel.
Paired with: Riesling Auslese, Paul Anheuser, Nahe, Germany 1999
Lobster Royale with Tempura Avocado and Sesame Asparagus
Paired with: “Les Clos”, Chablis, Grand Cru, Domaine Moreau and Fils, Burgundy, France, 1997
Sea Salt Crusted Game Hen Stuffed with Foie Gras Corn Bread, Pomegranate, and fresh sage, served with a Hazelnut Plugra Brown Butter
Paired with: “The Fergus”, Grenache, Tim Adams, Clare Valley, Australia, 1998
“Brown Bag” Maple Pecan Beignets, Chocolate Fondue
Paired with: Late Bottled Vintage Porto, Warres, Portugal, 1986 -or- Tommy Knocker’s Maple Nut Brown Ale