My Life is Words
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You may have noticed with my infrequent posts of All Things Food & Wine that my wife, Gale, and I are foodies and enthusiastic consumers of wine and other libations of the alcohol variety. And so, last evening we enjoyed just such an experience.
We were at Kaspar's Catering & Events company, conveniently located quite near our house. We've known Kaspar Donier and his wife Nancy for many years from their first restaurant in Belltown in 1989 to their relocation to Lower Queen Anne, and then, sadly for us, they decided to pursue catering rather than operate a full-time restaurant. Fortunately, for food lovers and us in Seattle, they still do special event dinners and holiday events, and so we signed on for the Fortuity Wine Dinner.
Like many of you, I suspect, we had never heard of Fortuity Wines, and like many of you, if they persist in producing the quality of wines we had last evening, a whole lot more people will know their name. Only two years old as a winery, Lee and Emily Fergestrom and winemaker Johnny Brose are producing wines like others who have been in the business for a decade or more. Enough of me sucking up, on with the evening.
We arrived right on time, which means five minutes late in our book. We were fortunate to be seated with Emily and Lee, the winemakers, along with Chelsey Nelson who writes about affordable wine on her blog, Wino On A Budget, and another woman I recall introducing herself as Terri (?).
We were immediately poured a glass of 2018 Rosé of Cinsault that would accompany the Charcuterie of fresh pickles, mustard, sausage, lamb and beef prosciutto, paté, and pickled rhubarb. The rosé was excellent with forward fruit and more body than you might typically expect from a rosé. The charcuterie was a perfect match with the wine.
Next up was a Hot & Sour Dungeness Crab Soup with tofu and English Peas married with a 2018 Viognier, another perfect pairing. The soup had just the right amount of heat, and the crab in the soup was a genius touch. The Viognier, although a white wine, had the structure and body to handle the heat of the soup and stand on its own. Another marvelous combination of food and wine.
The third course was Crispy Pork Belly & Nettle Risotto with wild mushrooms on the side was paired with a 2018 Sauvignon Blanc. The cube of pork belly was crispy and perfect, and the nettle risotto was another exciting dish from Kaspar's kitchen. The Sauvignon Blanc was earthy and fruity, and again, it would be hard to imagine a better combination of food and wine.
The entree' was half of a roasted Cornish hen with a romesco sauce accompanied by saffron mashed potatoes and a spicy sauteed kale. This course was joined by a 2017 Merlot that was full of berry flavor, bold yet gentle and a perfect match for this course.
And finally, the pièce de résistance was a Rhubarb Clafoutis with a strawberry & peppercorn tempura with Kefir ice cream. This dessert course was served with a 2017 Le Classique Red Blend that had the depth and fruit and light tannins to be a perfect wine with this classic French dessert.
From start to finish, it was about three hours of pure enchantment for lovers of great wine and world-class cuisine. Kaspar has a long and storied reputation as a master chef, and Lee and Emily are well on their way to gaining similar renown in winemaking.
I would encourage folks in the Seattle area to check out Kaspar's for event catering from corporate gatherings to weddings and more intimate food events. And of course, everyone who loves the small round fruit.
"I enjoy a glass of wine each night for it's health benefits. The other glasses are for my witty comebacks and my flawless dance moves."
I think and write and talk and then do it all over again.