Few dining experiences are more fun than those that are communal. Whether it's called a fondue, a Mongolian hot pot, shabu shabu or a steamboat, a communal cooking and eating experience is a wonderful way to create community and intimacy around the table. The Voluptuous Table brings you this opportunity on Saturday, February 1st at our monthly wine tasting, La Joie du Vin. Won't you join us for an afternoon of multi-cultural one-pot cooking experiences paired with some lovely wines?When you arrive, indulge in a rich, classic cheese fondue made with two kinds of Swiss cheeses, dry white wine and kirschwasser. Dip pear and apples slices, crusty bread and steamed red-skinned potato chunks into warm gooey cheese--and savor your bites with a flute of Reginator Rosé of Malbec. This lovely sparkling wine from Mendoza, Argentina is crisp and dry with lovely strawberry-rhubarb flavors and aromas. Just a hint of tannin structure, floral spice, and an elegant finish rounds out the mouth. This wine hints of the rich Malbec grape, but remains light and refreshing.
Next, we present to you a beautiful shabu shabu, a popular Japanese hot pot dish. Fragrant and flavorful kombu dashi is the medium for cooking thin slices of beef and an assortment of vegetables, as well as firm, chewy udon noodles. Served with homemade ponzu and goma dare sauces, this communal pot is light, tasty and fun to make. I've paired this dish with Mura Mura River Sake, produced in Oregon. This is a true "ginjo" sake using quality ingredients and served chilled. A slightly dry mouth feel and sweet, cinnamon aroma make this an excellent choice for fans of medium body red wines or gin. This fragrant sake is a great match for the shabu shabu and the sauces that accompany it.
As a contrast, experience a fiery Sichuan hot pot with an intensely flavorful broth built from chicken stock, ginger, bay leaves, garlic, cinnamon, star anise, cloves, Sichuan peppercorns, and red chilies. We'll cook an assortment of vegetables, chicken, shrimp, fish balls and tofu in this spicy, warming broth and enjoy it over the glass noodles that we put into the broth near the end. To balance the heat, I'll offer you a mouth-watering glass of perfectly chilled Dr. Heidemann's Blitz Riesling. This off-dry wine, produced in Germany, is peachy and plush, intensely aromatic, and concentrated. It offers loads of juicy stone fruit and citrus flavors, remaining light-bodied, spry, and subtly sweet, offsetting the spice of the Sichuan flavor profile.
For dessert, of course, you can expect a rich and decadent dark chocolate fondue, complete with strawberries, bananas, miniature cookies and marshmallows. This course needs a full-bodied red wine to complement it: La Posta Pizzela Malbec. You might have noticed that we started and now will end this tasting with Argentinian Malbecs. Also from Mendoza, La Posta pours a gorgeous reddish/purple color and brings aromas of red cherries, raspberries, dark chocolate, and baker's spice. On the palate, the wine brings fresh, vibrant red berry flavors along with hints of sandalwood and spice, and even a hint of violets in the finish. Don't be surprised if you find yourself inhaling deeply from your glass, over and over. This wine is like that--nose candy.
Also on offer: a bottomless cup of Community Coffee or your own personal pot of hot tea. And don't be shy--ask us to offer you an after dinner drink from our amazing selection of house-made liqueurs as well as an array of commercial offerings both familiar and unfamiliar. Seating is limited, so be sure to RSVP soon--you don't want to miss this. You can purchase tickets on this website for $45 per person, or you can call us at 512-55 EAT 44 to make arrangements to pay in advance.
Thank you for supporting The Voluptuous Table--we appreciate you and your presence at our table.