Fine Wine & Gourmet Evening at The Parkers Arms

Fine Wine & Gourmet Evening

For those of you who were not able to join us at this event, or were there and just wanted to relive the moment, I've compiled a brief blog of the evening.

Bernard Vallet, wine maker, of Vallet Freres joined us for the evening at The Parkers Arms, Newton-in-Bowland, together with Deborah Brooks of Boutinot. We thank them both for being with us for the evening. It should be mentioned that Bernard, holder of a pilot's licence, flew himself into the country to join us!

The Vallet family (also known as Bouree Pere et Fils) own holdings in Gevrey-Chambertin - the entire single vineyard of Clos de la Justice - Beaune Epenottes (Premier Cru) and Charmes-Chambertin (Grand Cru). The Burgundies they produce are complex, fine and taste of the old-fashioned production that their provenance would suggest. Their enthusiasm and passion for producing quality wines is inspiring, which came across in Bernard's presentation of wines on the night.

I have included here the wines we drank (including their prices should you wish to sample them for yourselves) and the food we ate with them. Needless to say Stosie and Kathy and all their staff at The Parkers Arms produced a stunning and varied menu which complimented the wines perfectly - a huge thank you to all involved! Stosie would not come out of the kitchen to take a bow, maybe one day we will persuade her.

Firstly the wines:

N. V. Mayerling Brut Crémant d’Alsace  £10.59

2009 Vallet Frères Pernand Vergelesses  £18.99

2006 Vallet Frères Gevrey Chambertin ‘Clos de la Justice’ Monopole  £27.99

2007 Domaine de Grange Neuve Monbazillac  £8.39

2007 Vallet Freres Beaune Premier Cru 'Les Epenottes'  £23.89

The Menu:

Canapés

Partridge & pear pasties

Dunsop Bridge trout caviar, potato blinis, chive cream

Three Lancashire cheese tartlettes

Starter

Olive oil poached Loch Duart salmon, fennel, sea greens & orange salad, Southport brown shrimp & queen scallop vinaigrette

Homemade white baguettini, Caron Lodge unsalted butter

Mains

Confit 8oz shin of beef, roast bone marrow, petits legume,

Bourguignon sauce, pommes mousselines

Afters

Apple tarte, apple cream, caramel ice cream

Cheese

A selection of three artisan cheeses, Parkers water crackers, beer bread,

frozen grapes, British Cox apples, Lancashire celery & Parkers chutney

Coffee

Cafetiere of ‘espresso Lusso’ by J. Atkinson of Lancaster

served with Parkers salted caramel & chocolate truffles

Olive oil poached salmon, brown shrimp & queen scallops

Confit shin of Beef

Apple tart, apple cram & caramel ice cream

Please also visit the website of www.parkersarms.co.uk