Well our 2nd semester is firmly under way and the latest session proved to be, once again very popular.
On show from resident gourmet chef – Steve Dennis were three classic and very tasy Pork dishes. Using only excellent locally sourced Pork. The three supreme dishes conjoured up were, Porc a la Normandie using copious amounts of Calvados as well as cider. A braising dish matched harmoniously with Sedlescombe Organic Rose. Produced organically in the heart of East Sussex by Sedlescombe Vineyards.
The next dish was a Saltimbocca alla Romana where the pork escalopes were married with thyme and Parma ham. The selected wine was the supreme J Lohr Wildflower Gamay. Completely different to the Gamay of Beaujolais and more akin to a juicy Loire Cabernet Franc with a sweet blueberry finish.
Lastly, Steve prepared Escalopes of pork with a wild mushroom sauce and saffron risotto. Another delicious dish matched with a Peter Lehmann’s My Word is My Bond Grenache. Light in colour but big on the nose and palate again with a sweet lingering finish, Deceptively at 14.5abv, a very well matched wine.
The next wo evenings that we are presenting at The University of Brighton’s Culinary Arts Studio in Eastbourne are:
- Tuesday 10th March 2009 Classic France
- Tuesday 16th June 2009 The Enigmatic Gourmet Supper
Places avalaible, but book early to avoid disappointment.
