386207 Thu Mar 29 09:31:42 -0700 2007 2 19 Outer Boroughs 0 2431989 Mrs LTT and I joined 20 other lucky diners last night for one of SP's special quarterly dinners. This one featured the wines of the Pacific Northwest paired with a five course feats. We were super impressed and thought Chef Grinker and his staff really nailed this. The cost of the dinner was $75/person, and included 4 fish courses and a dessert course all with wine pairings. And, the wine pours were more than generous, so much so that I'm at home today a little woozy from so much wine consumption ;-) The evening started out with a glass of Iron Horse sparkling wine and a rock shrimp tempura amuse with jalapeno cole slaw and basil sauce. The tempura was light a crunchy and the rock shrimp perfectly prepared. The first course was tuna carpaccio topped by mizuna and fava bean salad w/a Meyer lemon vinaigrette and sections of Meyer lemons. A perfect compliment - the sweet/sour acid taste of the lemons and the buttery moist tuna. This was paired with a great Ash Hollow Gewurztraminer from Washington State. Second course was smoked black cod w/wilted pea greens, ginger syrup and miso paste. Gos this was great! I still have the taste in my mouth. The smoke taste and aroma was out of this world and the cod was smoked in house in SP's own smoker. This was paired with an excellent A to Z Chardonnay from Oregon. Third course was a wonderful herb grilled halibut w/salmon caviar (big moist salty roe that exploded in your mouth!) sauteed garlic, sunchoke puree in lemon butter. Super moist and very flavorful. A super dish. This was paired with Adelsheim Pinot Noir from Oregon. This was the only missed beat of the night - this particular pinot was just too big and too fruity for this dish - it overwhelmed it. But both the wine and the halibut, by themselves, were excellent! The fourth course was my favorite - a diamond among the other gems - pan seared arctic char that was cooked as good as it could have possibly been. It came atop an amazing combination of warm purple potato salad, nettles and a fennel dill vinaigrette. An amazing dish. Matched with a perfect (to my surprise) Lachini Pinot Noir from Oregon. This course was a 100% WOW course - full of tastes and surprises. The dessert course was a yummy and delicate Meyer lemon souffle tart paired with a Pinot Noir degalce dessert wine. Perfecto! Stone Park is definitely on the right course introducing these special dinners (especially fish) it helps define their willingness to try different approaches and underscores just how excellent this restaurant can be at it's best. Well done! Thu Mar 29 09:31:42 -0700 2007 24539 livetotravel 1 2432886 Is there a mailing list for these? How do I find out when the next one is coming up? Thu Mar 29 13:09:45 -0700 2007 2431989 21550 spicynuts 2 2432962 I eat at SP frequently so I know through speaking with Josh Foster or one of the front of house staff - they also list events on their web site... http://www.stoneparkcafe.com/events.html Thu Mar 29 13:27:17 -0700 2007 2432886 24539 livetotravel