Vidal Creates European Bistro Fare
to Compliment Columbia Wines
By Kathy Ward
Recipe
Chef Vidal Bitton deliciously confirmed his reputation as maestro
of the bistro at the March Enological Society program meeting. He
lived up to his title as an Eastside Week Chef of the Year with
delectable food courses selected to pair with Columbia Winery wines.
Emphsizing fresh Northwest ingredients such as salmon and wild
mushrooms prepared in his personalized Mediterranean style, the
Casablanca-born Vidal created four courses for the event. Look in
next month's Enographic for one of the popular recipes.
David Lake, distinguished Columbia winemaker, presented side-by-side
tastings of selected wines. His infinite store of entertaining viniculture
knowledge added the essential education we strive for in Enological
Society programs.
The tasting card began with a 1996 Wyckoff Chardonnay as an entrance
wine. A comparison of '97 Semillon and '97 Pinot Gris paired with
Vidal's specially cured Gravlax with Salmon Tartare.
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Chef Vidal
Bitton shares the following recipe from his collection at
Vidal's European Bistro in Kirkland. He prepared it for the
March tasting program, served with David Lake's '95 Otis Cabernet
Sauvignon and '96 Red Willow Syrah from Columbia Winery.
Terrine of Portobello Mushrooms
and Potatoes
1-1/4 pounds portobello mushrooms (with
stems removed)
1 tablespoon balsamic vinegar
1 tablespoon olive oil
2 large potatoes
2 beaten eggs
1/2 pint whipping cream
1/4 cup crumbled feta cheese
Thinly slice the mushroom caps.
Toss in the olive oil and vinegar. Bake at 350 degrees for
3 to 5 minutes.
Peel the potatoes and thinly
slice lengthwise. Put into boiling water for a minute or two.
Drain well. Mix together the cream, eggs and feta. Set aside.
Butter a 4-inch by 8-inch glass
or ceramic mold. Begin filling the mold by putting a thin
layer of potatoes on the bottom, followed by a thin layer
of mushrooms, then pour 2 tablespoons of the creamy egg mixture
over the top. Repeat layering procedure until the mold is
completely filled. Bake 10-15 minutes in a 350-degree oven.
Allow the molded terrine to chill
overnight in the refrigerator. When ready to serve, turn out
the terrine and slice into 1/2- to 3/4-inch slices. Reheat
as needed in either a microwave or toaster oven. Serve on
a dark-brown demi-glace sauce.
Serves 6-8.
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Moving to reds, a '97 Sangiovese and '96 Red Willow Cabernet Franc
complemented Ratatouille Bouchée, a sautéed Mediterranean vegetable
melange in a pastry shell. A '95 Otis Cabernet Sauvignon and '96
Red Willow Syrah were paired with a Terrine of Potato and Portobello
Mushroom.
The finale was David's 1998 Cellarmaster's Reserve Johannisberg
Riesling and a dessert of Almond Praline Cream in a White Chocolate
Cup. A freshly baked variety of breads between courses were by Marsee
Baking of Bellevue, courtesy of Cathie O'Rourke, retail director.
Following high praise by David for exquisite matching of foods
to the wines, Vidal was coaxed out of the kitchen to take a modest
bow on stage (and also draw tickets for two winners of dinner gift
certificates at his restaurant).
Owned by Sam and Julie Traff, Vidal's European Bistro (formerly
known as Portofino) is on Lake Street in Kirkland, with tables overlooking
Lake Washington. The restaurant has won three Wine Spectator Award
of Excellence honors.
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