Salade with Ahi Tuna
Dehours Grand Reserve Brut NV
Golden color with hints of green. Very austere, from just west of Epernay. Apricot and biscuits on the nose presage a lean palate brimming with grapefruit. House style prominently features Pinot Meunier.
Potage St. Germain
Seasonal Green Pea Soup
René-Henri Coutier Brut Tradition NV
Grandfather was the first to plant vineyards in the Grand Cru village of Ambonnay. Known for wines of finesse, supple fruit and length, the wine beguiles with complex aromas of figs and framboise.
Pork Tenderloin with Poached Pears and Pomme Duchesse
Voirin-Jumel Brut Blanc de Blancs Grand Cru NV
A soft, round palate with touches of oak, yet ample chalk and mineral from Cramant, just southeast of Epernay. Alice Voirin, a fourth-generation winegrower, insists there is nothing better with caviar.
Frozen Eggnog Custard
Michel Arnould Grand Cuvée Brut Grand Cru NV
In Verzenay, the northernmost Grand Cru village in Champagne, fifth-generation vigneron Patrick Arnould makes big, voluptuous wines with aromas of hazelnuts and wet stones and an elegant palate.
Epicures can replicate the meal at home, or bring their appetites to 1 North Belmont for the Grower Champagne Dinner on Thursday, January 15, as Huntjens and Bjornsen reprise this bubblicious feast. 1NorthBelmont.com
The Recipes
American caviar with melba toast points
Farm-raised North Carolina trout caviar
(1⁄4 to 1⁄2 ounce per person)
white bread
Remove crust and slice bread into small triangles. Toast until crisp and spoon caviar on top. Garnish with microgreens for added color (extra greens can be added to the salade).
Salade with ahi tuna
1 box mache
6 ounces arugula (1 ounce per person)
3 6-ounce slices ahi tuna
butter—clarified or olive oil
salt and pepper to taste
Dressing
1⁄3 cup regular olive oil
1⁄6 cup white champagne vinegar
1⁄6 cup Dijon mustard
2 tablespoons chopped parsley
salt and pepper
Season tuna with salt and pepper. Heat saucepan, add butter, and sear tuna on both sides. Allow tuna to rest, then cut in slices. Place washed mache and arugula on plates. Arrange tuna slices atop each. Drizzle dressing over salade and tuna.
Potage St. Germain
(Seasonal green pea soup)
1 48-ounce can chicken stock
1 48-ounce can veal stock
1 1⁄2 pounds fresh peas, 2 10-ounce bags frozen tiny peas (thawed), or 1 pound dried green peas (soaked overnight in water or a bottle of beer)
1 green leek, washed well, chopped
1 sweet onion, chopped
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