. For tonight we chose one of our few remaining Ryan Patrick 2008 Reserve Chardonnays. Subtle, slightly creamy but with good acid, it needed a touch of cream and some seafood to complement it. In the freezer I found some fall chanterelle mushrooms which I had sauteed with shallots, adding a little white wine and heavy cream before freezing.
I quickly sauteed some shallot and a bit of red bell pepper for color before adding the defrosted mushrooms in their sauce. As this was warming, linguini was boiling and my special panko zucchini were baking. My partner in this celebration had prepared the fresh mixed greens dressed with toasted almond oil and Trader Joe's orange muscat champagne vinegar and topped with fresh orange segments and toasted slivered almonds.
I added a good portion of bay scallops and stirred, letting them absorb the flavors of chanterelles. We plated. He poured. We sat. The wine was excellent and paired well with the food. The only discordant note was...and still is...the incessant blowing of the wind as it rattled doors and bent trees.
But now, as the Beattles sing Yesterday, I am thinking of tomorrow. What to plan for dinner? Fresh Copper River salmon and Chateau Faire le Pont Pinot Noir? That's a good beginning. We'll see what happens.