Wine & Beer Dinners @ Story
Last month, I indulged in the Story’s wine dinner built around Brewer-Clifton wines and featuring winemaker Greg Brewer. It was a deliciously grand gathering showcasing both Chef Carl Thorne-Thomsen’s phonomenal food and some wonderful wines. I wanted to share some of the enticing plates and pics with you so you know what kind of lavish yet relaxed adventure you can experience right here in KC.
The dining room was full with a lively and friendly crowd. In fact, it took a few tries before the conversations subsided and guests found their seats.
After our reception chardonnay, the meal was off to a superb start with seared yellowfin tuna. This attractive dish not only looked beautiful on the plate, but felt gorgeous in your mouth. The tart and tangy touches of the lime and pickled mustard seed were bold and bright against the meaty and tender rare tuna. It was a very unusual preparation of tuna, but one that was extremely delightful!
If you haven’t tried Chef Carl’s fried chicken, it is a MUST!! Get it any day at lunch. I’m a huge fan and therefore had high hopes for the chicken-fried rabbit. Actually, my hopes weren’t that high because on the half-dozen or so occasions I’ve had rabbit, it was never memorable. Well this was what I had been waiting for!! The tender white-meat rabbit was moist and rich beneath a golden brown, perfectly fried crust. The batter really did taste like it came from the best fried chicken and the carmelized honey sauce resembled a rich pan gravy. Peas and pearl onions topped it off perfectly.
Each of the first two courses was served with a different Brewer-Clifton Chardonnay, each quite pleasing. As we moved to fish, we also moved to red wine. Both the fish and meat courses were served with different pinot noirs, each unique and well-matched.
The Scottish salmon was served beside yellowfoot chanterelle mushrooms and horseradish potatoes. It was unexpectedly finished with a red wine glaze…something you don’t see too often with fish. It was quite nice.
The meat course was a hearty roasted veal loin with dried cherries, pancetta and walnut spaetzle.
I’m not a big panna cotta fan, but the creme fraiche panna cotta for dessert was just right. Not too sweet, but still satisfying, it was wonderfully balanced with the strawberries and lemon curd. And of course, a cup of Story Blend coffee from The Roasterie. Perfect way to end the night.