This week, EJ and the SeaGrille team catered the Veuve Clicquot brunch at the Nantucket Wine Festival.  David Kuhn of Nantucket Wine wrote a wonderful piece about the event, so we wanted to share some of it with you.

The first course was seared diver scallop, orange and carrot juice gastrique, with pancetta parmesan crisp.  It was paired with La Grande Dame 1998.  The pairing worked beautifully, and the champagne flowed to a happy brunch crowd.  Things were under way, and the hostess Grande Dame Dorothy herself asked Dominique “Why can’t we do this every day?”  Dominique, without skipping a beat, replied, “I do.”  C’est la vie.

The next course was poached lobster with asparagus, Vermont goat cheese timbale, thyme and chive butter.  Dominique paired it with Veuve Clicquot Vintage 2002 Rose, and this was certainly a crowd-pleaser, with repeated requests for more Rose.  So, more was poured. [...]

For the third course, Chef Harvey offered seared veal tenderloin, with Vermont morels, fiddleheads, roasted tomato cream, and grain mustard spaetzle.  Wow.

It’s worth noting, the plates themselves were works of art, and only accentuated the experience of tasting the food placed upon those colorful circles of ceramic delight.  [...]  Dessert (wasn’t that in the flutes the whole time?) was petite pavlova, lemon curd creme fraiche, fresh berries and mint.