Trout Point recently hosted the Halifax-based Commanderie of Bordeaux group for a dinner and wine tasting. Most of the 18 strong party relaxed over Friday and Saturday nights. The 6-course Saturday supper consisted of:
–local oysters in tomato marinade
–crab and lobster soup with enoki mushrooms, collard greens and a clear broth
–duck & lentil salad with duck gravy & cracklings
–grilled prime rib with a porcini mushroom sauce
–4-selection cheese course
–choice of dessert, including Creme Brulee, apricot tart with chantilly, rhubarb (from the garden) & strawberry custard tart, and cherry-white chocolate bread pudding
The blind wine tasting featured Chateau Lynch-Bages white followed by 4 red vintages, capped off with a Chateau Rieussec Sauternes!