An Oregon Thanksgiving at Grind Bistro

The Ordre Mondial’s last event for this year was a dinner at Grind Bistro at the Netpark Building in BGC. The owner/chef, Steven Carl is from Oregon and so conceived an Oregon themed Thanksgiving dinner. Aside from the food, the wine would also come from Oregon with Steven’s wife Cristina, a trained sommelier, annotating the wines.

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The first course was a rather hefty amuse bouche of a  pan-seared scallop with fennel and celeriac.  This was paired with an Argyle Blanc de Blancs 2012. The wine had quite a bit of fruit to it, mostly green apple and pear with some cleansing lemon notes. Great first dish and pairing.

Amuse Bouche-Pan-seared Scallop with Fennel and Celeriac

Amuse Bouche-Pan-seared Scallop with Fennel and Celeriac

We moved on to what was billed as an “Appetizer,” but which could have been a respectable main course by itself. This was foie gras 4 ways – tuile, snow, macaron, and seared. The simple seared foie gras with a vial of balsamic sauce to drizzle on it was very generous and perfectly cooked. The macaron was also perfectly done, just enough sweetness to offset the richness of the foie gras. Notably, this dish won a Gold Medal for the team of Grind Bistro at the 2016 Philippine Culinary Cup.We continued with the sparkling wine for this, the acidity in the Argyle cutting through the fat in the foie gras.

Appetizer-Foie Gras Four Ways: Seared with Balsamic and Cotton Candy, Macaron, Tuile, and Snow

Appetizer-Foie Gras Four Ways: Seared with Balsamic and Cotton Candy, Macaron, Tuile, and Snow

This being a Thanksgiving dinner, we needed to have pumpkin in some form and so it came in the soup which was a pumpkin and lobster cappuccino accompanied by a little bruschetta with a strong acid component to contrast with the rich soup. You could see that Steven was careful to cut the strong flavors and textures in the main ingredient with contrasting flavors and textures in the supporting ingredients.This was paired with the Eyrie Pinot Blanc 2014. To be honest, I was a bit skeptical with this pairing as Pinot Blanc isn’t exactly in the pantheon of noble grapes. But I must admit, I was very pleasantly surprised by the wine. This had a richness to it that one of my table-mates nailed as almost Viognier like.

Soup-Pumpkin and Lobster Cappuccino

Soup-Pumpkin and Lobster Cappuccino

We took a breather from the hearty dishes with the salad course of fall greens, roasted vegetables, filberts, and rosemary scented bacon. Then again, the bacon wasn’t a bit of dried out crumbled bits but rather large chunks, so this was pretty hefty as well, and in fact, some of us at the table, including those with large appetites, said we could stop at the salad. An Eyrie Rosé of Pinot Noir 2015 was chosen for this dish. This was a lovely rose with a vibrant translucent ruby color. The ripe red cherry and strawberry fruit on this really shone through. Rosé wines don’t get a lot of respect, but this one deserves special mention.

Salad-Fall Greens with Roasted Vegetables, Filberts and Rosemary scented Bacon

Salad-Fall Greens with Roasted Vegetables, Filberts and Rosemary scented Bacon

There is a cliché about Thanksgiving being a holiday where one tends to overindulge in food, and this dinner was no exception. The main course was a heroic portion of turkey breast with and stuffing with chestnuts and sausage together with portobello mushrooms, sweet potato purée and a marshmallow mushroom. All of us at the table were just too full to finish this. I ate half of mine and took the rest home. A Bergström Shea Vineyard Pinot Noir 2014 was chosen for this dish. This was a rather deep and rich style of Pinot Noir and, although very young, I found it to be soft and lush. Very easy to drink. And, of course, a classic match for turkey.

Main-Turkeu Breast stuffed with Chestnuts and House-made Turkey Sausage, Roasted Portobello Mushrooms, Cranberry Caviar, Sweet Potato Purée

Main-Turkeu Breast stuffed with Chestnuts and House-made Turkey Sausage, Roasted Portobello Mushrooms, Cranberry Caviar, Sweet Potato Purée

Dessert, chocolate caviar with muscovado cremeux and feuilletine, chevre mousse with honey gelée and chocolate financier completed the dinner. This dish also won a Gold Medal for team Grind Bistro at the Philippine Culinary Cup. Although we did not plan on having any wine with dessert, Steven and Cristina very generously opened a bottle of Chateau Suduiraut 2007 to share with the guests. The Sauternes was a home run with the chevre mousse.

Dessert-Chocolate Caviar with Muscovado Cremeux and Feuilletine, Chevre Mousse with Honey Gelée and Chocolate Financiere.

Dessert-Chocolate Caviar with Muscovado Cremeux and Feuilletine, Chevre Mousse with Honey Gelée and Chocolate Financiere.

Argyle Blanc de Blancs 2012, Eyrie Pinot Blanc 2014, Eyrie Rosé of Pinot Noir 2015, Bergström Shea Vineyard Pinot Noir 2014, Chateau Suduiraut 2007

Argyle Blanc de Blancs 2012, Eyrie Pinot Blanc 2014, Eyrie Rosé of Pinot Noir 2015, Bergström Shea Vineyard Pinot Noir 2014, Chateau Suduiraut 2007

Many thanks and Happy Thanksgiving to Steven and Cristina and all the staff of Grind Bistro for hosting us!

Kitchen Brigade and Service Staff of Grind, with owners Steven and Cristina Carl, together with Chaine des Rotisseurs Bailli de Manille Freddie Borromeo

Kitchen Brigade and Service Staff of Grind, with owners Steven and Cristina Carl, together with Chaine des Rotisseurs Bailli de Manille Freddie Borromeo

Grind Bistro is located at the Ground Floor of  Netpark Building, Fifth Ave., Bonifacio Global City, Taguig. Tel 2469069 ext. 649. Another branch is located at SM Aura.