03 Dec 2010 No Comments
Cumbria Life Nutcracker Lunch at Lodore Falls Hotel …
We didn’t order snow, but it fell!! It was a shame a few guests from the North East could not get across, but those that came for lunch at Lodore Falls Hotel thought it was something special. It was the personal attention of the Head Chef Mike Ward, Master Sommelier Stephen Wilcock and Lodore Falls Hotel General Manager Stephen Johnson that impressed guests.
Each course was described by Mike, then Stephen the Sommelier explained why he chose each wine to match the dishes.
The starter: Borscht Romanoff
Mike e
xplained that the recipe for the Borscht was chosen from a recipe used by the Romanov dynasty during the imperial era (1600-1917). It includes beetroot, duck, beef and sour cream. – a truly delicious soup to start with.
The wine – hard to find something Russian so Stephen chose a Maximillianhof Pinot Noir from Austria. A light and lovely wine that works with the bold flavours of the soup.
Main course: Roast loin and cutlet of Venison St Petersburgh
Seasonally a great dish, popular with the Romanof family and named after what was then the capitol of Russia. The Russians were keen on cabbage, so we stuffed it with pulses to make it look real.
The Mountbridge Shiraz worked perfectly with the venison – despite it coming from as far away from Russia as possible! Full of fruit and power, this wine is big plumy and powerful at 14.5%. When Stephen said it smelled of sweaty saddles we were confused – but it was true. Nevertheless, it was a fantastic compliment to the dish.
Nutcracker Pavlova with Praline
Anna Pavlov was one the most famous ballerinas so what better dish to end the meal. Caramelised nuts, chocolate vodka sauce and a succulent poached pear.
A pudding wine to go with this dish was hard to find, but Stephen chose a fantastic Stanton Kileen Rutherglen Muscat from Australia. Fantastic – it had a hint of eucalyptus and was great with the hazelnuts in the desert.
Guests really were very complementary – here’s what some of them had to say:
“A really lovely idea beautifully executed said Maureen Guyan Lalor from Temple Sowerby. We loved travelling all round the Soviet Union but Russia was best here.”
“Excellent day made special by the staff who gave great explanation of the food and wine before each course. Well done to all involved.” Brian Birkett Whitehaven.
“Welcoming, wonderful winter experience and it is so obvious that Chef is passionate about his food. Imaginative and very well done.” Joyce Carroll, Lakes.
