wd50: the creative art of cooking

Last night, my husband and I dined at wd50, chef Wylie Dufresne's restaurant on the lower east side. I consider myself adventurous, but I don't think molecular gastronomy is for me.  Don't get me wrong, I applaud the chef for creating appetizers like spaghetti made from shrimp, a salad of cuttlefish & gelatinous root beer cubes and aerated foie gras, but my interest was piqued far more than my palate. Much of the fun of dining at wd50 is learning what your eating and how it had been prepared. Like the lamb skirt steak Jason ate, which had been cooked at 69 degrees for over 15 hours. Think about that...I don't even think you can set an oven at that low of a temperature! My mediterranean sea bass was cooked sous-vide, a term we learned last night to mean sealed in an airtight plastic bag in a water bath for over a long period of time.

While we enjoyed the chef's creativity, bringing us to try new flavors, textures and combinations (dessert combination: milk chocolate, black bean, plantain sorbet, soy milk and peanut) I'd never imagined, this Chicago girl's conservative taste would prefer something a little less "molecular" next time.

oregon: vista hills 2005 pinot noir

For many of us an aroma of 'barnyard' on a wine, can make us think twice about tasting it. There are some that enjoy it in wines and others that rather pass on it. I'm usually in the latter, but this time around I was going to give the 2005 Vista Hills' pinot noir a shot. It was graciously given to us as a gift from a fellow wine lover and friend. The unique bouquet of 'barnyard' and an aroma similar to a baby's fart was the beginnings to an elegant and distinctive pinot noir.

It's dark chocolate color and deep purple trim made for an exciting beginning. As I first tasted vista hills, I couldn't believe the freshness of the fruits. It was as if I was eating raspberries, blackberries and cherries straight from a farm stand. The freshness was nothing like I've ever tasted in a wine. As ripe fruits and freshness impressed my palate notes of earth, vanilla and clean tannins made for a balanced and complex wine. It was bright, rich and delicious on my first tasting. As I drank it two hours later, the fruits became a little less bright, yet still delicious...more like cherries from a baked pie. The aromas of barnyard became a little more apparent and the earthy tones arose from my glass.

The 2005 Vista Hills was truly enjoyable, I personally preferred the flavors right when the wine was opened. It's a great wine for those less likely to try a wine with barnyard aromas. If you fear the baby fart fragrance and dirty mushroom boutique, vista hills can open your palate to a pleasant and rare tasting.

The Wine Region of Mallorca, Spain

Featured Wine Region: Mallorca