On the Rocks, Crowne Plaza Chennai: Wine Dinner

On the Rocks at Crowne plaza is one of my favourite places in Chennai for grilled meat. 
Last week we had one of our customary wine dinners of 'Terroir' The Madras wine club at 'On the Rocks' and we were fortunate to have Chef Praveen and Chef Prakash curate a special menu and pair the Wines.

A brief write up ...

Starters

• Tenderloin with mustard, gherkins a sauerkraut on rye Bread
• Camembert with pumpernickel
• Crispy Crostini topped with fresh pumpkin relish

The starters were paired with Riesling by Dr Loosen-Germany

This Wine was from the Mosel region in Germany. Off Dry Medium Body wine. 

starters

Amuse Bouche
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Beetroot foam and horseradish cream

Beetroot foam and horseradish cream

Salad
Ceviche squid and Prawns, Baby vegetable with spiced avocado puree

This was paired with a red Malbec Bodego Norton- from the Mendoza region of Argentina. This was an acidic wine with rugged Tannins and hints of red fruit.

Ceviche squid and Prawns, Baby vegetable with spiced avocado puree

Mains
Breast of chicken infused in Brine, sautéed potato, chorizo with red pepper aioli

This was paired with a 2010 Hecula, Monastrell from Spain. A full bodied red, with soft fruitiness and well integrated woody notes

Breast of chicken infused in Brine, sautéed potato, chorizo with red pepper aioli

Mains part two
New Zealand Rack of lamb, baby carrot, asparagus, pressed potato with lamb jus
 This was paired with a 2011 Merlot from Craggy Red- (New Zealand) which had a palate of dark fruit integrated with fine tannins and acidity with a long and dry finish
This was definitely the dish of the evening !! 

New Zealand Rack of lamb, baby carrot, asparagus, pressed potato with lamb jus

Desserts

• Apple and Berry crumble with vanilla Bean ice cream
• Selection of Cheese with chutney, grapes, confit celery and lavosh

This was paired with a 2011 , Sauvignon Blanc , Pouilly Fume, from Saint Andelain, France. This was a pretty different choice from the usual dessert wines that we are used to, but Chef Prakash's rationale was that since we did not have chocolate based desserts , a Sauvignon Blanc would pair well with fruit based desserts and Cheeses and he was definitely spot on !

Apple and Berry crumble with vanilla Bean ice cream

Selection of Cheese with chutney, grapes, confit celery and lavosh

It was a wonderful dinner organized by the managing Committee of Terroir :  Arijit, Rajie, Arun and Samatha

But the evening clearly belonged to the two chefs who anchored the wonderful evening with their culinary offerings.  Thanks to Chef Praveen and Chef Prakash !!!

Chef Praveen, the architect of the evening !!

Chef Prakash in Action in the open Kitchen !