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Sauvages Bordeaux

Jun24

Restaurant: Private Chef, David Slatkin

Location: Pasadena

Date: November 11, 2022

Cuisine: American

_

This particular entry in my series of Friday afternoon wine themed Sauvages lunches was set at a member’s lovely Pasadena house with a Bordeaux wine theme. Food was by frequent Sauvages chef David Slatkin.

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Champagnes at the ready.
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Tuna Salad on Wonton Crisps. Lots of mayo.
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Pigs in a Preztel Blanket.
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Korean Short Rib Mini Tacos. Sweet and salty.
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Table A.
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Table B. I’m not a fan of the two (guys) table setup, actually. It’s just not as fun as a single table.
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The Lady’s Table.
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Because of the double table thing and the confusion and too many bottles I’m not going to write up the wines, just picture them. I can’t keep this kind of two table thing straight. I think this lineup of wines were ours at Table B.
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Wines on the sideboard.
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Brioche French Toast with Pan Seared Foie Gras and Sweet Apple Sauce. Pretty darn sweet!
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What’s left after I ate just the foie.
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Cavatelli with Meat Ragu and Ricotta Stuffed Squash Blossom. I have to say, putting a fried item on pasta is an interesting twist.
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Stuffed Quail on Mashed Parsnip with Crispy Sweet Breads. Very nice dish. Quail was juciy and the parsnips (tasted a little) were delicious.
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New York Steak with Crispy Cauliflower and Mashed Potatoes. The cauliflower was very good. The steak was medium well and a bit chewy.
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Cheese Plate with pan baked buns.

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For some reason I make this flavor in October — Key Lime Pie Gelato — base is a key lime egg custard, layered with house-made Graham Cracker and covered with house-made Torched Meringue — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #KeyLime #lime #custard #meringue #GrahamCracker #cookie

Citron au Courant Sorbetto – Fresh squeezed Lemons blended with French Currants (Cassis) — made by me for @sweetmilkgelato — #SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #lemon #cassis #currents #lemonade #citron
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Chocolate Souffle with Whipped Cream and Berries. The cream was not sweetened (good) and the souffle had a great texture but was only mildly chocolately.
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Chocolate Chip Cookies. Fresh baked and very soft.
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Party gifts. This were fabulous for packaged cookies.
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The table split.
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My notes.
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Lineup.
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Debauchery.
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And more.
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The sane table.

Overall, this was a fun lunch, but the two (three with the ladies) format kinda bites. It’s way too confusing, too competitive, less social, and generally less fun than a bigger single table. You can’t try all the wines either. I find this true at lunch or dinner, regardless of the group. So I think Sauvages needs to be capped at about 16 and even then only when the table and wine service supports such a careful pour.

Food was some of the best we’ve had from Slatkin, if a touch on the heavy side. He paired it extremely well with the wines — which given the Bordeaux thing worked.

The setting was lovely.

For more LA dining reviews click here.

 

Lots more wines. Probably a mess of duplicate photos.
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Related posts:

  1. Sauvages Bordeaux
  2. Sauvages Bordeaux
  3. Sauvages AOC
  4. Sauvages Carousel
  5. Sauvages Tesse
By: agavin
Comments (0)
Posted in: Food
Tagged as: Bordeaux, BYOG, David Slatkin, Gelato, lunch, Sauvages
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