Grand Cru Burgundy with the Chevaliers du Tastevin
The Otesaga Resort, Cooperstown, NY, 4/17/2016

Several members of my regular Albany group are long-standing members of the Albany-Capital Region Sous-Commanderie (chapter) of La Confrérie des Chevaliers du Tastevin. Amy and I attended this dinner as their guests.

After years of planning, the Albany-Capital Region and Central New York Sous-Commanderies (chapters) of La Confrérie des Chevaliers du Tastevin got together for this first ever joint dinner. The dinner was held in the stunning Otesaga Resort which sits on the shore of beautiful Otsego Lake in Cooperstown, NY.

The food was excellent and the wonderful wines came from the cellars of the two Sous-Commanderies. Reception at 2pm. Dinner at 3pm. The wines were not decanted. The reds were opened at 1:45. The whites removed from the refrigerator at 2:15 and opened. The first white was poured slightly after 2:30. The last wine was served around 4:30.

Click on any image with a border for a larger view of that image.

Arriving at the Otesaga (stock photo):

Sitting for a few minutes on the back porch of the Otesaga:

View of Lake Otsego from the back porch of the Otesaga:

The Fritzes contemplate retirement:


French Artisan Cheese Table: Chevre, Brie, Tomme, and Roquefort with Grapes, Fig Jam, Shallot Confit, Candied Walnuts, Classic Baguettes, and Cranberry-Walnut Batard.

Passed Selections: Smoked Trout with Potato Crepe, Crème Friache, Chive, and Caviar; Chicken Liver Pate with Pistachios and Charred Baguette; and Onion Tart made with Vidalia Onions, Thyme, and Flaky Crust.


Amuse Bouche
Avocado Verrine with Lump Crab, Tomato, Lime, and Popcorn Shoots.
With the 2012 Vignerons de Buxy Montagny 1er Cru Les Chaniots tasted above.

Course 1
Foie Gras Stuffed Morels with Cauliflower Puree, Apricot Gastrique, and Crispy Sage.

Joel Spiro takes a photo of our table: Howie Gelbsman, Linda and John Fritze:

Course 2
Chevre Soufflé with Apple, Golden Beet, Frisee, and Citrus Tarragon Vinaigrette.

Central NY Grand Sénéchal Paul Curtin visits with Joyce and Howie Gelbsman:

Course 3
Roasted Salmon with Beluga Lentil and Artichoke Ragu, Crispy Skin, and Beurre Rouge.

Sarah and Holmes Bailey at our table: Howie Gelbsman and Lisa Hodes chat:

Course 4
Calotte de Boeuf with Butcher’s Butter, Roasted Bone Marrow, Potato Leek Fondue, and Truffled Bordelaise Sauce.

Dining Manager Gordon Clarkson and Executive Chef Jim Perillo:

Something these folks do while singing:

Bob Parke and Larry Snavley: George Weissman & Arnie Poltenson:

Light Hand-Made Crêpes filled with Lemon Mascarpone Cream, Fresh Strawberries, and Rhubarb Stewed in Brown Butter, Cinnamon and Cardamom.

Albany-Capital Region Grand Sénéchal Joel Hodes:

All the Grand Poobahs:


A lovely way to spend a beautiful spring afternoon.

Notes posted from CellarTracker.




All original content © Ken Vastola