Burgundy Dinner with the Chevaliers du Tastevin
Chez Mike, East Greenbush, NY, 4/28/2019


The Albany-Capital Region chapter of La Confrérie des Chevaliers du Tastevin held a dinner at Chez Mike, 596 Columbia Turnpike, East Greenbush, NY 12061.

The host for this dinner was John Fritze. I sat with Maria Lull, Ken Davis, Howie & Joyce Gelbsman, and Larry Snavley.

The wines were from the chapter's cellar. None of the wines were decanted, but they were opened for some time before serving. See each wine note for details.

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


The Venue

Chez Mike has a very unassuming exterior in a strip mall on NY Route 4 (Columbia Turnpike) in East Greenbush, NY. But don't let that fool you. The food here is top notch.


Reception with Hors d'Oeuvre
Goat Cheese Balls, Cucumber with Crab Stuffing, Pork and Pineapple:

Dinner
Here are the wines that were served with dinner. The white was served with the first two courses. The three reds were each served with a separate course. Tasting notes are with the courses below.


First Two Courses
This white 2010 Paul Pillot Chassagne-Montrachet 1er Cru Clos Saint Jean was served with the first two courses:
1) Chilled Cauliflower Mousse, Smoked Salmon, Crispy Potato.
This had a strong cauliflower flavor and a great contrast of textures.
2) Steamed PEI Mussels With Caramelized Apple, Shallots, Rosemary, & Vermont Creamery Butter.
Very tasty. I could have eaten a big bowl even without the mussels. The broth and apples were so delicious.

Third Course
3) Poached Eggs in Red Wine, Mushrooms, Spinach, Lentils, Bacon.
This was really special. The farm-fresh egg gave it the richness to stand up to the still tannic Grand Épenots.
This Grand Épenots was originally to be served with the next course, but they decided to move it to this course. This was a good choice since the fat in the egg yoke cut the tannin in the wine. Les Beaux Monts did not have much tannin and might have been overwhelmed by the richness of this dish.
Fourth Course
4) Duck Pizza, Seared Breast & Confit, Swiss Chard, Caramelized Onions, Fontina Cheese.
Again, I could have eaten a whole meal of this. So tasty. And the more fruity Les Beaux Monts was a perfect match.

Fifth Course
Bone Marrow Crusted Cervena Venison Loin, Carrot Puree, Gingerbread Sauce.
Stunningly good. Every bite exquisite. The venison was so tender and perfectly cooked.

Dessert
Flourless Chocolate Cake with Fresh Fruit and Whipped Cream.
I did not really have room for dessert, but somehow I managed. The richness of the chocolate was complemented by the light freshness of the fruit and whipped cream.



Closing Ceremonies

This evening's host John Fritze introduces Owner and Executive Chef Mike Cohen:

Larry asks Chef Mike to introduce his his staff:

Larry gives Executive Chef Mike Cohen a memento of our visit which includes the menu for the evening:


And now we do the La La song:


Conclusion

Another excellent evening of friends, food, and wine. The food at Chez Mike is superb. Michael Cohen is one of the best chefs in the Albany area.


Notes posted from CellarTracker.

 


All original content © Ken Vastola