blind sparkling wine tasting

It's hard for me to articulate much of anything this morning because last night, my world got rocked. As in a warm, fuzzy, gluttonous, dream-like sequence of events which started with the promise of a blind sparkling wine tasting and then in walks a guy holding a bag which carries the makings for lobster rolls (with lobster from Cape Cod, I might add), followed by another two gentlemen with another four bottles of brown-bagged bubbly, and then I had to hold on to the counter for stability. Between the food and drink that was lying in my immediate future and the four-inch-high suede platform clogs I was sporting, my knees? They were a-knockin'.

And then the potato rolls hit the buttered cast iron griddle and I was hanging half my body out the window for air. This was a joke, right?

Nope. No joke. This was my real life Thursday night. There was also some triple-cream, pungently aromatic Brie, an aged goat's milk Gouda, sliced salami, hot and fresh-from-the-oven flatbread, and a green olive tapenade for spreading. And then the lobster salad, with the perfect meat to celery to mayo ratio was spooned onto the buttery, toasted rolls and I was just dumbfounded. Mouth agape. Turns out, there's nothing a male could do to be any more attractive than when they're handing you a homemade lobster roll on a toasted buttery potato bun. Nope. No, there is not. That is it. Take note, dudes.

I mean, get out of here with that claw meat!

As far as the bubbly goes, I jotted down tasting notes but they'll do no one any good. As usual, there was an interesting variety of bottles which challenged and excited our palates. But to be honest, I had checked out after my lobster roll. The names of the bottles will have to remain "TBD" until I've been pinched or woken up and the dream-sequence has ended.

Ain't bubbly grand?

weekend dinner party: fourth of july

grilled kielbasa with sweet mustard dill sauce

2006 Zin 91 Old Vines Zinfandel

lobster rolls with kettle chips and homemade sweet dill pickles

Schramsberg Blanc de Blanc Sparkling Wine

plum-red wine sorbet with blueberries

I admittedly struggled a bit when deciding whether or not to commit to lobster rolls for this menu because I'm sure the knee-jerk reaction for a lot of you will be that it's too expensive. Next! But here's the thing: over the past year or so, the price of lobster has become very reasonable (something about an overabundance? best "problem" ever). Case and point: a few weeks ago, they were on sale for $5.99/lb. at my local grocery store. Each lobster roll should sport about a pound or so of meat so you're looking at about a little less than a lobster per person. Ideally, this spread works best for a smaller crowd but for those rocking a full house, might I suggest BYOL? Not kidding.

There's a whole big heated debate when it comes to lobster rolls: warm with butter or cold with a little mayo (must be Hellman's). Just take a look at the spread in last week's New York Magazine for further proof. I happen to be on the mayo-based team--which is actually quite surprising considering the only way I like to eat lobster is steamed with drawn butter. But there's something so quintessentially summer about a lobster roll sprinkled with tiny bits of celery on a top-split New England bun. Really, there's little better.

I happen to love Kielbasa. And I didn't even know this until about a year ago (a damn tragedy, I know). They're ridiculously flavorful--garlic, salt, smoke--and in an ode to the class pigs in a blanket, I'm proposing you grill a few up, slice them on the bias into bite-size pieces and serve them up with a sweet mustard-dill sauce. Appetizer: done.

If you prepare the lobster salad, sweet dill pickles, and plum-red wine sorbet the day before (the sorbet could be made several days in advance), you're looking at a whole lot of little to nothing to do the day of. Besides soaking up as much sun as possible (responsibly of course, with SPF) at the beach or on the boat with your loved ones.

See you on the Sound.

Cork'd wine pairings for the spread are explained by Jon Troutman:

"With our country's pending independence celebration, it would be practically un-American to drink anything made outside the good ol' U.S. of A. Luckily, we have some perfectly suitable and appropriate wines made right here in the Land of the Free.

Kielbasa: Grilling season means Zinfandel season, and there really isn't a better, more suitable pairing for a smoky, steaming sliced Kielbasa starter. America's unofficial All-American grape, Zin is rarely found outside of the states. Like other things in America, it tends to be a very big wine--practically obese sometimes with its scorching alcohol levels. Look for something with moderate alcohol (under 15%) that won't be over-the-top in the oppressive July heat. At a tame 14% alcohol and a price tag under $15, the 2006 Zin 91 Old Vines Zinfandel might be a safe bet.

Growing up on Cape Cod, I know a thing or two about lobster rolls and potato chips. After heating up with Kielbasa and Zin, you'll wanna refresh yourself and cool down with something fresh, something cool, and something...celebratory. One of California's great sparkling wines, Schramsberg Blanc de Blanc Sparkling Wine (100% Chardonnay) fits the bill. Sparkling Wine and Lobster is a classic pairing...heck, in my book, sparkling wine and potato chips is too!"

RECIPES

Sweet Mustard Dill Sauce

Lobster Roll (recipe courtesy of Pearl Oyster Bar)

Sweet Dill Pickles (aka Swedish Cucumbers)

Plum-Red Wine Sorbet

Kettle Chips: Cape Cod 40% Reduced Fat get my vote 100 times over.

Little table decorating tip: Collect the prettiest mussel and/or oyster shells you can find at the beach, bring 'em home, wash them well, then use them for salt vessels all down the table.

Due to a power outage, this post was written entirely by hand. This photo is proof.

summer means lobster rolls

For as long as I can remember, I have yet to go through a Summer without at least one steamed lobster or lobster roll experience. As a faithful New Englander, it just wouldn't feel right to go without. And certainly not a sacrifice I'm willing to take. Starving artist budget and all. So this past muggy Sunday, my Mom and I found ourselves at Rowayton Seafood's outdoor seafood shack where we ordered two lobster rolls (although they're calling them "Lobster Sliders") and two large lemonades. As we patiently waited at the red picnic table we enviously watched the lucky boat owners in the harbor lazily lounge. Finally, when our biodegradable "lunch boxes" were called up, I could hardly wait long enough to take a picture before I dove in.

Although the slider format didn't do much for the eating experience (I'm a purist and missed my top-split New England hot dog roll), the lobster meat was absolutely tender, light on the mayo, with just some chopped celery. My all-time favorite Summer treat. But since I longed for my typical top-split lobster roll, my Mom and I both agreed that the next time we treated ourselves to this special and luxurious lobster sandwich, we'd straight up order a tub of the lobster salad (sans slider buns) and dig right into the lusciously large chunks all while sipping our Country Time Lemonades.

Butter poached lobster with vanilla bean? No. And quite frankly, no thank you. But the classic, no frills kind of lobster we both grew up on? Yes, please.