Tuesday April 27th, 2010
6:30pm
156 9th Avenue

I’ve been wanting to attend a tasting dinner sponsored by Tasting Table—3 courses paired with wine for $50 seemed like a great deal. When I received an email that there was a “Think Pink” Rosé Dinner being held at Tipsy Parson in Chelsea I called the Wine Dutchess and we sent in our RSVPs, despite having read mixed reviews on the venue. The restaurant bills itself as southern and cozy with a seasonal menu. The space itself was inviting and the front area had window seats looking out to 9th Avenue, however the bar area was maybe a bit too cozy with one to many tables piled next to each other. The evening began with passed canapés of pickled deviled eggs and salmon gravlax and cucumber paired with Cava. It seemed promising. The Wine Dutchess and I were seated in the bar area and not the main dining room, which was fine considering it was a full house that night (the restaurant was closed for this event). The servers began to pour the first flight of wine and the only instruction was to “drink counter-clockwise”. I was expecting the representative from VOS to explain the flights in a little more detail, but there was only a flurry of servers trying to get out the course while it was hot. My serving of pork belly during the first course was practically inedible and consisted of about 90% fat and gristle. The lone bite of meat I managed to find from my serving was over-salted and over-cooked (maybe I’m spoiled from David Chang’s pork belly at Noodle Bar?) and the tiny portion of ramps and rhubarb were oddly chewy. The next course was rack of lamb and the Wine Dutchess was missing her rack (her portion was served without bones) while mine was a bit too rare and under-seasoned. The next flight of wine was poured and still no word from our sponsor. Dessert was the only highlight of the meal – a White Chocolate Raspberry Parfait (no coffee was served, I would have gladly paid extra for a espresso). I can say this was my first and last trip to Tipsy Parsons.

Canapé

• Pickled Deviled Eggs, Salmon Gravlax and Cucumber
• Wine Pairing: Dibon Brut Reserve Cava Rosado Penedes, Spain

First Course

• Fudge Farms Braised Pork Belly with Ramps and Rhubarb
• Wine Flight: 1. Chateau de Roquefort “Corail Rosé Provence, France 2009 2. Domaine Le Galantin Bandol Rosé Provence, France 2009 3. Kir-Yianni Akakies Xynomavro Rosé Amyndeon, Greece 2008

Second Course

• Roasted Rack of Lamb with Beet Dumplings and Fresh Horseradish
• Wine Flight: 1. Urano Rosé Menoza, Argentina 2009 2. Chateau Haut Rian Rosé Bordeaux, France 2009
• JM Raffault Chinon Rosé Loire, France 2009

Dessert

• White Chocolate Raspberry Parfait – almond dacquoise (a cake made with layers of nut meringue and whipped cream or buttercream) with pink peppercorn streusel

(LEAVING OUT THE “GOOD FOR” IN LEIU OF A DOWNTOWN GOURMAND FIRST – NOT RECOMMENDED)