Monday, November 23, 2009

Foodbuzz Community Table 10.27.09 - Bushi-Tei

I'd been meaning to try Bushi-Tei ever since I went to their newer bistro, so I jumped at the chance to attend this Foodbuzz Community Table last month. I'm usually skeptical about fusion fare (it's either hit or miss for me), but Chef Wakabayashi's French-Japanese combinations were surprisingly approachable, with the European and Asian flavors balancing nicely. Plus the setting was gorgeous!

Our table

Expression 39 Anderson Valley Pinot Noir
Domaine Wm Fevre Champs Royal Chablis

Expression Wines served an excellent pinot from the Anderson Valley that had been released just four months earlier. The wine was stored first in new, medium-toast French oak barrels, then one year-old barrels, and finally two plus year-old barrels ("neutral barrels") for storage and further oxygenation. The result is a complex pinot with bold cherry and toasted wood flavors with more tannic structure than I would expect from a pinot. It paired perfectly with the beef tenderloin main course.

The chablis was pretty good as well ... I personally hate most California chardonnays because they either taste too artificially acidic and/or buttery, but I love the French style of crisp, mineral-y chards where you can actually taste the fruit and the oak. This particular wine was a good choice for the ankimo course.

Ankimo Torchon
with snowcrab salad, spicy fish roe potato mousseline, julienne vegetables and parsley coulis

This pretty dish was executed quite nicely. Fresh, creamy ankimo (monkfish liver) balanced with the sweetness of the snowcrab, the slight spice from the fish roe, and the crunchy veggie strips for contrasting texture.

Slow Roasted Natural Beef Ternderloin
with matsutake mushroom risotto, english peas, pinot noir reduction and espresso oil

The risotto was disappointing; it tasted bland and was nowhere near creamy enough. The matsutake mushrooms were from Oregon and apparently are quite pricey. The beef was melt-in-your-mouth tender and flavored with a sweet pinot reduction ... mmm heavenly!

Peach Melba
with daiginjo sake-kabosu cube

Forget the jello shots -- this sake cube was a strong shot of alcohol! The cool peach perched atop the warm almond cake was a tantalizing contrast of temperatures, and a nice way to end a great meal.

1638 Post Street
San Francisco, CA 94115

1 comment:

gin said...

beef tenderloin mmmmmmmmm