“True Blood” Dinner was frighteningly good!

The Tenant has another dinner review ready at last…and this one was fun and tasty indeed! It was great to see how much people got into the theme of this dinner, whether it was dressing up for a real “evening out” or outfitting themselves Sookie Stackhouse-style with Bon Temps T-shirts and the like. It was all to enjoy a truly special combination of dishes–all red, and all perfectly prepared.

The festivities began with two dishes very suited to the Louisiana setting of the True Blood TV series: Shrimp Fritters with Red Devil Aioli and Jambalaya with Andouille Sausage, Red Beans and Rice. The shrimp fritters, tender and deliciously spiked with corn, tasted wonderful with the fiery aioli. The jambalaya also brought the Southern heat, full of spice, peppers, savory sausage, onions, and red beans in a rich red-orange sauce. To relieve the flames a bit, the first beverage on the menu was a very refreshing “Vampire Cocktail” consisting of Chambord, vodka, and cranberry juice with a slice of lime. It packed a cool and tasty punch indeed. To accompany the jambalaya, we were served glasses of Michael David Sixth Sense Syrah, an earthy, fruity wine whose pepperiness went well with the sauce.

For the third course, we got the chance to really cool down a bit. The Roasted Red Beet and Pomegranate Salad with Balsamic Drizzle brought crisp sweetness to the table, with scarlet chunks of beet and fruit accented and contrasted by the crunchy yellow pomegranate seeds. I never really ate beets as a child, so I never had any idea how delicious they could be until I tried Chef Ruth’s treatments of them–a wonderful contrast of the sweet and the savory. The wine that joined it, Dracula Zinfandel, had a nice touch of fruity sweetness, but was rich and robust as well.

Course number four was Seared Ahi Tuna with Red Cherry Sauce. Searing meant the outside of each slender slice of tuna was just lightened, while the center retained the rich red color of fresh tuna. The slices sat in a pool of sauce enhanced with a touch of Asian flavoring: five-spice powder and star anise. This was tuna like I’ve never had it before, and very tasty. Its wine pairing was the single exception to the rule of the evening, Vampire Chardonnay from Vampire Vineyards. This light, breezy wine fit in nicely at this point of the menu and went well with the fish.

For the fifth course, beef took the spotlight, with roasted medallions of tenderloin in red wine sauce, accompanied by root vegetable mash. The medallions were perfectly cooked and the wine sauce was just right. The vegetable mash was complex and interesting, a change from mashed potatoes with a fresh, almost minty kind of touch. The wine for this course was Vampire Pinot Noir, full-bodied and beefy enough to sit beside it very nicely.

Finally, along came dessert, the promised Red Velvet Cake with Raspberry Coulis. Here, I think many of us expected a traditional devil’s-food cake colored red, but we got a tasty twist: more like a pale sponge cake colored bright red by coulis, topped with fondant and garnished with raspberries (both real fresh berries and a German candy raspberry on top!) and layered with and surrounded by more coulis. Yummy! Our dessert wine was Villa M. Rosso Brachetto, a rosy-colored sweet wine with an airy, sparkling feeling and taste.

Any questions as to whether an all-red six-course menu could embody enough variety and richness of contrast in flavors and experiences were certainly put to rest by this meal. Chef Ruth came up with a “toothsome” Halloween-season fest for all! The “bon temps” definitely “rolled” at the True Blood Dinner!

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