Perfect Pairings

La Chasse’s Third Anniversary Wine Dinner

By Janice Carter Levitch

Photos by Kathryn Harrington

La Chasse is known for European cuisine and boutique-style wines. In celebration of the establishment’s third anniversary, owner Isaac Fox recently brought together a six-course commemorative wine dinner. Fox has the golden touch when it comes to the art of boutique wine pairings with rustic, wood-fired European cuisine prepared by Chef Kristina Dyer.

From the moment I arrived, it was as though I had stepped into a friend’s home for an exclusive dinner party. The vibe was somehow familiar and welcoming. Seated at the wine importer’s table, I knew the evening was going to be a gastronomical treat on so many levels. Marc Nix, wine importer and one of the proprietors at Marcus Brothers Imports, worked in tandem with Fox and Dyer to create a menu that made my mouth water before I even took the first bite.

“The best wine dinners you can go to have what we call the arc of the meal,” Nix said. “So you start with a lighter-style wine and build to the heavier, then finish with something more refreshing. With that general idea of the arc, and with Isaac knowing my portfolio of wines, we tasted through a handful that would fit with each course. (We) built the menu on that because wine and food pairings are meant to elevate each other.

“Once we choose the wines, typically it gets turned over to the chef,” he continued. “With someone as encyclopedic with such knowledge of food and wine as Isaac, it’s a true team effort to create the menu. Chef Kristina is fantastic, and her ability to implement this type of menu for a sold-out event exemplifies her level of talent.”

“Choosing the wine first is important because you can change what you put in the dish, but you can’t change the wine,” Fox stated. “We always select the wine first then break it down to flavor profile, weight and texture, acidity and get suggestions on the key flavors for what type of dish and what wine to select. Chef Kristina has an innate palate and knowledge of flavor pairings. I give her the list of notes about texture, structure and type of wine that will lead her with the menu selections.”

Each course was exquisite and captured my palate with innovative textures and flavors.

Owner Isaac Fox.

Mark and Wendy Petruska, a lively husband and wife duo, were also seated at my table. They seemed to know a lot about how to enjoy good food with fine wine. “My husband and I always enjoy the La Chasse Anniversary dinner, and this one was exceptional,” Wendy said. “The artichoke vichyssoise worked perfectly together with the Sauvignon Blanc and was one of my favorites.”

 Mark finds it to be an indulgent treat to dine out with his wife and discussed the pleasures of making memories over a great meal paired with delicious wines. “One of our most memorable evenings at La Chasse has to be this wine dinner,” he said. “Chef Kristina provided an exquisite menu, and Isaac complemented that menu with phenomenal wines introduced to us by Marc. The second course of sea scallop carpaccio paired with the Le Clos de Suds Elgie was tantamount to what the Eiffel Tower and the Notre Dame are to Paris,” Mark declared.

After the last course was served and enjoyed, I watched as another clean plate was removed from my place setting. It occurred to me how food, wine and good company can change our lives for the better and forever enhance our palates. VT

La Chasse

1359 Bardstown Road

502.822.3963

Open 5 to 10 p.m. Tues. – Thurs.

5 to 11 p.m. Fri. and Sat.


FIRST COURSE

Artichoke Vichyssoise with smoked paprika oil, rock shrimp and micro arugula paired with Sainte Marie des Crozes “Le Clandestin” Sauvignon Blanc 2015 Languedoc

SECOND COURSE

Sea Scallop Carpaccio with pear salad, basil puree, chili threads paired with Le Clos des Suds “Elegie” 2013 Languedoc

THIRD COURSE

Braised Veal Cheeks with roasted turnips, brussels sprouts and carrots, parsnip puree, veal-thyme jus and micro sorrel paired with Sainte Marie Des Crozes “En Rebellion” Pinot Noir 2015 Languedoc

FOURTH COURSE

Rabbit-Herb Sausage with baked heirloom beans, brioche toast, soft-boiled oeuf, caramelized shallots, pea shoots paired with Mas des Quernes Mourvedre Armand 2014 Languedoc

FIFTH COURSE

Pastrami smoked Wagyu Brisket with pickled cabbage, roasted marbled potatoes and whole grain mustard cream sauce paired with Mas des Quernes “La Villa Romaine” 2013 Languedoc

SIXTH COURSE

Capriole Farms O’Banon Goat Cheese Plate, with strawberry gastrique, Marcona almonds, house smoke honey paired with Mas Theo Rose 2017 Rhone Valley