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tony b

My 60th Birthday Dinner

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I posted this here, since the dinner was not done on the KK. I was out of town and had to use a Weber kettle. 

I had planned to celebrate my 60th birthday in style. And did I ever! So, here goes.

Champagne, but of course, this is my 60th after all. So, it had to be special. 

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What goes best with champagne - well, caviar and fois gras, naturally.

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So, what's for dinner? Wagyu cowboy ribeye. Cooked sous vide @ 130F for 3 hours and finished off on the Weber. That's 2 3/4 pounds of luscious beef! 

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Made a lovely potato galette in duck fat to go with the steak.

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Plated, with black truffle butter and more fois gras on the steak, because you can never have enough fois!

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So, what do you drink with this meal? I guess I'll have to make do with a "89 Opus One from my cellar that I've been saving for 25 years for this particular birthday. 

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And for dessert? No, not cake, a nice "77 vintage port from the cellar!

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To say that this was epic is an understatement. My only concern is "How do I top this @ 65?"

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Thanks to all ya'll. It was indeed epic. I wholeheartedly recommend you do it up in whatever style suits you when you reach milestone birthdays - as you're never guaranteed to reach the next one! 

@MacKenzie - there are several candidate bottles of wine for the 65th in the cellar. Not sure if the wallet can up the game much more on the bubbly though - LOL! 

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7 hours ago, tinyfish said:

Whats hiding in the cellar for your 65th?

Still a few bottles of '82, '88 and '90 Bordeaux left, haven't even touched the cases of '89 Bordeaux yet, plenty of '90 CA cabs, and vintage Port, plus a smattering of other stuff from the mid-90s (lots of Ridge Zins, from when I was in their wine club.) I'm sure that I'll find something appropriate.  :smt030

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