Tuesday’s edition of Guest Chef at The Savant Project was one for the books! This one was especially awesome, since the popular dinner series will be taking a hiatus for the summer. Chef Manuel Sifnugel of West Roxbury’s Masona Grill whipped up a four-course feat, and Oriel Wines provided the pairings. Hosted by Maureen Hautaniemi of The Savant Project, diners enjoyed this stellar meal and killer wines.
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First Course: Seared Tuna with Mango Cucumber Ceviche
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| This ceviche, shown sans tuna for our resident vegetarian Morgan, was delicious and made up of sweet mango, cucumber, red pepper & onion. Dressed in a sweet & spicy sauce made from aji amarillo, a yellow pepper puree from Peru, this was my favorite course on the menu. The Hugo Zinfandel was a lovely pairing for the dish– flavors of brambles and blackberry provided a round taste with light tannins, and balanced out the spice from the ceviche. | |
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Second Course: Arugula Salad with Goat Cheese, Almonds and GrapesOriel 2005 Dylan Chardonnay |
| This salad was delightful. Peppery arugula, tangy goat cheese, crunchy roasted almonds and sweet red grapes drizzled with balsamic vinegar. The chardonnay added a floral, light taste that wasn’t overpowering to the cheese. With overtones of ginger and nutmeg, the bright acidic taste lingered and finished smoothly. | |
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Third Course: Vegetarian – Stuffed Roasted Eggplant with Israeli Cous Cous, Red Peppers, Apricots and ZucchiniOriel 2006 Jasper Pinot Noir |
| A towering vegetable masterpiece, the vegetarian main course aimed to please. With a diverse array of medditeranean flavors, there was a lot going on on the palate. The sweetness from the apricots went well with the smoky cherry flavors in the Pinot Noir. The wine was smooth, offering notes of baking spices that contrasted well with the vegetables. | |
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Third Course: BBQ Pork Tenderloin with Yucca Fries & Black Bean SalsaOriel 2006 Jasper Pinot Noir |
| The main course for carnivores was equally as impressive, offering tender & sweet pork over a spicy black bean salsa with crisp yucca fries. The fruit from the Pinot gave a nice balance to the spice from the salsa, and paired nicely with the sweetness from the BBQ. | |
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Dessert: Tres Leches Cake365 Prosecco |
| Dessert was the other shining star of Manny’s menu. Moist and light, the cake was served with fresh kiwi and whipped cream– a perfect summer treat. The prosecco was a wonderful pairing, with flavors of white peach and honeydew, with a bright mineral finish. The wine is named for “the essence of Prosecco”– meant to be drank every day of the year! Cheers to that. |
Oriel’s wines went so well with the meal. Manny came out after the last course to speak a bit about his restaurant, which has been open for 3 years. They have a bistro menu available 5-7 PM daily, offering all plates under $12!
Farewell Guest Chef, we’ll see you in the fall.
