Perhaps we'd been galvanized by Amy Finkel's gastonomic glee -- as manifested last week in The Alphabet Dinner Club: A Celebration in Song -- but there can be no gainsaying; these gatherings are getting gourmet. (You know it's serious when you have to google Macintosh accent codes in order to type "gougères" correctly.) This week's pre-dinner prep was worthy of a Food Network show. While the rest of us guzzled Gordon's gin with grapefruit juice and grazed on goat cheese, gouda, gherkins and guacamole, Ashleigh channeled cream-loving Emeril at the stove and Holly got professional with a pastry bag.
Having made a deliciously cheesey dough at home, Holly demonstrated her piping skills on site for all to admire. She shaped some gougères into spirals and some into little mounds, but all of them puffed up into delightful little gobs of goodness. After last week's meringue alphabet, I think it's time to crown Holly, "Queen of the Pastry Bag" (if not "Queen of Forward Facing Letters").
Once we moved to the table, it became clear that our G-Night meal was a winner. Ashleigh's gnocchi with gorgonzola were soft and creamy with just the right blue cheese bite; Preston's ground pepper garnish was elegant; the green beans were bright and sweet; Dan and Abby's garden greens with grapes and gorgonzola were leafy and crisp; Holly's gougères were golden and savory; and the Gewurztraminer was a perfect pairing. The combination of color, texture and taste was gratifyingly well-balanced, not to mention gorgeous on the plate -- and there were plenty of pretty new plates thanks to Preston and Ashleigh's impending nuptuals.
Before moving downstairs to do battle on the old-school pinball machine, we gobbled up a light grapefruit and ginger galette while comparing highlights of the day. The general consensus put G Night at the top of the list. The only downside? Gluttons need girdles.
Groundwork
Preston's Gourmet Garnish
Gougères, Gnocchi and Green beans
Grapefruit and Ginger Galette
