Chef Jim Noble

When I came home from work tonight, I brought a late dinner.  Often I eat standing up while at the restaurants, but tonight I decided to eat at the counter when I got home.  Nothing seemingly special or extraordinary, but something good to go with the bottle of Eric Solomon’s “St Jean de Barroux” from the Cote de Ventoux I had started the previous evening.  This wine is wonderful.  Sous Chef David cooked a half of a prime ribeye, over hickory and oak, medium rare for me and I asked him to sautee some mushrooms to accompany the beef.  When I got home I noticed Olivia, my youngest daughter eyeing my plate, so we shared – only the food.

So simple, so understated was my dinner, but I truly gave thanks for this meal.  The ribeye, with a veal demi-glace and of course some beurre monte and the wonderful, seasonal mushrooms sauteed in butter.  But man, how the flavors of this simple late night dinner danced  across my palate and I was in culinary heaven.

It’s times like these, which come by not as often as I would like, that I am reminded why I do what I do.  Food and wine working together in such harmony, yet subtly.  The cool evening November air another component.

By the way St Jean de Barroux is my personal pick at Bin 19 for the next few weeks in all restaurants.

Before it slips away, enjoy our Carolina fall!