A dozen of us sat around a beautifully styled dinner table as our host and hostess shared their family traditions. We all took turns reading and participating, and the ceremony was really lovely.
Shelley prepared the first few courses (all so tasty!), followed by Michael’s amazing beef brisket with plums. It was pure heaven, and the plums, along with garlic and fresh thyme, slowly cooked away into the gravy. Check out his amazing recipe, from the New York Times.
One of the coolest elements of Michael and Shelley’s parties is always the wine because Michael is the owner of Stellar Cellars. Recently, Michael decided to pursue other equally important endeavors, so he maintains an inventory of 100,000 bottles. When I asked him what he’s going to do with all that fine Italian red wine, he simply said, "I’m going to drink it."
For dinner, Michael poured a huge three-liter bottle (equivalent to three regular bottles) of 2001 Vigno Castellero Barolo Reserva. That lasted us for a while. What a perfect complement to the brisket. The second bottle shared by our host was a 2006 Morella Primitivo. Its top notes of blackberry were especially compatible with the entree’s rich plum gravy.
Throughout the evening, we foodies savored the fare as well as the friendships. We especially enjoyed the colorful stories shared by a fellow guest who once was the general manager of the iconic Russian Tea Room.
The good news is that my first Seder turned out to be a perfect evening, and a good time was had by all. The bad news is that Michael and Shelley still have 99,998 bottles to deal with.