Last night, contributor Brooklynne Peters attended the Perrier-Jouët 200th anniversary celebration dinner at NOSH. Here’s her report:
Last night, an eclectic mix of Dallasites crowded into NOSH euro bistro to escape the record-breaking heat and to celebrate the 200th anniversary of boutique champagne house Perrier-Jouët.
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The celebration, which started out as an intimate affair for 60 in the back room, welcomed more than 100 guests, most of whom arrived before 6 pm. Perrier-Jouët models poured three vintage cuvées that were accompanied by hors d’oeuvres by NOSH’s dynamic duo: chef Avner Samuel and executive chef Jon Stevens.
First came the 2000 Belle Époque Blanc de Blancs, of which only 20,000 bottles were made. It was followed by the Belle Époque Brut and the Belle Époque Rose, all of which complemented the light, crisp hors d’oeuvres. The chefs served said hors d’oeuvres in a mixed fashion instead of in succession with the champagnes.
Hors d’oeuvres included beet cured salmon and potato lakes with caviar and crème fraiche, smoked bay scallops with spicy tomato chutney and grilled bread, and yellow fin tuna tataki.
But the champion of the night was the surprise addition of wonderfully light yet creamy lobster fritters. “It’s different,” said executive chef Jon Stevens of the dish. “It’s surprising when it hits the mouth. Texturally, it’s light. People think, ‘Fried fritter, it’s gotta’ be greasy and doughy.’ It’s really not. It kind of puffs up like a cheese puff. There’s a lot of nice big flavor in that, and that’s what we go for here.”
