Ruth’s Chris Steak House of Beverly Hills recently invited us to experience their latest TasteMaker Dinner, this time featuring the World’s Best Champagnes. Each dish from the five course meal was perfectly paired with a world-renowned sparkling wine. Who would turn down an opportunity to sample and savor the finest sparkling wines the world has to offer? No one in their right, bubbly-loving mind, anyway.
To begin, we were served butternut squash ravioli with sage mascarpone sauce, topped with crispy prosciutto. This paired flawlessly with Domaine Chandon Brut Classic. The squash was creamy and decadent, the sage was aromatic, the prosciutto brought the savory — the dish was rich, no doubt, but it was beautifully complemented by the crisp, citrusy, dry Chandon.
Already, we couldn’t help but enthusiastically agree that this tasting was off to a promising start.
The second course brought white truffle flan and parmesan shortbread in a black truffle soup. While looking over the menu, fellow diners had expressed slight skepticism toward the black truffle soup, but once it was sitting front of us, I didn’t hear another word about it; I only noticed that it was being happily devoured, along with Veuve Clicquot Yellow Label Brut. This matching was a nice surprise: the pungent, strong truffle flavors did not overpower the Veuve. Because of its robustness, this iconic Champagne can hold its own.
If the first two dishes were on the heavier side (they were), it only makes sense that the third should be light (it was), if we were meant to have any appetite left for the main course. The medjool date and goat cheese salad with baby arugula, heirloom carrots, and watermelon radish was some kind of gorgeous and it paired so delightfully with the Moët & Chandon’s Moët Impérial. Maybe it’s the bubbly talking, but I would eat this salad every day if I could.
Onto the main course: a petite filet mignon with a Romesco crust accompanied by an onion, endive and radicchio galette and a broccoli and roasted red pepper medley, served alongside a Ruinart Rosé. My steak was cooked to perfection. It and the Rosé should get married, because they belong together. The side dishes were lacking in flavor and seemed more like an afterthought than anything, but this is a steakhouse and they got the steak part down just right, so we’ll let that slide. Who’s even here for the broccoli? That steak and Rosé combination will put you in a forgiving mood.
Finally, for dessert came a lemon cheesecake with toasted walnuts, whipped cream and a scoop of raspberry sorbet along with the Veuve Clicquot Demi-Sec. The Champagne was fruity and sweet which matched the fruity and sweet dish. It’s not a novel pairing, but it was certainly pleasant and a nice finish to superb dinner.
Throughout the dinner, Jeridan Frye, our very knowledgeable champagne specialist for the evening, shared the history behind the Champagne houses and provided tidbits of information that made the tasting educational and fun.
Stay tuned: the next TasteMakers Dinner will be hosted with Marchesi Antinori in mid-October.
Learn more about the World’s Best Champagnes Dinner here.
To make reservations, visit the Ruth’s Chris website here.
All images courtesy of Ruth’s Chris.