Bare Foot Bistro - Take 1

Friday arrived with more snow on the ground and we served our first breakfast to the members. All hands on deck as we had just about everyone stop in for yummy breakfast. Jodie made egg casseroles of different varieties and there was various grab and go plus full coffee service. By 10 we had it all cleaned up and ordered lunch as we planned for the first happy hour with a “white trash” theme, complete with Jello shots and spam cubes. Oh my, they loved it. Once we got the masses out the door and dealt with an attempted influx of party crashers, it was time to get ready for an evening not soon to be forgotten. Heck, this entry is being written a month after and it was as if yesterday.

Rob and Jodie have told me how fabulous this place was, but with a name like Bare Foot Bistro, how can you take it seriously. Yet, once we got seated, I realized I had eaten here several years ago. It was heavenly. I had forgotten the name, but not the experience. So cocktails were ordered around and it was also a time to allow the wine to breath. If you look at the decanter that impresses even Jodie, it was stunning. And at $500 none of us touched it. We let them handle it and we were got the opportunity to try a 2004 Oculus – and here is what the winery has to tell you about the wine:

“The 2004 Oculus epitomizes exquisite balance, managing to be distinctively
complex and concentrated yet elegantly styled, with a smooth, polished texture.
The signature of the wine is the multiplicity of layers that unfold into
decadent plum, blackberry and chocolate notes. The distinguishing rich, loamy
earthiness and fine ripe tannins provide structure and mingle with lush fruit,
ensuring that the wine will develop additional complexity over many years. If
enjoying Oculus in its youth, we suggest decanting prior to serving.”

The blend for the 2004 Oculus is 74% Merlot, 13% Cabernet Sauvignon, 10% Cabernet Franc, 3% Petit Verdot. It had to be one of the most enjoyable wines I have had in a while even beyond the decanter. As we enjoyed our martini’s with the first course, we let the wine open up. It only got better.

To kick off the meal we got a little starter surprise from the kitchen. In a porcelain spoon was a delightful scallop crevice & curried cucumber that had a nice little kick with red chili and citrus. There were five of us at dinner and the first course unfolded as follows:

Janet went for the balsamic roasted pemberton vegetables with wild greens, goat cheese & celery root puree.Jodie and Randy decided on the sous vide paradise valley pork belly complete with sweet corn, veloute, crème fraiche and cilantro.Rob opted for the seaweed & tea crusted albacore tuna served with coconut cream, thai basil with citrus.OK, call me predictable, but when I see oysters, I have to say yes and they were served with fresh horseradish and lemon mignonette. A wonderful palette cleansing green tea granche gave us the opportunity to pause plus it was time to see the wine poured for all to enjoy.
This ends Part 1 of our Gourmet Adventure.