In a night that began with a highly informative seminar on stemware by Georg Riedel, I had the pleasure of sampling a 4 course meal (plus a ridiculous dessert spread) that consisted of the culinary creations of Chef Jerry Edwards of Chef’s Expressions.

A Baltimore native, Chef Jerry Edwards is a very well recognized and respected Chef in the mid-Atlantic region. A recipient of NACE Hall of Fame award in 2007, Chef awards has a shelf full of trophies, plaques, awards, and recognition. But as we all know, being recognized as a great Chef, and putting out great meals is two different things.

Chef’s Expressions has been catering the Baltimore area for more than 10 years. The current team includes Chef Jerry Edwards, Chef John Walsh, Sous Chef Will Jones, and a dozen other culinary and marketing professionals. Together they seek to create the ultimate culinary experience, whether it be a formal wedding, an informal wine event, or anything in between. Our event was an elegant, 5 hour long journey into the world of food and wine.

We begin with our wine tasting in a separate house on the estate. Following our seminar, a short walk to the main mansion revealed a beautiful property with flowers beginning to bloom under the canopy of dozens of different types of oak, birch and other trees.

The dinner was set in a gorgeous, open dining/indoor patio area near the rear of the mansion. There were approximately 7 tables, each with 8-10 guests. The seating was comfortable and our table, only have 8 people, was very spacious.

Our meal consisted of four courses which were perfect for the spring season. The wine pairings seemed to highlight the components of each dish, rather than to contrast them. In this, each of the pairings was successful.

The Meal

1st Course: Olive Oil Poached Halibut, Tomato Basil Beurre Batu

Wine pairing: 2006 Clos Pegase Chardonnay, Mitsuko’s Vineyard, Carneros

This course featured a perfectly poached, very fresh Halibut with a very fresh Tomato Basil Beurre Batu. Kim noted that the halibut had good flavor, but was a bit watery in flavor. Although I agreed the fish seemed to retain a good amount of water that diluted its flavor, we concluded the fish was extremely fresh and had a great texture to it. The Beurre Batu was a great accompaniment to the fish.

As far as the wine pairing is concerned, the Clos Pegase Chardonnay went very well with the Halibut. The wine brought out just enough of the creaminess of the fish before adding a touch of acidity to clear the palate. I would have liked a little more acidity in the wine to go with the Tomato in the Beurre Batu, but the flavors in the basil were spot on with the wine. Overall it was a successful pairing.

2nd Course: Roasted Hen In Yuzu and Green Peppercorn Brodo, Spring Vegetable Pearls, Firefly Goat Cheese Flan
Wine Pairing: 2007 Mount Nelson Sauvignon Blanc, Marlborough

The hen roasted in Yuzo had a terrific citrus component to it. This was a very fresh, tender dish that is perfect for the spring. The vegetable pearls and goat cheese added to the idea that this is a clean, fresh, and earthy course that requires a fresh, crisp wine. The Mount Nelson Sauvignon Blanc was a great match. The wine itself had a good level of grassiness and tropical fruits, which went great with the fresh flavors of the dish. The acidity in the wine matched well with the Brodo (a broth from the hen pan juices) and went great with the earthy goat cheese. This was a very successful pairing.

3rd Course: Cinnamon Dusted Seared Duck Breast, Baby Carrot Timbale, Braised Ramps
Wine Pairing: 2006 Ponzi Pinot Noir, Willamette Valley

Eating both out in the restaurant, and cooking at home, I get my fair share of duck breast. It’s one of my favorite proteins in the world- the perfect balance of lean and fat, with the right amount of gaminess that doesn’t overpower the palate while giving good reminder that you are eating wild game. This course for me was absolutely divine.
The duck on my plate was cooked perfectly, medium-rare. Kim noted hers was more medium (though she loved the dish), while the other 6 people at our table all commented on how perfectly medium-rare their duck was. The cinnamon dust on the duck was such a subtle, wonderful flavor- I was worried it would be very strong and take away from the natural flavors of the duck meat and fat. The seasoning in this dish was perfect. I ate my carrots and braised ramps, which were very good choices to accompany the duck breast, but at that point the duck swept me off of my feet and I could have been enjoying raw carrots for all my palate was concerned!

The Ponzi Pinot Noir was a fantastic wine- though a bit light for the dish. The wine had beautiful aromas and flavors of bright cherry, raspberry, and spice that went great with the cinnamon and vegetable components of the dish. If this wine had a little more structure this would have been my favorite dish of the night.  Instead, it was a very close second!

4th Course: Grilled Tenderloin of Lamb, Thyme infused Red Wine Bordelaise, Herb Spaetzle with Spring Peas, Baby Vidalia Onion with Lamb Bacon
Wine Pairing: 2005 Silverado Cabernet Sauvignon, Napa Valley

This was almost certainly my favorite course (though that Duck was fantastic and is a close 2nd)! The lamb was perfectly cooked and seasoned, and the vidalia onions and lamb bacon added a sweet and fattiness to the dish that was just incredible. The Spatezle picked up some of the juice from the lamb and bacon- my mouth is watering as I type this! The Silverado Cab, though not my favorite on it’s own, was perfect for this dish. It had great structure, sweet fruits, a touch of spice, and tannins big enough to match the dish without overpowering it. This was the best wine pairing in the dinner in my opinion, which is why it was my favorite overall course.

Desserts: Chocolate Hazelnut Soup, Caramel Pot au Crème, Strawberry Salad, Himalayan Salt Sprinkled Caramel Chocolate Truffles

All I can say here is “wow.” By the time I made my way to the desesrt table, there were only a few of each desserts left. I tried all but the Strawberry Salad (which looked great. The Hazelnut soup was rich but not too sweet, the Pot au Creme was divine and the Truffles were decadent and creamy, yet perfectly balanced by the salt for the ultimate in contrasting flavors in a dessert.

Overall

The cost of the meal for guests was $125 which included the wine seminar, dinner, and a set of Riedel Vitis stemware (retail value around $150). Considering the fact that some people pay upwards of $100 for a wine seminar, and another $75-100 for a meal of this quality, the night was definitely a great “value” and I would recommend it to any of my close friends, especially those who love wine and food. With that in mind, the event was very laid back and fun, and will appeal to those who are new to wine, or even those who just want good food and a fun night out!

Verdict on Chef’s Expressions

My hat goes off to Chef Jerry Edwards and everyone at Chef’s Expressions, as the entire evening was well organized and a lot of fun. The seminar itself was very informative and it was a pleasure to meet Georg Riedel. The dinner that followed, featured a well thought-out and timed menu, with 4 creative and fun courses and very good wine pairings. Though we were sad to see the night end, the fact that we got to keep a set of Vitis stemware made us want to rush home, rinse it out and enjoy the view of the sexy stemware on our wine shelf!

Considering everything that was included over the course of the evening, and the gorgeous stemware we were given, $125 was a great value (which is probably why there were more than 50 people in attendance!). I would recommend keeping on eye on the Chef’s Expressions website and calendar of events and consider them for your upcoming party, wedding, or special night out. Their meticulous care for each and every detail of the event said a lot about their passion and commitment to their guests.  I would recommend signing up for their mailing list of wine dinners and other events they sponsor and keep them in mind for your next party or celebration!

ChefsExpression’s has an event coming up which is highly recommended:  A Dinner of Good Hope- Wines Surrounding The Cape of Good Hope- New American Comfort Cuisine and South African Hope Wines