I had not been up to A Different Pointe of Few in years, and honestly I did not know what to expect as I arrived for one their Insider’s View Dinners. On this particular night the dinner featured wine pairing by Joseph Drouhin Winery and Chef Anthony DeMuro customized a beautiful menu to pair with each wine.
A Different Pointe of View is located at the top of Tapitio Mountain and when I say the top that is exactly what I mean. Ascending the windy road, you wonder if this restaurant sits in the clouds.
The dinner started with wine reception on A Different Pointe of View’s exceptional patio. The views may be the BEST in the valley. They are absolutely stunning as they span from North Phoenix all the way to South Mountain. The shimmering lights from the bustling Valley below give off both a festive and romantic vibe. We sipped Joseph Drouhin Pouilly-Fuisse 2012 as we mingled with the other diners and watched the sun slowly set behind North Mountain.
Dinner is held in a special area with a tableside presentation. A custom made U-shaped table surrounds a small kitchen where you have the perfect vantage point to see the magic being made. Executive Chef Anthony DeMuro was the star of the night! His relaxed but precise cooking methods are so enjoyable to watch, I found myself mesmerized as he worked his way through each mouthwatering course. Laurant Drouhin from Drouhin Wines graciously narrated our way through each wine.
Course 1
Frissee & Lump Crab
Herb & Shallot Vinaigrette, Basil Fennel Puree
Joseph Drouhin “Vaudon” Chablis, 2012
This refreshing and light salad was the perfect way to kick off the meal. The textured frissee was lightly dressed with an herb and shallot vinaigrette as bits of meaty crab popped through in each bite. The Chablis was light and crisp just like the salad and was a heavenly match.
Course 2
Warm Japanese Kobe Carpaccio
Olive Oil, Micro Arugula, Perigord Truffles, Garlic Chips
Joseph Drouhin Geverey Chambertin 2012
Chef DeMuro explained after many attempts he has finally perfected his method for cooking Kobe as he perfectly browned the outside while keeping the center that wonderful pink we all look for in Kobe. This dish was outstanding, each bite was a fantastically delicious! Truffles and a bit of Micro Arugula accompanied the Kobe but nothing overpowered the natural taste of the Wagyu beef. The Geverey Chambertin had a hint of spice and earthiness which pleasantly complimented the Kobe and enhanced the forest floor flavors of the truffle.
Course 3
Seared Elk Tenderloin
Roasted Root Vegetable & Parmesan Risotto, Huckleberry Reduction, Crispy Leeks
Joseph Drouhin Chorey-Les-Beaune 2011
If you are hesitant about Elk or any other venison you must try Chef DeMuros’. This is venison at its absolute best. Tender and meaty with the tiniest bit of iron making you aware you are eating something a bit gamier. This dish was superb as the rustic taste of the root vegetable enhanced the elk and the huckleberry gave a nice sweet relief. The Chorey-Les-Beaune had an earthy taste with hints of tart cherries almost mimicking similar flavors we found in the dish.
Course 4
Seared Crispy Berkshire Pork Belly
Rapini, Sweet Potato & Charred Cipollini, Caramelized Apple Maple Reduction
Joseph Drouhin Moulin Au Vent, 2010
Berkshire Pork belly has been referred to as the Kobe Beef of Pork. This tender and a bit fatty piece of white meat is sinfully delectable. Paired with the sweet potato and caramelized apple maple reduction gave a comforting twist to this dish. The Moulin Au Vent was a tad fruitier than the previous wine which enhanced the caramelized maple reduction and balanced the pork belly nicely.
Dessert
Greek Yogurt Panna Cotta*
Passion Fruit Mango Tuile, Pineapple and Coconut Sorbet
This dessert was airy and light as it cleansed the palate and softly rested in our full bellies. All the diners agreed it was exactly the hint of simple and sweet we needed after this rich and filling meal.
I can honestly say this is one of the best meals I have consumed. A mix of complex and simple flavors danced on my palate throughout the night. Each course was perfection. The beautiful marriage of food and wine lingered on my taste buds as I descended down the mountain and I was thrilled to be a part of such an amazing culinary night.
For more information Click Here: A Different Pointe of View