I have to admit...I used to think I was a foodie.  I suppose like anything in life, it's all relative, isn't it?  I guess I'd be considered a foodie compared to my friends who are happy to eat takeout mall food court Chinese food all day.  Then one day, my friend, Aaron, invited us over to his home to eat lapin.  Yes, folks, that is correct.  Your 10th grade French has served you well...lapin = rabbit!

I'm no foodie...these people are FOODIES!  Not just foodies, but winos also! Well, I call wine experts winos, but I mean that in the most highest of regards :)  Seriously, I thought this was gonna be just a nice little dinner with newly made friends, but after several emails back and forth and a set 4-course menu with appropriate wine pairings...I was like "holy crow."  These guys and girls are no joke!!!  This is going to be quite the foodie dinner party to the nth degree.  I tell you what though.  I was very excited to try rabbit for the first time.  Now, now, before you softies get into an uproar, I can thoroughly admit that I'm a carnivore.  I do like soft, cuddly bunny rabbits, but I have no qualms about eating one either.  I was very much looking forward to this opportunity!

Before we get to the rabbit however, there were a couple of other yummy dishes to consume first.  The appetizer course was a wonderful starter of Gorgonzola on garlic toasted baguette slices drizzled with honey, paired with apple slices and a lovely rose and a sparkling wine.  Oh, it was glorious!  The strong stinky cheese and honey sweetness...mmmmm, it's something I will definitely be recreating :)

Next up was the first course of seared scallops in a lima bean puree with a warm salad of garlic/bacon wilted arugula.  The wine pairing was an unfiltered chardonnay.  Now, I'll readily admit that I.don't.like Chardonnays generally.  I usually go for a Pinot Grigio or a Riesling.  I have to admit though, I found this Chardonnay easily palatable, even requesting more!

At last, time for the main course...lapin a la moutarde (rabbit in mustard sauce) served on buttered egg noodles and a side dish of asparagus with leeks and pancetta.  We washed it all down with a hearty Pinot Noir.  So how was the rabbit?  Quite delicious I must say.  To be honest, the piece I had was a very firm piece of white meat.  Not quite like chicken at all.  In fact, doused with even more mustard gravy, you could have told me I was eating pork and wouldn't be any the wiser.  So, for the squeamish who wouldn't consider eating anything more varied than chicken/pork/beef or a combo of the 3, I wouldn't worry about gaminess or chewiness or anything like that.  Then again, props to the chef (Jen, Aaron's wife) for the excellent preparation!

Last up was my dish...yes, believe it, I actually baked!  I made a very simple apple tart that Aaron had paired with our choice of an apple lambic or a Riesling.  I had the Riesling at first, but when I caught a whiff of our host's glass of apple lambic that passed under my nose, I was intrigued!  He explained it is basically a beer, but it smelled heavenly to me...the scent of green Granny apples...and the taste, oh the taste, I loved it.  Bitter but sweet, sweet then bitter.  It was the perfect complement to the tart.

So, what did a faux foodie such as myself learn on a night such as this?  A night of pleasant and learned foodie company?  A night of exotic and intriguing dishes with equally exquisite wines?  Well, I learned that Gorgonzola + honey = deliciousness!  I learned that rabbit is kinda like pork.  I learned that you can buy a certain special German mustard, but at a minimum of 10 bottles.  I learned that apple lambic is the only beer that I LIKE!  I learned that kicked wine bottles are called "dead soldiers."  However, what was the most important thing I learned?  I learned that I need to learn more about wines!

What I Nom Today ~ Leftover cupcakes from a friend's party.  Hope everyone had a HAPPY HALLOWEEN!

technorati tags: Halloween, cupcake, candy, ghost