Alinea - Venison

Dish 21: Venison on a fireplace log with pumpernickel and licorice

This was paired with Cesari 'Ripasso Bosan' Valpolicella Superiore, Veneto 2006.

The presentation reminded me of a woodland floor, and I loved the smoky aroma emanating from the log. The charred black trumpet mushrooms turned out to be a good, edible realization of the visual and olfactory components of the dish. Paired with the tender venison and a smear of something that was thick and savory, it made me think of the forest.

Not that I am one to frequent forests of any sort. Which tells you how successful the dish was at suggesting an experience far away from the calm study of the restaurant. Actually, I'm really glad that I went on that chanterelle hunting trip way back when. Even though there weren't any chanterelles in the dish, finding the source of various ingredients does inform one's experience eating them later.