Rick and I went to dinner at restaurant 62 on Friday night. It wasn't really planned; in fact, we had made our way to a local pub for a just a quick bite. But when we saw the line-up outside the door—due in large part, we're sure, to the first Abbotsford Heat hockey game—we decided to head over and try out Chef Jeff Massey's new fall menu. And it's a beauty, full of local and organic Fraser Valley fare.
To start: a couple of Bloody Caesars, with freshly grated horse radish and garnishes of lemon, pickled beans, onions, and olives.
Next up: I had the lobster bisque with cinnamon and vanilla (no picture) and Rick had the roasted pork and walnut salad with grilled peach and feta.
Our mains: my slow-braised beef short ribs over mashed potatoes & vegetables and Rick's chicken pot au feu with carrots, herbs and parsnips were both delicious.
The wine: To accompany our mains, we selected the 2006 Château Puygueraud. This wine is from Cotes de Francs, which is reported to be the smallest appellation within Bordeaux, just to the east of Saint Emilion. It is primarily Merlot, with 25% Cabernet Franc and 5% Malbec. As it opened up, I found aromas of black fruits and berries, tomato plants, wood, and chocolate. On the palate, I found more black fruit, some dark red fruit (especially dark, ripe cherries), coffee, cocao, and spice. It was well balanced, if young, and it partnered well with our rich autumn dinners.
For dessert: wild flower & honey crème brûlée served with biscotti and a Moscato d'Asti.
Copyright © 2009 Kathleen Rake. All rights reserved.