On Tuesday, March 9, 2010, I was invited to experience a Gourmet Society of Fairfield County dinner
at Bin 100 in Milford.
The guest speaker would be Juan Carlos Rodriguez,
who was representing the wines of vintner Grupo Bodegas Olarra.
I make no secret of my affection for these Spanish wines, which consistently garner very high scores in major wine publications compared to their affordability.
I arrived on the early side so I would have the opportunity to take a few photographs of the restaurant before our special dinner got underway. So here is a photograph of gracious Bin 100 owner Elena Fusco,
here is the attractive bar area,
and here the main dining room,
and here a particularly tempting table setup,
and here the temperature-controlled wine storage,
and here the kinds of cosmopolitan details that would make this restaurant fit in as easily in Madrid or Manhattan as in Milford.
You’d never know this space formerly housed Phil’s Pharmacy.
Bin 100’s menu exhibits a Mediterranean emphasis, with the cuisine of Spain favored for small plates and the cuisines of Italy and France seemingly favored for larger dishes. This same pattern largely held for our wine dinner. As the members of the Gourmet Society of Fairfield County trickled in,
various hors d’oeuvre were passed around, including these toast points with baba ghanoush (brown), with hummus (beige) and with romesco (red),
these toast points with white anchovy and ratatouille and with bruschetta and Mozzarella,
these Spanish albondigas with saffron tomato sauce,
and these codfish croquettes and spoons filled with slices of chorizo and Manchego cheese.
There were also platters of Mahón cheese with caramelized walnuts,
Manchego cheese with membrillo (quince paste),
and Cabrales blue cheese with fresh strawberries and blueberries,
all of which we enjoyed with a NV Segura Viudas Brut Reserva, Penedès.
Then Milford Superior Court Judge Eddie Rodriguez, Jr. (right, hereinafter Judge Rodriguez) introduced Juan Carlos Rodriguez (no relation, hereinafter Rodriguez)
and the wine dinner got underway. Rodriguez, shown here proudly displaying one of his wines,
addressed his rapt audience for a few minutes,
and then the dinner began.
Our first course featured jumbo shrimp in a spicy garlic sauce,
which were paired with a 2008 Bodegas del Palacio de Fefiñanes Albariño, Rias Baixas. The thing to know about this extraordinary white wine is that it’s the quintessential Albariño with lush tropical notes offset by clear acidity and a pleasing minerality. In fact, it was the very first Albariño to be imported into the United States.
Our second course showcased pancetta-wrapped monkfish medallions served over braised red wine cabbage with a Jerusalem artichoke purée and apple salad garnish.
This exotic dish was matched with a 2004 Luna Beberide, Tierras de Luna, Vino de la Tierra.
Our third course proved to be roasted Australian rack of lamb in a red currant reduction served with mashed potatoes and Brussels sprouts.
This was paired with an absolutely gorgeous 2004 Bodegas Ondarre, Mayor de Ondarre Reserva, Rioja.
And finally, we came to dessert, a light and lovely ricotta cheesecake.
In addition to choice of coffee, cappuccino or espresso, the dessert was accompanied by an elegant 2007 Silvano García Late Harvest Monastrell, Jumilla.
After the dinner, Judge Rodriguez introduced the chef,
and Ethan Kostbar took questions from the appreciative gathering.
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For bonus coverage, I take readers back to a meal I greatly enjoyed at Bin 100 back in September, 2009. Forgive me if the passage of time leaves me shaky on identification of some items—you can see how fresh and tasty the food looks!
Let me first revisit the bar area
and the main dining room.
My companion and I began with little tastes of fig,
and baby clam.
Then we had this baby arugula salad in a lemon mascarpone dressing with poached pear and caramelized walnuts,
this lovely fruit-filled ceviche which is still engraved on my mind,
these wonderful crab cakes with a lemon and sherry aïoli accompanied by a baby mâche and jícama salad,
and this delightful looking meat dish which I can no longer identify (shame on me!).
Finally, I close with this shot of the talented team behind Bin 100—Fusco and Kostbar.
Bin 100 Restaurant, 100 Lansdale Avenue, Milford, 203-882-1400