Burgundy @ Coray Kitchen, Delmar, NY, 4/7/2024

Burgundy Dinner with the Chevaliers du Tastevin
Coray Kitchen, Delmar, NY, 4/7/2024

The Albany-Capital Region chapter of La Confrérie des Chevaliers du Tastevin held a dinner at Coray Kitchen, in Delmar, NY.

Executive chef and co-owner Javier Villatoro is a rising star in this area. His food is innovative and delicious. Previously, he was the executive chef of Hooked Market & Kitchen in Latham, NY, where this same group had one of our best dinners.

All the wines were from the chapter's cellar. None of the wines were decanted, but they were opened for some time before serving. See each wine note for details.

Click on any image with a border for a larger view of that image.

The Venue

Coray Kitchen opened in the fall of 2023. Chef Javier Villatoro owns Coray Kitchen along with his wife Casey Carroll who runs the front of house and also runs BWB, a creative and branding agency. Coray is the name of Chef Javier's hometown in Honduras.

The Reception

Fresh Shucked Oysters:

Wild Mushroom Arancini with Saffron Aioli:

Watermelon Skewers with Balsamic Reduction, Mint and Feta:

Smoked Salmon & Cucumber Bites with Whipped Cream Cheese, Capers, Dill and Black Tobiko Caviar:

These were all so good, but the Wild Mushroom Arancini was food ecstasy.

2020 François Chidaine Montlouis-sur-Loire Méthode Traditionnelle Brut Nature - France, Loire Valley, Touraine, Montlouis-sur-Loire
[Pop and pour.] Crisp, yeasty, with some mellow apple and pear flavors. Quite tasty. (91 points)
2016 Joseph Drouhin Pouilly-Vinzelles - France, Burgundy, Mèconnais, Pouilly-Vinzelles
[Pop and pour.] Crisp minerals and citrus. Tasty but could have used more air. Mellows out over an hour. (90 points)

Folks chatting and milling about:

The Dinner

First Course
Roasted Beet Salad with Chèvre, Frisée, Pistachios, Honey Mustard Vinaigrette.
This was delicious, but the vinaigrette fought with the wine.

2017 Domaine Pinson Frères Chablis 1er Cru Mont de Milieu - France, Burgundy, Chablis, Chablis 1er Cru
[Opened at 5:15pm. Tasted about 6pm.] Lovely citrus and flint nose. Young and tart in the mouth with lots of minerals and citrus on a long finish. Goes better with the octopus than the beet salad. Should be even better in a few years. (92–93 points)

Second Course
Spanish Octopus with Creamy Polenta, Baby Yukon Potato, Olive Tapenade.
This was so delicious, and it went well with the Chablis and the Nuits St. Georges below.

2012 Bouchard Père et Fils Nuits St. Georges 1er Cru Les Cailles - France, Burgundy, Côte de Nuits, Nuits St. Georges 1er Cru
[Opened around 5pm. Tasted about 6:30pm.] Pretty red fruit nose. Lovely sweet red and black fruits in the mouth. Long spicy red fruit finish. Well balanced. (93 points)

Acknowledgement One
This is Larry Teal's last dinner as Grand Sénéchal. So George Wiessman stood up, as the only original member of our chapter present, to acknowledge the hard work it takes to be Grand Sénéchal for five years, especially during the pandemic. We all did the La La song for Larry:

Third Course
Duck Confit with Carrot Purée, Fig Conserva, and Swiss Chard.
Another delicious dish, but a little too salty. Great with the Bouchard above.

2015 Domaine Camus-Bruchon & Fils Savigny-lès-Beaune 1er Cru Les Lavières - France, Burgundy, Côte de Beaune, Savigny-lès-Beaune 1er Cru
[Opened around 5pm. Tasted about 7pm.] Maybe I had a dirty glass or a pour from an off bottle, but I did not like this. Muted strawberry nose. Tart and sour. I have some in my cellar, so I'll try one soon.

Acknowledgement Two
Since Jared Shulman will be taking over for Larry as Grand Sénéchal, he was the one to give Larry a gift to acknowledge his hard work, a bottle of 1997 Henri de Villamont Clos de Vougeot:

Note the halo over Jared.

Fourth Course
Porcini Rubbed Filet Mignon with Potato Gratin and Beef Jus Reduction.
Wow, a great piece of beef perfectly seasoned and the gratin was so tasty.

2008 Joseph Drouhin Grands-Echezeaux - France, Burgundy, Côte de Nuits, Grands-Echezeaux Grand Cru
[Opened around 5pm. Tasted about 7:40pm.] Needs time to open up. As it opens, it shows lovely red fruit and spice. A long, juicy finish. This should drink well for 15-20 more years, but delicious now with fabulous filet mignon. (94 points)