A Meeting of the Gluttonous Sharpe Tongues Over Bubbles and Eggs

Jackie Sayet

Muselet chairs, miniature marvels which Christie Wolfe learned how to make over champagne and blackberries in the California garden of Iron Horse's Joy Sterling

Eat, drink and be merry.  That's the idea behind a group of wine and food enthusiasts who gather monthly for gourmet potlucks, replete with the fermented grape.  Last night's raison d'être was vintage champagne and eggs, in honor of Bastille Day.  

"The idea is to get foodies to put their money where their mouths are and to
share their cellar and culinary skills with others who get it," said Jeffrey Wolfe, who actually ran out of the bubbly prior to the event at his eponymous wine shop, owned with wife Christie.

Each guest brings a bottle along with their culinary concoction.  So where then, for folks without home collections, to buy the goods?

"Maybe at one of those other liquor stores," he quipped. 

Speaking of which, I loved the paté of chicken and pork liver with egg gelée that Jerry McGinley brought from Crown Wine & Spirits, but the favorite dish came from Andy and Karen Labarbera who curiously curdled their eggs into a "Chilled Lime Cloud." They now have theme-choosing privileges for the next fête.  Here's this one in pictures. 

Jackie Sayet

Fill 'er up

Jackie Sayet

Quail Eggs a la Sweatland ("Tweezers were involved," said David of his and wife Paula's offering of hard boiled quail eggs filled with their yolks and topped with a scrumptious selection of tapenade, truffles and chives, or caviar.)

Jackie Sayet

Heating up the Ouefs a la Royale en Croute, from Abe Horowitz and Susanna Betancourt

Jackie Sayet

Major creativity points for the "Chilled Lime Cloud"

Jackie Sayet

Perfect poach (if I do say so myself!)

Jackie Sayet

Jackie Sayet

Jackie Sayet

Food and bottle voting