Thursday, December 20, 2018

Culinary Chef's Dinner Featuring Zubair Mohajir

Culinary Chef's Dinner Featuring Zubair Mohajir

Colleague, Matt D. hosted a gala dinner at his City residence to introduce Chef Zubair Mohajir and his unique and masterful culinary artwork. We took a selection of wines to accompany the meal.

This was a unique opportunity to meet an up-and-coming emerging big chef on the Chicago culinary scene who is already making a name for himself serving public / private supper club dinners featuring his unique style cuisine and masterful creations.

The evening came together when Matt met Zubair and he proposed hosting a private supper club dinner serving an exclusive extensive course tasting. He has been doing so under the name Wazwan Supper Club.

Zubair Mohajir was born and raised in Chicago and pursued his passion for cooking after an initial career in finance. He started his culinary career as Sous Chef at the legendary Pump Room in Chicago. After 2 years, he went on to learn and refine his craft at some of the most prestigious restaurants: Thomas Keller’s Bouchon in Napa, and then Gaggan in Bangkok, rated the No. 5 restaurant in the world at the time.

To hone and refine his artwork, and to break into the Chicago market, he has been serving private / public super club dinners. He is joined in these events by staffers who are otherwise engaged at Michelin restaurants.

He is developing his cuisine featuring French technique cooking with the flavors he has intimately experienced during his tours in California and southeast Asia.

This was an extraordinary opportunity to meet Zubair up close, to taste his food, and explore his vision for bringing his cuisine to market. In addition to preparing and serving a great meal, Zubair shared his vision of taking his star dish, Tandoori Fried Chicken to a scalable fast casual type restaurant concept. For the event we were joined by several well known restauranteurs from Chicago, and Cleveland and New York, who flew in for the occasion, including Matt's father Mike.

Dinner Menu by Zubair Mohajir:

1st Course :
Salmon | Tom Kha Gai | Sesame | Crisp

Interim Course
Taco | Chick Peas | Feta Cheese | Florals | Radish | Sauce

2nd Course :
Rigatoni | Brown Butter Emulsion | Proscuitto | Quail Yolk

3rd Course:
Scallop | Green Thai Curry | Crimini 

4th Course :
New York Strip | Guajillo | Peruvian Fingerling 

5th Course:
Tandoori Fried Chicken | Som Tam | Scallion Corn Cake 

6th Course :
Dawlat Ki Chaat ( Saffron Dessert )

 The wine flight:

Belle Glos Santa Lucia Highliands Las Alturas Vineyard Pinot Noir 2015

This was deep ruby red in color with intriguing aromas of sun-warmed blackberries, ripe plums, with hints of black licorice. A complexity of dark berry fruits unfold on the palate; blackberries and bing cherries along with dark chocolate flavors. Vanilla and cedar oak undertones on the mid-palate further enhance the wine. The overall impression is rich with refined tannins, firm acidity and explosive layers of ripe fruit.

RM 92 points.

Chateau Rauzan Segla Margaux Grand Cru Classe 2003

Garnet colored, medium full bodied, complex but smooth and polished nicely integrated black cherry, plum and red berry fruits accented by notes of cigar box, tobacco leaf and leather with polished smooth fine grained tannins on the silky finish.

RM 92 points.

Opus One Napa Valley Red Blend 2015

Dark inky purple colored, medium-full bodied, forward rich ripe concentrated sweet black raspberry and blue berry fruits with subtle hints of floral, tea, spice and vanilla with soft fine-grained tannins on the lingering finish.

This is a blend of Cabernet Sauvignon 81%, Cabernet Franc 7%, Merlot 6%, Petit Verdot 4%, and Malbec 2%.

RM 91 points.

Flinders Run Southern Flinders Ranges Shiraz 2005

Dark inky purple colour - full bodied, rich thick concentrated and chewy, complex symphony of flavors of sweet currant, ripe plum, red raspberry and blueberry, a layer of mocha accented by hints of pepper, vanilla, and spice, and a lingering essence of creme brulee' and cedar on the long full smooth tongue coated finish.

RM 91 points.

Casa Lapostolle BOROBO Colchagua Valley Red Blend 2008

Tom R brought this from his cellar. He acquired this bottle during his visit to the producer when he and family stayed at the Estate during their trip to Argentina last summer.

Dark Ruby colored with purple tones, medium-full bodied, black berry and black cherry fruits accented by notes of tobacco leaf, tea and leather, hints of mocha and spice, ending with firm tannins on a moderate finish.

RM 89 points. 

This is a blend of 50% Carmenère from Apalta Vineyard, 18% Pinot Noir from Atalayas Vineyard, 16% Merlot from Apalta Vineyard, in the Casablanca Valley and 13% Syrah from Las Kuras Vineyard and 3% of Petit Verdot from Apalta Vineyard in the Cachapoal Rapel Valley.