Tuesday, February 26, 2013

Michael David Wine Dinner - February 21, 2013

We had a very successful wine dinner.  I let my Sous Chef, Sheamus O'Rork, take the lead on this one.   He did an amazing job pairing flavor and flawlessly executing an amazing wine dinner..
We had a great turn out and can't wait to put on the next one!  

Five superb courses were served, paired along with a few of Lodi's famous wines.



Veal and Pork Farce Stuffed in a Zuchinni - Our Amuse Bouche
Served with a Sangria Cocktail made from Don's Lodi Red 



The Finished Amuse Bouche - Served with Red Pepper Coulis and Thyme Sprig



Braised Celery Root Salad with a Remoulade Dressing - Served with Seven Heavenly Chards... We garnished this with Chili Oil and Micro Greens. The creamyness of the dressing matched perfectly with the wine - even the Winemaker was impressed!



This was our Scallop course... Three pan seared Day Boat Scallops with a Lavender and Preserved Meyer Lemon Risotto. My Sous Chef Sheamus paired this one with the Incognito White Wine Blend. It was one of the favored dishes of the evening. 



Here is a picture of the Lamb Stew, slowly cooking... And also a picture of the Tourne Carrots. A Tourne cut is any vegetable that is cut to have 7 sides. 




The finished product - Navarin D'Agneau Printanier "Lamb Stew with Spring Vegetables" was served with the Petite Petite and a dinner roll. Serving the vegetables on top really showcases the vibrant colors and allows you to taste them with a cleaner pallet. 



Chef Grey Kunz Spoon in action with the BlackJack BBQ Sauce on Mary's Chicken!



The finished product is BBQ Roasted Airline Chicken Breast with Root Vegetable Slaw - Served with the Lust Zinfandel 



A sweet way to end the dinner - Rose Petal Creme Brulee Chocolate Surprise meets Raspberry Semifreddo.