A California Wine Dinner

featuring wines of the Central Coast

Thursday, June 17, 2010 6:45 pm

Winemaker Drew Neiman will co-host this event, exploring the different appellations of the Central Coast of California.

The Enormous Central Coast of California continues to be a viticulture work in progress. Each year the quality of these wines improves and the potential is as promising as any place in the New World. We will feature wines from the southern area of the Central Coast, namely the Santa Ynez Valley, Santa Maria Valley and the cool climate Santa Rita Hills.

We will begin the evening with a pre-dinner tasting of three pinot noir’s with distinctive styles from Brewer Clifton, Au Bon Climat and Talley wineries.

The dinner will feature a grenache blanc from winemaker Kris Curran, there is only 100 acres of Grenache Blanc planted in the United States. Jim Clendenen of Au Bon Climat and Bob Lindquist of Qupé have been making wine in the Central Coast for over twenty years. They are true pioneers and share a winery together. Brewer–Clifton is symbolic of both the present and future of California high quality wines. Seemingly coming out of nowhere, they have proven time and time again that great wines can emerge from the cool climate region of Santa Rita Hills . One of the first wineries in the Santa Rita Hills, Melville produces great Rhône varietals as well as pinot noir and chardonnay. Deirberg Winery, located in the warmer area of Santa Ynez Valley, produces outstanding cabernet sauvignons and merlots.

Pinot Noir Pre-Dinner Tasting

A pre-dinner tasting featuring Pinot Noir of the Santa Rita Hills, Santa Maria Valley & Arroyo Grande Valley appellations of the Central Coast of California.

Smoked Atlantic Salmon & Peekytoe Crab Package, Cucumber Salad

Peekytoe crab wrapped with smoked salmon and topped with micro chervil and herb-infused olive oil and a cucumber salad, seasoned with ginger and fresh dill.

Grenache Blanc, Curran, Santa Ynez Valley, 2007

George’s Bank Sea Scallop, Membrillo & Apricot Chutney

A seared Maine sea scallop with caramelized pearl onions seasoned with aromatic spices served on a bed of membrillo, sauced with an apricot glacé, garnished with lemon verbena.

Viognier “Verna’s Vineyard”, Melville, Los Alamos, 2007

Roast Alaskan Halibut, Tomato & Saffron Broth

Alaskan Halibut with an herb crust served on a bed of caramelized leeks with a saffron/tomato broth.

Chardonnay, Brewer-Clifton, Santa Rita Hills, 2008

Veal and Duck Napoleon, Mountain Huckleberries

Roasted duck and veal layered with potato galettes with Mountain Huckleberries and a Glace de Viande Veal reduction sauce.

Pinot Noir “Sanford & Benedict Vineyard” Au Bon Climat, Santa Rita Hills, 2007

Cassoulet of Roasted Breckenridge Lamb Loin

Roasted loin of Colorado Lamb served over a Napa cabbage timbale filled with simmered white beans, pancetta bacon and caramelized shallots, topped with a rich lamb broth.

Syrah “Donna’s”, Melville, Santa Rita Hills, 2007

Los Olivos Cuvée, Qupé, 2006 , Santa Ynez Valley, 2007

Roast Tenderloin of Aged Beef, Rabbit Confit and Bacon

Tenderloin of beef served with risotto and topped with rabbit confit. Sauced with a woodland wild mushroom sauce and pancetta bacon.

Cabernet Sauvignon, Dierberg, Santa Ynez Valley, 2005

Delarobi Fruit Tart, Framboise Vanilla Bean Ice Cream

A fruit tart filled with pastry cream, kiwi, strawberries and raspberries, glazed with apricot and served with a raspberry ice cream.

$95 per person Tax & Gratuity not included