Hidden Identities Of Food And Wine Dinners

It is not everyday that a chef gets to create a menu in which the wine pairing is to be done by Anani Lawson of the French Laundry. Well this is exactly what I got the opportunity to do. Anani Lawson and Pajo Bruich do Food-Wine events in the Sacramento/Napa Valley area and asked me if I would like to do an event in the Santa Barbara area.

This was the first time I have had a wine pairing to one of my dinners by such a talent as Anani. The dinners took place on May 9th and 10th. Both sold out and were attended by Foodies and Wine lovers, just the type of people we wanted.

I wanted to push the flavor spectrum to include some of the wonderous spring produce of Santa Barbara, yet making sure to use temperatures as a guide for textures. Exotic spices, lamb belly, white shrimp terrine, and Amedei chocolate cream where some of the stars of the evening

With the help of Pajo Bruich as my sous chef and Ryan and Angie as chefs assistants, we were able to truly execute a wonderous food experience. Thanks guys…

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Menu with Wine pairing:

Taste Fragments
*viscous artichoke, lemongrass peel custard, black olive serrano crumble
*organic chicken almost confit, chardonnay vinegar butter, coriander chicken skin
2008 Ventana Gewurztraminer, Arroyo Seco

SALT
FOIE GRAS CREMEAUX
crispy rice
apples
toasted walnut oil marshmallows
px sherry
2008 Ventana Gewurztraminer, Arroyo Seco

GOLD BEET PANNA COTTA
rare jasmine rice mascarpone cream
pine rosemary oil
champagne thyme vinaigrette
blis maple syrup gel
hazelnuts
1999 Lopez de Heredia, “Viña Gravonia,” Blanco, Rioja

LIQUID PEAS AND LEAVES
prawn terrine
vadouvan pinenut popcorn
mint oil
chorizo
1999 Lopez de Heredia, “Viña Gravonia,” Blanco, Rioja

WILD MUSHROOM AIR
carnaroli parmesan risotto
ginger smoked bacon
shitakes
Santa Terezinha coffee syrah glaze
2005 Conn Creek, cabernet Sauvignon, Hozonhi Vineyard, Napa Valley

LAMB BELLY CROUSTILLANT
marcona almond mole
cucumber tomato confit
sesame
orange honey textures
feta ice cream
1999 Château Beau-Séjour Bécot, Saint Émilion, Premier Grand Cru Classé

SUGAR
AMEDEI CHUAO CHOCOLATE CREAM
tarragon
yogurt
liquid strawberries
olive oil
rhubarb
bisquit de chocolat
2001 Le Clos Cancaillaü, Jurançon, “Gourmandise”

Until next time!