In the Napa Valley, winemaker dinners are a dime a dozen.
So when we come across a unique food and wine opportunity, we feel compelled to share it with you.
One week from today (on Monday, October 19th) Executive Chef Sean O’Toole (Bardessono, Yountville), Chef Sylvain Portay (formerly the Executive Chef of The Dining Room at the Ritz, San Francisco) and Master Sommelier and winemaker Emmanuel Kemiji will be sharing a selection of food and wine that promises to tickle your taste buds.
The event is an attempt to do something a bit more fun and engaging than your run-of-the-mill winemaker dinner–for starters, it will take place at Bardessono, the sleekly and uniquely designed ‘greenest luxury hotel in America’.
In addition, it will feature a tasting of three distinct varieties of Jamón Ibérico (aka “pata negra”), which is a type of cured ham produced only in Spain that was not even available in the United States until very recently.
And if that weren’t enough, O’Toole and Portay will be preparing a 4-course Spanish dinner, which will be paired with Spanish wines selected by Kemiji. Here are details on what your $135 per person fee will get you:
6:30pm: Jamón Ibérico Tasting and Seminar with Alberto Solis
7:30pm: Hors d’oeuvres + Cava on the Patio
Ajoblanco, red flame grapes
Huevos con queso
2005 d’Abbatis Cava Gran, Brut Nature, Penedes
Monterey Shellfish “en gazpacho”
Calamari, octopus, prawn, vegetable salad, clam nage
2005 Arnoa, White Grenache, Penedes
Hook & Line Ling Cod
Chorizo studded Jacopo Farms butter beans, fried parsley, xeres vinegar sauce
2005 Arrels, Grenache, Montsant
Marin Sun Farms Beef
Steak solomillo, glazed short rib, papas fritas,
Hill Family Farm piperade, vino roja sauce
2007 Clos Pissarra, El Ramon (Cabernet, Grenache & Cardigan), Priorat
Torte La Serena
Preserved Sierra porcini mushroom, pimentón condiment
2006 Clos Pissarra, El Riu (Cardigan), Priorat
For more information, call 707-204-6000.