Upcoming: Bardessono to host unique food and wine event on 10/19

by TrevR on October 12, 2009

Pin It

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.

Bardessono Restaurant in Yountville

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
Sardine escabeche
Ibérico crostini
Ajoblanco, red flame grapes
Huevos con queso
2005 d’Abbatis Cava Gran, Brut Nature, Penedes

8:00pm: Dinner
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

Cheese Course
Torte La Serena
Preserved Sierra porcini mushroom, pimentón condiment
2006 Clos Pissarra, El Riu (Cardigan), Priorat

For more information, call 707-204-6000.

[techtags: Napa, Napa Valley, wine, winery, Bardessono, Bardessono Restaurant, Youtnville, Sean O'Toole, Emmanuel Kemiji, Jamón Ibérico]

Tell Us What You Think!

comments

About the Author

has written 725 posts on The Cork Board. He was born and aged in the Napa Valley and has a passion for wine, writing and social media, which led him to co-found this blog in early 2007. Follow him on Twitter and Google+.

Previous post:

Next post: