Every month, Executive Chef Chris Ferrier and Chief Wine Officer, Mary Watson-DeLauder, create a 4-course dinner for our clients and guests. The Chef’s Tables are a great way to see and taste what our Chef’s and their team can provide for your wedding, event or meeting. Mary provides recommendations for wine pairings. Join us in the kitchen!
We met Chef and Mary in the kitchen and were surprised to see a very large, locally-made table right in the kitchen. Chef told a heart-warming story about the first course, Grace’s Favorite (Tomato Bisque with Gruyére Grilled Cheese, Frisée and Endive Salad). Grace is Chef’s daughter and even though she often says she’s not hungry, she waits until Chef comes home from a long night, to ask her dad to make her favorite meal, grilled cheese and tomato soup. Oh, if we all had a dad who cooked like Chef!
The tomato soup has no cream, just hydroponically grown tomatoes, slowly roasted with vegetable stock and butter; then puréed. Mary paired this soup and sandwich combination with Barrymore (as in Drew Barrymore, the actress) Pinot Grigio. This Pinot is heavier than most Pinots and has a clean crisp taste on the palate. This wine has a bit of Moscato so it holds up nicely with the Gruyére cheese.
The second course, Pan Roasted “Day Boat” Scallops with Lemon Risotto, made for a wonderful spring entrée. The Day Boat Scallops were from New Jersey and are raised in sand dunes; they were shucked the day before and delivered to us on the day of the event. They were simply seared over high heat with salt and pepper. The Lemon Risotto takes more time — as the rice sautéed with butter, hot chicken stock (made at the property) was added creating a creamy rice dish. Chef added lemon rind and chives. This dish was paired with Matanzas Creek Sauvignon Blanc in Bennett Valley, California. The grapes grow near a lavender field therefore an herbal, floral scent is present. It almost tastes like a squeeze of lemon or lime juice was added.
The third, Cedar-Plank Roasted Salmon & Bacon Wrapped Tenderloin of Beef with Crispy Asparagus, Waffle Potato Cake and Mushroom au Jus, was paired with Byron Pinot Noir. The salmon was steamed in cedar paper with julienne vegetables and the beef, purchased from 1859 in Pennsylvania, was wrapped in bacon purchased from a local butcher. The waffle potato cake was shredded potatoes cooked in a waffle iron. This dish was not only a delight to the eyes, but the fish and meat melted in your mouth. Mary’s wine choice, the Byron Pinot Noir, had a little smoke and red plum, slightly fruity with no tannins. Because the filet is soft with little fat, she chose a fuller bodied wine.
Onto dessert…Angel Food Cake “Smores” with Chantilly Cream and Berries. This was a sight, beautifully decorated with bits of chocolate, layered with cream. The Annalisa Moscato had some fermentation going on, and was light with a bit of acid. A perfect end to a perfect evening.
If you’d like to know more about how you can incorporate a Chef’s table into your meeting or event, ask your sales rep. We offer many culinary teambuilding programs also. Join us in the kitchen next month!