Scribe Winery ~ Sylvaner Release Dinner

Image from Refinery 29

I’m still coming down from the high of last night’s dinner. I had the incredible fortune of being invited to the Sylvaner release dinner prepared by chef David Bazirgan from Fifth Floor Restaurant, part of Scribe Winery’s Spring Release Dinner Series. I didn’t know what to expect, but when invited to a winery for dinner, you say yes. We arrived at 7 for a half hour of rosé and passed hors d’oeuvres on the lawn, while dinner was being cooked in front of us in an outdoor tent. I could tell this dinner was going to be a religious experience based on the wow-factor of the appetizers. On a silver spoon, halibut ceviche over mashed avocado, topped with shaved Anaheim chile and kumquat. Grass-fed beef tartare on thin crostini. Puff pastry topped with goat cheese cream, wild mushrooms and marigold petal.

At 7:30 we went to find our assigned seats in the wine cellar. We had great neighbors: a walnut farmer and an ex-commercial furniture industry colleague. Interesting new friends.

As expected, dinner was ridiculous. Every bite was incredible.

Grilled, shaved asparagus salad with English peas, olive oil fried bread and thinly shaved pork neck (I think) with a mustard beurre blanc sauce. This course was paired with the 2012 Sylvaner.

*Second course not pictured was poached black cod with grilled baby leaks over sea urchin butter paired with the 2011 Chardonnay – Carneros. Yes… sea urchin butter.

The main course was local lamb (the lamb farmer was at dinner with us – who, 5 days prior, had proposed to the sous chef cooking the meal.) The entire lamb was prepared, including pulled shoulder, sliced leg, sweetbreads and a chorizo style sausage. The meat was served with fingerling potatoes and fava beans in an herb jus paired with the 2009 Cabernet Sauvignon.

We stepped outside to watch chef David assemble dessert. It was all very Top Chef-like, to which David responded “f*ck Top Chef.”

Dessert was a brioche bread pudding, rhubarb compote, ground almonds and clementine curd with torn lemon basil. A true highlight to this dinner was the hot tea served with dessert, simply mint leaves steeped in hot water.

I promptly signed up for the wine club membership: 4 bottles per quarter with invitations to “pick up” parties, free wine tasting, and members only events. I’m thrilled about this knee jerk decision and can’t wait to go back to pick up my May shipment! As I left, I was given a little containers of homemade marshmallows, and a hug from one of the sexy Mariani brothers who own the winery… I’d say it was a perfect evening.

Happy Easter from San Francisco xoxo

Beet, Quinoa & Goat Cheese Salad

After a long weekend in Las Vegas for my friend’s bachelorette party, I was SO ready for an overdose on vegetables and exercise. I felt healthier and happier the second I walked off the plane in SFO. Alanna and I spent the day walking all over the city, amongst hoards of green clothed people. This city loves holidays with clothing requirements (SantaCon comes to mind). Me being me, I had planned out dinner on the plane. A nice detoxifying combination of vegetables, grains and vinegar.

 
Beet, Quinoa & Goat Cheese Salad
1 large beet, scrubbed
1 cup red quinoa, cooked per instructions
Green beans, steamed/boiled and cut into thirds
3 cups baby arugula
1 cup heirloom cherry tomatoes, halved
½ avocado, diced
2 ounces goat cheese, crumbled
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 garlic clove, minced
Salt and pepper

Preheat oven to 375. Cut beet into quarters and rub with olive oil. Roast for 45-50 minutes, until cooked through and tender. Let cool and dice into 2” pieces. Meanwhile, add quinoa with 2 cups water to a pot and bring to boil, then reduce heat to simmer for 12 minutes. Boil/steam green beans until tender and chop into thirds. In a large bowl add arugula and all remaining ingredients. In a cup, combine balsamic, oil, garlic and seasoning. Stir and pour over salad. Toss and finish with chopped almonds or red pepper flakes if desired.