By Jessica Yadegaran
Wednesday, November 28th, 2007 at 10:19 am in Uncategorized.
Winemakers’ dinners can get expensive. I’ve done enough of them to know this, and understand the hesitation. But they can be revelatory, too, since the chef and winemaker work so closely to unite the flavors of their respective arts.
If there’s one not to miss, this is it.
On Tuesday, December 4, Napa’s Opus One Winery teams up with Seasons Steak & Seafood for a five-course extravaganza at the Four Seasons Hotel in San Francisco. There’s a 6:30 p.m. reception followed by the dinner at 7 p.m.
This is the third in a series of quarterly wine pairing dinners at the hotel. Guests will enjoy a special selection of various prized vintages from Opus One Winery and wines from Mondavi paired with dishes by Executive Chef Jeremy Emmerson.
Highlights: Sea Scallop Crudo with Osetra Caviar and Tangerine Oil; Crisp Potato Gnocchi with Melted Raclette Cheese, Pearl Onions, and Bacon-Apple Salad; and Grilled Veal T-Bone with Pan Roasted Turnips and Carrots, Violet Mustard, and Parmesan Potatoes.
They haven’t released which wines will be poured. If they do, I’ll let you know. For now, know this: If they pour the 1999 Cabernet Sauvignon with the veal, you’re golden. I shared a magnum with friends last year, and it goes down as some of the silkiest, most sophisticated California wine I have ever had.
I’ve also eaten at Seasons, and swear by the Surf & Turf. It’s among the City’s best.
Price of the dinner including wine pairings is $150 per person, including tax and gratuity. This is a steal, seriously. Winemakers dinners designed around average or lesser wines usually cost the same, and often don’t include tax and gratuity.
For more information or to make a reservation, visit the Four Season San Francisco web site or call (415) 633-3838. See you there.