Valentines Day Winemakers Dinner
At the Apple Farm Restaurant
Featuring Vines on the Marycrest
and the culinary pairings of
Chef Steven Smeets and Chef Stephen Walls
This was the table setting outside on our heated patio
We started with champagne and butler passed appetizers of Serrano wrapped pear with blue cheese
First course: Fried oysters with Meyer lemon aioli
Paired with Viognier
Second course: House-made chicken and basil sausage with pork belly, white bean puree and sauteed exotic mushrooms with mustard greens
Paired with Estate Zinfandel
Third course: Baby vegetable salad with beets, carrot and micro greens
Paired with Heart of Glass a classic GSM 59% Grenache, 29% Syrah, 12% Mourvedre
The main entree
Medallion of filet Mignon with jumbo prawns
Lemon brown butter Haricot verts
Herb roasted potatoes and sauce Bordelaise
Paired with Petit Syrah
Dessert was chocolate brownie pudding
Paired with Satin Doll
A red blend of 62%Cabernet Sauvignon, 30% Merlot, 8% Syrah
It was and an amazing experience
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