If I had one word to describe the 6 course dinner prepared at the Woodfire Grill by the renown Chef Kevin Gillespi, (formerly of the reality show Top Chef, who by the way is just as eloquent in person as he was on Top Chef) who paired the dishes with the famed wines from Mirassou winery (David Missouri the 6th generation wine expert was also in attendance), it would be “ingenious”. Ingenious because Mirassou wines are fresh (whites), not overly oaked (both reds and whites), everyday drinking wines that you would never think to pair with such and extravagant fare. How presumptuous of me! My experience with such a fare has been this type of gourmet excellence paired with the fine wines of Bordeaux and Burgundy. Here was the menu…warning: please try this at home:
First Course
crisp fried laughing bird shrimp with confited shrimp salad, ginger, chile and meyer lemon vinaigrette paired with 2008 Mirassou California Sauvignon Blanc ~ grapefruit, pear, grassy, and light
Second Course
pan roasted day boat scallop, sweet potatoes, winter squash, black lentils, pear and cashew salad, green chile jus paired with 2009 Mirassou Calfornia Pinot Grigio ~ peach, pear and citrusy and light
Third Course
border springs lamb crepinette, cured olive tapenade, lemon cream, mint paired with 2008 Mirassou California Pinot Noir ~ cherries and strawberries abound
Fourth Course
wood grilled local bob white quail and smoked pork belly, roasted local okra, hakurei turnips, lacinato kale, chicken jus paired with 2008 Mirassou California Merlot ~ black cherries, black berries and a hint of oak
Fifth Course
wood grilled border springs lamb leg, roasted local pac choi, mixed young beets, parsnip puree, cardamom lamb jus paired with 2008 Mirassou California Cabernet Sauvignon ~ black cherry, black currants and a hint of vanilla
Dessert
peach streusel cake, almond mascarpone mousse, peach puree, peach ice cream, feulletine crumble paired with 2009 Mirasssou California Riesling ~ peach, apricot, and spice throughout
I’m being graphic here because I want you to get a sense of the cuisine paired with these simple wines. These wines paired beautifully and to give further acclaim would pair quite nicely with pot roast also (try this recipe with Mirassou California Merlot)…..by the way this classic pot roast recipe is from 1963.
You know this dinner had all of the elements you want in an evening with food and wine….perfect meal, paired with great wines, stimulating wine conversation and best of all new friendships…..warning: please try this at home.
enjoy
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