Pairing with a Top Chef

This past Sunday was a special evening for Stolo Family Winery.

A few months ago, I received a phone call from Charmaine Coimbra, the event coordinator for Friends of the Elephant Seals. She was putting together an auction item for their annual Grand Ole Soupabration Fundraiser and wanted to know if we were interested. The item consisted of a private dinner for 12 hosted at a Cambria beachfront manse. The private dinner included a 4 course meal prepared by Top Chef Texas contestant, Dakota Weiss. Would we be interested in pairing our wines with Executive Chef Weiss' creations? Heck Ya!!!

I arrived on Sunday evening to an unbelievable home located on the bluff of Cambria with stunning views of the ocean. I proceeded to get myself set up. Bringing in wine, chilling the Chardonnay, opening the reds, etc. All the while keeping one eye on Dakota working seamlessly in the kitchen doing her prep work. It took me approximately 10 minutes before I geeked out and told her how much of a huge fan I was of Top Chef. She was extremely gracious and we began talking about her experience on the show.

Quickly guest began to arrive to enjoy the sunset with a glass of bubbly and our little tete-a-tete ended. The guests were seated for dinner service after the sunset and the meal started off with a deconstructed plate of sweet potato blini, smoked salmon, deviled quail egg, and horseradish cream. It was like a build your own appetizer. We paired it with Stolo Family Vineyards 2009 Chardonnay. Fabulous match! The evening was off to a great start.

The second course came quickly. I barely had enough time to get the red wine glasses on the table. But when Dakota says it's go time, we go. The next dish was a tomato and white bean bisque topped with creme fraiche and little cheddar cheese madeleines. I poured the 2009 Stolo Family Vineyards Pinot Noir. Again, a really good fit. The tangy tomato and cheddar corn bread really brought out the subtle sweetness of the wine.

Third course, and I am already full, but looking forward to the beef tournedos atop a lobster and potato hash drizzled with black truffle jus. Good Lord! I poured the Stolo Family Vineyards 2009 Syrah. The guests really seemed to love this match up. I went through an extra bottle on this course.

Room for dessert? Always. The dessert was a version of a dish that Dakota prepared on Top Chef; a caramelized banana bread pudding topped with a bourbon hard sauce (think bourbon butter) and drizzled with brown sugar caramel. I was skeptical that our 2009 TreViti Zinfandel would work with this dish, but I was proven wrong. The sweetness of the dish was contrasted by the medium bodied red, giving balance and harmony.

What a fabulous evening. I felt a little guilty that I was "working" and really just enjoying talking about our wines and eating a 5 star meal while my husband was at home eating mac n' cheese with the boys. But Dakota packed up a little something for me to take home so the guilt quickly vanished.

Thanks to Charmaine, Dakota, Mark and Chris Landgreen, and Friends of the Elephant Seals for putting together such a wonderful evening. In advance, Yes, I would love to do another one!!

2012 So Far

2012 has started off with a bang, we've been busy! Treviti Wines poured at Red Wine and Gold again this January. The event is held by Rosary High School in Fullerton to raise funds to provide financial assistance to students. This year my sister, Breanna, and I poured at the event, both of us Rosary alumni. It's always a treat to return to your alma mater for a good cause!

Also in January, TreViti Wines took part in the Cambria Art and Wine Festival. This year, our 2008 Chardonnay was chosen to be paired with a dish for the sold out friday night kick-off dinner. Five local restaurants are chosen to create one course and choose one wine that will pair well with their dish. We were chosen by Robin's Restaurant in Cambria for the first course pairing, a fantastic crispy pancetta wrapped radicchio with pickled root vegetables and warm balsamic vinegar reduction. The Chardonnay complimented the dish beautifully.

Along with each pairing, the chef and winery are asked to speak about their dish/wine. Although public speaking is not my strong point, I think it went pretty well. I got a few laughs in the right places and applause at the end. Thank God. I keep telling myself, the more I do it, the easier it will become. Still waiting for the "easier" part.

The following day TreViti Wines poured its 2008 line up at the The Cambria Art and Wine Festival grand tasting along side 50 or so other wineries. We had many people stopping by the table to "retry" our Chardonnay from the kick-off dinner the night before and lots of fabulous comments on the wine. It is always a really fun local event.

Next Up: February we will be pouring our wine at a private dinner for 12 that was auctioned off by A Friends of the Elephant Seals Fundraiser Event this past winter. Chef Dakota Weiss from Top Chef Texas will be preparing the 5 course meal to pair with TreViti Wines. Another speaking engagement for me, but 12 people should be manageable. Looking forward to seeing how it comes together.