Missed any wine dinners lately? As your SCV Wine Conduit, it is my responsibility to get you to events. If I don’t get you there, well, you can only read about what you missed. Here is a story from last year’s Chilean wine pairing dinner at Salt Creek Grille. (Just a little teaser before this Thursday’s CASS Winery dinner. Reserve: 661-222-9999.)
On March 6 I interviewed Chef Tamra Levine about herinspired interpretation of Chilean fare for a wine pairing dinner at Salt CreekGrille. A month later, and I’mstill ranting about it. But thedifference is that I’ve now had the dinner.
You may have remembered last Thursday. The winds whipped up to try and keep usall nestled indoors. But, atexactly 6:15, after I had whipped my own coif up into a tightly fastened “do”,it all calmed down.
I had to imagine that the same thing might be happening inthe kitchens at Salt Creek Grille. Along with their regular Thursday night bustle, they made an impressiveinaugural debut in their catering department. And not any of the items were off of the menu; it was allcreated just for us.
Introduction: Chile 101
Whisked into the tightly tented outdoor bar unlike no other,guests were greeted with full flutes of sparkling wine – not on our printedmenu.
From there we were seated, and like any classy event, wereassigned to tables with people of like tastes. I was thrilled to find myself placed with Lil Lepore andShari Fraizer, owners of Vino 100 Valencia. We enjoyed some fun “shop talk.”
Within minutes Greg Amsler, in between meetings for hisman-of-the year nomination, welcomed us and introduced Tamra, who in turn,thanked us for attending the first of several regional wine pairing meals shehad planned. I wanted her to tellthe crowd that she is the only caterer and near sommelier in our valley equippedto create the meals and choose the wines for them, but being far more modestthan I am, she instead introduced Alex Guarchi, president of TGIC Importers totalk to the crowd.
“I want to thank you all for taking the time to come to adinner, during this recession. Taking the time for wine – if we don’t do that – there is somethingwrong with that picture.”
“Taste is very subjective I believe. You have to be open to the wine andfood and let them speak for themselves. You will have light wines with the lighter food and then be introducedto bigger wines.”
“You’ve undoubtedly heard several do’s and don’ts withwine. Who here knows which fish isokay to have with a Pinot Noir?” To which Lil Lepore confidently answered, “Salmon!”
The Courses Begin
While Alex spoke, our first course arrived: Empanada deCamerone Humitas, Calabaza, Corn and Coconut soup with Pisco Sours. Pisco is a brandy made of Muscatelgrapes in Chile and Peru; no one knows who created it first. The bar staff mixed it with egg whites,lime and sugar. The egg whitescoated my tongue in a sugary glaze – the perfect aperitif to the soup andempanada.
Next came pan seared Chilean Sea Bass Moho paired with a lowFrench oaked 2007 Santa Ema Reserve Chardonnay. Guests commented that the delicate fish balanced well withthe wine.
Merken dusted Pheasant Breast Medallions stuffed withChilean mushrooms made me wonder where you could get pheasant in SCV. Served over a bed of Chorizo lacedQuinoa Risotto, I was surprised to learn from Tamra that the quinoa was anancient grain and actually the seed of a plant. Paired with 2007 Montes AlphaPinot Noir aged 12 months in French Oak, my palate was experiencing heaven.
Then, if that wasn’t enough, on came the Adobo MarinatedFlank Steak with Chilean salsa, Potato and Onion Timbale and a 2005 Santa EmaCatalina. I was left to try andchoose which of the reds I enjoyed more…and couldn’t do it.
Sneaking back to the kitchens to see the more-than-competentstaff create the dessert, I shot some fun photos and then raced back as not tomiss a bite. I did note that therewas a friendly feel among them and I was happy to see that a meal thisnoteworthy could be managed so pleasantly.
My Dulce de Leche Ice Cream with raspberries,apricots and a to-die-for perfectly warmed Caramel Shot was accompanied by a2008 Montes late harvest Gewurztraminer. I don’t usually eat desserts. I don’t usually enjoy late harvest wines. But, then again, I’d never had Chilean food in my life. It was not a night for usual tastes; itwas one that was as Alex Guarchi had suggested, “Be open to the wine and food -and let them speak for themselves.”