It’s been a few years since the wild and crazy Ted Plemons entertained Cass Winery lovers on the patio of Salt Creek Grille, and I for one won’t be missing it. Not only will Ted, co-partner at the winery, be there he will be introducing no less than FIVE of their latest vintages to pair with FIVE courses created by Chef Ignacio Munoz and Pastry Chef Kristina Waggoner.
The Invitation
Join Ted Plemons of Cass Winery, as well as Executive Chef Ignacio Munoz and Pastry Chef Kristina Waggoner as they take you on a 5-wine + 5-course menu only at the Salt Creek Grille Valencia Patio on September 12th at 6:30pm. The price is $95 per person plus tax and 22% gratuity. Reserve by telephoning the restaurant at 661-222-9999.
The Menu
With Winemaker Notes and Awards
First course
Tai Shrimp with Coconut Mango Verde Sauce
Paired with-Cass 2017 Viognier
Gold Medal – 2018 Denver International Wine Competition
Winemaking: Aiming to preserve the intense fruit and aromatics of the variety, this Viognier was fermented and aged in 100% stainless steel. Hand-picked in the early morning, the cold grapes were pressed within moments after coming off the vine. Following juice settling, a long, cold fermentation commenced. Malolactic fermentation was inhibited to preserve acidity, keeping the wine fresh and crisp.
Second Course
Crab Bouquet Salad
Paired with 2016 Rockin’ One Blanc
90 points, Gold Medal – 2018 Orange County Fair Commercial Wine Competition
Winemaking: Looking to bring an added dimension to the ripe fruit of Roussanne and the texture of Marsanne, the 2016 Rockin’ One was fermented and aged for 10 months in seasoned French oak barrels. Hand-picked in the early morning, the cold grapes were pressed within moments after coming off the vine. The long, slow fermentation helped maintain crucial aromatics, while occasional lees stirring helped lend texture and structure to the wine. Unlike Cass’s other white wines, the 2016 Rockin’ One underwent a partial malolactic fermentation.
Third Course
Almond Crusted Stuffed Chicken with Scalloped Sweet Potato Ring
Paired with 2015 Cabernet Sauvignon
Winemaking: Cabernet Sauvignon comprises the largest planted acreage at Cass, thus we have the ability to choose fruit from a variety of sites, soils, and clones across the vineyard. Picked in early September, the grapes were fermented into 5-ton open top fermenters and pumped over multiple times per day to achieve maximum extraction, which was necessary to match the ripe flavors of the vintage. Aged for 22 months in French oak.
Fourth Course
Red Chimichurri Hanger Steak with Vegetable Skewer and Peppercorn White Cheddar Soufflé
Paired with 2014 Backbone Syrah
92 points – Wine Enthusiast Magazine
Gold Medal – 2017 San Francisco International Wine Competition
Gold Medal – 2017 Orange County Fair Commercial Wine Competition
Gold Medal – 2017 Sommelier Challenge International Wine & Spirits Competition
Gold Medal – 2018 Central Coast Wine Competition
Winemaking: The grapes were fermented into 5-ton open top fermenters and pumped over multiple times per day to achieve maximum extraction, which was necessary to match the ripe flavors of the vintage. Aged for 22 months in French and American oak.
Fifth Course
Triple Chocolate Blackberry Hazelnut Crème Brûlée
Paired with 2013 Dessert Syrah
Gold Medal, 93 points – 2017 San Francisco International Wine Competition
Notes: Produced from ultra-ripe Syrah from our estate vineyard, our 2013 Dessert Wine is massive and rich, with flavors and aromatics that remind us all of wintertime in Paso Robles. Warm notes of crushed rose petal, dried raspberry, orange-almond liqueur, potpourri, juniper berry, and cinnamon sticks fill the nose. The sticky palate is full of rich fruit, with caramel-coated raisin, candied orange, warm brown spice, and grated chili chocolate flavors on a backbone of well structured tannins that carry through on an endless (and we mean endless) finish.
The Fine Print
Chefs Munoz and Waggoner have created this menu together and both will be in attendance that night – as time allows they may be able to visit with us on the patio.
Date: September 12th
Private Dining on the Salt Creek Grille Patio
$95 a person (plus tax + gratuity)
Reservations: 661-222-9999
24415 Town Center Drive #115
Valencia, CA 91355
Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 15k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com
