Skip to main content

Luscious, Romantic, & Juicy: Valentines' Day Wine Pairing Dinner {La Crème}


I am not one to celebrate Valentines' Day, typically. I firmly believe that love and romance belong front and center all the time. Why is February 14th designated as a day for people to show their sweethearts that they are adored? What about the other 364 days?!? I would rather get a bunch of handpicked wildflowers on a random day in January than a dozen red roses on a day when florists mark up beyond the usual 300% markup on flowers anyway. Okay, I know that I sound unapologetically unromantic. Sorry. 

But when Tamie Aceves, owner of La Crème, asked me to come, bring Jake, enjoy and photograph La Crème's Valentines' Day Wine Pairing Dinner, I couldn't type 'yes' fast enough. I was actually just drafting a blogpost yesterday about how I'm rethinking my stance on Valentines'.

In any case: any event planned by Tamie + dinner cooked by Chef Jon Moser* and his team + wine = a winner in my book!!

So, this is what Jake and I will be feasting on come Valentines' Day this year (menu below)... here we are at another La Crème event. See the smiles? We love it there.

Seating is limited! But if you want to join the fun, call 831.375.1300. There's a 6pm seating and an 8pm seating.

First Course
Shared Antipasto Platter 
A culling of gourmet cheeses and charcuterie
with golden raisin chutney, wildflower honey and Marcona almonds
with fresh fruits, grilled baguettes
 Paired with Sofia Blanc de Blanc Sparkling

Salad
Blood Orange & Almond Salad 
County Line Farm lettuces, arancia rossa orange, toasted almond,
aged Villa Manodori balsamic
 Paired with Mer Soliel “Silver” Chardonnay

First Entrée 
Seared Day Boat Scallop 
celery root carbonara, micro herb salad
Paired with Etude “Lyric” Pinot Noir

Second Entrée
Filet of Angus Beef 
Yukon potato & house-made mascarpone ravioli,
sautéed cavolo nero, crisp carrot, natural jus
Paired with Paraiso “Wedding Hill” Syrah

Dessert
Chocolate Croissant Bread Pudding 
preserved tart cherries, pinot noir reduction, 
pistachio croccante
 Paired with Sexual Chocolate 
Zinfandel, Syrah, Petit-Syrah Blend

*Chef Jon writes an awesome blog. Click here.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas