I apologize in advance for my lack of photos for this one. You'll just have to take my word for it....this dinner was out of control. They really know how to do it at Napa Cafe. Don't miss the next wine dinner or better yet go in for dinner this week & dine on their delicious fare alongside a wine from one of the best lists in town.
Roasted fresh figs stuffed with local goats cheese & orange blossom honey
paired with Seven Hills Talcott Vineyard Viognier 2008
Seared Scallops with brown butter, granny smith
paired with Seven Hills Riesling 2008
Duck Confit Tostada
paired with Seven Hills Tempranillo 2006
Bison tenderloin & Bison shortrib "shepard's pie" with truffled demi glace
paired with Seven Hills Cabernet Sauvignon 2006 Seven Hills Vineyard
Seven Hills Pentad 2005
Dark chocolate pate with fresh raspberries
paired with Seven Hills Merlot 2006 Seven Hills Vineyard
The food was fantastic & the wines paired so well. I was especially pleased with how well thought out the pairings were. The scallop dish was lacking some acidity when tasted on its own. But when tasted with the riesling it all made sense. The wine gave that acidity that the dish needed.
Close at Hand: Ignacio Mattos’s Most Treasured Cooking Tool - The chef at Estela is passionate about his Microplane, which was born to cut wood, not zest oranges.
15 hours ago