Flashback to Valentines Day...I was fortunate enough to find myself at the James Beard House for a special V Day dinner featuring Meadowood Estate Chef Alejandro Ayala. Think of the James Beard house as a "performing space" for visiting chefs...the best of the best. Each year it hosts the James Beard awards, the Oscars of Food. They just announced the 2015 Restaurant & Chef Award Semifinalists!
So Napa in NYC, yes please! I am always trying to figure out creative ways for work to send me back. The first time I visited Napa, my soul smiled. The first time I stayed at Meadowood, I wanted to freeze time. It is THE place to stay if you're ever in that part of wine country.
At Chef Ayala's mulitcourse dinner + wine pairing...you could taste the love in each bite. Check out the menu at the bottom of this post, so much to SAVOR. All the produce, herbs and flowers came straight from the Meadowood Garden. The table menus were even plantable! I may have taken 2 for my imaginary garden. Every bite was divine and every sip delicious. The standout: Hilt Vanguard Pinot Noir 2012...grab it once its available in a few months!
More amazing than this meal (if you can imagine such a thing - I mean did you read the menu?!) is Chef Ayala's passion & path...he started out as a dishwasher at Meadowood over 25 years ago and is now the estate chef in charge of all banquet operations, a position he's held since 1998. Go chef!
Another highlight...the awesome people at my table. I learned about @HotDudesReading on Instagram...started a few weeks ago by a friend of one of my tablemates, better than a party favor...a gift that keeps on giving.
Special thanks to one of my Napa faves Jen Chiesa for the invite!
MENU
- Hors d’Oeuvre
- Lobster Arancini with Pimentón and Cilantro
- Beef Tartare with Parmesan and Salsa Verde
- Foie Gras Tortellini with Short Rib and Black Truffle Consommé
- Beets and Raspberries with Bergamot and Chèvre
- Squash with Pepitas, Squash Chips, and Crema
- CHAMPAGNE KRUG GRANDE CUVÉE NV
- Dinner
- Amuse Bouche > The Meadowood Garden
- Smoked Bodega Bay Mussels with Heirloom Potato Chowder, Celery Variations, and Espelette Peppers
- THE NAPA VALLEY RESERVE SAUVIGNON BLANC 2013
- Dayboat Scallops with Creamed Kale, Black Truffles, and Meyer Lemon
- COPAÍN BROSSEAU CHARDONNAY 2012
- Ora King Salmon with Heirloom Lentils, Coriander, and Jamón Ibérico
- THE HILT THE VANGUARD PINOT NOIR 2012
- Liberty Farms Duck with Parsnips, Huckleberries, and Miniature Carrots
- THE NAPA VALLEY RESERVE 2004
- Rib-Eye Cap with Meadowood and The Napa Valley Reserve Garden Vegetables and Cabernet Essence
- THE NAPA VALLEY RESERVE 2008
- JONATA EL ALMA DE JONATA 2009
- Sweet Bites
