Adelaida, Ehlers, Ferrari Carano, Lafond, & Patz & Hall
Thursday, June 13, 2013 – 6:30 pm
Every other year The Five-Star Sensation is held in Cleveland benefiting University Hospitals Seidman Cancer Center. Top chefs and winery owners, winemakers and National Sales Reps from California participate in this event. Over the years we have been able to coerce one or two of these participants out to Vermilion for a wine dinner. This year we invited five wineries to join us for our annual California wine dinner and they all accepted.
Adelaida Cellars’ wines begin at the roots, pushing through the rocky limestone soils on the west side of Paso Robles on California’s Central Coast. They specialize in Pinot Noir and Rhône Valley varietals.
In 1962, at the age of thirty-two, Pierre Lafond founded the first post-prohibition commercial winery in Santa Barbara County. The Santa Barbara Winery has become an extremely visible and successful wine concern, winning many medals for an array of wines, specializing
Ehlers Estate produces world-class Cabernet Sauvignons that are a reflection of the land from which they come. Operating as a small family farm in Napa Valley’s acclaimed St. Helena appellation,
Located in the Alexander Valley AVA of the Sonoma Valley Ferrari-Carano has been a leading producer of world class, nationally acclaimed wines. Vintage after vintage, the wines exhibit a remarkable consistency of style and elegance.
Established in 1988, Patz & Hall embodies the shared vision and collective expertise of four talented friends This dedicated team has turned a desire to craft benchmark, single-vineyard Chardonnays and Pinot Noirs into one of California’s most celebrated artisan wineries.
Gazpacho, Avocado Espuma
An amuse bouche cold vegetable soup flavored with tomatoes, scallions, avocado, cucumber, green and red peppers and spices, topped with an avocado foam.
White Blend “Finders”, Adelaide Cellars, Paso Robles, 2010
Montrachet Goat Cheese & Roasted Vegetable Terrine, Root Vegetable Purée
A seasonal vegetable terrine wrapped in leeks, layered with asparagus, roasted zucchini, summer squash, mushrooms, turnips and Montrachet goat cheese, sauced with a root vegetable purée.
Fumé Blanc, Ferrari- Carano, Alexander Valley, 2012
Sauvignon Blanc, Ehlers Sauvignon Blanc, Napa Valley, 2012
Poached Chilean Sea Bass Filet, Caramelized Fennel & Roasted Lemon Plugrá Butter Sauce
Chilean Sea Bass poached in Verjus with julienned caramelized fennel-topped with a roasted lemon Plugrá butter sauce, garnished with lemon balm and preserved Meyer lemons.
Chardonnay “Sonoma Coast”, Patz & Hall, Sonoma Valley, 2011
Chardonnay, Lafond Winery, Santa Rita Hills, 2011
Seared Maine Sea Scallop, Wild Mushroom Brunoise & Petit Arugula
Seared Maine sea scallop, wild mushroom brunoise, heirloom tomatoes and fine herbs, finished with an arugula-infused olive oil, garnished with petit arugula.
Pinot Noir, Patz & Hall, Sonoma Coast, 2011
Pinot Noir, Lafond, Santa Rita Hills, 2010
Rabbit, Duck and Veal Pot-au-Feu, Seasonal Vegetables
A combination of rabbit ballotine, roasted duck breast and veal tenderloin, served with stewed root vegetables and cannellini bean purée in a rich rabbit, duck and veal stock.
Red “Sienna”, Ferrari-Carano, Alexander Valley, 2010
Keepers Red Blend, Adelaida Cellars, Paso Robles, 2009
Roasted Certified Angus Beef Strip Loin, Seasonal Wild Onions & Morels
Thinly-sliced roasted strip loin, celery root cream, Ohio spinach cake, topped with a morel mushroom and seasonal wild onions glace de viande.
Cabernet Sauvignon “Reserve”, Ferrari-Carano, Alexander Valley, 2009
Cabernet Sauvignon, Ehlers Winery, Napa Valley, 2009
Apple Frangipane Tart & Walnuts, Walnut Ice Cream & Caramel Sauce
A frangipane tart filled with apples, roasted walnuts and an egg custard, topped with an apricot glaze, served with walnut French vanilla bean ice cream and caramel sauce.