Pacific Coast Highway Wine Dinner: a refreshing trip!

The video for the Bistro’s Pacific Coast Highway Wine Dinner is ready for your review. As The Tenant, I again had a wonderful time sampling the food and wines the latest special event had to offer, courtesy of chefs Ruth Levine, Todd Mueller and Phyllis Prybor.

Things started off deliciously with “A Taste of Half Moon Bay”: Roasted Oysters with Bacon and Spinach. The oysters were plump and lightly briny with garlicky spinach in their pearly shells, and is there anything that doesn’t taste good with bacon? The accompanying wine was ’06 Evergreen Vineyards Spruce Goose Pinot Gris, from the Willamette Valley in Oregon, a light and fruity contrast.

Next it was off to “San Francisco Chinatown” with Asian-Inspired Medallions of Beef Tenderloin in a Hoisin-Soy Glaze and Fried Rice. Being the lover of Asian food that I am, I’d have to choose this as my favorite course. The ’06 Annabelle Cabernet Sauvignon from Napa Valley served with it was lighter than I expected it to be, especially given its heady bouquet, which is fine with me. I thought it was just right for the food.

The third course was a true coastal cuisine classic: Cioppino, or Fisherman’s Stew, with Sourdough Toast in the San Francisco tradition. The tomato broth was rich with Alaskan halibut, mussels, clams, and shrimp. Our wine for this course was ’08 Michael Pozzan Russian River Chardonnay, which I found to be strong, heady, buttery rich yet dry, and nicely counteractive to the spiciness of the stew.

A crisp and cool salad course came next: Jicama-Carrot-Daikon Salad Brunoise of Melons in a Sesame Vinaigrette. It was an absolutely delicious slaw, dressed just right, and while I wouldn’t have expected it to be paired with a red, the red chosen for it really was a good choice: Kestrel Vintners Lady in Red from Yakima Valley, a smooth blend of Merlot, Cabernet and Syrah.

Course number five was “L.A. à la Wolfgang Puck,” a tribute to Southern California cuisine and its light, fresh flavors: a Smoked Salmon & Arugula Pizzette Topped with Crème Fraîche and Chives. The bounty of the rooftop garden was already making itself known in this one! A more full-bodied wine arrived with this one: an ’09 Montoya Pinot Noir, with lots of depth and fruitiness.

Last but never least, the dessert course for this evening was a Panna Cotta with Mixed Berry Coulis. I’d never had a panna cotta before, and this dish, a kind of Italian pudding made with cream, milk, sugar, gelatin and a hint of lemon zest, was just delightful, especially topped by the zesty berry sauce. Combined with the tiny glasses of ’05 Norman Old Vine Zin Port, it made a fitting finish to the meal.

It was a great evening, and over the course of it the Bistro even celebrated a birthday or two. If this sounds like your kind of fun but you have yet to join us, be sure to sign up for “From Russia with Love,” a feast that will feature Russian champagnes and vodkas with each course, on June 23. You’ll love the food and you’ll learn a lot about what you drink — as well as having the opportunity to purchase some yourself. Don’t miss out!

Rum-Painted Grouper is a great tropical taste!

Oh boy, this is another winner from Chef Todd! You’re going to love the combination of flavors in this dish. The grouper is painted with a glaze of rum, cloves, black peppercorns, soy and lemon, then grilled to perfection and placed atop a bed of macadamia-nut guacamole, rich with the flavors of fresh avocado and cilantro. It’s topped with grilled pineapple slices and a wedge of lime, and served alongside jasmine rice and sweet-potato tostones. It’s one of those terrific dishes that provides a magical contrast of flavors and sensations: hot and cold, sweet and spicy, all blending together and yet each standing out to be savored in turn. Not to be missed!