Patz & Hall : Dinner

11.17.2010

After the prep was put together, Roy & Gordon “G” came walking through the front door at 11AM.  We were not quite ready for a tasting yet because we had a few loose ends to still tie up.  The foam was not ready, ducks breasts and legs were still in the thermal circulator and dessert was cooling in the walk-in.  We still had to open some wine too.  After the tasting, some minor adjustments had to be made to clean up the plates and removal of some ingredients to make sure the pairings went well. By this time, we already had 175 reservations.  The cuttoff was suppose to be 150 (by the end of the night, we finished with 250).

The Winemaker James Hall and his wife joined us for dinner with.  They were happily seated with the President of Roy’s, Mark Running.  It might have seemed, nice and cheerful in the dining room but there were some moments in the kitchen when Roy had to be very vocal.  Yes, he is my mentor and Boss, so I take everything he tells us very seriously.  One thing I was happy about was having my good friend Blaine Villasin helping us out with one of the courses.  Thanks Blaine!  Overall, another great wine dinner with new guest and Ohana.

 

Wines to Taste

Hamachi Sashimi Umeshiso Vin, Radish & Poached Asian Pears

2008 Patz & Hall Dutton Ranch – Russian River Valley Chardonnay

 

Skin-on Barramundi Parsnip Puree, Smoked Heirloom Tomato & Pineapple Foam

2007 Patz & Hall Zio Tony Ranch – Russian River Valley Chardonnay

2006 Patz & Hall Zio Tony Ranch – Russian River Valley Chardonnay

Sous Vide Duck Legs and Magret Duck Breast Carrot Puree, Romesco & Chanterelles

2008 Patz & Hall Sonoma Coast Pinot Noir

Asian Inspired Lamb Chop Croquette, Thumbellina, Sunchoke & Curried Natural

2007 Pisoni Vineyard Santa Lucia Highlands Pinot Noir

2006 Pisoni Vineyard Santa Lucia Highlands Pinot Noir

 

Rachel's Black Velvet Bread Pudding Lilikoi, Bacon Caramel & Pear Chip

Kona Coffee & Tea