An Amazing Winemaker Dinner at Kuleto's, San Francisco
So, last night, March 31, we all met in San Francisco each coming from our different locations, Dublin, Gilroy and Santa Rosa for what was to be an amazing night. Around 6:30 Larry and I arrived via BART and were escorted do the downstairs private room. We found Bob and Vivian already there, and after a little bit, Brandon and Kim arrived. At each seat there were 5 wine glasses sitting there, and a water glass. The menu that we were about to partake in also was there on our plate. On the menu there was a listing and description of what each course was to be, and which Dutton Goldfield wines were going to be paired with them.
As the first course came out and the first wine was poured Dan Goldfield, the winemaker of Dutton Goldfield Winery and Mark Pasternak, the farmer of the grapes and meats of Devils Gulch Ranch were introduced. They each got up, said a few things and let us get to the meal. Dan got his wine education from UC Davis and worked many years for La Crema in Napa as the winemaker. He is the first generation in his family to get into the wine business. He started the Dutton Goldfield with Steve Dutton in 1991. Mark on the other hand was born to ranch. It took him a few years to figure out what to grow on all his property, but when he decided to try grapes, that became the winning choice. He has a few hundred acres of grape vineyards on his farm, which is located in Marin. He and his wife Myriam raise rabbits, lamb, chicken and pigs and sell them to very upscale restaurants in the Bay Area.
Before each course Dan got up to say a few words about the wine we were going to be drinking. He introduced Brandon as "the real winemaker" and had him speak about the Syrah. The Syrah was the first wine Brandon touched when he started working there two years ago February. Both Dan and Mark worked the room as the evening progressed. I had never met Mark before and I was very impressed with him and I LOVED his outfit. He wore a lovely bolo tie with a brownish-yellow stone that's from Tanzania, and his dressy white cowboy hat.
Brandon and Kim had excited news that they are leaving to go New Zealand for 2 weeks this Sunday. Between great air prices, being able to stay with friends while there, and it being a fairly quiet time at the winery it's kind of hard to not take advantage of this opportunity.
When the last course was served Dan said he had a surprise for everyone. Before we knew it, we had another wine glass delivered to us and he shared his Port wine, called "happy endings" with everyone. He doesn't sell this wine as they only make a few cases of it. It is kept for special occasions like this evening. It was very good, smooth and went really well with the chocolate. I don't know how it happend but I drank all my wine! I was able to walk back to the BART station without looking like a drunk too. I woke up with a headache this morning but like they say, "no pain, no gain"!
We had a fantastic time with our friends and kids and hosts. Everything we ate and drank was amazingly fantastic. I think the surprise of the night that everyone enjoyed was a white corn creamy polenta mixed with a mascarpone cheese and served under the lamb. At the end of the evening the executive chef Bob Helstrom, who has been the chef there for nearly 2 decades, came into the room. We were all able to clap and give him the kudos he deserved. Each plate for each course was beautifully presented, and more than met my expectations for the night. I can't wait for the next time these people get together for another special dinner. I'll be there!
The Menu
First Course - House made salumi - Paired with Pinot Noir, Devil's Gulch Vineyard, Marin County, 2006
Second Course - Crispy pork confit, ancho cress, beluga lentils, rhubarb agro dolce - Paired with Pinot Noir, Freestone Hill Vineyard, Russian River Valley, 2006
Third Course - Fennel gnocchi, spring vegetables, braised rabbit sugo - Paired with Chardonnay, Rued Vineyard, Russian River Valley 2006
Fourth Course - Rolled leg of lamb stuffed with apricots, pine nuts and rosemary - Paired with Syrah, Cherry Ridge Vineyard, Russian River Valley, 2006
Fifth Course - Dark chocolate mousse with Callebaut chocolate sauce - Paired with Zinfandel, Morelli Lane Vineyard, Russian River Valley, 2006
Posted by Wine Travels With Lori at 4/1/2009 11:22 AM 
Categories: restaurant, wine, farm
Tags: restaurant california wines kuleto's italian devils gulch pinot noir dutton goldfield zinfandel san francisco farm wine
Categories: restaurant, wine, farm
Tags: restaurant california wines kuleto's italian devils gulch pinot noir dutton goldfield zinfandel san francisco farm wine
Having dinner with wine pairings is such fun. We've done that at Cyrus in Healdsburg, Connor Butler in Vancouver and Aujour'd hui in Boston. Here's a recent wine pairing from Cyrus where we celebrated our daughter's birthday.
Course 1 - Thai marinated lobster with avocado, mango and hearts of palm paired with Gwurztraminer, Elena Walch "Kastelaz", Alto Adige, Italy 2005
Course 2 Foie gras with tamarind and dates paired with Riesling Kabinett, Ziliken "Saarburger Rausch", Mosel, Germany 2007
Course 3 Seared Scallop wtih Chorizo and Clams This was originally paired with a sherry which we didn't like at all. It was exchanged for Savennieres, Domaine du Closel, "La Jalousie, Loire Valley, France 2005
Course 4 Lamb Roulade with clelery root, parsnit and turnip paired with Syrah, Sanglier, "Kemp Vineyard", Sonoma 2006
Course 5 Tiramisu, cappuccino "spoon", carmalized fennel and espresso gelato paired with Bual madeira, Henriques & Henriques "15 year old", Portugal
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