Menu for April 8 Wine Cave Dinner released
Chef Glen Johnson, of Under the Canapé Catering, will soon be preparing a delectable demonstration menu to pair with Mt. Vernon Wines on site at our next Cave Dinner right here in Auburn. Chef Johnson, who spent many years as a chef for stars like Michael Jackson, Stephen Spielberg and Baron Hilton, will be producing a five-course dinner for our Wine Club members on April 8 at 6:30 p.m.
Chef Johnson’s menus always feature seasonal selections purchased from local growers and markets. His menus are tailored to each client and event so no two are the same. The April 8 Cave Dinner is a perfect example of this. This demonstration menu will be cooked in the Wine Cave, letting attendees see every detail (and flame) of Chef Johnson’s process throughout the evening.
Below is the menu.
1st COURSE – Estate Pinot 2015 and Res Chard 2015
CRISPY POLENTA ROUNDS WITH OLIVE TAPENADE – dressed Micro greens
PAN GRILLED SALMON ON TOAST – with scallion aioli and micro greens
2ND COURSE – Barbera 2014
CALIFORNIA SPRING SALAD WITH CRISPED PORK BELLY LARDONS
A salad of California baby spring greens and spicy frisee dressed with a Black Truffle Olive Oil. Accented with cured, crisped pork belly lardons, heirloom baby tomatoes, English cucumbers, marinated Artichoke hearts, fire-roasted red pepper, herbed chevre, toasted pepitas and an aged Balsamic gastrique.
3RD COURSE – Cab Franc Vertical
LEMON VODKA SEARED DAY BOAT SCALLOPS AND GULF PRAWNS
The most incredible day boat scallops from Suhn Fish of Sacramento. Sauteed with a splash of lemon vodka and served on a bed of Saffron Risotto with garlic Gulf Prawns, dusted with Black Truffle.
4TH COURSE – Expression
PEPPERCORN CRUSTED SLOW ROASTED BEEF TENDERLOIN
Northern California Angus beef tenderloin crusted with fresh cracked peppercorns. Seared and slow roasted to a perfect medium rare. Hand-carved and accented with Yukon Gold mashed potatoes, Delta Asparagus Gremolata, a selection of California Wild Mushrooms – including white and brown Beech, King Trumpet, baby Enoki, Hen of the Woods and a 14-hour Cabernet demi glace. Laced with fresh-grated horseradish.
5TH COURSE – Late Harvest Viognier 2016
CREME BRULEE WITH PEACH & APRICOT COMPOTE
Fresh-brewed Italian Roast Coffee
Mt. Vernon Wine Club members must purchase tickets in advance as there will be limited seating. Tickets are $120 per person, which includes food, wine and tax (gratuity not included). To reserve a spot, call 530-823-1111 or email firstname.lastname@example.org. (A limited number of tickets may be available to the public.)
To get an idea of what Wine Cave Dinners are like, watch the below video!