The Kitchen's August 2008 Wine Flight
and Available Seats

Hello friends! Our August Menu is almost here (debuting August 6th) and so is our sublime August Wine Flight. As always, you’ll have the option of enjoying our Flight as a comprehensive pairing with each course, individually by the glass, or by the bottle, a great option for groups of 4 or more. So, let’s get to it!



But first,
A Quick Note on Available Seats

Bobbie tells me that as of today, we have a few seats still available on Sunday, August 24th and Wednesday, August 27th.



Call Bobbie to Secure Your Seats Today
Reservations: 916.568.7171



The Kitchen: Wine Flight August 2008

- First Course -

The Kitchen ‘BLT’ with House Cured Bacon, Fresh Goat Cheese,
Local Vine Ripe Heirloom Tomatoes, Old Balsamico,
Basil and Just Picked Small Lettuces

to be paired with

2007 Leitz Riesling Spätlese Rüdesheimer Magdalenenkreuz, Rheingau - $12.00/glass - $42.00/bottle

Whew! That’s quite a mouthful. This wine may be hard to pronounce, but it’s a breeze to drink. I’m always excited when we have a Riesling on the Wine Flight, especially when we pair it with peak-of-the-season organic heirloom tomatoes from Heidi Watanabe. It’s a divine, eminently seasonal combination. With aromas and flavors of peach-apricot, minerals, fresh lime, citrus skins, and white tea, this elegant Riesling possesses great acidity throughout and is well-focused, cleaning up your palate nicely after each bite of our playful and delicious summery “BLT”. This wine was beloved by the entire staff at our last tasting, and it’s sure to start your night off right.



- Second Course -

Tarts of Free Range Wild Boar Carnitas, Morel Mushrooms
and Chanterelle Mushrooms with Madeira Custard
and an Herbed Chili Infused Broth

to be paired with

2006 Melville Pinot Noir, Estate, Santa Rita Hills
$14.00/glass - $48.00/bottle

This dish is robust and full of flavor - creamy and rich yet still balanced and fresh. Appropriately, then, we’ve chosen a gorgeous Pinot Noir from one of our favorite producers, Melville Winery, that is lush yet refreshing. This important, relatively newer up-and-coming winery is based in the Santa Rita Hills appellation in Lompoc, CA. There, winemaker Greg Brewer gets rave reviews for his balanced and expressive Pinots and Chardonnays, as well as his lovely Viogners and Syrahs. This terroir-driven Pinot that we are pairing with our Wild Boar Carnitas is an opulent red and black color that shines from the glass with fresh fruit aromatics of red currants, black raspberry, and black cherry. Spicy and herbal components of mocha, maple, thyme, clove and black tea also emanate from the glass. On the palate, the wine is plush and velvety. Give this wine a try with this course or enjoy it on its own – but definitely be sure to try it!



- Sushi - Sashimi - Crudo -



- Third Course -

Maine Lobster-Wild White Prawn Open Faced ‘Sliders’ with
a Flash Grilled Tuna ‘Salsa’, Japanese Wasabi,
Preserved Lime-White Soy Butter,
Shiso Mash and Sea Beans

to be paired with

1994 Kalin Cellars Chardonnay, Cuvée LD, Sonoma County
$15.00/glass - $52.00/bottle

Now this is something new and fun for our Wine Flight – an aged Chardonnay. We don’t do a lot of aged Chards unless the dish just cries out for one. This is just such a dish. Not only will the rich and evolved flavors of the Kalin Chardonnay compliment this Asian inspired Fish Course, but it’s also just a treat to sip and savor on its own. Robert Parker is a fan of this Sonoma Chard, writing in his Wine Advocate that the Kalin 1994 Chardonnay Cuvee LD “exhibits notes of subtle pineapples, poached pears, citrus oil, and background oak and charcoal scents. Crisp and full-bodied with impressive balance and harmony, it should continue to evolve for 8-10 years.” With lovely tropical fruit and apricot notes and a velvety lush mouthfeel, this wine is ready to drink and still retains a youthful vibrancy that will keep your palate fresh. Cheers!



- Fourth Course -

Very Slow Roasted Five Dot Ranch Beef Tenderloin
with Karen’s Just Picked Yellow Peaches, Foie Gras,
Split Bone Marrow and Pan Juices

to be paired with

2001 Seavey Vineyard Cabernet Sauvignon “Caravina”
Napa Valley - $18.00/glass - $68.00/bottle

This is a gorgeous and lush Napa Cab that is simply perfection with our rich and decadent Summer Meat Course that features the lovely components of fresh grilled peaches and savory, sinful foie gras. Seavey Vineyard’s third estate-produced Caravina, which translates to “dear vine,” was made from 100% Cabernet Sauvignon grapes that came from vines planted on several different locations of the south-facing hillside vineyard, and was harvested during the first three weeks in October. Opaque reddish purple in color, the 2001 Caravina Cabernet offers a dense nose of concentrated hillside fruit and lush and concentrated beautiful black fruits interlaced with aromas of tobacco leaf, chestnuts, and roasted meats. Sensual and seductive, this medium-bodied Cab will tantalize your palate till the last drop.



- Dessert Course -

Old Fashioned Summer Berries and Cherry Swirl Ice Cream
with Chewy Chocolate Fudge, Peppermint
and Toasted Almond Brittle

to be paired with

This Pairing is Yet to Be Determined
Doug is making his final selection as we speak...



- Come Join Us -

We are having a great summer celebration this August with beautiful seasonal ingredients and fun and fabulous wines. If you’ve already got your seats booked, we’ll see you soon. If you don’t, get on the horn!

Looking forward to the pleasure of your company,

Gina, Doug, and the Crew