ÿþ<HTML> <HEAD> <TITLE>The Kitchen Restaurant - Sacramento</TITLE> <META HTTP-EQUIV="Content-Type" CONTENT="text/html; charset=iso-8859-1"> </HEAD> <BODY BGCOLOR=EAEBE6 background="images/theKitchen_BG.gif" text="3E3F2C" link="3E3F2C" vlink="3E3F2C" alink="3E3F2C" LEFTMARGIN=0 TOPMARGIN=10 MARGINWIDTH=0 MARGINHEIGHT=10> <!-- ImageReady Slices (kitchen_eblast.psd) --> <table width="601" border="0" align="center" cellpadding="20" cellspacing="0" bgcolor="585854"> <tr> <td><table width="601" border="1" align="center" cellpadding="0" cellspacing="0" bordercolor="3E3F2C"> <tr> <td><TABLE WIDTH=600 BORDER=0 CELLPADDING=0 CELLSPACING=0> <TR> <TD bgcolor="B8B8B2"> <div align="center"></div> <img src="http://www.thekitchenrestaurant.com/menus/images/kitchen_header_new.gif" width="600" height="133"></TD> </TR> <TR> <TD> <img src="http://www.thekitchenrestaurant.com/menus/images/november09_wine.jpg" width="600" height="200"></TD> </TR> <TR> <TD bgcolor="FFFFFF"> <table width="600" border="0" cellspacing="0" cellpadding="0"> <tr> <td colspan="3">&nbsp;</td> </tr> <tr> <td><img src="images/spacer.gif" width="60" height="1"></td> <td><p align="center"><font size="2" face="Arial, Helvetica, sans-serif"><font size="4"><strong><font color="B5B09F"> <br> November 2009<br>Menu and Wine Pairing Flight </font></strong></font></font><font size="2" face="Georgia, Times New Roman, Times, serif"></font> <br> <font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><img src="http://www.thekitchenrestaurant.com/menus/images/page_line.gif" width="453" height="15"></font></strong></font><br> <font size="2" face="Georgia, Times New Roman, Times, serif"></font><font size="2" face="Georgia, Times New Roman, Times, serif"> <br> <font size="2"><strong><em>Leave Your Cares Behind and Come Visit Us This Month at The Kitchen.</em></strong></font> <br><br> <font size="2"><strong><em>Seats Available This Thursday!<br>Three Sunday Suppers Scheduled.</em></strong></font> <br><br> <em>Our Wine Pairing Flights are designed by our Sommelier Doug Nitchman and feature 5 glasses (a full 5 oz. pour) of the perfect wine to savor with each course. The Flight is available as a comprehensive pairing, by the bottle for larger groups, and individually by the glass if you are feeling non-committal. Our flights are a great way to take the guesswork out of your evening and to try 5 distinctive and beautiful new wines. Enjoy!</em></font> <br><br> <font size="2"><strong><em>Call Bobbie for Details and Reservations: 916.568.7171</em></strong></font> <br><br> <a href="http://www.facebook.com/pages/Sacramento-CA/The-Selland-Family-of-Restaurants/104548733336" target="_blank"><img src="http://www.thekitchenrestaurant.com/menus/images/facebook.gif" width="118" height="14" border="0"></a> <a href="http://twitter.com/RandallSelland" target="_blank"><img src="http://www.thekitchenrestaurant.com/ella/images/twitter.gif" width="20" height="20" border="0"></a> </p> <p align="center"><font size="2" face="Georgia, Times New Roman, Times, serif"> <br> </em></font><font size="2" face="Arial, Helvetica, sans-serif"><font size="4"><strong><font size="2" face="Arial, Helvetica, sans-serif"><font size="4"><strong><font color="B5B09F">Reservations: 916.568.7171 </font></strong></font></font></strong></font></font><font size="2" face="Georgia, Times New Roman, Times, serif"><em><br> </em><br> </font><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><img src="http://www.thekitchenrestaurant.com/menus/images/page_line.gif" width="453" height="15"></font></strong></font><br> <font size="2" face="Georgia, Times New Roman, Times, serif"> <br><br> </font><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><font color="B5B09F">The Kitchen October 2009<br>Menu and Wine Pairing</font></font></strong></font></p> <p align="center"><font size="2" face="Arial, Helvetica, sans-serif"><font size="4"><font size="2" face="Arial, Helvetica, sans-serif"><font size="4"><font size="2" face="Arial, Helvetica, sans-serif"><font size="4"><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><img src="http://www.thekitchenrestaurant.com/menus/images/page_line.gif" width="453" height="15"></font></strong></font><font size="2" face="Georgia, Times New Roman, Times, serif"><em> <br> </em></font></font></font></font></font><strong><font color="B5B09F"><br> - First Course -</font></strong></font></font><font size="2" face="Georgia, Times New Roman, Times, serif"><br> <em><br> Heirloom Squash and Pumpkin Soup<br>with Smoked Ham Shanks, Toasted Chiles,<br>Pepitas and Creamed Burrata<br> <strong><br> 2006 Domaine Carneros Pinot Noir, Carneros<br> </strong>$16.00/glass - $60.00/bottle<br><br> Domaine Carneros opened in 1989 as the California branch of the powerhouse Champagne producer Taittinger. After experimenting with a bottling of Pinot Noir still wine in 1992, serious efforts with this varietal began the following year. Now, with the 2006 vintage, Domaine Carneros has surely gotten it right. An elegant and European styled bouquet of pine needles, mint and earth is followed up by a soft and refreshingly light bodied wine with flavors of strawberry, raspberry and cherry fruit balanced with notes of cedar, smoke, earth and nicely integrated tannins. Expect great things from this wine, especially when matched up with the fall flavors of Randall s much-loved Heirloom Squash and Pumpkin Soup.<br> <br> </em></font><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><img src="http://www.thekitchenrestaurant.com/menus/images/page_line.gif" width="453" height="15"></font></strong></font></font></strong></font><font size="2" face="Georgia, Times New Roman, Times, serif"><em><br> <br> </em></font><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><font color="B5B09F">- Second Course -</font></font></strong></font><font size="2" face="Georgia, Times New Roman, Times, serif"><br> <em><br> </em></font><font size="2"><em><font face="Georgia, Times New Roman, Times, serif"> Warmed Dungeness Crab<br>and Meyer Lemon-Curry Potato Salad<br>with Cr&egrave;me Fraiche, Endive, Fresh Turmeric<br>Arugula and Speck<br> </font></em></font><font size="2" face="Georgia, Times New Roman, Times, serif"><em><br> to be paired with<br> <br> <strong>2008 Elena Walch Pinot Bianco, Alto Adige, Italy<br> </strong>$12.00/glass - $36.00/bottle<br> <br> Our second course of Warmed Dungeness Crab and Potato Salad, with its curry and lemon flavors, cries out for a Pinot Bianco. This crisp, medium bodied Italian varietal is versatile and very drinkable with or without food, but we think it has the body to compliment the creamy flavors and textures of the dish while also having a lovely backbone of acidity that cleans up your palate. On the nose here we have tropical fruit, stone fruit, and citrus zest while the palate sings with tangy citrus fruit, citrus blossoms, minerals, and big juicy lime flavors all wrapped up in a finish that shows a touch of honey and cinnamon stick spice. An original and delicious wine for an original and delicious dish.<br> </em><br> </font><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><img src="http://www.thekitchenrestaurant.com/menus/images/page_line.gif" width="453" height="15"></font></strong></font></font></strong></font><font size="2" face="Georgia, Times New Roman, Times, serif"><em><br> </em></font><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><font color="B5B09F"><br> - Sushi - Sashimi - Crudo -</font></font></strong></font> <font size="2" face="Georgia, Times New Roman, Times, serif"><em> <br> <br> </em></font><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><img src="http://www.thekitchenrestaurant.com/menus/images/page_line.gif" width="453" height="15"></font></strong></font></font></strong></font><font size="2" face="Georgia, Times New Roman, Times, serif"><em> <br> <br> </em></font><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><font color="B5B09F">- Third Course -</font></font></strong></font><font size="2" face="Georgia, Times New Roman, Times, serif"><br> <em><br> </em></font><em><font size="2" face="Georgia, Times New Roman, Times, serif"> New Zealand Salmon<br>and Seared Butter Poached Sea Scallops<br>Lobster-Veal Broth, Cauliflower-Salsify Pur&eacute;e<br>and Bone Marrow Cream </font><br> </em><font size="2" face="Georgia, Times New Roman, Times, serif"><em><br> to be paired with<br> <br> <strong><strong><em>2008 Bodegas Shaya Verdejo "Old Vines" Rueda, Spain<br> </em></strong> </strong>$12.00/glass - $36.00/bottle <br> <br> </em></font><font size="2" face="Georgia, Times New Roman, Times, serif"><em>Verdejo is one of the best white wine varietals of Spain and makes a wine that is wonderfully aromatic and usually a bit soft and elegant. Stephen Tanzer awarded this particular Verdejo 89 points, praising it as possessing an  intensely perfumed bouquet of Kaffir lime, lemon pith, mint and ginger, along with a subtle peppery undertone. Bracing and sharply focused, offering pure citrus and green apple flavors complemented by succulent herbs and spices. Finishes dry and precise, with the lime and ginger notes repeating. He also declared it one of the most impressive wines he has ever tasted from the region of Rueda. Our tasting crew found it nicely layered with gravel notes, ripe lemon, peaches, nectarine and lots of luscious lime. It takes a special wine to pair with this unique and complex dish, and this is the one.<br> <br> </em></font><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><img src="http://www.thekitchenrestaurant.com/menus/images/page_line.gif" width="453" height="15"></font></strong></font></font></strong></font><br> <font size="2" face="Georgia, Times New Roman, Times, serif"><em><br> </em></font><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><font color="B5B09F">- Fourth Course -</font></font></strong></font><font size="2" face="Georgia, Times New Roman, Times, serif"><br> <em><br> </em></font><font size="2" face="Georgia, Times New Roman, Times, serif"><em> Domestic Lamb Chop and Beef Tenderloin<br>with Walnut Gnocchi, Black Olives, Tarragon, Mint,<br>Goat Cheese and Roasted Duck Jus<br> <br> to be paired with<br> <br> <strong>2006 Wolf Family Cabernet Sauvignon,  Phaedrus, Napa Valley</strong><br> $18.00 glass / $65.00 bottle<br> <br> This is one of our all-time favorite wines. Famed Napa Valley winemaker Karen Culler has been crafting the wines at the tiny Wolf Family estate since 1997. As a complement to the long-lived Cabs and blends, they have created a second label, Phaedrus, which focuses on more approachable, younger-drinking wines. This blend of 61% Cabernet Sauvignon, 17% Malbec, 13% Cab Franc and 9% Petit Verdot is a great follow-up to the 93-point 2005. This dense and chewy, full-bodied wine is a full ruby-red in color, with deep, brooding aromas of cassis and chocolate-y oak. Aromas of blackberry and cassis and rich dark berry flavors along with espresso, cocoa, and a lush, velvety texture make it well suited for immediate enjoyment. We can t wait for you to try this gorgeous wine.<br> <br> </em></font><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><img src="http://www.thekitchenrestaurant.com/menus/images/page_line.gif" width="453" height="15"></font></strong></font></font></strong></font><font size="2" face="Georgia, Times New Roman, Times, serif"><em> <br> <br> </em></font><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><font color="B5B09F">- Dessert Course -</font></font></strong></font><font size="2" face="Georgia, Times New Roman, Times, serif"><br> <em><br> </em></font><font size="2" face="Georgia, Times New Roman, Times, serif"><em> Chocolate-Apple Bread Pudding,<br>Fresh Pecans, Caramel Crisps and<br>Maple-Caramel-Vanilla Ice Cream<br> <br> to be paired with<br> <strong><br> <strong><strong><em>2006 Chateau Grillon, Sauternes, France<br> </em></strong></strong></strong>$15.00 glass/ $60.00 bottle<br> <br> This elegant and liltingly sweet Sauternes is the perfect wine for our Chocolate-Apple Bread Pudding, and is such a great selection to savor at the end of the evening. It will warm you right up! We found a classic nose of honey and apricot with supple flavors of honey, ripe lemon, and flower petals with a gravelly finish. It s a beautiful golden color and has a lovely, long finish. Underlying citrus and tropical fruit flavors and great balance just add to the overall excellent impression this wine makes on your senses and in your memory. Cheers!<br> <br> </em></font><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><img src="http://www.thekitchenrestaurant.com/menus/images/page_line.gif" width="453" height="15"></font></strong></font></font></strong></font><font size="2" face="Georgia, Times New Roman, Times, serif"><em> <br> <br> </em></font><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><font color="B5B09F">- Come Join Us -</font></font></strong></font><font size="2" face="Georgia, Times New Roman, Times, serif"><em><br> <br> We so look forward to seeing you and sharing these wines with you in November.<br> <br> All the best! Gina, Doug, Noah and The Crew</em></font> </p> <p align="center"><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><font size="2" face="Arial, Helvetica, sans-serif"><strong><font size="4"><img src="http://www.thekitchenrestaurant.com/menus/images/page_line.gif" width="453" height="15"></font></strong></font></font></strong></font><br> <font color="B5B09F"><br> <br> - November Dinner Menu -</font></font></strong></font><font size="3" face="Georgia, Times New Roman, Times, serif"><br> <em><br> <strong>Presented by Chefs Nancy Zimmer, Randall Selland<br> and Chef de Cuisine Noah Zonca<br> </strong></strong> <br> ______ <br> <br> Heirloom Squash and Pumpkin Soup<br>with Smoked Ham Shanks, Toasted Chiles,<br>Pepitas and Creamed Burrata<br> <br> ~~~<br> <br> Warmed Dungeness Crab<br>and Meyer Lemon-Curry Potato Salad<br>with Cr&egrave;me Fraiche, Endive, Fresh Turmeric<br>Arugula and Speck<strong><br> <br> </strong>~~~<strong> <br> </strong><br> Sushi ~ Sashimi ~ Crudo<br> <br> ~~~<br> <br> New Zealand Salmon<br>and Seared Butter Poached Sea Scallops<br>Lobster-Veal Broth, Cauliflower-Salsify Pur&eacute;e<br>and Bone Marrow Cream<br> <br> ~~~<br> <br> Domestic Lamb Chop and Beef Tenderloin<br>with Walnut Gnocchi, Black Olives, Tarragon, Mint,<br>Goat Cheese and Roasted Duck Jus<br> <br> ~~~<br> <br> Chocolate-Apple Bread Pudding,<br>Fresh Pecans, Caramel Crisps and<br>Maple-Caramel-Vanilla Ice Cream<br> <br> ______ <br> <br> <strong><br> Seats will fill up quickly, so please make reservations soon.<br> Please contact The Kitchen at 916.568.7171</em></font><font size="2" face="Georgia, Times New Roman, Times, serif"><em><br> <br><br> To unsubscribe, email <a href="mailto:info@thekitchenrestaurant.com?subject=UNSUBSCRIBE&body=In accordance with the CAN-SPAM Act, please remove my email address from your mailing list.">info@thekitchenrestaurant.com</a><br><br> ______ </em></font></p> </td> <td><img src="images/spacer.gif" width="60" height="1"></td> </tr> <tr> <td colspan="3">&nbsp;</td> </tr> </table></TD> </TR> <TR> <TD> <a href="http://www.thekitchenrestaurant.com"><IMG SRC="http://www.thekitchenrestaurant.com/menus/images/kitchen_footer.gif" ALT="" WIDTH=600 HEIGHT=92 border="0"></a></TD> </TR> <TR> <TD> <IMG SRC="images/kitchen_eblast_06.gif" WIDTH=600 HEIGHT=1 ALT=""></TD> </TR> </TABLE></td> </tr> </table></td> </tr> </table> <!-- End ImageReady Slices --> </BODY> </HTML>