Sunday. March 9, 2014
Henry, being left alone by his wife today arranged for us to do Dim Sum at the Seafood Palace. As always Dim Sum is a last minute thing. Nothing is planned ahead of time. Just 3 of us today but we had such a good time. Sat down at 11:30 and left at 3:00. We killed off 3 bottles of wine and 3 pots of Chrysanthemum tea.
We had a variety of dishes, so much so I was stuffed toward the end but kept eating. Deep fried Ground Shrimp wrapped in seaweed, Shrimp Dumplings, Steamed Spareribs with black bean sauce, White Radish Chinese Style, (steamed and fried), Fried Tripe, Baked Pork Bun, Fried Shrimp Balls on a sugar cane skewer and Beef with Scallions. Topped it off with a Mango Custard Tart.
We drank a NV Segura Viudes Cava, 2007 McKeon Phillips BPR Cabernet and a 2007 Huber Barrel Select Pinot Noir (which was drinking beautifully).
Monday, March 10, 2014
Wednesday, March 5, 2014
WOPN & Bacara Resort In A Nutshell
Resort is beautiful even in the rain.
Service was outstanding.
Seminars and Grand Tastings were excellent.
Nice tote bag with a hardback book on Pinot and a DVD of Sideways. Also a bottle of wine in the room to take home.
Wines were good but mostly nothing overly special that was served with lunch and dinner. There were a few exceptions. Whomever did the wine and food pairing needs to get another job. 2 lunches and 2 dinners and beef was the main course with every meal. We are drinking Pinot folks not Cabernet. . Where is the duck, lamb, pork, salmon, ahi, quail, ????
Service was outstanding.
Seminars and Grand Tastings were excellent.
Nice tote bag with a hardback book on Pinot and a DVD of Sideways. Also a bottle of wine in the room to take home.
Wines were good but mostly nothing overly special that was served with lunch and dinner. There were a few exceptions. Whomever did the wine and food pairing needs to get another job. 2 lunches and 2 dinners and beef was the main course with every meal. We are drinking Pinot folks not Cabernet. . Where is the duck, lamb, pork, salmon, ahi, quail, ????
Day 3 Evening - WOPN at the Bacara Resort
Saturday, March 1, 2014
Still raining, so time to call for the cart to take me to the Louis Jadot Wine dinner.
After being scanned (our badges are scanned for every event) we headed down to the wine cellar at the Miro Restaurant and claimed our seats. Again two long tables but not as many people so it was not the tight squeeze like last night. Amuse Bouche were passed around and again like last night I only was served two. Did not get to taste the Savory Carrot Cake with Gorgonzola Espuma. I did get the Confit Tomato Tart with Sweet Onions and the Roasted Pear with Iberco Ham. Both were good but not great. A 2011 Pernand Vergelesse Clos de la Cross de Pierre Blanc was served. A nice wine to start off with and it was a decent pairing.
First course was a Garden Party Salad, Young Lettuces, Basted Goat Butter Baby Carrots, Chevre Croquettes with a Beet Root Vinaigrette. Very large pieces of red lettuce, almost like someone could not take the time to tear them into smaller pieces. You must use a knife to cut them. The vinaigrette was non-existent. Dry, dry, dry. Also again one carrot was so raw and left whole - not edible. Wine was a Beaune 1er Cru Greves Blanc. Did not pair well with the salad. Good on its own.
Second course was set in front of me. Plate was very hot (like keeping food warm hot) on it was a piece of Crispy Skin Steelhead Ocean Trout, (very dry) Chestnut Spatzele, Candied Bacon (almost to the burnt stage), Garden Herbs, Crispy Quinoa (looked for it but did not find it) and a Walnut Maple Emulsion. Pathetic. Paired with a 2010 Nuits Saint Georges. Good wine but where is the good stuff we paid through the nose for.
Third course was served. Sous Vide Tenderloin of Wagyu Beef (why sous vide a good piece of meat ?) void of flavor. What a waste of meat. Why not grilled so there is some flavor. A Brown Butter Celeriac Puree, Blackberry Pearl Onions, Black Sea Salt and Truffle Demi Jus rounded out the plate. The Celeriac Puree was good along with the onions. I looked for truffles in the jus but could not find those. Probably ran away with the Quinoa from the last course. A 2010 Gevrey Chambertin was served. Again a good wine but not Grand Cru.
Fourth course was a cheese plate and like yesterday it was the best dish brought out. A Camembert Foam, Shaved Tome de Savoie, Fried Olive Bread and Quince. A glass of 2011 Beaune 1er Cru Clos des Ursules was the wine. Good pairing.
Dessert - should say DISASTER - Sweet Mascarpone Stuffed Crepes, Ruby Red Grapefruit Segment, Vanilla Bean Citrus Caramel and Braised Marcona Almonds. What is the idea of grapefruit and cream ??? The crepe was thick and gummy. I took two bites and shoved it aside.
I can do a far better job of menu planning and wine pairing than whomever did this fiasco.
So at $350 for a dinner - no Grand Cru wines, mostly Villages. And food that again sucked. Another rip off. Yes I know they did not specify Grand Cru wines but at the price of this dinner you would think that they could come up with a few. I do a fair amount of wine dinners and these two I had this weekend are by far the worst. These are no more that $125 dinners and that is a stretch and the only reason for that comment is because of the wine. I am doing a wine dinner on the 10th and the 28th and would wager money the wines will be just as good, even if they are different and the food will be far better and the price will be in the $100 range each.
Still raining, so time to call for the cart to take me to the Louis Jadot Wine dinner.
After being scanned (our badges are scanned for every event) we headed down to the wine cellar at the Miro Restaurant and claimed our seats. Again two long tables but not as many people so it was not the tight squeeze like last night. Amuse Bouche were passed around and again like last night I only was served two. Did not get to taste the Savory Carrot Cake with Gorgonzola Espuma. I did get the Confit Tomato Tart with Sweet Onions and the Roasted Pear with Iberco Ham. Both were good but not great. A 2011 Pernand Vergelesse Clos de la Cross de Pierre Blanc was served. A nice wine to start off with and it was a decent pairing.
First course was a Garden Party Salad, Young Lettuces, Basted Goat Butter Baby Carrots, Chevre Croquettes with a Beet Root Vinaigrette. Very large pieces of red lettuce, almost like someone could not take the time to tear them into smaller pieces. You must use a knife to cut them. The vinaigrette was non-existent. Dry, dry, dry. Also again one carrot was so raw and left whole - not edible. Wine was a Beaune 1er Cru Greves Blanc. Did not pair well with the salad. Good on its own.
Second course was set in front of me. Plate was very hot (like keeping food warm hot) on it was a piece of Crispy Skin Steelhead Ocean Trout, (very dry) Chestnut Spatzele, Candied Bacon (almost to the burnt stage), Garden Herbs, Crispy Quinoa (looked for it but did not find it) and a Walnut Maple Emulsion. Pathetic. Paired with a 2010 Nuits Saint Georges. Good wine but where is the good stuff we paid through the nose for.
Third course was served. Sous Vide Tenderloin of Wagyu Beef (why sous vide a good piece of meat ?) void of flavor. What a waste of meat. Why not grilled so there is some flavor. A Brown Butter Celeriac Puree, Blackberry Pearl Onions, Black Sea Salt and Truffle Demi Jus rounded out the plate. The Celeriac Puree was good along with the onions. I looked for truffles in the jus but could not find those. Probably ran away with the Quinoa from the last course. A 2010 Gevrey Chambertin was served. Again a good wine but not Grand Cru.
Fourth course was a cheese plate and like yesterday it was the best dish brought out. A Camembert Foam, Shaved Tome de Savoie, Fried Olive Bread and Quince. A glass of 2011 Beaune 1er Cru Clos des Ursules was the wine. Good pairing.
Dessert - should say DISASTER - Sweet Mascarpone Stuffed Crepes, Ruby Red Grapefruit Segment, Vanilla Bean Citrus Caramel and Braised Marcona Almonds. What is the idea of grapefruit and cream ??? The crepe was thick and gummy. I took two bites and shoved it aside.
I can do a far better job of menu planning and wine pairing than whomever did this fiasco.
So at $350 for a dinner - no Grand Cru wines, mostly Villages. And food that again sucked. Another rip off. Yes I know they did not specify Grand Cru wines but at the price of this dinner you would think that they could come up with a few. I do a fair amount of wine dinners and these two I had this weekend are by far the worst. These are no more that $125 dinners and that is a stretch and the only reason for that comment is because of the wine. I am doing a wine dinner on the 10th and the 28th and would wager money the wines will be just as good, even if they are different and the food will be far better and the price will be in the $100 range each.
Day 3 Afternoon - WOPN at the Bacara Resort
Saturday, March 1, 2014
Seminar over and time to make the trek to Miro for lunch. Again a line of white umbrellas walking in the rain.
Today we sat at a table for four and our dining companions were Dick and Jeanne Dore of Foxen. Delightful, down to earth people. They had already heard about the dinner the night before. Apparently a lot of people are voicing their opinions and complaints.
We had printed menus today. More biggie wheels apparently were in attendance.
We started off with a Provencal Fish Soup, herb roasted Santa Barbara Prawns, Soffrittio and Basil Aioli, Very good. Lots of flavor. Too bad this wasn't on the menu last night.
Grilled Hanger Steak with Boulangere Potatoes, Farm Root Vegetable and Bordelaise Sauce. Only problem with this dish was the root vegetables. The kitchen doesn't seem to want to cook vegetables at all. I like "al dente" but this is not even close to that. Meat was good, sauce also.
Dessert was a Coconut Panna Cotta with Pistachio Biscotti. Again a nice dish, good flavor.
Lots of wine being poured. Really have to pace myself at this point. After lunch we headed to the ballroom for the Grand Tasting. Today there are 135 wineries. Some of the big boys are here today pouring.
Ran into a least a dozen people I knew that came up for this tasting. So many wines and since I have been tasting since 9Am again it is a complete overload. At least I could find a small table outside to sit down at and get some fresh air. So many people inside. But a really great time, everyone seems to be in an extra good mood. Lots of good appetizers. The place is packed. Some people only come for this part of the weekend activities.
So like yesterday I cut it short and hop a ride on the cart back to my room. Need to rest and clean up for tonight's Louis Jadot wine dinner in the wine cellar room. Should I look forward to this dinner after last nights disaster ? Only a few hours until I find out.
Seminar over and time to make the trek to Miro for lunch. Again a line of white umbrellas walking in the rain.
Today we sat at a table for four and our dining companions were Dick and Jeanne Dore of Foxen. Delightful, down to earth people. They had already heard about the dinner the night before. Apparently a lot of people are voicing their opinions and complaints.
We had printed menus today. More biggie wheels apparently were in attendance.
We started off with a Provencal Fish Soup, herb roasted Santa Barbara Prawns, Soffrittio and Basil Aioli, Very good. Lots of flavor. Too bad this wasn't on the menu last night.
Grilled Hanger Steak with Boulangere Potatoes, Farm Root Vegetable and Bordelaise Sauce. Only problem with this dish was the root vegetables. The kitchen doesn't seem to want to cook vegetables at all. I like "al dente" but this is not even close to that. Meat was good, sauce also.
Dessert was a Coconut Panna Cotta with Pistachio Biscotti. Again a nice dish, good flavor.
Lots of wine being poured. Really have to pace myself at this point. After lunch we headed to the ballroom for the Grand Tasting. Today there are 135 wineries. Some of the big boys are here today pouring.
Ran into a least a dozen people I knew that came up for this tasting. So many wines and since I have been tasting since 9Am again it is a complete overload. At least I could find a small table outside to sit down at and get some fresh air. So many people inside. But a really great time, everyone seems to be in an extra good mood. Lots of good appetizers. The place is packed. Some people only come for this part of the weekend activities.
So like yesterday I cut it short and hop a ride on the cart back to my room. Need to rest and clean up for tonight's Louis Jadot wine dinner in the wine cellar room. Should I look forward to this dinner after last nights disaster ? Only a few hours until I find out.
Day 3 Morning - WOPN at the Bacara Resort
Saturday, March 1, 2014
Rain and more rain. Decided to do breakfast in the restaurant rather than the continental freebie. The freebie is set up in an open hallway leading to the room the seminar is being held in. With the rain and wind I want to be inside. The view of the waves was again spectacular. Of course coming back after eating the water was so deep that I had to go back to the room and change shoes. Called for a cart to take me to the main building.
Doors opened promptly at 9AM. we secured a seat smack in the middle of the first row. Today's seminar is on Burgundys = The Insider Wines of the Cote d'Or. Very informative and educational. Wines were done in flights of 2 and we had to pick out which wine was what. 50/50 chance of making a right decision. Flight 1 was a no brainer. Surprisingly I did get quite a few right.
Flight One - 2012 Domaine Collotte Marsannay Rose and 2010 Domanie Bruno Clair Marsannay "Les Longeroies"
Flight Two - 2010 Domaine Pierre Gelin Fixin "Clos Napoleon" and 2010 Domaine Jean-Marc et Hugues Pavelot Pernand-Vergelesses "Les Vergelesses"
Flight Three - 2010 Domaine Simon Bize Savingy-Les-Beaune "Aux Grands Liards" and 2010 Domaine Mongeard-Mugneret Savigny-Les-Beaune "Les Narbantons"
Time for a 20 minute break to reset the glasses, warm up with a cup of coffee etc.,
Flight Four - 2020 Domaine Remi Jobard Monthelie "Les Champs Fulliot" and 2010 Domaine Jean et Gilles Lafouge Auxey-Duresses "La Chapelle"
Flight Five - 2010 Domaine Philippe Colin Charssagne-Montrachet :Les Chenes" and 2010 Domaine Vincent Girardin Santenay "Les Gravieres"
Flight Six - 2006 Domaine Vincent Girardin Corton-Charlemagne and 2005 Domaine D'Ardhuy Corton "Clos du Roi"
The 2010 Domaine Vincent Girardin Santenay "Les Gravieres" was my favorite. All were good but that was my pick.
I know very little about French wines - the names are hard to pronounce and too much is on the label for my elderly brain. But I do enjoy drinking them.
Time to head over to Miro for lunch.
Rain and more rain. Decided to do breakfast in the restaurant rather than the continental freebie. The freebie is set up in an open hallway leading to the room the seminar is being held in. With the rain and wind I want to be inside. The view of the waves was again spectacular. Of course coming back after eating the water was so deep that I had to go back to the room and change shoes. Called for a cart to take me to the main building.
Doors opened promptly at 9AM. we secured a seat smack in the middle of the first row. Today's seminar is on Burgundys = The Insider Wines of the Cote d'Or. Very informative and educational. Wines were done in flights of 2 and we had to pick out which wine was what. 50/50 chance of making a right decision. Flight 1 was a no brainer. Surprisingly I did get quite a few right.
Flight One - 2012 Domaine Collotte Marsannay Rose and 2010 Domanie Bruno Clair Marsannay "Les Longeroies"
Flight Two - 2010 Domaine Pierre Gelin Fixin "Clos Napoleon" and 2010 Domaine Jean-Marc et Hugues Pavelot Pernand-Vergelesses "Les Vergelesses"
Flight Three - 2010 Domaine Simon Bize Savingy-Les-Beaune "Aux Grands Liards" and 2010 Domaine Mongeard-Mugneret Savigny-Les-Beaune "Les Narbantons"
Time for a 20 minute break to reset the glasses, warm up with a cup of coffee etc.,
Flight Four - 2020 Domaine Remi Jobard Monthelie "Les Champs Fulliot" and 2010 Domaine Jean et Gilles Lafouge Auxey-Duresses "La Chapelle"
Flight Five - 2010 Domaine Philippe Colin Charssagne-Montrachet :Les Chenes" and 2010 Domaine Vincent Girardin Santenay "Les Gravieres"
Flight Six - 2006 Domaine Vincent Girardin Corton-Charlemagne and 2005 Domaine D'Ardhuy Corton "Clos du Roi"
The 2010 Domaine Vincent Girardin Santenay "Les Gravieres" was my favorite. All were good but that was my pick.
I know very little about French wines - the names are hard to pronounce and too much is on the label for my elderly brain. But I do enjoy drinking them.
Time to head over to Miro for lunch.
Tuesday, March 4, 2014
Day 2 Evening Dinner - WOPN at the Bacara Resort
Friday. February 28, 2014
I was so looking forward to this "high end" Seasmoke dinner tonight. Paid extra to attend. If you bought a separate ticket for this dinner it was $300. So I am expecting a lot. Dinner was held in the Wine Cellar Room of the Miro Restaurant. The cellars boasts 11,000 bottles. All glass front and impressive. They let a few of us into the cellar to look around.
Two tables of 22 were set up. This was advertised as limit of 38 and they had 44. Squeezed into the seats. Appetizers were passed around. I got 2 of the 3. A Tuna Tartare on Compressed Cucumber and a small bowl of White Cheddar Popcorn. They missed me on the Escargot tray. The popcorn was not that good. I get better white cheddar popcorn buying the Pirates Booty.
We started out with a their Sea Spray which is some kind of attempt for a "champagne" type beverage. I had this a few weeks ago at a dinner. It sucked then and it still sucks. Nothing to it. Non-descript.
Then a 2011 Chardonnay was poured. I skipped on this because I know how oaky it is. First course was a California Grouper Crudo with Easter Egg Radish, Tapioca Crackers and Truffle Soy. The grouper was sliced very thin but still had connective tissue so it was difficult to cut. Also had no flavor, so I have no idea what the soaked it in. It tasted like it was just sliced and set on the plate and you were supposed to use the Truffle Soy to marinate it in. Cracker was good.
Second course was Tuscan Kale and Golden Raisin Tortellini, Compressed Granny Smith Apple. Celeriac Cream, Shaved Percorino and Parsley Oil. This had great flavor, the downside was the pasta for the Tortellini was tough. Tasted like it had been over worked when they rolled it.
2011Ten and 2006 Ten were poured. They 2011 was too young. the 2006 was a bad year in the Sta. Rita Hills and it showed in the wine.
Third course was Braised Prime Short Ribs of Beef "Coq au Vin" with Chanterelle Mushrooms, Thumbelina Carrots, Onion Soubise, Hobbs Bacon, Natural jus. Wherethe "Coq au Vin" came in I have a clue. nothing coq au vi n about it. The short rib was good but I would question the "prime" I had to use a knife to cut it because of the fatty layer that connected the meat. Sauce was good. mushrooms were button not chanterelle. Carrots were raw etc.
A pair of 2006 Ten and 2006 Southing (from a magnum ) were poured.
Fourth course was a cheese plate. Just like lunch this was the best part of the meal. 18 Months Comte Cheese, Raw Cow Milk Marcel Petite, Pontarlier, France and a Fourme d'Ambert Cheese. Cow Milk, Jean d'Alos, Auvergne, France. Drunken Orange Prune Marmalade and Rye Toasts.
Then the poured a 2011 Seasmoke Grappa of Pinot Noir. I like Grappa so I had no problem with it but some people do and you tell by their faces when they tasted in. But why did they pour this when dessert was served ??? We were served a Tainori Chocolate Bavarois, Expresso Cake, Burnt Sugar Nougat Espuma, and Fluer de Sel. Very good.
So here I an expecting a really fabulous dinner and hopefully library wines at the high price this was costing . I got mediocre food, new wines, a bad year in wine. Service was fabulous but that does not make up for the fact they we were ripped off. I was not the only one upset. It became the talk the next day between people who attended. This dinner should not have been more than $125 at the most. And as I heard the "International" dinner which was included in the ticket price was basically the same and people were not happy with that dinner.
With wine somns, cellar masters etc., what happened ???? Very poor wine and food pairing. So where does the blame lay. The restaurant, the winery that was pouring ???? I can do a much better job than they did and I have. Frankly I am very disappointed, ticked off and feel this was a big scam.
I was so looking forward to this "high end" Seasmoke dinner tonight. Paid extra to attend. If you bought a separate ticket for this dinner it was $300. So I am expecting a lot. Dinner was held in the Wine Cellar Room of the Miro Restaurant. The cellars boasts 11,000 bottles. All glass front and impressive. They let a few of us into the cellar to look around.
Two tables of 22 were set up. This was advertised as limit of 38 and they had 44. Squeezed into the seats. Appetizers were passed around. I got 2 of the 3. A Tuna Tartare on Compressed Cucumber and a small bowl of White Cheddar Popcorn. They missed me on the Escargot tray. The popcorn was not that good. I get better white cheddar popcorn buying the Pirates Booty.
We started out with a their Sea Spray which is some kind of attempt for a "champagne" type beverage. I had this a few weeks ago at a dinner. It sucked then and it still sucks. Nothing to it. Non-descript.
Then a 2011 Chardonnay was poured. I skipped on this because I know how oaky it is. First course was a California Grouper Crudo with Easter Egg Radish, Tapioca Crackers and Truffle Soy. The grouper was sliced very thin but still had connective tissue so it was difficult to cut. Also had no flavor, so I have no idea what the soaked it in. It tasted like it was just sliced and set on the plate and you were supposed to use the Truffle Soy to marinate it in. Cracker was good.
Second course was Tuscan Kale and Golden Raisin Tortellini, Compressed Granny Smith Apple. Celeriac Cream, Shaved Percorino and Parsley Oil. This had great flavor, the downside was the pasta for the Tortellini was tough. Tasted like it had been over worked when they rolled it.
2011Ten and 2006 Ten were poured. They 2011 was too young. the 2006 was a bad year in the Sta. Rita Hills and it showed in the wine.
Third course was Braised Prime Short Ribs of Beef "Coq au Vin" with Chanterelle Mushrooms, Thumbelina Carrots, Onion Soubise, Hobbs Bacon, Natural jus. Wherethe "Coq au Vin" came in I have a clue. nothing coq au vi n about it. The short rib was good but I would question the "prime" I had to use a knife to cut it because of the fatty layer that connected the meat. Sauce was good. mushrooms were button not chanterelle. Carrots were raw etc.
A pair of 2006 Ten and 2006 Southing (from a magnum ) were poured.
Fourth course was a cheese plate. Just like lunch this was the best part of the meal. 18 Months Comte Cheese, Raw Cow Milk Marcel Petite, Pontarlier, France and a Fourme d'Ambert Cheese. Cow Milk, Jean d'Alos, Auvergne, France. Drunken Orange Prune Marmalade and Rye Toasts.
Then the poured a 2011 Seasmoke Grappa of Pinot Noir. I like Grappa so I had no problem with it but some people do and you tell by their faces when they tasted in. But why did they pour this when dessert was served ??? We were served a Tainori Chocolate Bavarois, Expresso Cake, Burnt Sugar Nougat Espuma, and Fluer de Sel. Very good.
So here I an expecting a really fabulous dinner and hopefully library wines at the high price this was costing . I got mediocre food, new wines, a bad year in wine. Service was fabulous but that does not make up for the fact they we were ripped off. I was not the only one upset. It became the talk the next day between people who attended. This dinner should not have been more than $125 at the most. And as I heard the "International" dinner which was included in the ticket price was basically the same and people were not happy with that dinner.
With wine somns, cellar masters etc., what happened ???? Very poor wine and food pairing. So where does the blame lay. The restaurant, the winery that was pouring ???? I can do a much better job than they did and I have. Frankly I am very disappointed, ticked off and feel this was a big scam.
Day 2 Afternoon - WOPN at the Bacara Resort
Friday. February 28, 2014
Seminars were over about 12;:30. Glad to be inside. The wind and rains pounded the building. Trees were bent over, almost prone. Quiet a sight through the windows. Now to make the trek to the Miro Restaurant for lunch. This entails leaving one building and walking a short distance to the restaurant building. At least the rain subsided for a few minutes. So a line of large white umbrellas marched down the pathway.
Open seating so we picked a table next to the large windows. The waves were big and did it look cold and nasty out.
Seated at the table was a couple from San Diego that took the train up. The wife turned out to be the San Diego distributor for McKeon-Phillips wines when Ardison was alive. Another couple that owned RN Winery in Paso Robles and the media lady that we shared a table with last night.
This lunch was included in the ticket price. Wine was poured generously. Some left from the seminars and more wine than was contributed by winemakers in attendance. Unfortunately it was a mish mash of wines and the pairing with the lunch was hit and miss. But there was a lot of wine being poured. So cannot complain too much. But a high end resort should be able to crank out better food than they did. But on the other hand the service was impeccable.
We started out with a salad of butter lettuce, whole leaf with a non-discript dressing which some people had more drizzled on than others. Mine was dry. A couple of pieces of red grapefruit segments and avocado were on the side.
Main course was beef cheeks on a bed of pureed potatoes. Small baby vegetables also were on the plate. Beef was good, potatoes were good, vegetables were "al dente" - which meant close to raw. Could not get a fork into them .
Dessert was a cheese plate with honey and dried fruit. Best part of the meal beside the rolls they offered, They had a olive roll that was outstanding. I requested that at every meal afterwards.
After lunch we headed to the ballroom where the Grand Tasting was being held. Fortunately no rain for our walk. Entered the ballroom and there were 90 wineries set up and ready to pour for us. Stations of appetizers were set up. Many people coming to the tasting bought tickets for that particular event only The appetizers were good. I could have skipped lunch and had better food.
After about two hours of tasting I hit my brick wall. I have been tasting wine since 9 o'clock this morning - practically non stop. And there is the "high end" Seamoke dinner tonight at 7 PM.
Time to head to the villa and rest a bit, clean up and head out for some more food and wine.
Seminars were over about 12;:30. Glad to be inside. The wind and rains pounded the building. Trees were bent over, almost prone. Quiet a sight through the windows. Now to make the trek to the Miro Restaurant for lunch. This entails leaving one building and walking a short distance to the restaurant building. At least the rain subsided for a few minutes. So a line of large white umbrellas marched down the pathway.
Open seating so we picked a table next to the large windows. The waves were big and did it look cold and nasty out.
Seated at the table was a couple from San Diego that took the train up. The wife turned out to be the San Diego distributor for McKeon-Phillips wines when Ardison was alive. Another couple that owned RN Winery in Paso Robles and the media lady that we shared a table with last night.
This lunch was included in the ticket price. Wine was poured generously. Some left from the seminars and more wine than was contributed by winemakers in attendance. Unfortunately it was a mish mash of wines and the pairing with the lunch was hit and miss. But there was a lot of wine being poured. So cannot complain too much. But a high end resort should be able to crank out better food than they did. But on the other hand the service was impeccable.
We started out with a salad of butter lettuce, whole leaf with a non-discript dressing which some people had more drizzled on than others. Mine was dry. A couple of pieces of red grapefruit segments and avocado were on the side.
Main course was beef cheeks on a bed of pureed potatoes. Small baby vegetables also were on the plate. Beef was good, potatoes were good, vegetables were "al dente" - which meant close to raw. Could not get a fork into them .
Dessert was a cheese plate with honey and dried fruit. Best part of the meal beside the rolls they offered, They had a olive roll that was outstanding. I requested that at every meal afterwards.
After lunch we headed to the ballroom where the Grand Tasting was being held. Fortunately no rain for our walk. Entered the ballroom and there were 90 wineries set up and ready to pour for us. Stations of appetizers were set up. Many people coming to the tasting bought tickets for that particular event only The appetizers were good. I could have skipped lunch and had better food.
After about two hours of tasting I hit my brick wall. I have been tasting wine since 9 o'clock this morning - practically non stop. And there is the "high end" Seamoke dinner tonight at 7 PM.
Time to head to the villa and rest a bit, clean up and head out for some more food and wine.
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