Appetizers
April 26, 2012
Act fast and land a seat at the Firehouse's latest wine dinner

Act fast and you might just be able to squeeze into a reservation at The Firehouse Restaurant's latest wine dinner, a seven-course extravaganza featuring wine pairings from Kobalt Winery. The event is May 4 at 7 p.m.

Wine dinners are often a chance for the best chefs to showcase new and often more challenging dishes. Here's a look at the menu from executive chef Deneb Williams and and newly hired pastry chef Nichol Santisteven:


First Course

Hors D'oeuvres
Chilled watercress soup with caviar
Strawberry-chèvre tartlet
Black bacon-spice pudding
2001 Schug Rouge de Noir-Brut, Carneros

Second Course

Wild-Caught Salmon Two Ways
salmon belly ceviche with sweet pickled kumquats
house-cured gravlax with fresh horseradish-ruby beet emulsion
2011 Kobalt Sauvignon Blanc, Napa Valley

Third Course

Wine "Painted" Sea Bass
Arborio rice-crusted sweetbreads
red quinoa and spring vegetable succotash
2009 LaRue Pinot Noir, Sonoma Coast

Entremets

Raspberry-Zinfandel Sorbet

Fourth Course

Squab with Figs and Olives
kalamata olives, spring-flush figs and natural jus
red wine-stewed shallots
2010 Kobalt Window Pane, North Coast

Fifth Course

Molasses-Braised Short Ribs
pancetta gremolata and candied pecans
thick-cut onion rings and roasted garlic-eggplant purée
2009 Kobalt Cabernet Sauvignon, Napa Valley

Sixth Course

Licorice-Black Currant Torte
cocoa nib and anise cake with cassis gelée and black pepper crème
bitter chocolate custard and sugared flower petals
2006 Kobalt Cabernet Sauvignon Port, Coombsville

Seventh Course

Artisanal Cheeses
served in the wine cellar

This exclusive Winemaker Dinner is $165 per person and seating is limited to 24 guests. Reservations and guarantee are required. Guests must contact General Manager and Sommelier Mario Ortiz at 916.442.4772 to secure their attendance. Only four seats remain for this popular Winemaker Dinner.

Blair Anthony Robertson is The Bee's restaurant critic. Follow him on Twitter, @blarob.


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