Lawrence C.
Yelp
I've only been coming here for two short months now, as a new member, and yet every occasion has been the same five star experience.
I'll focus this review on the special "Bistro Supper" that I attended just a few weeks ago.
Every couple of months, the Club has a specialty dinner, and this particular evening, it was a five course dinner with a matched pairing of Gainey Ranch Vineyards wines.
Executive Chef Lance Repp and Food & Beverage Director Jeff Apodaca conspired to put on an amazing presentation of deliciously tasty foods and wine pairings (see photos).
First up was the Charred Endive Salad, served with shaved, aged pecorino, drizzled with orange chive vinaigrette. This was paired with the 2013 Sauvignon Blanc.
Our intermezzo before the two "main events" was a goose liver torchon (a very traditional form of terrine), served atop a sweet cornbread, accompanied with sectioned grapefruit and sour apple, perfectly paired with the fuller bodied 2013 Chardonnay. As my wife refrains from eating meat, she was served a plate of roasted beets and tomatoes.
The first of our two "mains" was the Curry Poached Sablefish. We were in total agreement that this was the star of the evening (perhaps Chef will add this to the regular menu)!!! This super-moist and most flavorful fish was served atop a bed of lentils, with young pea tendrils, roasted turnips and radish. Paired with the 2013 Riesling, I was in delight wanting seconds of this dish.
The second "main" was a Cocoa dusted Lamb Saddle Roulade, with smoked tomato jam, and wild, baby arugula. The special addition of lamb bacon to the dish went together well with the 2013 Pinot Noir. My wife's dish was a combination of gnocchi & root vegetables.
Our finale for the evening was the exquisitely presented Whipped Humboldt Fog. Humboldt Fog cheese is a light, soft cheese, layered with a vegetable ash. This whipped creation was served atop a swirl rye/pumpernickel toast with black currant preserves. The 2013 Merlot was the perfect accompaniment for this dessert, and ending to the glorious dinner.
Throughout the evening, we were perfectly serviced by a cadre of waitstaff, who unobtrusively whisked platters away and delivered our next morsels without interrupting the flow of the conversation we enjoyed, and learning about the food and wines from Chef Lance and the Winemaker.
The fine evening certainly ranks among the very best "wine dinners" I've experienced in many venues throughout the world. What a delight to know that I will be enjoying the future creations of our Chef in my new Club!!!