Dinner with Alex Moreau of Domaine Bernard Moreau
February 22nd
little gem lettuces, oro blanco grapefruit, avocado, marcona almonds
2010 BOURGOGNE BLANC
2008 CHASSAGNE-MONTRACHET
market fish, hedgehog mushrooms, cauliflower puree
2009 CHASSAGNE-MONTRACHET 1ER CRU ‘CHAMP GAINS’
2007 CHASSAGNE-MONTRACHET 1ER CRU ‘MORGEOT’
coffee-braised lamb, celery root gratin, walnut gremolata
2009 VOLNAY 1ER CRU ‘SANTENOTS’
toffee cake, candied kumquats, whipped creme fraiche
$85
Reservations are recommended
Four Course Dinner with John Raytek (Ceritas) and Gavin Chanin (Chanin)
March 20th, 6:30 pm
We’ll be joined for dinner by two guys who might be the two best young winemakers working in California. Bay Area wine angels Jasmine Hirsch and Raj Parr will be holding their second annual ‘In Pursuit of Balance’ the prior weekend, and we’re thrilled to have a chance to host two of the top presenting wineries from that celebration.
There might as well be a Ceritas billboard in the middle of the Heirloom dining room—it’s hard to miss our affinity for John Raytek’s wines. He works on the Sonoma Coast, he made some wines for Copain while he launched Ceritas, I could go on about how great these wines are. Suffice it to say that I don’t think there’s a more talented winemaker working in this country.
Gavin Chanin has been working for a few years under Jim Clendenen (Au Bon Climat) and Bob Lindquist (Qupe), which is a credential in itself, but he’s also obviously figured something out about the little micro-climate in which those guys toil between Santa Barbara and San Luis Obispo, because his last couple of vintages have been downright superb.
We’ll be closing the restaurant for service on the evening of March 20th, John and Gavin will both be with us, and we’ll take a leisurely stroll through a roster of their 2009 and 2010 wines. The menu has yet to be determined, but we’re starting the evening with a riesling Gavin made from a vineyard that went untouched for the entire growing season, and then moving into a four-course dinner with six different wines.
Hors D’Oeuvres at 6:30.
Tickets are $100 including tax and tip, are available here (https://www.eventbrite.com/event/2977266083/esearch?srnk=1), and we’ll have a menu ready the first week of March.