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The five stellar vintages served at the dinner:
Vermentino 2005, Roussanne 2004, Esprit de Beacastel Blanc 2005,
Mourvedre 2003, Esprit de Beaucastel 2003
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The official start of the Tablas Creek dinner was set for 6:30, but at 6 PM, amidst the bustle of last minute preparations in the dining room, two gentlemen were already seated at the bar, engrossed in conversation as they enjoyed a glass of wine. They looked, for all the world, like two old friends but, in fact, they'd only just met. One was a retired police officer who now heads up a local security firm and the other was Robert Haas, himself, considered by many to be the elder statesman of the American wine industry.
This little vignette might seem unimportant except, for us, at the Plaza Café , it symbolizes what our wine dinners are really all about; people from widely differing backgrounds, with widely differing interests coming together and finding common ground in their shared appreciation of good food and fine wine. The Tablas Creek dinner was off to a good start.
As the founder of Vineyard Brands, Mr. Haas spent many years searching out, sampling and importing wines he felt were worthy of his imprimatur. Along the way, he built an impeccable reputation, even attaining the presidency of the prestigious, Geneva based, Academie Internationale du Vin, where he is one of only five American members.
However, in recent years, Mr. Haas has been producing his own wines and along with his partners, Jean-Pierre and Jacques Perrin of Chateau Beaucastel in the Chateauneuf-du-Pape region in France, has earned the renewed admiration of the wine community, world-wide. Working with varietals from the southern Rhone, Haas and the Perrins have created a little corner of Chateauneuf-du-Pape halfway between L.A. and San Francisco, and there, have been producing vintages that consistently bring them honors and adding to their already impressive resumés.
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Sorrel Jelly with Crème Fraiche and American Caviar Amuse Bouche
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| Eventually, the room was filled with guests, the reception wine poured and the canapés passed. At 7:30, Bari, senior member of the wait staff, tapped a water goblet with a spoon to get everyone's attention, asked the guests to be seated and formally introduced the soft-spoken Mr. Haas, who took over the hosting duties. |
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Robert Haas describes his Tablas Creek operation to the guests.
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The Menu
The Plaza Café Assorted Canapés
Vermentino 2005 (Paso Robles, CA)
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Steamed Local Black Sea Bass with Ginger-Lemon Grass Broth and Somen Noodles
Roussanne 2004 (Paso Robles, CA)
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Pan Roasted Wild King Salmon "Oscar":
grilled local asparagus, butter poached lobster, meyer lemon hollandaise
Esprit de Beaucastel Blanc 2005 (Paso Robles, CA)
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"Duck, Duck, Goose"
Jurgirlewicz Farms Grilled Duck Breast
Duck Leg Confit Spring Rolls with Five Spice and Red Wine Sauce
Mourvèdre 2003 (Paso Robles, CA)
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Braised Short Ribs with Gnocchi, Local Organic Mushrooms,
and Red Wine Sauce
Esprit de Beaucastel 2003 (Paso Robles, CA)
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Local Strawberries Lots of Ways
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Robert Haas and Chef Gulija take a moment to snap a photo after the dinner.
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