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Dawson’s Silver Oak Wine Dinner
Menu of the Dawson’s Silver Oak Wine Dinner
When I received an invite to the Dawson’s Silver Oak Wine dinner I was thrilled. I figured what better way to celebrate my 9th wedding anniversary than to eat scrumptiously delicious food paired with good wine. Yes please!
When we arrived we were served a very good Champagne which I didn’t get the name of along with deviled eggs with dijon mustard and bacon on top, endive with some sort of pork on it, and a cracker with beets on it. All were very good. The deviled egg was my favorite appetizer. I had 3 of them.
1st Course
We were then seated and served wine. I should mention that every single course of this menu is carefully served with a chosen wine. The wines from this meal were from Twomey and Silver Oak Wineries. The first wine I was served was a Sauvignon Blanc from Napa and Russian River. It was good and it was the only white wine I was served at the dinner. The 1st course was a Pork Belly Chawanmushi which was Pecan Wood Smoked, with Summer Truffle, and a Pacific Oyster Beignet. It was almost like a pudding or a custard with pork, truffle, and potato at the botton and a fried beignet with clam flavor. The crispiness of the fried beignet balanced well with the custard, pudding-like mixture which was an earth blend of creamy, meaty, goodness.
Pecan Wood Smoked Pork Belly Chawanmushi with Summer Truffle & Oyster Beignet
2nd Course
The next wine served with a Twomey Pino Noir from Twomey in Anderson. This was by far my favorite wines among all the wines served at dinner. It had a great finish and paired well with the dish. The 2nd course was decidedly my favorite course. I had Robiola Dumplings with Foraged Mushrooms, Anise Hyssop, and Wildflower Honey Glazed Chicken Skin. The dumplings had some sort of melty cheese inside. I loved the mushrooms served with it. They were earthy and a little crispy. I loved the chicken skin that came with it. Honestly, I can’t stop thinking about this dish. It was just so unique and so good.
3rd Course
The next wine served was a Silver Oak Cabernet Sauvignon from Alexander. I thought this wine was fine. The 3rd Course was Grassfed Beef Tenderloin from Sunfed Ranch with Pickled Blueberries, Rye Porridge, and House Cured Beef Lardo. The beef tenderloin was just so tender. I liked the fruity taste of the pickled blueberries. I generally don’t like rye bread but I liked this rye porridge. The beef lardo was basically lard in a butter like form sitting on top. I really liked the dish and consumed everything except the lard.
Beef Tenderloin from Sunfed Ranch with Pickled Blueberries, Rye Porridge, & House Cured Beef Lardo
4th Course
The next wine served also a Silver Oak Cabernet Sauvignon and this one was from Napa. This wine was good but I found myself really craving the Pinot Noir. The 4th course was Emigh Family Lamb with Black Mole on a Sourdough Corn Cake served with Hominy and Radish. I am not usually a lamb person but this lamb was so tender it almost melted in my mouth. I was pretty full by this time. The portions were huge. So I didn’t finish my lamb and winded up taking some home. It was great the next day.
Emigh Family Lamb with Black Mole, Sourdough Corn Cake, Hominy, and Radish
5th Course
The 5th course was served with Old Soul Coffee, which was much needed after quite a full and delicious meal. Dessert was a Poached Pear Charlotte with Elderflower, Laura Chenel Chevre Mousse, Dulce de Leche, Passion Fruit Cream, and Hazelnut Sable Breton. Simple put, it was a cheesy mousse dessert with a fruity taste topped by a poached pears and a hazelnut lattice thing. It was delicious and I don’t always like cheese desserts. I completely polished it. I enjoyed breaking the hazelnut lattice thing eating the pears with the mousse.
Poached Pear Charlotte with Elderflower, Laura Chevre Mousse, Dulce de Leche, Passion Fruit Cream, & Hazelnut Breton
Overall
Overall, my husband Kenny and I had a great anniversary dinner with excellent food, great wines, good company, and excellent service in an upscale atmosphere. I really enjoyed the fact that this dinner was paired with good wines. We were seated with some interesting people that I enjoyed chatting with. I really appreciated the way that Executive Chef Michael Grande, Sous Chef Alexis Gutierrez, and the Manager Jay Yoon went out of their way to come talk to us and make us feel comfortable. My husband is already asking to go back to the next Dawson’s wine dinner. I can’t wait for the next one!
Me, Executive Chef Michael Grande, & Kenny
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