I was fortunate to have been invited to try out the new Chef’s Counter experience at Wine Cask last Tuesday evening. After a brief detour described in an earlier blog I join several members of the local “food media” at Wine Cask and took pictures of the evening’s event. The Chef’s Counter is a special offering to the general public where you can dine with the chef at a special table inside the restaurant.
Chef Brandon Hughes and Pastry Chef Rosie Gerard prepared a multi-course meal for us:
- First course: Baked Local Corvina en Papillote (parchment pouch filled with Corvina, baby spring vegetables) with Tom Shephers wild arugula garnish. Paired with ’10 diatom “miya”, Chardonnay, Sta. Rita Hills
- Second course: Crispy Pork Belly (Mama Farms split pea puree, roasted BD farms spring onions) with Ojai Valley wild flower honey reduction. Paired with ’09 Melville Pinot Noir, Sta. Rita Hills
- Dessert: Fair Hiils Farm Apple Crisp (cinnamon Chantilly) paired with ’10 Margerum Riesling, Santa Barbara