AN EVENING AT BIBI JI

On Saturday, May 11th,  Bibi Ji at 734 State Street, a modern twist on traditional Indian cuisine restaurant, will host one of Spain’s notable wines, Envínate. Bibi Ji owners Alejandro Medina and Rajat Parr will welcome Envínate co-founders (Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez) along with their importer Jose Pastor, for the special evening, which will consist of a four-course dinner paired with a selection of wines personally chosen by Pastor.

Each guest will enjoy a one-night-only four-course dinner menu, created by Bibi Ji Executive Chef Gary Singh, with dishes including Market Asparagus Salad with black lentil, local kumquat, panch phoron; Tandoori Scallop with garam masala, turmeric creme fraiche, dill; KK’s Reshmi Kebab with yellow chili, cumin, lime; and a Thali Curry Platter that features a selection including Butter Chicken, Lamb Curry, Punjabi Khadi, Saag Paneer, Chana Masala and Aloo Methi. The dishes have been crafted to be paired with the lighter-bodied, high-acid flavor profile that all of Envínate’s wines embody including Envínate Palo Blanco 2017, Envínate Migan Tinto 2017, Envínate Taganan Tinto 2017, and Envínate Ribeira Sacra Viñas de Aldea 2017.

Throughout the evening, Pastor will be on hand to discuss the wines which hail from three regions of Spain, with vineyards in the slate slopes of Ribeira Sacra, volcanic soils of Tenerife and chalky Almansa, with a separate winery in each area. Envínate, founded in 2005, is the brainchild of four friends, winemakers Roberto Santana, Alfonso Torrente, Laura Ramos, and José Martínez, who met while studying enology at the University of Miguel Hernandez in Alicante. The winemakers continue to create pure and authentic wines, with no chemicals used in any of the Envínate vineyards, all parcels are picked by hand, the grapes are foot-trodden, and the wines are fermented exclusively with wild yeasts, with a varying proportion of whole grape clusters included. For aging, the wines are raised in old barrels and sulfur is only added at bottling, if needed.

Two seatings will begin at 5:30 p.m. and 8 p.m. The four course, four wines dinner, is available at $125/person, and only by purchasing tickets ahead of time. A credit card will be required upon making a reservation, and can be done by emailing info@bibijisb.com or calling the restaurant at (805) 560-6845.

Photo by Blake Bronstad

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