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Savor Dallas – William Hill Wine Dinner

It’s always a good thing to receive several bottles of wine from a fantastic winery, then task yourself  with tasting them all while thinking of what to serve with each of them!  Makes for a great day. I  really enjoy thinking about and creating a menu like that.  Fantastic wines make it both easy and difficult to pair with food.  It is important to make sure to do the wines justice!

I had the opportunity to do a dinner with William Hill Winery in conjunction with the great annual event, Savor Dallas.  Jim White and his wife Vicky Briley-White were kind enough to include me in the programing.   I had a great time tasting the wines, putting together the menu and ultimately cooking the dinner.  We were lucky enough to have Scott Koze, Vice President of Coastal Winemaking with E. & J. Gallo at the dinner to speak about the wines.  Scott oversees many winemaking teams including those at William Hill.  It was a real honor to have him at the dinner.  I was happy to speak about the food and the pairings.

A few of the pairings were controversial, specifically the pairing of the Venison with the 2010 Bench Blend Chardonnay and then the Pairing of the King Crab with the two Cabernets.  The Sika venison, the celery root and the vanilla pineapple paired so well with the Chardonnay because of the delicacy of the dish.  The mildness of the venison and the vanilla ultimately brought it together.  The king crab was poached with butter and garlic, the sunchoke ravioli was earthy and rich. . .  ultimately the umami of the mushrooms made it work with the cabernet, which had notes of porcini in the nose.

The wines from William Hill are Fantastic!  Great food wines!

I think we had a great success and I hope to work with them again!

Could not have done it without great Chefs and their teams:

Bryce Dahlgren – Chef d Cuisine

Pablo Martinez- Chef Garde Manger

Kristina Kent – Pastry Chef

Good Thymes!

Jason

 

The Menu

Passed Reception
2012 William Hill North Coast Chardonnay
2013 William Hill North Coast Cabernet Sauvignon

Foie Gras “Key Lime Pie”
Buckwheat Noodle and Lobster Spoon – Chef Bryce Dahlgren
Watermelon, Prosciutto, Mozzarella, Balsamic Pipette – Chef Pablo Martinez

Dinner
Sika Venison, Vanilla Pineapple, Celery Root
2010 William Hill Bench Blend Chardonnay

Herb Cured Wild Salmon, Smoked Potato,
Caramalized Onion, Horseradish
2012 William Hill Napa Valley Chardonnay

Sunchoke Ravioli, King Crab, Garlic, Wild Mushrooms
2010 William Hill Bench Blend Cabernet Sauvignon
2011 William Hill Napa Valley Cabernet Sauvignon

44 Farms “72” Hour Short Rib, Basil Potato, Pickled Rhubarb
2009 William Hill Meritage Red Blend

Lemon Yogurt Cake, Berries and Mint – Chef Kristina Kent
Lamarca Prosecco

Dark Chocolate Cake, Caramel, Cardamom – Chef Kristina Kent
2009 William Hill Meritage Red Blend

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