Chef Burnett Raises Bar for Haute Cuisine & Wine Pairing with @paulhobbswinery

There are delectable dishes to be experienced, fine wines to be sipped, and then there are those heart-stopping moments when world-class wines are paired with award-winning cuisine. The ambitious Executive Chef of Osprey Tavern takes us humble folks on an exotic gastronomical journey across the ponds, brilliantly demonstrating his deep understanding of international cuisines, while tickling are palates with mysterious spices and herbs, while elevating the subtle nuances of Paul Hobbs Wines.

Paul Hobbs founded Paul Hobbs Winery in 1991 and Vina Cobos in 1999. Twice named Wine Personality of the Year by Robert Parker, Jr., he continues to be a leading consultant winemaker around the globe. CrossBarn, his approachable label began as just one small lot of Cabernet Sauvignon in 2000 vintage, its popularity inspired the introduction of chardonnay, pinot noir, and more varietals.  With CrossBarn, Paul ventures beyond the vineyards sourced for Paul Hobbs wines while holding to his ideals of sustainable vineyard practices and gentle wine-making techniques, to bring wines of stunning quality and exceptional value.

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Our talented photographer Bokeh Studio was on premise to capture this indulgent wine dinner.

Amuse: House dry aged beef tartare, American caviar. I have two words for you – gastronomical quickie!!

Ajwain Hamachi: athena melon, feta pannca cotta, watermelon, Belgium ale soup paired with 2014 Crossbarn Chardonnay Sonoma Coast. Ajwain a staple spice in Indian cooking, used mainly as a digestive and appetite stimulant is Chef Burnett’s secret ingredient that stood well with the richness of feta and fattiness of Hamachi, a rich fish best eaten in bite sized portions. We especially enjoyed the ying and yang, counter play of cold and warm components.

Crossbarn’s nearly naked Chardonnay bursting with vibrant acidity, sweet stone fruit, meyer lemons, and buttery finish matched brilliantly with Chef Burnett’s bold creation.

Ajowan Hamachi

Smoked Trout Terrine: cucumber, beet, smoked trout roe, bagel crumble paired with 2014 Paul Hobbs Chardonnay, Russian River Valley. A ravishing plate of deeply smoked trout hunks, bagel crumble elevating textural interplay and deep savoriness to this stunning presentation. Refreshing sips of citrus flavors, rich and creamy finish, Paul Hobbs Russian River Valley Chardonnay completes the experience.

Ajowan Hamachi Smoked Trout Terrine

Texas Quail: chicken chorizo verde, hominy, zellwood corn chocolo, huitlacolche with 2013 Crossbarn Paul Hobbs Pinot Noir. Chef Burnell digs into his deep-rooted fascination for exotic flavors with a Mexican twist to the classic game and Pinot pairing. Smoky bird, sweet summer corn, pungent huitlacolche (Mexican corn truffle) counter balances the fruit forward cherry and raspberry notes of Crossbarn Pinot Noir finishing with earthiness captured in both the seductive pinot and quail.

Texas Quail

Intermezzo: aerated yogurt, Florida peaches. Chef Burnell features summer’s bounty of ripe peaches with precision timing while cleansing our palates for more delightful treats to come.

Mezzo

Venison Gin and Juice: gin spiced truffle juice, morel, Frog Song carrots, juniper drop biscuits. Pairing: 2012 Paul Hobbs Cabernet Sauvignon, Napa Valley (97% cabernet sauvignon, 2% Cabernet Franc, 1% Petit Verdot). The classic Napa Valley Cabernet brimming with complex undertones of  blackberry, cassis, and baking spices mirrored the deeply rich and earthy flavors of the perfectly cooked venison and juniper berries. Beautifully done Chef!!

Venison Gin and Juice

Crema Catalan: cinnamon swirl toast, bitter orange, Valrhona dark chocolate. 2013 Cross Barn Paul Hobbs Cabernet Franc, Napa Valley. We should all be drinking more Cabernet Franc. Herbal, floral, spicy, medium bodied, its a versatile food wine that provides bang for the buck. Paired with the seductively delicious crema catalan, kissed with cinnamon and bold Valrhona, each bite was a party in our mouth.

Crema Catalan

Most wine and food pairings walk the safe path where flavors of dishes are restrained to highlight the wine in focus. We most certainly appreciated Chef Burnett’s dauntless endevour where both food and wine are equal stars shining together with the combination of contrasting and mirroring flavors to bring out the best of both the worlds.

If this was Osprey’s first wine dinner, we for one can not wait to snag our seats for upcoming wine-centered events.

Paul Hobbs Wine

Until next time, have a delicious day!! 

 

 

 

 

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