Presenting his first winemaker dinner since taking command of the kitchen at The Bird and The Bear, executive chef Martin Valerio will welcome California winemaker Neil Bernardi for an evening of wines and food pairings.
The dinner will commence with a casual social time during which several wines from Duckhorn Wine Company's Migration Vine selections will be paired with appetizers prepared at various food stations in the restaurant. Afterwards, guests will be seated for the additional courses accompanied by more wine pairings. Finally, the food stations will reopen for a choice of desserts and dessert wines.
Considered an emerging star among California winemakers, Bernardi is a specialist in crafting cool-climate Pinot Noir and Chardonnay and guides Migration's exploration of Burgundian-varietal winemaking. Born and raised in California, he left the state to further his education, living for a time in Italy and later in New Zealand. He will introduce the evening's wines and visit with guests.
First course
Passed hors d'oeuvres, bacon-wrapped dates filled with blue cheese, asparagus wrapped with prosciutto with mustard aioli dip, beef crostini with herb cheese and caramelized onions.
Pairing: Decoy Sauvignon Blanc
Second course
Goat cheese panacotta salad, roasted red and yellow beets, watercress and Boston lettuce with a crispy prosciutto drizzled in a balsamic vinaigrette.
Pairing: Migration Russian River Chardonnay
Third course
Seared Muscovy duck breast, roasted new potatoes, green beans in an orange agro dulce and a cracklings garnish.
Pairing: Duckhorn Napa Merlot
Fourth course
Choice of 24-hour compressed beef ribs polenta cake, oyster mushrooms, cipollini onions drizzled with an espresso reduction.
Pairing: Paraduxx Z Blend
Or pan seared Chilean sea bass, tomato basil risotto, sautéed baby spinach with a white wine crab meat sauce.
Pairing: Migration Russian River Pinot Noir
Fifth course
Petit fours, cookies, candies, tres leches, pot de creme, lemon ice box, lemon cheese cake.
Pairing: Dessert wine