Pre-Holiday Grand Tasting at Matteo’s Pizza and Bistro Set for Mon, Nov. 14th, 5:30-7:30pm
This premium wine tasting probably should have been held on Halloween because the wines you’ll get to try are SCARY GOOD. Admission to the event is only $30 per person AND you get food during the tasting! Sounds to me like you should already be penciling this event onto your calendar with a giant permanent marker, but if you need more convincing read on…
First, the tasting is on Monday, November 14th from 5:30-7:30pm. So, if you have plans, cancel them and do this instead! Seriously, if you like great wine at all, Matteo’s Wine and Bistro/Matteo’s Cellar Wine Shop is the place to be.
The food menu served will be: pizza, polenta fries, meatball sliders, empanadas, a bread and cheese tray. So I guess I am running 10 miles that morning. 😉
The tasting will include wines from the following labels:
*indicates a cavegrrl.com favorite
Archery Summit, Arrowood, Bella, Brassfield, Bridesmaid, Borjon, Canard-Duchene, Carmenet, Chalk Hill*, Cliff Lede, Dominus, Don & Sons, Double Canyon, Duckhorn*, Dutton Goldfield*, Fisticuffs, Flowers*, Freemark Abbey*, Fuse, Gerard Bertrand, Groth, Guigal*, Hall*, Hartford Court, Hourglass, Jeio, Kansler, Lewis Cellars, Maldonado*, Mer Soliel, Obsidian Ridge, Petree Cellars, Pine Ridge*, Pride Mountain Vineyards*, Raeburn, Regusci, Resonance, Robert Craig*, Roederer*, Sonoma Cutrer*, VDR, William Harrison*, Yao Ming*
As you can see by the asterisks, a lot of my favorites will be served during the tasting, and I am looking forward to tasting some new favorites I can recommend to you.
To reserve your spot please email Margo(at)pizzamatteo.com. Cheers and hope to see you there! You can find Matteo’s Pizza and Bistro on Facebook here.
Matteo’s Wows a Sold Out Crowd with Rombauer Wine Pairing Dinner
Last Wednesday evening, Matteo’s Pizza and Bistro hosted a sold out Rombauer Wine Dinner, that was one of the most fun and memorable events I have attended since I have been writing this blog. It was very special because it was Andy’s birthday and we shared a table with some close friends of ours (who are also Matt Woolston fanatics) to celebrate.
The evening began on the patio with a vertical tasting of the 2013 and the 2014 Rombauer Chardonnay. I enjoyed both vintages (the year age difference of the wine alone made the two unique), the 2013 a softer mellowed wine and the 2014 a more vibrant, food-friendly wine.
While we were tasting the two Chardonnays, there were a trio of appetizers being served to the guests. They included:
Bruschetta with grilled fig, whipped brie and balsamic local honey glaze
It’s the perfect time of year for figs, and the pairing of the cheese and balsamic glaze is always a fun combination. I love August because figs are in full swing. It’s just another example of how Matteo’s and Supper Club Catering really adopt the Farm-to-Fork concept by choosing to use in season ingredients and elevating their flavor.
Another passed appetizer was Torched Wild Salmon with white miso marinade on sesame wonton crisp
This Asian-inspired appetizer was another example of an ingredient that is currently at it’s best: wild salmon. Salmon is one of Andy’s favorite foods, so I was happy to see it on the menu. It was a perfect bite with the miso marinade and the crisp of the wonton chip. The kitchen also prepared a version of this appetizer on a spoon without the wonton chip. It was a great variation and a beautiful plating arrangement as you can see.
Foie gras BLT with pan-seared foie gras, basil lemon aioli, heirloom tomato and micro arugula on whole wheat walnut sourdough toast
I am always pleased with the food creativity at Matteo’s and Supper Club Catering, and with this appetizer, you can understand why. The bits of foie gras were crisped up to act as bacon in this mini play on a BLT. This was a very popular appetizer with the entire crowd.
Appetizer Wine Pairing:
Rombauer Chardonnay 2013, Carneros
Rombauer Chardonnay 2014, Carneros
First Course:
Blistered sweet corn soup in demitasse with Applewood smoked bacon shingle and harissa chili oil
This was one of my favorite courses. The chef explained to us that the soup is actually vegan and then he “went and messed it up with bacon.” No mistake there—the crispy bacon was a lovely highlight to the dish both visually and in taste. The soup was sweet and spicy and rich even without the addition of cream.
First Course Wine Pairing:
Rombauer Sauvignon blanc 2014, Napa Valley, the first new varietal introduced in more than 20 years and only the second white wine in Rombauer’s 35-year history. I recall it being more round in flavor, and by that I mean not so astringent. Instead of the grapefruit one would typically pick up in a New Zealand-style Sauv Blanc, there was more stone fruit (peach, apricot) essence that matched up quite well with the sweetness of the corn in the soup.
Second Course:
Pizza with shredded rabbit leg confit, braised fennel, olive oil poached tomato, Italian fontina and Dijon garlic white sauce
OK, I realize this website focuses on gluten free, but Andy and I are not actually celiac or gluten intolerant, so we occasionally enjoy foods that happen to have gluten. It’s just part of a wine dinner more often than not, and because we don’t attend wine dinners every night, it’s fun to splurge when we do. That being said, when you don’t have a real slice of pizza for a few years and then have a slice at Matteo’s it makes the slice all the more delightful! 🙂 I truly enjoyed this crusty, cheesy bread topped tomato, one of my favorite cheeses, fontina, and rabbit leg confit. By the way, they nailed it on the pairing—a juicy, but not overly fruit forward Merlot.
Second Course Wine Pairing:
Rombauer Merlot 2012, Napa Valley
Third Course:
Grilled leg of lamb and lamb crisps on baby field greens with goat cheese Parmesan, macerated stone fruit, toasted pistachio and plum mint vinaigrette
I have to say this course was one of my favorites. I loved the bed of greens the lamb was sitting on. I am a pistachio addict and the chards of the parmesan made me so happy. Then there was the lamb. Lamb two ways, actually. And lamb leg happens to be my favorite. Thanks, Matteo’s. I loved this plate (I didn’t eat it by myself, FYI) 😉 because there were so many textures going on. Lamb crisps should be put in a bag and sold!
Third Course Wine Pairing:
Rombauer Cabernet Sauvignon 2013, Napa Valley. Cabernet is a phenomenal choice to pair with lamb.
Fourth Course:
Grass fed Wagyu beef sliders with fried green tomato, house made portabello bacon, garlic aioli and cave aged blue cheese on Brioche bun served with truffle asiago shoestring fries
I can officially be quoted as saying that this burger is the best one I have ever had from a restaurant. (Though I have heard Formoli’s is also quite good). If you never go to Matteo’s to try anything else, go there for the burger. The meat is sourced from Lucky Dog Ranch, another high quality ingredient. The fried green tomato was a decadent garnish, as well as the blue cheese. Everyone at our table went crazy for the fries, doused in truffle and asiago. It was so delightful to see a burger paired with a high end wine like the Rombauer Cabernet Sauvignon Diamond Selection. Such great ingredients deserve such a stunning wine.
Fourth Course Wine Pairing:
Rombauer Cabernet Sauvignon Diamond Selection 2011, Napa Valley. A softer cab than the previous one, velvety and rich, just like the burger and fries. Heavenly.
I didn’t get an acceptable picture of dessert, but my favorite part of it was the peanut brittle cookie on the plate with the terrine. It was a bit like tasting peanut butter and jelly– the jelly part being the Rombauer Zinfandel pairing.
Dessert:
Broken Banana Split: Bittersweet chocolate peanut butter terrine on berry coulis with banana foster ice cream, peanut brittle and bourbon vanilla bean whipped cream
Dessert Course Wine Pairing:
Rombauer Zinfandel 2013, Sierra Foothills/Northern California
If you haven’t visited Matteo’s just yet, here’s a good excuse: They’ll be hosting a wine tasting event on Wednesday, August 12th 6-7:30 PM featuring the ollowing wineries: Alfaro, Lexington Winery, Mount Eden Estate, Sonnet, and Windy Oaks. It’s $15 per person to participate. If you would like to attend, contact Wine Shop Dave at wineshop at pizzamatteo.com or call (916)779-0727.
You can like Matteo’s Pizza and Bistro on Facebook here or follow them on Twitter here.
Save the Date! Rombauer Wine Dinner at Matteo’s Wednesday, August 5th at 6:30pm!
Do you love Rombauer Wines as much as I do? If so, I have the event for you!
Matteo’s Pizza and Bistro’s Rombauer Wine Dinner featuring the New Release of the 2014 Chardonnay will be held on the patio at Matteo’s, Wednesday, August 5th, 2015, at 6:30 PM.
Their menu (to be served family style) was finalized just this morning and it is as follows:
Appetizers:
Bruschetta with grilled fig, whipped brie and balsamic local honey glaze
Torched Wild Salmon with white miso marinade on sesame wonton crisp
Foie gras BLT with pan-seared foie gras, basil lemon aioli, heirloom tomato and micro arugula on whole wheat walnut sourdough toast
Appetizer Wine Pairing:
Rombauer Chardonnay 2013, Carneros
Rombauer Chardonnay 2014, Carneros
First Course:
Blistered sweet corn soup in demitasse with Applewood smoked bacon shingle and harissa chili oil
First Course Wine Pairing:
Rombauer Sauvignon blanc 2014, Napa Valley
Second Course:
Pizza with shredded rabbit leg confit, braised fennel, olive oil poached tomato, Italian fontina and Dijon garlic white sauce
Second Course Wine Pairing:
Rombauer Merlot 2012, Napa Valley
Third Course:
Grilled leg of lamb and lamb crisps on baby field greens with goat cheese Parmesan, macerated stone fruit, toasted pistachio and plum mint vinaigrette
Third Course Wine Pairing:
Rombauer Cabernet Sauvignon 2013, Napa Valley
Fourth Course:
Grass fed Wagyu beef sliders with fried green tomato, house made portabello bacon, garlic aioli and cave aged blue cheese on Brioche bun served with truffle asiago shoestring fries
Fourth Course Wine Pairing:
Rombauer Cabernet Sauvignon Diamond Selection 2011, Napa Valley
Dessert:
Broken Banana Split: Bittersweet chocolate peanut butter terrine on berry coulis with banana foster ice cream, peanut brittle and bourbon vanilla bean whipped cream
Dessert Course Wine Pairing:
Rombauer Zinfandel 2013, Sierra Foothills/Northern California
The Rombauer Wine Dinner at Matteo’s Pizza and Bistro is $75 per person plus service charge and tax.
I had the great fortune of attending one of Matt Woolston’s multiple course dinners last year (The same creative force behind the wheel at The Supper Club Catering—who Andy and I will be using as caterer for our reception!) and I can tell you it was incredible! (You can read about the dinner here). I’ll also be writing about the Rombauer Wine Dinner in a future blog post! 🙂
Reservations are required and the dinner is expected to SELL OUT, so please call 916 779-0727 or email margo at pizzamatteo.com to save your space at the table!
You can like Matteo’s on Facebook here or follow them on Twitter here.
Farm to Fork Wine Dinner Series: Supper Club Fine Catering Presents Todd Taylor Wines–The Digest
Last Thursday evening turned out to be pretty uncomfortable (weather-wise) at the start of the Todd Taylor Wine Dinner at Vierra Farms, but soon enough The Supper Club Fine Catering refreshed guests with a slightly chilled Tempranillo (2012 “Holland Landing” to be exact) and a trio of appetizers: Delta Crawfish Corn Dogs with Lemon Tarragon Dijon Aioli, Bruschetta with Local Fresh Tomato Tartar, Basil, and Olive Fig Tapenade, and the Supper Club’s classic Baby Red Potato Skins with Caramelized Shallot Mascarpone and House Wild Boar Pancetta.
We sat down to one of the biggest menus I have ever seen for the $75.00 per person asking price. Look below and you’ll see what I mean:
We were seated family style at two long beautifully decorated wooden picnic tables to enjoy the first course of the meal called: “There’s a Fungus Among Us”: Wild Mushroom Latte in Demitasse with White Truffle Crema Shacking up together with Grown Up Grilled Cheese with Smoked Portobello, Gruyere, Oven Dried Tomato, and Arugula Pesto
The soup and sandwich course was paired with Todd Taylor Pinot Noir Reserve “Corotto Vineyard” 2012
Some of the guests around me were very excited about the mushroom latte, because they had enjoyed it many times before at Matteo’s (the brick and mortar restaurant owned by Supper Club Catering). The “soup” was indeed everything they described, earthy and creamy, and looked just like a small cup of cappuccino. I gave the bread on my sandwich to Andy, but not before I scraped the goodness inside. Pesto is one of the most incredible things!
Next up was the first family style course: Duck Duck Goose #5: Potato Gnocchi, Shredded Grimaud Duck Confit, House Made Duck Prosciutto, Goose Pancetta, Roasted Vierra Farms Squash, Poblanos, Toasted Pumpkin Seeds and Light Sage Cream Sauce, paired with Todd Taylor Zinfandel “Clockspring Vineyard” 2012.
So, being gluten-free (95-98% of the time), I never miss pasta at all, except for gnocchi. So, I took a little delight was incredibly happy 😉 to cheat on my diet with this dish. It had a myriad of textures and flavors and the soft little pillows of pasta were the star of the show!
Following the gnocchi course, we were served the second family style course:
“3 Little Piggies went to the Farm”: Crispy Pork Belly, Smoked Tenderloin and Braised Shoulder paired with Todd Taylor Primitivo “Blue House” 2012.
Above is the Colossal Runner Bean, Tomato, Fennel and grilled Fig Salad served on the side of the pork dish. This was easily my favorite dish of the night. It had all my favorite ingredients: pork, fennel, pork, fig, pork… 😉 You get the idea. I am pretty sure I could just live on pork alone, and I am pretty sure I am not alone in that sentiment!
Following the pork trifecta was the third family style course:
“Not your Momma’s Steak and Potatoes”: Grilled Lucky Dog Skirt Steak basted with Secret Recipe House Butter, served with White Truffle Asiago Russet Frites, and Garlicky Green Beans. The third course was paired with Todd Taylor Cabernet Sauvignon Clone 337 “Hagen Heights” 2012.
The fries came on a separate platter, so I apologize for not capturing them. They were the tiny matchstick kind and had a distinct truffle flavor. I really enjoyed the steak, which was sliced thin and slathered in the aforementioned “house butter”. I knew people were probably watching, so I didn’t take a second helping…although I would have really liked one! 😉
And the surprisingly savory finale:
“Waiter My Cheesecake is Stinky”: Stilton Cheesecake with Rosemary Walnut Crust and Local Stone Fruit Ginger Chutney (paired with) Todd Taylor Cabernet Sauvignon Reserve Clone 8 “Alphawolf Ranch” 2010.
So I was fully prepared to just give my entire dessert to Andy after having a few bites (like I normally do at the food/wine pairing dinners we attend, but I liked this “dessert” so much, that I ate over half of it! It was not a traditional dessert or pairing for that matter. The crust and the filling of the cheesecake were quite savory and the chutney was the only thing on the plate that yielded any sweetness. And that’s why I liked the final course so much!
Finally, I asked a server to help me line up the bottles so you could see a shot of everything we were served that evening. I think the Pinot Noir was my favorite! 🙂
I want to send a thank you to the staff at The Supper Club Fine Catering for having Andy and I as guests for your inagural Farm-to-Fork Wine dinner! Chef Matt is so creative with the food pairings and everything down to naming the dishes on the menus. It was fun to meet diehard fans of The Supper Club and Matteo’s and we hope to be back again soon. 🙂
If you are interested, there are other Farm-to-Fork dinners by the Supper Club Fine Catering coming soon:
10-23-14 Farm to Fork Dinner Featuring Sean Minor Wine Dinner at the Crocker Art Museum
11-20-14 Farm to Fork Dinner Featuring Pruett Vineyards at the Crocker Art Museum
12-18-14 Farm to Fork Dinner (Winery TBD) at the Crocker Art Museum
About Todd Taylor Wines:
Todd Taylor produces single vineyard designated red wines. Napa Valley Cabernet Savingnon, Cabernet Franc, and Pinot Noir. Amador County Zinfindel and Primitivo. Clarksburg Tempranillo. Aged in New Cooperage. Available for tasting Saturday and Sunday 12-5. You can find them online here, on Facebook here, and on twitter here.
For more information on the wine dinner, click here.
You can find Supper Club Fine Catering on Facebook here.
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