Andy and I attended the dinner as guests of the restaurant and were thrilled to be back at one of our favorite places to dine. I enjoy the wine dinners in particular because we always meet new people who are just as into wine as we are, as well as the wine representatives who are more than happy to talk about the wines in great detail that are featured in the dinner.
At a Dawson’s wine dinner, the evening typically begins at 6:30 in the form of a sparkling wine reception. Guests are given light appetizers and bubbly to kick off the evening and to open their palette and appetite for the incredible food and wine pairings to come.
Soon after the appetizers and bubbly, the chefs and wine representative come out into the reception area to introduce themselves and explain the meal and wine pairings that will be served for the evening. Below, chef Jason Poole gives a rundown of what he’s created for the night.
Following the menu introduction and the featured wines, guests are led into the restaurant to their assigned seats. There are a few communal tables and a few booths that are used for wine dinner guests. Andy and I were happy to be seated across from the wine representative as well as the wife of a well-known Sacramento chef. 🙂
Soon, the servers poured our first wine and brought out our first course of the evening: A Maple Glazed Pork Belly with a quail egg, pickled chanterelle mushrooms and green onion grits. This course was paired with a 2013 Jayson Pinot Noir. (Jayson is a secondary label of the Pahlmeyer brand.) Of course, Pinot Noir is a classic pairing with pork, and it was almost like an upscale breakfast for the first course with the pork belly (bacon), egg, and grits. I completely approve of that!
Next up was the second course and wine pairing: Yellow Watermelon and Yellow Tail Tuna: Avocado cream, cocktail sauce, feta and cilantro flowers, paired with the 2013 Pahlmeyer Chardonnay.
I loved the plating of this dish most of all and the fun flavors that resounded. Yes, feta really does go with almost everything, and it was great to have yellow watermelon (something I don’t get to enjoy that often) featured in a dish. The 2013 Pahlmeyer Chardonnay served with this dish could really stand on its own. I actually think I found a new favorite white wine.
Moving on to the third course, beef, a Wagyu Flat Iron. It was plated with butternut squash cream, charred jimmy nardello peppers, eggplant, quinoa and currants. It was paired with a 2012 Pahlmeyer Merlot.
The beef course was my favorite because for me it was the most cohesive. Also, this was the best pairing—the wine did not compete with the food, but enhanced the flavors of its smoky eggplant and rich fruit (currants).
The fourth course brought us a Rabbit Saucisson (a sausage which originates in France that is typically made of pork, but here with rabbit and looked to have been made as a terrine). The saucisson was arnished with cornichons, white peach, pickled green tomato and a red wine mostardo.
This course was paired with a 2012 Pahlmeyer Proprietary Red (a classic Napa style Bordeaux blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot). This full bodied wine paired well with the richness of the sausage, the boldness of the mostardo and the pickled items on the plate. Even a month later I remember how much I liked this particular dish and how unique it was.
For dessert we enjoyed a caramel tart filled with a nut trio of almonds, pistachios and cashews and served with a vanilla gelato. The crust was much like a buttery shortbread, filled with a thin layer of chocolate ganache, followed by a thicker layer of caramel. It was one of the best desserts I have ever eaten in a restaurant, and that’s a high compliment, as I myself am a pastry chef who rarely indulges unless it’s just fruit or a cheese plate. Old Soul coffee was poured for guests to enjoy with their dessert. Depending on the winery, sometimes a late harvest wine or a port is served with the last course.
Up next for Dawson’s wine series is their wine dinner featuring Silver Oak. It will be on Friday, November 13th at 6:30pm, 5 courses for $95 per person. To make a reservation, call (916) 443-1234. Hope to see you there! 🙂