Law Estate Wines “Black & White” Vertical Dinner!
ESB is hosting a very special Vertical Dinner with Law Estate Vineyards of Paso Robles with Chef Paul Osborne of Hotel Californian. Starting off with their Estate Rosé, the line-up of wines will include taste 6 different wines from multiple vintages, chosen to reveal the true characteristics of each wine; 13 wines total! Three of the courses will be vertical tastings which include wines from the Black Label; which are usually available to members only. Menu just announced. See below for bottle line-up.
Reception: Law Rosé 2018
1st ~ Beguiling Vertical: Cured Duck Prosciutto
Spruce tips, cardamom gastrique, Jimmy Nardello relish, Huckleberry preserves
2nd ~ The Nines Vertical: Rosemary Cold Smoked Ocean Trout
Fennel soubise, cape gooseberry, Buddhas hand, chive oil
3rd ~ Estate Blends: Wild Boar Sugo
Garganelli, house made ricotta, kumquat confit
4th ~ Intrepid Vertical: Wagyu New York
Local chanterelle, charred onion, black current jus, sea grass
Dessert: Truffles by Jessica Foster
To accomplish this, the team at Law had to dig into their private library for some of their long sold-out wines, which they are releasing exclusively to Epicurean Santa Barbara for this event. On behalf of Law, Addie Pitts, the Paso Robles icon, along with the ESB team, will be presenting the wines.
Law Estate Vineyards produces some of the highest rated wines in Paso Robles. Their wines are almost entirely reserved to allocation only, yet they are sharing their some of they most sought after black label library selections with ESB just for this dinner. Law Estate Wines are on everybody’s list of the very top wineries of Paso Robles. Located on Peachy Canyon Road, it is one of the highest vineyards in Westside Paso. As a result, their estate fruit makes for some wonderfully intense, yet balanced, wines. The winery is almost completely solar-powered and it has the most beautiful tasting room. The wines emulate the styles of both the Rhone and the Priorat region of northeastern Spain.
Served alongside these wines will be a four-savory course dinner by Blackbird’s newest chef, Paul Osborne. A Santa Barbara native, Paul Osborne honed his skills in Bordeaux, France, and is leaving his imprint on the Central Coast’s most vibrant and cutting-edge culinary scene. Osborne most recently comes from the Rosewood Miramar Beach in Montecito, California, where he served as Chef de Cuisine managing operations for Caruso’s, its flagship restaurant. As Chef de Cuisine at Hotel Californian, Osborne creates new menu concepts and oversees F&B operations across all culinary outlets. Menu to come!