Pair With Chef Rachel Wine Dinner!
Chef Rachel Ponce specializes in creating exquisite dinners where the wine list is the source of inspiration for the dishes!
In this exciting 6-Course, 6 bottle dinner, experience wine pairings through Chef Rachel’s unique and provocative perspective…
Rather than featuring similar flavors or aromas found in the wine; which can detract from the wine and change its flavor profile, she chooses to feature contrasting flavors to complement and elevate the beverage, which causes the palate to crave another bite, followed by another sip…following by another…well you get the idea. For chef, Wine is a component that completes the flavor wheel making a dish whole!
This perspective results in, say, a Paso Robles Graciano paired with Wagyu Ribeye with Royal Sturgeon Caviar, Squid Ink Breadcrumbs, and Caramelized Onion; or perhaps a Roussane & Grenache Blanc Blend paired with Coconut Polenta, Asparagus, Pea Shoots, and Guanciale.
…Isn’t this the way we all want to experience our food and wine pairings?
For that reason, ESB has presented Chef Rachel with fabulous highly regarded wines from around the world showcasing a variety of fruit, climates and terroir from Italy, France and California!
Join us for a unique approach to a wine dinner; unlike any ESB has hosted before!
Sorelle Bronca Extra Dry Prosecco
Pair With Beef Carpaccio
salt cured egg yolk, smoked caesar dressing, local greens
2019 Demougeot, Pommard Rouge, 1er Cru Charmots, Coeur des Dames (Pinot Noir)
Pair With Duck Confit
duchess Potato, aged manchego, garlic, balsamic
2016 Booker Vertigo (GSM)
Pair With Mushroom Napoleon
guanciale, grilled corn, creamed corn, parmigiana reggiano crisps
2020 Lewis Cellars Napa Valley Reserve Chardonnay
Pair With Melon
compressed melon, lemon coulis, chilled mint and melon soup, creme fraiche
2020 Berteru Cannonau di Sardegna
Pair With Raviolo Escargot
squid ink, ricotta, brown butter, escargot caviar
2012 Clendenen Family Vineyards Late Harvest Viognier
Pair With Dessert
thyme and blood orange cake, miso brittle, mascarpone yogurt mousse
Chef Rachel is Edible Magazine San Luis Obispo’s resident chef and recipe developer, and head of the popular Edible Test Kitchen. Rachel is also the chef and owner of Pair With, in Paso Robles, as well as a private chef that collaborates with local wineries, farms, and local establishments for dinners and pairing classes.