Join Union Kitchen & Tap in Encinitas on Wednesday, January 22 for a night of California wine from BV and seasonal appropriate fare beginning at 6:30 p.m. For $65 a person, dine on winter-inspired cuisine from Executive Chef Jason Gethin’s specially planned five course dinner. From the amuse bouche of Hibiscus Smoked Diver Scallops with golden cauliflower puree, charred scallion gel and finger lime salsa and then to Duck Breast in Red Eye Gravy and served with peppered cherry and zinfandel compote and crispy duck skin to the next course’s Braised Brandt Beef Cheeks in Oaxaca mole and cilantro chimmichurri and served with crisped masa dumplings and queso fresco, these dishes and wine pairings make for a warming mid-week distraction. Each of the five courses is perfectly paired with Napa-grown and bottled wine from BV like their Coastal Estates Moscato ’12, Carneros Reserve Chardonnay ’10, Napa County Red Blend ’09, and Tapestry ‘09. Complete this inaugural Wine Dinner experience with BV’s Georges de Latour ‘08 and Chef Jason’s Graham Cracker Cannoli with a salted chocolate ganache, torched marshmallow, carbonated blackberries and micro mint.
For more info on the Wine Dinner or to reserve a seat, please call Union Kitchen & Tap at 760.230.2337
