Dominique’s Kitchen to Host Winemaker Dinner on July 15

By Bryan Tsunoda on July 1st, 2013

Dominique’s Kitchen has partnered with Palos Verdes Estates winemaker Steve Arrowood of Montemar for a winemaker dinner on Monday, July 15 at 7 p.m. The menu will feature carefully selected pairings by the chef and special dishes not regularly available at the restaurant. The dinner will be intimate and guests will hear from the winemaker during each course.

Montemar is a small family owned winery focused on producing small lot Central Coast wines from some of the finest vineyards in the region. Average lot size is under 200 cases with total production below 1500. The winery was started in Palos Verdes Estates in 1992 and later moved to the Central Coast. Arrowood divides his time between Palos Verdes Estates and the Central Coast.

Date/Time: Monday, July 15 at 7 p.m.

Capacity/Seatings: Only 50 guests will be seated and there will be only one seating. Reservations are needed and this event expected to sell out. Reservations can be made by calling 424-247-9054.
Cost: $68

Menu and Wine Descriptions:

FIRST COURSE
Seafood risotto
2011 Monterey Chardonnay

This wine from the Scheid vineyard was 50% barrel fermented in generally neutral oak with the balance fermented in stainless steel. The wine then spent nine months in neutral French oak barrels.

SECOND COURSE
Assorted charcuterie
2012 Santa Barbara County Rose

This wine is a blend of Syrah (25%) and Grenache (75%) The Syrah was the Saignee from several different vineyard lots, Watchhill, Mcginley and Thompson. The Grenache is from Watchhill. All fruit came from vineyard blocks where we have contracted for a specific block (rows) for more than a decade. The wine spent a six months in neutral French oak barrels.

MORE-MORE-MORE
THIRD COURSE
Rack of lamb with Dijon mustard & parsley crust
2011 Santa Rita Hills Pinot Noir

This wine is a blend of two great vineyard sources Rio Vista (50%) and La Encantada (50%) All fruit came from vineyard blocks where we have contracted for a specific block (rows) and direct the specific farming practices utilized. The wine spent a 18 months in 35% new French oak tight grained barrels with the balance being two or three times used.

FOURTH COURSE
Cheese plate – 3 cheese

2009 Santa Barbara County SyrahThis is 100% Syrah from the Watchhill vineyard. All fruit came from vineyard blocks where we have contracted for a specific blocks (rows) for more than a decade. The wine spent a 18 months in 50% new French oak tight grain barrels with the balance being two or three times used. The wine was bottled unfiltered.

FIFTH COURSE
French Macarons
Freshly Brewed Coffee

Dominique’s Kitchen has received high praise since its opening in November 2013. We wrote a review when it opened. It has since been featured in Westways magazine, named a best new restaurant by Easy Reader and a Best Chefs in America honor. Since the winemaker’s event is likely to sell out, reservations are strongly recommended.