Dominique’s Kitchen Hosts Their First Winemaker Dinner

Charcuterie

Dominique’s Kitchen in Redondo Beach recently hosted their first food and wine pairing event. You may have noticed that we write a lot about Dominique’s Kitchen. There are reasons why: the quality and preparation of the food is outstanding. For their regular customers, Chef Dominique keeps the menu fresh by offering various specials. In addition, many people have told me that they appreciate the great value at Dominique’s Kitchen.

Upon arrival, each guest was shown their assigned table and was greeted with complimentary glasses of kir royale.

Montemar owner & winemaker, Steve Arrowwood

The first course was an impressive assortment of French charcuterie. Five different meats accompanied cornichons (small pickled gherkins) and olives. The duck liver mousse was my favorite. The charcuterie was paired with Montemar’s 2012 Santa Barbara County Rose. Montemar ages their Rose in neutral French oak barrels which gives it a very pleasant taste and finish. Steve Arrowwood, winemaker and owner of Montemar, wandered to each table to answer questions.

Creamy risotto with sea scallops, shrimp, calamari and lobster

Restaurant menus typically use a lot of adjectives to describe their dishes and when I read “seafood risotto”, it didn’t get me prepared for what was to come. While it wasn’t colorful on the plate, I was completely amazed at the execution. The risotto contained pieces of lobster, calamari, sea scallops, shrimp and peas. For me, the creamy sauce was off the scale; Chef Dominique let me know that he used roux butter and lobster jus to prepare the base. This dish was nicely paired with Arrowwood’s 2011 Monterey Chardonnay. Arrowwood does an excellent job in carefully blending the grapes fermented in French oak with grapes fermented in stainless steel.

French cut rack of lamb with a parsley, garlic and dijon crust

A French cut rack of lamb was served next. Parsley, garlic and dijon mustard comprised the outside crust. It was served over fresh asparagus, carrots and baby yukon potatoes. Chef Dominique prepared a delicious reduction sauce to accompany the lamb. Arrowwood served their 2011 Santa Rita Hills Pinot Noir with the lamb. In my opinion, this food/wine combination hit it out of the park!

Cheese plate: Chaumes, Brie and Comte

Unlike Americans, the French typically finish their meals with a cheese plate. A three cheese plate was served: Chaumes, Brie and Comte. It was paired with the Montemar 2009 Santa Barbara County Syrah.

French macaroons

The fifth and final course was French macaroons and coffee. Given the amount of food we already consumed, two delicious macaroons was a delight.

Given that this event was sold out, I suspect that they will hold another food / wine pairing event. When that happens, we will let you know.

• Dominique’s Kitchen
  • 522 S Pacific Coast Hwy, Redondo Beach, CA 90277; (424) 247-9054
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