Parkshore Grill Kenwood Vineyards Wine Dinner

Lori Brown · Aug 11, 2016 · 4 min read

On Wednesday night, August 3rd, 2016, we chose to attend the Kenwood Vineyards Wine Dinner at Parkshore Grill. I am so thrilled that we did. Our friends, Austin & Sarah Breen, joined us and it was absolutely amazing!

Parkshore Grille Kenwood Vineyards Wine Dinner

Lori, Kevin, Austin & Sarah

Great pairings with, as usual, scrumptious food by Chef Tyson Grant.

The Chef and The Wine Team

We started with a Lillet Sparkling Wine Cocktail Reception. Next up was our first course. The wine chosen for the course was Kenwood Sauvignon Blanc, Sonoma County, 2014. It was light with a touch of minerality.

Our Table Toasting with Kenwood Sauvignon Blanc

The wine was paired with the Key West Pink Shrimp Avocado Toast which consisted of Grilld Sourdough, Crushed Avocado, Grapes, Radish & Pickled Mustard Seed. Absolutely divine! The grapes & the mustard seed together was ingenious and the wine was perfect with it.

Key West Pink Shrimp Avocado Toast

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While we were eating our first course...they were back in the kitchen getting ready for our next course.

Miso Sake Cold Smoked Snapper Ready to Go

The second course consisted of Miso Sake Cold Smoked Snapper which was served with a Lime Butter Emulsion, Spiced Sweet Potato & Watercress. This was so incredibly fresh and melted in your mouth! It was paired with Kenwood Chardonnay, Sonoma County, 2014. Another fantastic pairing. I typically do not like Chardonnay, but I finished that glass. It was not as oaky as other Chardonnays. Very nice pairing, as well.

Miso Sake Cold Smoked Snapper

Our next dish was one of my favorites. It was a Red Curry Duck Breast on top of Cranberry Farro Quinoa Pilaf, Carrot Puree with Duck Skin Chicharrones. Absolutely incredible!! The wine it was paired with was my favorite of the night. It was Kenwood, Six Ridges, Pinot Noir, Russian River Valley, 2014. Kevin typically does not care for Pinot Noir and it was his favorite too.

Red Curry Duck Breast

While we ate, Guest Speaker, John Miles, from Pernod Ricard Wines, told us about every wine we were drinking and all of the differences between regions in the Valley.

Discussing the Wine

Our fourth course was tied with the duck for me. It was simply sublime! Char Grilld High Plains Bison Cap Steak with a Truffle Potato Puree, Caramelized Vidalia Petals, Crispy Brussels Sprout Leaves and a Cabernet Glace. Those Brussel Sprout Leaves were amazing and the Bison was cooked to perfection. This was paired with, I bet you can guess it, a Jack London, Cabernet Sauvignon, Sonoma, 2012. This was my second favorite wine of the night. It had a wonderful balance that was perfect with the Bison.

Char Grilld Plains Bison Cap Steak

I was so full at this point, I didn't think I could eat another bite...but along came dessert. Anytime I hear the word Bacon, I tend to perk up. For dessert we were served a Camembert Custard with Candied Applewood Smoked Bacon, Blackberry Jam and Micro Arugula. I LOVED the bacon, but am not a big sweets person. Kevin could not stop raving about it and said he could eat that over and over! It was paired with Kenwood Artist Series, Cabernet Sauvignon, 2007. What a treat that was!!

Camembert Custard with Wine

Fun was had by all and we will definitely be back for more wine dinners at Parkshore Grill! They never disappoint.

Fun was had by all...

We were also surprised with a parting gift. Each guest received their own corkscrew to take home in a Kenwood box.

Everyone left with a corkscrew as a gift.

At $75/person, including the wine, this is a great value for a spectacular dinner! If you have never been to one of Parkshore Grill's special events dinners, I highly recommend that you give one a try!