The morning catch has arrived and Chef Ken has special plans for tonight’s featured dish: Pan Seared Curry Crusted Opah. He’s presenting this meaty white fish in a Buerre Rouge Sauce — yes, a red wine butter sauce — and serving it with Black Forbidden Rice, Mint-Macadamia Nut Pesto and Fried Ginger. That’s one flavor-packed dish, combining French and Asian influences. We challenged him to come up with the perfect wine pairing for this complex, somewhat exotic creation. His number one pick off our extensive wine list? The Robert Sinskey Carneros, Napa Valley Pinot Noir. Elegant and bright with cascading flavors of cherry and spice, the wine not only complements but stands up to the diverse, bold flavors of the dish, Chef Ken says. Now, if you really would prefer white, he says, the Selbach Oster Riesling is a no brainer! Crisp and bright with delicate fruit and lingering finish, it is a delicious counterpoint to the rich, complex flavors of this preparation.
Reserve early to ensure you don’t miss out on tonight’s special, we’re thinking it will be flying out the kitchen doors. Would love to hear your reviews after sampling it tonight.
Cheers!