Tustin Ranch Golf Club, in Tustin, Calif., collaborated with Silver Oaks Winery for a fine-dining event on Saturday, February 15th.
Bert S. Agor Jr., Executive Chef at Tustin Ranch Golf Club, said the five-course menu was designed to present creative culinary approaches for “people who enjoy ‘seafood with steak’.”
“We’ve separated this combination into courses, so their flavors can be enjoyed independently—and the wines that were included complemented [each of the] tastes,” Agor said.
The food-and-wine experience began with an elegant amuse bouche comprised of coconut-poached Maine lobster, prosciutto and fruit, paired with Veuve Clicquot champagne.
The second course featured a pan-roasted Chilean sea bass, king crab and tabouli, matched with a Twomey merlot.
The third course consisted of a blue cheese-crusted, dry-aged, New York steak, with a cauliflower puree and a wild mushroom demi-glaze. An Alexander Valley cabernet finished this entrée.
An herb-crusted lamb, fingerling potatoes, and beet chard were included in the fourth course, with a Napa Valley cabernet complementing the rich lamb.
The evening was finished with a pineapple upside-down cake with wild bing cherry and wine sauce, served with a Meyer port.
The Silver Oak wine dinner cost $129 plus tax, per person.
