CAL’S 13TH ANNUAL TRUFFLE DINNER

Guest Chef
STÉPHANE LÉGER
Le Chassagne
Chassagne Montrachet, France

WINE DIRECTOR MARK JENSEN

December 11, 2009

Reception
BLUE FIN TUNA TART carmelized onion, black truffle, « tuber melanosporum »
FONDUTA white truffle, « tuber magnatum pico »
BASIL-SNAIL GOUGERE burgundy truffle, « tuber aestivum »
A5 JAPANESE KOBE BEEF black truffle sauce, « tuber melanosporum »
SWEET NECK FARM OYSTERS truffle mignonette

Sobieski-Black Truffle Martini
1998 Cuvée Elizabeth Salmon Brut Rosé – Billecart Salmon, Mareuil-Sur-Aÿ
2008 Griva Vineyard Sauvignon Blanc – Bernardus Winery, Arroyo Seco

CAPPUCCINO DE ‘RATTE DU TOUQUET’
et noix de saint-jacques aux truffes blanches d’alba
Chef Stéphane Léger
1999 Chassagne Montrachet, Les Caillerets – Domaine Marc Colin, Côte d’Or

KURI SQUASH SOUP
tlc farm egg yolk ravioli, apple, fennel, shaved white truffle
Chef Cal Stamenov
2006 Chassagne Montrachet Morgeot – Domaine Ramonet, Côte d’Or

RISOTTO DE VOLAILLE DE BRESSE
foie gras et truffes diamant noir
Chef Stéphane Léger
2001 Clos Saint Denis – Domaine Dujac, Côte d’Or

INTERMEZZO
gudy’s garden greens, fresh herbs, shaved black truffle, black truffle vinaigrette

VEAL RIB-EYE
four story hill farm, black truffle tart, red beet, hazelnut sauce
Chef Cal Stamenov
2000 Musigny – Domaine Jacques Frédérick Mugnier, Côte d’Or

BLACK TRUFFLE-PINEAPPLE UPSIDE DOWN CAKE
mint purée, black truffle ice cream
Pastry Chef Ben Spungin
2007 Griva Vineyard Late Harvest Sauvignon Blanc – Bernardus Winery, Arroyo Seco

July 30, 2009

HEIRLOOM TOMATO GAZPACHO
AHI TUNA SPRING ROLL
DUCK RILLETTE CROSTINI
« BLTA »
2008 Griva Vineyard Sauvignon Blanc – Bernardus Winery, Arroyo Seco

DAY BOAT SCALLOP
sweet yellow corn, haricots verts, fresh picked greens
2007 Chardonnay – Lucia Vineyards, Santa Lucia Highlands
2007 Rosella’s Vineyard Chardonnay – Roar Wines, Santa Lucia Highlands

SONOMA SQUAB
carnaroli rice, swiss chard, chanterelles, « tuber melanosporum »
2007 Rosella’s Vineyard Pinot Noir – Roar Wines, Santa Lucia Highlands
2007 Garys’ Vineyard Pinot Noir – Roar Wines, Santa Lucia Highlands

COLORADO LAMB
grilled, ratatouille, yukon marble potato, chèvre
2007 Estate Pinot Noir – Pisoni Vineyards, Santa Lucia Highlands
2007 Garys’ Vineyard Syrah – Lucia Vineyards, Santa Lucia Highlands

STONE FRUIT
apricot, pluot, « pistachio parfait », honey caramel
2007 Griva Vineyard Late Harvest Sauvignon Blanc
Bernardus Winery, Arroyo Seco

Gary Franscioni – Roar Wines
Gary Pisoni – Pisoni Vineyards & Winery
Chef – Cal Stamenov
Pastry Chef – Ben Spungin
Wine Director – Mark Jensen

RATATOUILLE GRATIN
6 servings

Ingredients
2 pounds zucchini, sliced into rounds (sized to have same diameter as tomatoes)
2 pounds tomatoes, sliced (sized to have same diameter as zucchini)
6 tablespoons California extra-virgin olive oil
2 onions, sliced
2 red peppers, seeded and chopped
2 eggplants, cubed
1 clove garlic, minced
4-5 pinches of savory and thyme, mixed
1 bunch basil – chopped
1 bulb fennel – sliced
3-4 tablespoons sherry wine vinegar
Salt, freshly ground pepper
Optional: ½ cup freshly grated parmesan cheese or fine breadcrumbs

Assembly
Preheat oven to 350 F.

Heat (3) tablespoons of olive oil in a large, thick bottomed pot. Add the onions, garlic, peppers and fennel. Sweat out slowly over medium heat. Season with salt and pepper. Cook gently, stirring occasionally, until vegetables have softened, about 45 minutes. Add the eggplant and basil and cook for an additional 15 minutes.

Place the cooked vegetables in the bottom of a shallow baking dish. Arrange the zucchini and tomato slices on top, overlapping in rows. Sprinkle with savory and thyme. Season with salt and pepper and sprinkle with (2) tablespoons of olive oil. Bake for 30 minutes.

Remove the dish from the oven, and drizzle with the remaining olive oil. If using breadcrumbs or grated parmesan, sprinkle over the top of the gratin. Bake for an additional 15 minutes or until cheese has melted and bread crumbs are golden.

Click here to see the full cooking demonstration which aired live on June 18, 2009.

Meals On Wheels raised $1.1 Million dollars for seniors in San Francisco – a stunning success. The money will continue to provide nutritious meals and warm hellos to 1623 homebound seniors in the community.

Please click here for more information about Meals on Wheels of San Francisco.

Featured items include:Local Chanterelles with celery root agnolotti and black truffle sauce; Wild Black Bass with yukon gold potato, leek royale and oyster velouté; Colorado Lamb Rib-eye with flageolet beans, garden onion and garlic jus; and Citrus finale with orange-almond tart, candied buddah’s hand, grapefruit and bergamot ice cream.

Chef Cal will continue to offer his guests custom seasonal tasting menus such as the 5-course Garden Tasting Menu and the 8-course Truffle Tasting Menu. 

2002 Cristal – Champagne Louis Roederer, Reims, France
2007 Griva Vineyard Sauvignon Blanc – Bernardus Winery
Black Truffle Infused Grey Goose Martini

Diver Scallop with it’s own tripe
black truffle
Chef David Kinch
2006 “Silex” Blanc Fumé De Pouilly - Domaine Didier Dagueneau, Loire Valley, France

White Truffle Risotto
carnaroli rice, bone marrow, parmigiano-reggiano
Chef Cal Stamenov
2004 Marcassin Vineyard Chardonnay – Marcassin, Sonoma Coast

Veal Tartare
oyster mousseline, white truffle, chestnut and artichoke condiment
Chef David Kinch
2003 Clos de Tart – Domaine Mommessin, Morey St. Denis, France

Satsuma Mandarin Sorbet
petite celery, yuzu

Lamb & Candy Cap
almond wood, parsley root agnolotti, black truffle
Chef Cal Stamenov
1999 Rubicon – Niebaum Coppola Estate Winery, Rutherford Napa

Banana-Truffle Pop
toasted meringue

Autumn Fruits
fuyu persimmon, quice, pear, heirloom apple, black truffle ice cream
Pastry Chef Ben Spungin

2002 Bernkastler Lay Riesling Eiswein – Weingut Dr. Loosen, Mosel, Germany

Food – 28
Décor – 27
Service – 26
This “fabulous treat from beginning to end” starts with Cal Stamenov’s “phenomenal” New French menu (prix fixe only), which is backed up by “the best wine list in the area” and a “top-notch sommelier”; a “staff that can’t do enough for you” presides over an “exquisite dining room” with a “fabulous fireplace”, all of which leads romantics to rave “life doesn’t get much better” than here at Bernardus Lodge “in sunny Carmel Valley”; P.S. the bistro next door “is also fantastic if you don’t want to splurge” for the full experience. 

Previous Zagat Ratings

• 2008
  26-27-27-$86
  Another “reason for traveling to Carmel,” this “old-world”-“elegant” Bernardus Lodge standout wins acclaim for Cal Stamenov’s “beyond reproach” New French menus (prix fixe only), served by staff that knows how to “pamper” and made all the better by a “treasure” of a wine list and “beautiful” grounds (“allow time to wander”); dining here is a “mini-vacation”, especially if you “really splurge and spend the night” – “it’s worth the kids’ tuition.”
• 2007
  28-26-27-$80
  Top Restaurant South of San Francisco
  “It’s a “longer drive than you might expect” to get to Carmel Valley’s “luxurious” Bernardus Lodge in “the middle of nowhere” but “wow” what an “incredible setting” – this is where “SF foodies visiting the Monterey Peninsula” come to splurge; Chef Cal Stamenov’s “sublime” derring-do with New French fare “speaks volumes” – pair with the “tremendous wine list” for a “not so cheap thrill” you’ll talk about long after dining by the “gorgeous fireplace”; “stroll the grounds before” dinner – or stay overnight – “ you won’t be sorry.”
• 2006
  27-26-27 $83
  For the “best meal between Gary Danko and Los Angeles”, “bring a compass” and navigate east to this “remote” retreat at Bernardus Lodge that “puts Carmel Valley on the culinary map”; settle in “near the limestone fireplace, let the “expert” staff present “extraordinary” “French-style” creations “adapted to the New World” and “trust the sommelier” to steer you through the “outstanding wine” list (1,850 labels); though a few finicky types opine it’s “overpriced”, most mariners maintain the meal was “worth it.”
• 2005
  27-26-25 $72
  “The absolute star of the Carmel dining scene” resides this “pastoral” “getaway”; be sure to “wear a belt you can loosen a notch” and then “sit back and be pampered” by “perfectly professional servers” dishing up “insanely delicious” Cal-New French cooking and a “bank-breaking wine list” (weighted with Bernardus Winery bottlings) in “one of the all-time great dining rooms” – “elegant yet rustic” when “next to the cozy fireplace”; P.S. true sports can “spend the weekend” at the lodge.
• 2004
  29-27-27 $73
  “Retreat to paradise” at this “casually elegant” “Carmel star” that easily “blows everything out of the water” thanks to “master chef” Cal Stamenov’s “creative” but “unpretentious” Cal-New French fare that makes a “perfect match” for “delightful Bernardus wines” from the “extraordinary” cellar; the “prompt” service is “courteous”, and regulars recommend spending the night at the “incredible resort”; P.S. “check out Wickets Bistro, its informal alternative next door.”
• 2003
  29-24-27 $59
  For an epicurean evening that “can’t be beat”, this lodge locale is “a must for serious foodies” “when visiting the Carmel area”; “what could be better” than Cal Stamenov’s “stunning” “Californian cuisine, New French style” couples with an “impressive and intimidating wine list” (1,400 varietals deep) and “detailed service” (“all we had to do was think about something and our server appeared with it”); “for a treat, ask to sit in of the (12-ft-wide limestone) fireplace” that dominates the “elegant dining room.”
• 2002
  28-28-26 $63
  “Class in written all over this place” in Carmel Valley where, in a “retro hunting lodge-type atmosphere”, chef Cal Stamenov’s “nearly flawless” Cal-French dishes are complemented by “attention to detail”, superb service” and an “impeccable” wine staff (naturally, since it’s on Bernardus Winery property); of course, dining here may undo “days of (the resort’s) spa and fitness treatments” – but at least your “taste buds will be doing back flips.”
• 2001
  27-27-24 $67
  Top toque Cal Stamenov, formerly of Pacific’s Edge, had steered this luxury Cal-French yearling into an “impressively flawless restaurant” where “spectacular food”, a winning wine list and “lovely setting” overlooking nearby mountains all combine into an experience that “heaven on earth” (or at least in Carmel Valley).
• 2000
  - – - VE
  Veteran Bay-Area chef Cal Stamenov moved from the highly rated Pacific’s Edge in the Highlands Inn to this Cal-French in Carmel Valley’s luxurious new Bernardus Lodge (owned by the interests behind Bernardus Winery); with its old-world wine country charm and garden and mountain views, watch this one sail straight to the forefront as a dining destination.

Celebrating the Wines of Pisoni Vineyards & Winery and Lucia Vineyards

RECEPTION
2007 Rosé of Pinot Noir – Lucia Vineyards & Winery, Santa Lucia Highlands
2007 Griva Vineyard Sauvignon Blanc – Bernardus Winery, Arroyo Seco

SPOT PRAWN & SCALLOP RAVIOLI
fennel, heirloom tomato, garden herbs, lobster sauce
2006 Chardonnay – Lucia Vineyards & Winery, Santa Lucia Highlands

WILD MUSHROOM RISOTTO
carnaroli rice, golden chanterelle, morel, roasted torpedo onion 
2006 Garys’ Vineyard Pinot Noir – Lucia Vineyards & Winery, Santa Lucia Highlands

SQUAB
foie gras, herb salad, blackberry gastrique, « abats croûton » 
2005 Estate Pinot Noir – Pisoni Vineyards & Winery, Santa Lucia Highlands

VEAL CHEEKS
braised, pole beans, shelling beans, celery root purée, « beurre rouge » 
2006 Susan’s Hill Syrah – Lucia Vineyards & Winery, Santa Lucia Highlands

STONE FRUIT
peach, apricot, slow baked meringue, raspberry, pistachio purée, lemon verbena ice cream

Chef Alain Passard
L’Arpège
Paris, France

Chef David Kinch
Manresa
Los Gatos, California

Chef Cal Stamenov
Marinus Restaurant
Carmel Valley, California

RECEPTION
Steak Tartare
1995 Champagne Krug – Reims
1990 Champagne Krug – Clos Le Mesnil, Reims
1982 Champagne Krug – Reims
NANTUCKET BAY SCALLOP
black truffle, meyer lemon confit, leek vinaigrette
1999 Montrachet- Domaine de la Romanée-Contí
1999 Montrachet – Domaine Marc Colin
1999 Montrachet – Domaine Ramonet
1986 Montrachet- Domaine de la Romanée-Contí
1986 Montrachet – Domaine Marc Colin
1986 Montrachet- Domaine Ramonet

SONOMA DUCK
alder smoked, grilled, fava bean ragoût
1990 Echezeaux – Domaine Henri Jayer
1990 Echezeaux – Domaine Emmanuel Rouget
1990 Grands Echezeaux – Domaine de la Romanée-Contí

BEEF, CARROTS & GRAVY
1978 Vosne Romanée, Cros Parantoux – Domaine Henri Jayer en Magnum
1934 Clos des Lambrays – Domaine des Lambrays en Magnum

RACK OF LAMB
grilled with savory, black lentils with morels, green garlic
1949 Château Cheval Blanc – Saint Emilion
1947 La Mission Haut Brion – Graves
1929 La Tour Haut Brion – Graves

ARTISANAL CHEESE
traditional accompaniments
1926 Château d’Yquem – Sauternes

2008 YOSEMITE CHEFS’ HOLIDAYS AT THE AHWAHNEE

Dinner Menu

Dungeness Crab
hass avocado, garden radish, green apple, buddha hand emulsion

Porcini Velouté
fennel root, chervil, seaweed butter

Sonoma Duck
alder smoked, gizzard, tongue, arugula, black truffle vinaigrette

Fallow Venison
pancetta wrapped, sweet potato purée, thyme, « sauce poivrade »

Warm Meyer Lemon Souffle Tart
spearmint, huckleberry compote, carmel valley honey ice cream

Handcrafted Chocolates