Chef Cal recently teamed up with friends David Kinch of Manresa and Alain Passard of L’Arpege to celebrate the fifth annual “Death by Wine Dinner.” The casual dinner of close friends and food & wine enthusiasts features some the most incredible & rare wines imaginable.
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
Chef Cal Stamenov just returned from the Chefs’ Holiday events at the Ahwahnee Hotel in Yosemite. There he teamed up with Annie Somerville of Greens, San Francisco and Jesse Cool of Flea Street Cafe, Menlo Park for a week focusing on organic and sustainable cooking. Each session features a “Meet the Chefs” reception, cooking classes and demonstrations, behind-the-scenes kitchen tours and a five-course Chefs’ Holidays Gala Dinner.