Date: samedi 9 janvier 2010
Location: chez jennifer a san francisco
Dream. Come. True.
Soledad's very first hosted dinner. The art of entertaining and fine dining. It is not about the formality and perfection of the dinner's final presentation (the menu, the matching name cards, the perfectly paired wine, the place settings, sparkling waterford crystal, shining silverware, gold plated china... special edition riedel flutes, riedel bordeaux wine glasses, spieglau digestif wine glasses - the exquisite and meticulously prepared meal!) - though all of that really is indeed a minimum standard requirement. It does not get more decadent than this type of presentation, nestled in Russian Hill San Francisco to top it off. Yet underlying all of that shiny perfection and surface grandeur, lays a genuine appreciation and passion for real eating.
Under the gorgeous (and perhaps pretentious to some) display of an environment rich in its proper dining and serving accoutrement (many thanks to wonderful help), dinner that night reflected the true essence and culture of passionate San Franciscan foodies who are simply everyday people at heart. This is the core of a Soledad fine dining experience. Dinner conversation is rich with experience from careers and travels around the globe... keen and witty intellects synergizing, laughing, sharing life experiences together around a beautiful table. Beautiful food, and the best company.
The four guests who came to dine tonight were selectively chosen by Soledad: A handsome, world class French sommelier. A striking and stunning British, who dabbles in day trading emerging markets stocks (_female_ - probably the only one in the world). A successful CEO who grew up in the rough parts of town, who played his way through Catholic high school and College via football scholarships. And finally, Soledad, a business IT consultant by day, and foodie by night.
Each menu item was strategically planned: what seasonal dishes would pair well together? What would be pleasing on the palates of the guests? Actually, never mind that - Soledad's guests do not discriminate when it comes to fine dining, wines and spirits. They love it all.
Tonight's unique and seasonal menu was themed with an ingredient that carried through all the dishes from beginning to end. The idea was to tie the menu together entirely - inclusive of the perfect wine pairings arranged by the French sommelier. For tonight's menu, mint was the clever herb that meandered its way through each dish. Either directly as an ingredient, or served as a garnish for a hint of aroma.
As the guests arrived around 4pm, the evening miraculously came together just like a well orchestrated event. There were no novices here tonight. Soledad prepped her dishes during the day, reducing the port wine reduction sauce for hours, ever so gently. The French sommelier and the CEO arrived with confidence and swiftly took over in helping to finalize the cooking of the salmon and the 100% grass fed lamb. Soledad stepped back in to carefully place the ingredients on each delicately gold plated china plate before serving them to the table. The British beauty ensured that the silver for the table was impeccably sparkling, cotton napkins ironed, Waterford crystal glasses filled with none other than the most refined, imported sparkling water.
Dining privately in this manner is richer and more intimate than dining in a 3 star Michelin. You pour your own wines. You enjoy dinner and company for as long as you like without anyone rushing you. The music is to your liking, played at the perfect decibel. Most of all, the dishes are each intimately prepared with love.
Soledad's dinners strive to create a dining experience that is all encompassing. Six and a half hours later. Gorgeous food and wine, replete with honorable guests who passionately appreciate the art of fine dining and diverse conversation. Thank you, guests - for helping to create the grandest and most decadent dinner evening - never to be forgotten. This one will be difficult to replicate. Bravo!
Appetizer:
Cress and Saint Agur Blue Cheese Toasts on Tartine Walnut Bread
Domaine Simonnet-Febvre Cremant de Bourgogne Rose NV
(Sparkling wine from Burgundy region)
First Course:
Salmon Salad with Fennel, Orange, and Mint
Louis Latour Montagny 1er Cru La Grande Roche 2006
(White Burgundy: Intense bouquet of acacia, honey and lingering apricot finish)
Main Course:
100% Grass Fed Lamb Small Loin Chops
Prepared in Hand Pitted Cherries and Port Wine Reduction Sauce, St. Dalfour Black Cherry Jam, Ground Cardamom, and Mint
Served on Bed of Quickly Braised Escarole
Louis Latour Beaune 1er Cru Vignes Franches 2005
(Red Burgundy: Complex flavors of berries, coconut, and licorice; soft tannins, elegant finish)
Dessert:
Cheese Selection and Fresh berries or Chocolate Souffle and Mint
Chateau Grillon Sauternes 2006
(Bordeaux: Medium bodied dessert wine balanced with underlying citrus and tropical fruit flavors)
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