Cal’s 13th Annual Truffle Dinner

Published on December 15, 2009 in Bernardus. 0 Comments

On December 11, 2009 Chef Cal Stamenov hosted his indulgent 13th Annual Truffle Dinner in Marinus Restaurant. Chef Cal welcomed Guest Chef Stéphane Léger, of Le Chassagne, Chassagne Montrachet, France. Le Chassagne restaurant is a co-op, owned by the local winemakers and created to showcase the local essence and flavors of the small Burgundian village. Cal and Stéphane’s collective knowledge will created a unique and decadent 6-course tasting menu with featured wines of Burgundy. Cal and Stéphane chefs first combined forces in 2006, when they prepared a meal for the close friends & family of the late Pierre Ramonet, celebrating on the anniversary of his 100th birthday.

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

An Evening with Gary Franscioni & Gary Pisoni

Published on August 5, 2009 in Bernardus. 0 Comments

Chef Cal Stamenov and legendary growers Gary Franscioni of Roar Wines and Gary Pisoni of Pisoni Vineyards & Winery hosted an evening of fine food and wine, as well as a celebration of terroir, of the Monterey Peninsula and Salinas Valley. Long time friends Gary Franscioni and Gary Pisoni first partnered on the Garys’ Vineyard in 1997 which soon became among the most celebrated and coveted vineyards in California. Their combined passion for wines turned the southern end of the Santa Lucia Mountains from a cattle and horse range into a place in wine history. Fog curls in from nearby Monterey Bay, contributing to the cool mornings and nights favored by Pinot Noir and Chardonnay.


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

Chef Cal on “The View from the Bay”

Published on June 22, 2009 in Bernardus. 0 Comments

Chef Cal Stamenov recently appeared on “The View from the Bay” delighting hosts Janelle Wang and Spencer Christian with his California Ratatouille Gratin. The recipe is one of Chef Cal’s favorites – and certainly features the best ingredients coming out his garden; onions, fennel, tomatoes, zucchini and eggplant.

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.