Last Monday, September 8th we hosted our 5th Annual Joseph Carr Wine Dinner at Pasta Pane Rustic Italian Bistro. It was the largest Joseph Carr event we have held and perhaps the best. We are grateful and appreciative to Joseph Carr for making this event part of his annual calendar and travels and for the generosity and warmth with which he treats our restaurant team and our guests. We look forward to welcoming him back again next year for another sold-out event.
“Well, good evening. Tonight is the fifth anniversary of our winemaker dinner here at Pasta Pane. It’s the biggest wine dinner that I’ve done here in the United States. It’s an amazing group of people. The chef’s put together an amazing menu and we featured the wines from Josh Cellars out of Sonoma, as well as the Joseph Carr Wine made up in Napa. And I brought a special wine tonight called Dylan’s Ghost which this is really kind of its world premiere. Every year we come here it’s like coming home. We meet a lot of old friends and family. I get to work with artists, winemakers, chefs, and everybody here that makes it all happen. It was great. Thanks a lot.” – Joseph Carr, Owner/Vintner
www.dylansghostwinery.com
www.josephcarrwine.com
www.joshcellars.com
The menu and wine pairings from the event:
1st Course Josh Cellars Sauvignon Blanc 2012
Formaggio di capra alla tunisina
Kataifi wrapped goat cheese and preserved lemon with mizuna and fresh raspberry smear
2nd Course – Joseph Carr Chardonnay 2011
Capesante in legna
Smokey wood plank sea scallop with crispy bacon lardon, brussels sprouts, and grilled citrus vinaigrette
3rd Course – Josh Cellars Pinot Noir 2012
Pappardelle con coniglio alla vaccinara
Local braised Wanabea Farms rabbit and wild mushroom ragu with handmade sundried tomato pappardelle
4th Course – Josh Cellars Legacy 2012
Bistecchina con fritte
Grilled wagu skirt steak with duck fat patatine fritte and basil caper emulsion
5th Course – Joseph Carr Cabernet Sauvignon 2011
Tortino con sale al cioccolato
Joseph Carr Cabernet Sauvignon glazed chocolate cake with Carmel whipped cream and sea salt
