When I read about this event, I asked Zohreh and Sugar if they were interested. My interest was in the winemaker, Cakebread, which I've always loved. The menu looked good, and we have always enjoyed our meals at the Chart House, so it was a no-brainer to attend..The only thing the three of us were not excited about was the time, 7:00 p.m., which is normal dinner time to most, but to us three retired seniors, this was late. We weren't sure if we could last that long.
As soon as we entered, we were directed to a secluded place. Scott, the general manager, checked us in. The table was elegantly set and looked inviting. We were excited.
We were unaware that the wines that were paired with the first three items were part of Cakebread Winery. Luke Knight was the representative who explained the different wines as they were served.
The first course was Citrus & Cheese. This was paired with Sauvignon Blanc. We loved this wine, which was beautifully paired with the fruit and cheese. The second course was the Fire Roasted Shrimp. The shrimp was cooked to perfection. We thought the Sauvignon Blanc tasted better and had more body.
The third course, Cedar Wrapped King Salmon, took the cake! It was truly delectable. The charred onion bacon jam and the Pinot Noir syrup made it more special. The Pinot Noir from Two Creeks in the Anderson Valley was on the money for pairing.
The main entrée, Cast Iron Seared Ribeye, with its' crispy potatoes and roasted berry chutney, was a bit of a disappointment. The reason being that it was served on the cold side. It was not even warm. I noticed several people didn't eat much of it. The gentleman on my side and his companion didn't eat much. I asked him what he thought of it, and his response was he did not enjoy eating cold steak.
The dessert was a Vanilla Butter Cake, which was okay.. The Taylor Fladgate LBV Port was delicious, but I only had a couple of sips. Loved the port, but personally, I didn't think it paired well with the sweet butter cake. It would have been perfect if they skipped the cake and served an assortment of cheese, fruit, and nuts.
Overall, the event was fun, and the service was impeccable. Hands off to the Charthouse staff!
