Chef Bruno paired each of Stag’s Leaps wines with a delicious five-course meal, while Kirk Grace, Stag’s Leap director of California vineyard operations, talked about the winery’s history and winemaking. He made time to talk to everyone throughout the evening, and we learned that Stag’s Leap is one of California’s earliest wine estates, growing grapes in Napa Valley since the 1880s.
We enjoyed the company of two couples from Semiahmoo and Bellingham at our table, with a beautiful sunset forming a backdrop to the festivities at the scenic resort.
We are fortunate to live in this beautiful part of Washington state, and so close to friends and family in B.C. too.
Now onto the explosions of tastes that we enjoyed that night!
First Course: In a word, heaven.
Maple Cured Sockeye Salmon, Smoked Salmon Roe Pickled Cucumber, Red Miso Mayonnaise
— 2015 Stag’s Leap Wine Cellars “Aveta” Sauvignon Blanc, Napa Valley, CA
Second Course: A wonderful pairing
Pan Seared Neah Bay Black Cod Penn Cove Mussels “Paella”
— 2014 Stag’s Leap Wine Cellars “Karia” Chardonnay, Napa Valley, CA
Third Course: A lovely red blend
Foie Gras Terrine, Candied Purple Grapes
Sour Apple & Charred Blood Orange
— 2013 Stag’s Leap Wine Cellars “Hands of Time” Red Blend, Napa Valley, CA
Fourth Course: Absolutely delicious – our favorite course and favorite wine
Japanese Wagyu Beef Tenderloin
Black Truffle Spätzle, Chanterelles, Red Wine Jus
— 2013 Stag’s Leap Cellars “Artemis”, Cabernet Sauvignon, Napa Valley, CA
Warm Roasted Plum Tart, Pomegranate Sauce
— Chateau St. Michelle Late Harvest Ethos Riesling, WA
Congratulations to Stag’s Leap and Semiahmoo Resort for a special evening.
This event was part of the resort’s.
Margot and Dave