Left: The Crescent Island Duck breast, with its wonderful balance of gentle fattiness and earthy flavor was a stunning pairing for winemaker Luc Morlet’s Knights Valley Cabernet Sauvignon Mon Chevalier.
“Rarely am I this excited about the caliber of the wines and the food pairings,” said Tony Vallone as the restaurant prepared for last night’s spectacular dinner with leading Californian winemaker Luc Morlet, who produces some of the highest rated wines made in Sonoma and Napa today.
Here are some of the highlights from the dinner (you can view the complete menu here).
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The foie gras torchon was served with pear “cracklings,” gently fried, crispy pear skins.
Taleggio stuffed ravioli, made with Tony’s acclaimed homemade pasta.
Fifty-five-day-aged “bistecca.” Tony ages his beef on premise.
Thanks again to winemaker Luc Morlet for joining us. The wines were stunning! (Read more about Luc and the wines here.)