We cater at Kunde in Kenwood frequently (weddings, tasting tours...); they are great people and are wonderful to work with. I got a call the first week of Janurary that they were looking at bringing in a new style of tasting experience to their tasting room. They asked me to create five hors d'ouevres that would pair with their wines. The idea being that you sit down with a sommelier and experience how to taste wine and recoginize the flavors and scents. Sandrew (from the winery) and I came up with nine different items to pair with wines and then paired it down to the final five.
They are offering this on the weekend by reservation. I hope you will come out and give it try; I think it is a wonderful idea!
|Polenta Bars with Blue Cheese and Cherries|
|Crimini Mushroom and Matos St George Turn Over|
|Chevre Buttons with Fig and Walnut Tapenade and Honey|
|Bali BBQ Pork with Jicima Slaw|
|Braised Beef Short Ribs with Truffle Oil|