Gallery

A Culinary Supper Affair at Avery Restaurant

Oct 16 2019


On a chilly San Francisco evening, members pushed through the frosted glass doors of Avery Restaurant, discovering an intimate wine reception inside this culinary haven, completely theirs for the evening. As old school hits softly serenaded the room, guests raised their crisp glasses of J Vineyards’ Cuvée 20 Brut for a special welcome toast alongside Chef, Rodney Wages. During the mixing and mingling, elevated bites danced around the room, giving guests a gastronomic sneak peek of what awaited at the dinner table later in the evening.

Once ushered up the mysterious staircase, the private dining room awaited with flickering candles and navy blue walls, creating a sultry and inviting atmosphere for a night of pure indulgence. As the amuse bouche, Chef prepared a toasted grain broth, served in a stunning bowl to sip from, pairing beautifully with J Vineyards’ Cuvée XB Extra Brut. With a bright and cheery complexion, the first course of the ‘farm last of the season tomatoes and herbs from the garden’ was discovered alongside the beloved 2017 Strata Chardonnay. Guests eagerly awaited for the next beautiful course to be unveiled, in awe of the level of culinary art and attention to detail created by Chef Wages. Then arrived the decadent and irresistible fermented melon soup paired to divine perfection with the 2017 Estate Pinot Gris, followed by a stunning tortellini in Brodo dish, warming our palette and hearts as we sipped on the 2017 Pinot Noir from the Foggy Bend Vineyard.

The menu continued to unfold in front of our very eyes as the Northern coast braised and grilled Mendocino lamb with wild seaweed and California rice floated to the table, paired with 2015 Pinot Noir from Annapolis Ridge Vineyard. To close the savory chapter of the evening, Chef brought out bite sized Pecan Pie tarts with harbison cheese which paired wonderfully with a crisp glass of the 2011 Late Disgorged Brut. And to end this culinary affair on a sweet note, guests raised a toast of the Demi Sec in hand, all while indulging in blackberries in green chartreuse and elderberry ice with cultured cream. Here’s to an evening of pure magic amongst old and new friends!