Monday, November 14, 2011

How You Been Doon Lately? Randall Graham of Bonny Doon Comes to Pinot Bistro

Next Monday evening Randall Grahm, the iconoclastic winemaker behind the Santa Cruz winery Bonny Doon, will be hosting a dinner paired with his wines at Pinot Bistro in Studio City.  Grahm is known for his focus on natural wines and following his ideas, even when they are ahead of the curve.  He isn't afraid to speak his mind, so this should be an interesting as well as delicious evening.

Pinot Executive Chef Steven Mary has created a six course tasting menu to complement the Bonny Doon wines.  The dinner and pairings are priced at $85.  Grahm is a Los Angeles native and graduated from Beverly Hills High School before attending UC Santa Cruz.  He has been a leading advocate for using screw caps on wine bottles instead of cork, so don't be surprised that all of his wines can be opened without a corkscrew.  Reverence for the grapes and the finished wine, without undue reverence for tradition is a hallmark of Grahm and his wines.

The menu for Monday November 21st is below.  Consider the dinner to be the kickoff to your Thanksgiving week:

Canapé Reception
¿Querry? Apple/Pear/Quince Hard Sparkling Cider, 2010
Seared Day Boat Scallop, Cauliflower Mousseline,
Roasted Cauliflower Florets, Kumquats, Vanilla Essence
DEWN Riesling to Live, 2006
Spiced Autumn Squash Risotto, Smoked Duck Breast
Le Cigare Blanc, 2008
Pan-Roasted Arctic Char, Cauliflower “Cous Cous,”
Roasted Beets, Blistered Grapes, Caper Vinaigrette
DEWN Pinot Noir Normale, 2005
Red Wine Braised Short Rib, Boudin Noir
Pommes Forchet, Brussels Sprouts
DEWN Bien Nacido Syrah, 2007
Grilled Lamb Loin, Grape Must Gratin, White Bean
and Winter Wilted Greens Ragoût, Thyme Jus
Le Cigare Volant Magnum, Library release
Cheese Trio
Pumpkin Panna Cotta, Gingerbread Cookie Crumble
Le Vol des Anges, 2007
DEWN Viognier Port, 2001

Randall Grahm (right) at the Natural Wine Symposium in 2010
Pinot Bistro: 12969 Ventura Blvd, Studio City.  Phone: (818) 990-0500.  Website:
Reserve ahead if you plan to attend this dinner

No comments:

Post a Comment