• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
She's Cookin' | food and travel

She's Cookin' | food and travel

culinary travel with a side of heart healthy recipes and libations

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • Home
  • Recipes
    • Appetizers
    • Baking + Sweets
    • Breakfast-Brunch
    • Drinks
    • Heart Healthy
    • Main Dish
    • Meatless Monday
    • Pasta
    • Salads
    • Seafood
    • Sides
    • Soups
    • Veggies
  • Drinks
  • Low Sodium Tips
  • Travel
    • Belize
    • CHINA
      • Beijing
      • Hong Kong
      • Shanghai
    • EUROPE
      • Amsterdam
      • Brussels
      • Cannes
      • Paris
      • Ireland
    • JAPAN
      • Osaka
    • U.S.
      • Central Coast, CA
      • Chicago
      • Eureka Springs, AR
      • Gulf Coast, MS
      • Huntington Beach, CA
      • Idaho
      • Little Saigon, CA
      • Louisville, KY
      • Malibu, CA
      • Napa Valley
      • North Carolina
    • Tours – Food and Farm
    • Travel Guides
  • OC Dining & Events
    • Anaheim
    • Brea
    • Costa Mesa
    • Dana Point
    • Huntington Beach
    • Irvine
    • Laguna Beach
    • Newport Beach
    • Orange
    • Santa Ana
    • Sushi restaurants
    • Tustin
    • Westminster
  • Lifestyle
  • About
    • Let’s Work Together
    • General Disclaimer
    • Privacy Policy

Perfect Pairings at The Country Club Quintessa Wine Dinner

June 22 by Priscilla Leave a Comment

Share
Tweet
Pin
Yum
Email
Buffer
Reddit
Share

The Country Club Costa Mesa went all in when they featured Quintessa wines paired with Chef Zach Scherer’s creative classic American cuisine at their first winemaker dinner earlier this month.

Chef Zach Scherer tasting Quintessa wines

Country Club’s Executive Chef Zach Scherer tasting the featured Quintessa wines.

The comfortable clubby ambiance of The Country Club is perfectly suited for bringing friends and family together over better-than-good food and drink, especially when Executive Chef Zach Scherer and Chef de Cuisine Edward Hyman and team put their collective palates together with beautiful pairings highlighting the exceptional wines of Quintessa.

The Country Club interior | ShesCookin.com

Planning a wine pairing dinner begins with designing a balanced pairing menu that highlights both the wine and cuisine and progresses in incremental order — beginning with lighter fresher dishes and finishing with heavier, bolder flavors. It is a complex orchestration of kitchen equipment, cooking times, plating, and pacing. The Country Club culinary team executed this beautifully, once things got rolling.

chef's gloved hands styling the first course

Plating the first course.

First Course:

Wine: Flowers Sonoma Coast Rose 2017

Whipped Yogurt Panna Cotta | tomato & raspberry mam

Chicken Liver “Toast” | baguette, caramelized grapefruit, candied shallots

Potato Rosti | caramelized orange creme fraiche, caviar

Since 1989, when Agustin and Valerie Huneeus discovered 280 acres of unspoiled and never before cultivated land on the eastern edge of Rutherford at the foot of the Vaca Mountain range in Napa Valley, Quintessa has farmed using organic practices creating a balanced ecosystem that promotes thriving, healthy vines and long-term sustainability. Posing both a challenge and an opportunity, the hills and valleys are a mosaic of soils and microclimates that beckoned the Huneeus’ to fulfill its destiny as a great wine estate; Quintessa was born and became the culmination of a lifetime dedicated to wine.

Quintessa wines and crate

seared scallops in a skillet ready for plating

Searing the scallops for the second course.

Second Course:

Wine: Illumination 2016 Sauvignon Blanc

Brown Butter Poached Scallop | late harvest peas, charred peach,

whipped honey sherry buerre blanc, pea tendril, chervil

seared scallops, peas, burr blanc

For me, the fresh scallops with bright Spring flavors (above) and the classic pairing of duck breast with cherries (below) were the evening’s best dishes. Flowers Pinot Noir also happens to be a favorite wine that my husband and I savor often.

duck breast with cherry sauce

Third Course:

Wine: Flowers Sonoma Coast Pinot Noir 2016

Charred Duck Breast | Cherry Miso puree, glazed baby turnip,

charred frisbee dressed with hibiscus & cherry pit vinegar

For the fourth course, the culinary team called on the classic pairing of steak with Cabernet Sauvignon and impressed with perfectly cooked medium rare NY Strip loin complemented with Morel mushrooms and a black pepper demi glaze. The Faust 2015 Napa Valley Cabernet Sauvignon is their newest release rated 92-94 by Robert Parker’s Wine Advocate — it is bold, yet sophisticated, and ideal for sipping on its own or paired with meaty comfort food.

beef tenderloin filet with

Fourth Course:

Wine: Faust 2015 Cabernet Sauvignon

NY Strip Loin | plums poached in coffee, Morel mushrooms, crispy celery root, black pepper demi

goat cheesecake dessert plating

Plating the dessert course.

The dessert course featured a Japanese goat cheesecake texturely reminiscent of Angel food cake and served with an interesting savory olive caramel sauce. Paired with Quintessa 2014, this dense and dark Cabernet Sauvignon blend screamed for chocolate.

Fifth Course:

Wine: Quintessa 2014

Japanese Goat Cheesecake | Castevetrano olive caramel, whipped truffle honey, mulberry

During the dinner, John Rice, Southern California and Hawaii Market Director for Huneeus Wines, circulated among the tables, chatting up guests and offering tasting notes and answering questions. It was interesting to learn that Huneeus Wines includes Flowers, Faust, Quintessa, Benton-Lane, Leviathan, and Illumination.

I also heard, from a member of the restaurant team, that the next wine pairing dinner will likely be in the Fall and feature Plumpjack wines whose winemaker is known for a certain Screaming Eagle. At the time of publication, I don’t have confirmation of that, but follow The Country Club CM on Facebook for notifications on upcoming events.

long bar at country club costa mesa

The Country Club CM

330 E 17th St
Costa Mesa, California 92627

949-281-2582

For reservations, menus and more information: https://countryclubcm.com

 

Disclosure: I enjoyed the Quintessa wine dinner as a guest of The Country Club CM. While pleasing my palate for fine wine and food, all opinions are my own.  Plating and chef photos courtesy of The Country Club CM.

Related

You Might Also Like:

  • Vince Ferragamo former quarter back for the Los Angeles Rams
    Wine Dinner Meet & Greet with Vince Ferragamo

    It took two decades for billionaire developers, corporate titans, Hollywood power-brokers and four Los Angeles…

  • 2017 Wine Dinner Series at Waterline - Balboa Bay Resort

    Celebrate your significant other and kick off Valentine’s Day weekend with an amazing evening of…

  • Rioja wine with Fig & Caramelized Shallot Crostini
    Rioja Wine and Suggested Food Pairings

    This delicious post is sponsored by RIOJA WINE. I hope you'll join me in learning…

Share
Tweet
Pin
Yum
Email
Buffer
Reddit
Share

Category Costa Mesa| OC Dining| Restaurants Tags Quintessa| The Country Club| wine dinner

Previous
10th Annual Lobsterfest at Newport Beach #NationalLobsterDay
Next
Provencal Tomatoes from The Camp and Cabin Cookbook
logo
Food Advertising by

Reader Interactions

We love hearing from our readers! Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Get Adventures by Email

logo
Food Advertisements by

Travel with Me

logo
Food Advertisements by

Top Posts

Low Sodium Homemade Country Biscuits
Ina Garten's Lemon Chicken Breast
10 Naturally Delicious Sodium Substitutes
Luscious Lemon Meringue Cocktail
5 Everyday Foods That Go Well With Port Wine
10 Heart Healthy, Low Sodium Recipes to Stay Healthy All Year
logo
Food Advertisements by
  • Home
  • Recipes
  • Drinks
  • Low Sodium Tips
  • OC Dining & Events
  • Travel
  • About

Footer