The Belvedere & Jordan: A Perfect Pairing
The Dining Room at the Belvedere.
Recently, The Belvedere’s Executive Chef James Overbaugh created a six-course menu which was paired with Jordan wines for $125 per person. First, I have to say, a six-course menu and Jordan wine selection at a AAA Five-Diamond award-winning restaurant for $125 per person? With a free car service to/from the event for those in the area? That’s an outstanding value in LA where I’ve spent almost that much at Bandera at times. While I think Bandera (and all Hillstone restaurants) provide good, consistent food and service, and though Bandera’s Mac & Cheese is DeathbedFood level, the Belvedere/Jordan combo is just at another level altogether … perhaps Lexus ES vs. Bentley.
Very helpful throughout the meal was Kevin Olmsted from Jordan Winery who was on hand to provide insight into each wine served.
Kevin Olmsted, Regional Sales Director.
Jordan winery, as I found out later, is not only an outstanding wine producer but also leading the way in social media on Facebook, Twitter, YouTube and with their own award-winning Blog (2011 Finalist Wine Blog Awards – Best Winery Blog). They believe, as I do, that wine is meant to be enjoyed around a table with great food and great company. From the pairings at this dinner, I believe they know how to get that done.
Finally, before getting into the meal itself, I have to say the hospitality provided by all Peninsula Beverly Hills and Belvedere staff there that night was truly remarkable. Laurent Fosse, Director of Food & Beverage, was a gracious host throughout … and every server who interacted with us couldn’t have been more lovely.
Now, onto the meal: Chef Overbaugh’s menu begin with a selection of Tartares in cones, paired with “J” Sparkling Rose …
Kona Crab Spring Roll with melon carpaccio, tarragon puree and grated almonds – paired with 2009 Jordan Chardonnay followed …
Cypress Grove Cheese Panna Cotta with spiced fuji apple and cranberry reduction – paired with 2008 Jordan Chardonnay was uniquely beautiful …
Cypress Cheese Panna Cotta.
Now on to my favorite “DeathbedFood-worthy” course and pairing of the evening: the Braised Wagyu Short Rib with smoked fingerlings, hubbard squash and espresso essence – paired with a 2002 Jordan Cabernet Sauvignon. The espresso essence really elevated this incredibly tender beef while the 2002 Cab was remarkably fresh, light and complimentary.
Roasted Lamb Rib Eye with plums, lavender and vanilla – paired with a 2006 Jordan Cabernet Sauvignon … also very pleasing …
And, finally, dessert — personalized for DeathbedFood! Blackberry Galette with Tanzania chocolate parfait, spicy chocolate sauce and yogurt ice cream – paired with a 2004 Jordan Cabernet Sauvignon …
All told, without a question, this dining experience delivered in spades on all fronts: food, wine, service and hospitality. So, Belvedere and Jordan, when’s the next event?