An Intimate Evening of Wine and Culinary Harmony
Private, intimate gatherings are among our favorite occasions to create and this one was truly special. Darlyne Miller of Riverain and Heather Kronos of Saint Helena Winery brought forth their exquisite wines, while Marrow Private Chefs crafted an unforgettable culinary experience to match.
The evening began in style, as guests were welcomed with glasses of Krug Champagne and an array of canapés by Head Chef Chris Mongogna and Sous Chef Nicki Hibbard – delicate crab cakes and smoked duck atop a blue cheese mousse with cherry jam. Both were nothing short of divine. Throughout the night, Crystal Smith ensured every glass was filled and every guest felt attended to, we all wished we could keep her forever.
Guests dined among merlot-hued linens from BBJ La Tavola, with custom menus and place cards designed in-house, setting the tone for an evening of refined elegance. Linens used were the velvet pinot table runner, nuovo burgandy napkins and their Florene Mocha chargers.
Dinner commenced with a classic Caesar Salad, beautifully paired with Riverain’s 2024 Sauvignon Blanc. The wine’s lively citrus and subtle stone fruit notes lent a crisp brightness that perfectly complemented the dish.
The first entrée followed, a ginger molasses pork belly accompanied by a pan-fried rice cake and sugar snap stir fry, paired with Saint Helena Winery’s 2022 Sympa Estate Cabernet Sauvignon and 2023 Estate Cabernet Sauvignon. The pork belly was melt-in-your-mouth tender, balanced by the crisp rice cake kissed with sesame oil. The Sympa Cabernet offered notes of raspberry, plum, and black cherry vibrant and medium to full-bodied with seamlessly integrated tannins. The 2023 Estate Cabernet, meanwhile, expressed aromas of ripe blueberries, cocoa, and delicate florals, unfolding into lush purple fruit and dark chocolate balanced by lively acidity and a supple finish.
The second entrée, a reverse-seared filet with a porcini rub, mashed potatoes, asparagus, glazed baby carrots, and oyster mushrooms was an absolute triumph. It was paired with Riverain’s 2023 Cabernet Sauvignon, Tench Vineyard, 2023 Cabernet Sauvignon, Phelan Ranch, and a 2017 Cabernet Sauvignon Reserve from the host’s personal cellar. The Tench Vineyard bottling offered deep, dark fruit layered with cedar, tobacco, and earthy spice making it velvety and rich. The Phelan Ranch, a brand-new release, enchanted with aromas of dark chocolate, espresso, and dried blueberry, carrying flavors of graphite, cocoa, and black currant; bold and commanding. The 2017 Reserve, elegant and complex, was the perfect finale to this course creating a smooth, graceful, and deeply expressive wine.
Dessert was a masterpiece in itself: white chocolate blondie with cranberry-orange marmalade, Grand Marnier whipped cream, and toasted almonds, paired with a rare 1982 Château d’Yquem from the host’s private collection. The d’Yquem, with fragrant notes of honeysuckle, mandarin, caramel, and toasted nuts, was both opulent and timeless; a dessert unto itself that harmonized exquisitely with the toasted almonds and citrus notes of the blondie.
The evening was elegant, romantic, and entirely unforgettable, a seamless blend of fine wine, inspired cuisine, and gracious company. We’re already looking forward to the next one.
Services by Soiree: cocktail napkins with foil stamped logo, custom menus with personalized illustration, individual place cards, florals, linen selection and event planning.