Sat May 3, 2014
Spoonbar’s Chef Louis Maldonado to Host “Spring 2 Summer” Dinner at Copain Winery with “Top Chef” Contestant Jason Cichonski
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at Copain Wine Cellars
(see times)
On Saturday, May 3, Chef Louis Maldonado will join forces with his former cast mate from Top Chef Season 11, Jason Cichonski, of the acclaimed Ela Restaurant in Philadelphia, to create an intimate six-course meal at Copain Winery. With a shared passion for using the freshest seasonal ingredients, Maldonado and Cichonski will create dishes that spotlight the overlap of the spring and summer growing seasons, incorporating ingredients such as ramps, fava beans, wild mushrooms and green garlic into the menu. All dishes will be paired with a variety of Copain wines.
The six-course meal includes:
• Sparkling wine paired with radish, ramps and bonito bone marrow butter; smoked trout melt on toasted brioche with trout roe; mini pumpernickel pita with fava bean hummus and big fin squid with spring onion vinaigrette and radish
• Barely-cured hiramasa, passion fruit, peas with fresh wasabi paired with Tous Ensemble Rose
• Diver scallop noodles, spring pesto and breadcrumbs paired with Tous Ensemble Chardonnay
• Roast quail, salted cherry blossom, fennel and sweet turnips paired with Tous Ensemble Pinot Noir
• Roasted pork jowl, black sesame, asparagus and spaetzle paired with Les Voisins Pinot Noir
• Aged and smoked beef eye of the rib, aromatic bouillon, green garlic, hen of the woods mushrooms paired with Brosseau Syrah
• Bohemian Creamery’s Bodacious Cheese, baby vegetables, greens and berries paired with Reserve dessert wine
show less
The six-course meal includes:
• Sparkling wine paired with radish, ramps and bonito bone marrow butter; smoked trout melt on toasted brioche with trout roe; mini pumpernickel pita with fava bean hummus and big fin squid with spring onion vinaigrette and radish
• Barely-cured hiramasa, passion fruit, peas with fresh wasabi paired with Tous Ensemble Rose
• Diver scallop noodles, spring pesto and breadcrumbs paired with Tous Ensemble Chardonnay
• Roast quail, salted cherry blossom, fennel and sweet turnips paired with Tous Ensemble Pinot Noir
• Roasted pork jowl, black sesame, asparagus and spaetzle paired with Les Voisins Pinot Noir
• Aged and smoked beef eye of the rib, aromatic bouillon, green garlic, hen of the woods mushrooms paired with Brosseau Syrah
• Bohemian Creamery’s Bodacious Cheese, baby vegetables, greens and berries paired with Reserve dessert wine
On Saturday, May 3, Chef Louis Maldonado will join forces with his former cast mate from Top Chef Season 11, Jason Cichonski, of the acclaimed Ela Restaurant in Philadelphia, to create an intimate six-course meal at Copain Winery. With a shared passion for using the freshest seasonal ingredients, Maldonado and Cichonski will create dishes that spotlight the overlap of the spring and summer growing seasons, incorporating ingredients such as ramps, fava beans, wild mushrooms and green garlic into the menu. All dishes will be paired with a variety of Copain wines.
The six-course meal includes:
• Sparkling wine paired with radish, ramps and bonito bone marrow butter; smoked trout melt on toasted brioche with trout roe; mini pumpernickel pita with fava bean hummus and big fin squid with spring onion vinaigrette and radish
• Barely-cured hiramasa, passion fruit, peas with fresh wasabi paired with Tous Ensemble Rose
• Diver scallop noodles, spring pesto and breadcrumbs paired with Tous Ensemble Chardonnay
• Roast quail, salted cherry blossom, fennel and sweet turnips paired with Tous Ensemble Pinot Noir
• Roasted pork jowl, black sesame, asparagus and spaetzle paired with Les Voisins Pinot Noir
• Aged and smoked beef eye of the rib, aromatic bouillon, green garlic, hen of the woods mushrooms paired with Brosseau Syrah
• Bohemian Creamery’s Bodacious Cheese, baby vegetables, greens and berries paired with Reserve dessert wine
read more
The six-course meal includes:
• Sparkling wine paired with radish, ramps and bonito bone marrow butter; smoked trout melt on toasted brioche with trout roe; mini pumpernickel pita with fava bean hummus and big fin squid with spring onion vinaigrette and radish
• Barely-cured hiramasa, passion fruit, peas with fresh wasabi paired with Tous Ensemble Rose
• Diver scallop noodles, spring pesto and breadcrumbs paired with Tous Ensemble Chardonnay
• Roast quail, salted cherry blossom, fennel and sweet turnips paired with Tous Ensemble Pinot Noir
• Roasted pork jowl, black sesame, asparagus and spaetzle paired with Les Voisins Pinot Noir
• Aged and smoked beef eye of the rib, aromatic bouillon, green garlic, hen of the woods mushrooms paired with Brosseau Syrah
• Bohemian Creamery’s Bodacious Cheese, baby vegetables, greens and berries paired with Reserve dessert wine
show less
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Copain Wine Cellars
7800 Eastside Road, Healdsburg, CA 95448
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