Tonight's installment of Fontainebleau's Cellar 1954 Series features one of the oldest family-run wineries in Napa, Chappelet Vineyards. Iwner Cyril Chappellet will be on hand to discuss his family vineyard while explaining the intricacies of each wine as they are paired with a special menu from Gotham Steak's chef de cuisine, Derrick Roberts.
A critic and collector's darling, Chappelet was the first winery to plant vineyards exclusively on high-elevation hillsides. The rugged terrain is renown for producing wines with great intensity and depth, perfect for the decadent five-course menu Chef Derrick has cooked up. While steakhouses are known for bold flavors and rich dishes, tonight's menu features flavors that are ready to pop off the plate.
Cauliflower soup paired with Chappellet's 2011 Chenin Blanc becomes explosive when accented with baby fennel, orange, hazelnut and a blood orange reduction. Chappellet's 2010 Chardonnay is fraught with French oak and butter and will need a substantial partner for a successful pairing. Enter succulent butter poached Maine lobster with
confit potato, nueske bacon, sugar snaps, baby leek, English peas and sauce versus. The evening's third course features two bold wine pairings: Chappellet Winery's 2010 "Signature" Cabernet Sauvignon and their 2011 "Cervantes Mountain Cuvée" Napa Valley Red Wine. Chef Derrick has wisely chosen a dish full of earthiness with a grilled loin of spring lamb with escarole, whole roasted garlic, onion soubis and a morel mushroom reduction.
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By now you should be swimming in sea of silky tannins and dark fruit. Onward you go, diving into a Snake River Farm Wagyu skirt steak with duck fat fries, braised cippolini onions and a bordelaise sauce. The gorgeous marbling on the Wagyu highlighted with the caramelized sugars from the onions ties in perfectly with Chappellet's 2009 "Pritchard Hill" Cabernet Sauvignon. No meal would be complete without dessert and Gotham's done a great job by ending such a refined and decadent meal on a playful note: Jivara chocolate cream with brown butter sponge, malt and popcorn ice cream.
Seating for tonight's event is limited and priced at $150 per person, excluding tax and gratuity. The evening will begin at 7:30 p.m. and a seat can be reservations are required. You can reserve a seat by calling 305-674-4706 or by emailing firstname.lastname@example.org