Wednesday, August 22, 2018

RN74 Chef's Tasting Dinner and Wine Pairing

RN74 Chef's Tasting Dinner and Wine Pairing

We visited Seattle for a Seattle Culinary and Washington Wine Tour. On our first night, we dined at RN74 Modern French Bistro where we chose the five course pric fixe Chef's Tasting Menu with Wine Pairings. RN74 offers two wine pairing flights, a premier flight and a premium 'grande' selection. We chose both so we could sample two flights of wines against the food courses.

RN74 -Wine - No-Wine
RN74 Seattle features global interpretations of American and French cuisine with an extensive wine list highlighting the Burgundy region of France, along with boutique wine producers from Washington and Oregon. Locally-sourced, seasonal highlights include house-aged steaks, vegetables from local organic farms and pristine Puget Sound seafood.

RN74 offers an impressive extraordinary 89 page wine list that is wide and deep with international selections from all major regions.  The list offered a broad selection of Washington and Oregon wines but was equally impressive in Bordeaux, Burgundy, California and beyond. There's also a extraordinary selection of half bottles and large format bottles. The Burgundy selection was the most extensive I've ever seen with the widest selection from each appellation, many top producers and a deep vertical collection across vintages.

RN74 Somm Table - tending to each selection
RN74 is one of thirty restaurants run by San Francisco-based Mina Group, a restaurant management company specializing in creating and operating upscale, innovative restaurant concepts, led by Founder and award-winning Chef Michael Mina, operating since 2003. Mina Group restaurants are in many major metros and destination cities from California to Florida and WDC including Chicago, Scottsdale, Boston, Hawaii and internationally in Dubai.

Renowned Chef Michael Mina sets the standards for creative food dishes and service delivery for an extraordinary culinary experience. I admit I have never heard of the group or their restaurants but was sufficiently impressed that I'll seek them out with every opportunity. 

For our wine pairings, I believe the differential between the premium and the more expensive grande selections were negligible. In fact for the first three courses, we preferred the more modest selection. Only with the last flight was the Sauterne a resounding upgrade from the second wine. All but the most discriminating might be well served to follow the more economical route. Of course, best is to try both and compare!

The Chef;s Tasting Menu with wine pairings:


RN74 Chef’s Tasting Menu

Chilled English Pea Veloute – Crispy Leeks, jamon de coppa, wild mushroom crème fraiche

Hiedler, Gruner Veltliner Loess, Kamptal, AT 2015
Domaine Pinson, Chardonnay, Chablis, Burgundy, FR 2016
                
Heirloom Tomato Salad – Crenshaw melon, French feta, watermelon gelee, grapefruit, basil
               Chateau Gassier, Grenache Blend Rose’, Cote du Provence, FR 2017
               Beckham Estate, Olivia’s Pinot Noir Rose’, Chehalem Mountains, OR 2017

Sweet Corn Agnolotti – smoked duck breast, puffed forbidden rice, parmesan-porcini brood
               Clusel Roch, Gamay, ‘Traboules’, Coteaux du Lyonais, Rhone, FR 2016
               Domaine de la Cote, Pinot Noir, ‘Estate’, Sta. Rita Hills, CA 2014

Grilled NY Strip – Japanese eggplant, smoked cauliflower, foraged mushrooms, cherry gelee
               WT Vintners, Syrah, ‘Destiny Ridge’, Horse Heaven Hills, WA 2015
               Domaine Lombard, Syrah, Brezeme, Northern Rhone Valley, FR 2014

Coconut Panna Cotta – Farmers market fruit, mango gelee’, raspberry sorbet
               Renardat-Fache, Cerdon de Bugey, Savoie, FR, 2016
               Chateau Roumieu-Lacoste, Sauternes, Bordeaux, FR 2015
              
 

 Our courses:



 Chilled English Pea Veloute – Crispy Leeks, jamon de coppa, wild mushroom crème fraiche

Heirloom Tomato Salad – Crenshaw melon, French feta, watermelon gelee, grapefruit, basil


Sweet Corn Agnolotti – smoked duck breast, puffed forbidden rice, parmesan-porcini brood

 
Grilled NY Strip – Japanese eggplant, smoked cauliflower, foraged mushrooms, cherry gelee

Coconut Panna Cotta – Farmers market fruit, mango gelee’, raspberry sorbet


Are those all mine?
Somm table upper right




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