Kinsella Estate Dinner 2019

KINSELLA ESTATE WINE DINNER

kinsella bottle.jpg
 
 

WEDNESDAY, JUNE 12TH

I've been trying to put together a winemaker dinner with Thomas Rivers Brown for the last 10 years. As far as California Cabernet winemakers go, he is pretty much at the top of heap. His Cab's received more 100 point scores than I can count and routinely fetch more than $1000 a bottle. Thomas' list of wines reads like a top 10 list: Schrader, Maybach Cellars, Turley Estate, Outpost, etc. One of my favorite projects he works on is Kinsella in the Dry Creek Valley. During my last visit to the winery, I asked Kinsella's general manager Richard Smock if he would be willing to present his wines at Restaurant Nicholas next time he's on the East Coast. I think he's been dodging me for the last few years because Kinsella barely has enough wine to sell to their own customers... but my persistence finally paid off.

Richard will be joining me on June 12th to present (3) Kinsella Estate Cabernet Sauvignon's along with their Red Zinfandel. Don't miss it.

7:00pm

Reserve: 732.345.9977

$125 per person

Tax and gratuity not included 

MENU

FIRST COURSE

Cavatelli Pasta, Pickled Enoki Mushrooms, Fontina Cheese

2016 Dry Creek Valley, Zinfandel, Kinsella Estate

SECOND COURSE

Monkfish “Osso Bucco”, Lentil Tabbouleh, Tokyo Turnip

2015 Dry Creek Valley, Cabernet Sauvignon, Spencer Vineyard, Kinsella

THIRD COURSE

Pan Roasted Duck Breast, Duck Leg Hash, Wild Mushrooms, Currant Duck Jus

2013 Dry Creek Valley, Cabernet Sauvignon, Jersey Boys Vineyard, Kinsella

FOURTH COURSE

Roasted Colorado Rack of Lamb, Spanakopita, Fava Beans

2016 Dry Creek Valley, Cabernet Sauvignon, Heirloom Vineyard, Kinsella

DESSERT COURSE

Vanilla Tapioca, Mango Caramel, Toasted Coconut, Toasted Coconut Ice Cream