Garfield's Restaurant partnered with VINO LAS VEGAS , The Cuisineist Culinary Magazine and Broman Cellars from Napa Valley for a wine dinner taking in the relaxing views of Lake Jacqueline at the Desert Shores while sipping on great wines and enjoying dishes created by Executive Chef Jean-David Groff-Daudet especially for the event.
Broman Cellars handcrafted wines are made exclusively from Napa Valley grapes and have long term contracts with several highly acclaimed vineyards. They source their Cabernet from Beckstoffer’s Dr. Crane Vineyard in St. Helena and Georges III in Rutherford; and their Sauvignon Blanc from the Melrose Vineyard in St. Helena.
The Broman Syrah is sourced from the Page Nord vineyard in North Napa and also a small, two-acre vineyard in St. Helena on their Deer Park Road property, which is below the Howell Mountain appellation boundary on the western facing slope.
Garfield's is lovely nautical themed restaurant named in honor of Sir Garfield Sobers, Knighted by Queen Elizabeth II on the playing fields of Barbados in 1975. Sir Garfield is considered the greatest all-around Cricket player of all time.
Executive Chef, Jean-David Groff-Daudet is well known for preparing delicious dishes with emphasis on the SlowFood® movement which is a global, grassroots movement that links the pleasure of food with a commitment to community and the environment.
TARTELETTE CRAWFISH with Vegetable Brunoise
This delicate beginning to the dinner paired wonderfully with
the 2009 Broman Sauvigon Blanc , Napa Valley.
This Vintage was crafted from 100 percent Sauvignon Blanc grapes sourced entirely from the esteemed Beckstoffer property, Melrose Vineyard in Rutherford. This wine is very fruit forward as it was cold fermented in a small stainless steel tank with no malolactic fermentation or oak treatment.
Aromas of grapefruit, and lime zest with undertones of stone fruit came through on the nose with citrus , peach and apricot on the palate with a clean, fresh finish. A production of only 397 cases show the love and passion that went into this lovely refreshing wine
Chef Jean-David is a native of Burgundy and could not resist showing off a little french flair for the main course
MAIN COURSE :
BRAISED SHORT RIB with Cabernet Reduction and Mashed Potato
Getting big and bold, Chef Jean-David hit the mark it what many thought was the best dish and pairing of the night. The mouth watering Braised Short Rib fell off the bone and the Cabernet Reduction was non other than spectacular. Paired with the Broman Cabernet Sauvignon 2004 Napa Valley brought out the best in the dish and the wine.
The 2004 Broman Cabernet Sauvignon is 100% Cabernet from two esteemed vineyards. The blend consists of 40 per cent Cabernet Sauvignon from the gravelly Dr. Crane Vineyard in Saint Helena and 60 per cent Cabernet from the gently sloping Georges III vineyard in eastern Rutherford. This wine was aged in French oak for 24 months.
Rich and lush , with flavors of black cherry, plum and cocoa and hints of leather and herbal notes and its lingering finish with nice tannnis round out this excellently balanced wine. With only 334 cases produced this was a real treat.
CHEESE COURSE :
PHYLLO WRAPPED GOAT CHEESE with ORGANIC HONEY
We have spoke often about the art of pairing or contrasting dishes with wine. The Broman 2004 Syrah offered Chef Jean-David a variety of choices and he took the hard way and decided to contrast the Cheese Course. The boldness of the Syrah combined with the sweetness of the honey ( made by local bees ) and creamy goat cheese provided guests the most interesting pairing of the night and it worked.
The 2004 Broman Napa Valley Syrah was produced from grapes from two different vineyards in the Oak Knoll District of Napa Valley. It is 100% Syrah and was aged in French oak for approximately 28 months.
This is a big Syrah that is inky, ripe and satisfying. Blueberries and blackberries blend with earth, and leather undertones that ended with with long, lingering tannins.
Experiencing these great wines from Napa Valley was a real treat but Chef Jean-David had one last tidbit for the guests. A visit to South Australia for dessert.
SHORT BREAD COOKIE , with Bitter Chocolate Mousse
What else can we say but yummy and decadent. Layers of creamy Chocolate filled our mouths making this a good end to a wonderful dinner.
Paired with Stanley Lambert NV Choc-a-bloc from South Australia , this luscious dessert wine, made using a fortified Australian Tawny wine base and seeping it with chocolate was a "home run" need we say more ?
Overall , Executive Chef Jean-David and his staff did a wonderful job provided unmatched service and great dishes to the guests of this very special event. Four delicious courses , paired with "pointed" wines with a great view for $55.00 was one of the best deals we have found in a long time. It was a true honor and pleasure to have been a part of it.