Winemaker Dinners at the Firefly Grill and Wine Bar
Featured on Discover SD.com, by WS BartonFirefly Grill and Wine Bar brightens the Encinitas dining scene with brilliant pairings of fine wine and culinary artistry. A sleek floor to ceiling wine wall conveys the message that some serious imbibing takes place here. In addition to a list of 30 wines by the glass and inspired entr?es, seasonal winemaker dinner events and weekend four-course tasting menus make this establishment a destination for serious gastronomes.
Says Firefly owner Jim Barrasso, "We have rare wines at a good price and nobody in Encinitas is doing what we're doing with winemaker dinners, creating such a variety of new menus, and representing so many vineyards."
One such event, the November 15 Firefly Winemaker Dinner, showcased E'cluse, a tiny family owned Paso Robles vineyard and winery which produces a limited number of barrels per year.
That evening, nearly 20 guests sipped rich, velvety glasses of E'cluse 2005 Cabernet Sauvignon, reminiscent of blackberry and chocolate, as they mingled at the stylish, yet unpretentious bar and primed their palate with delectable appetizers containing duck and brie, hand-passed by friendly wait-staff in crisp white-collared shirts.
Presently, the group gathered in the main dining room. Curving textured orange walls, local art, metallic flames, and mood lighting made guests feel warm and comfortable. E'cluse winemaker Steven Lock explained that his vineyard, planted in 1998, produced such good fruit that he and his wife Pam began producing wine in 2001.
A first course redolent of Autumn, tender Colorado Leg of Lamb on spiced pumpkin risotto with toasted pumpkin seeds, mint pesto, and thyme lamb jus perfectly complimented the citrus and spice overtones of the E'cluse 2005 Syrah, which is fermented in small open top bins.
The second course, a Cast Iron Roasted Barrumdi accented with cauliflower, roasted kalamata olives and a tomato confit arrived with the E'cluse "Rendition" 2005, a smooth, balanced blend of Syrah, Grenache, and Mourvedre varietals. The delicate fish could have been overpowered by the powerful red, but because of the tannic olives, bright acidity of the tomato, and the flavorful crisp skin, the dish balanced out deliciously.
The E'cluse "Ensemble" 2005, a Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot Bordeaux varietal blend inspired a main course of savory Braised Oxtail wrapped in an ethereal phyllo pastry accompanied by applewood smoked bacon, celery root fricassee, baby chanterelle mushrooms, roasted chestnuts, and a black truffle demi glaze. This was Chef Aaron Daily's favorite pairing. "I used applewood smoked bacon in response to the woodiness of the wine, but removed the bacon itself so only a hint of it was left," he explained.
For dessert, a tangy Walnut Cranberry Crostata with chocolate espresso gelato and Grand Marnier Anglaise starred with The E'cluse "Lock Vineyard" Zinfandel 2005 bringing out hints of cocoa and berries. The Zinfandel was a favorite among diners, prompting audible expressions of delight for its surprisingly long fruity finish.
In the process of creating a Firefly winemaker dinner menu, Jim and Aaron sit down with the selected vineyard's wines and taste them. They note the overtones and write a custom menu to match. As a result, each dinner is an entirely unique experience. Also unique are the weekend four-course tasting menus in which Aaron composes the cuisine and Jim matches wine with each course. The menu changes in response to seasonal foods.Jim explains, "North County doesn't have the late nightlife of downtown San Diego, but we do have a vibrant dining scene and a very established, discerning clientele which appreciates what we have to offer. Many of our guests are regulars. There are a lot of people with sophistication. They know wines. They know food. And yet, we're able to challenge and surprise them."
Indeed, the wine dinners were a response to requests from an established clientele. The restaurant has many regulars, and they're not just from Encinitas. For those living in San Diego, is a dinner at Firefly worth the trip the coast? Definitely.
View the original Article Here
Featured on Discover SD.com, by WS BartonFirefly Grill and Wine Bar brightens the Encinitas dining scene with brilliant pairings of fine wine and culinary artistry. A sleek floor to ceiling wine wall conveys the message that some serious imbibing takes place here. In addition to a list of 30 wines by the glass and inspired entr?es, seasonal winemaker dinner events and weekend four-course tasting menus make this establishment a destination for serious gastronomes.
Says Firefly owner Jim Barrasso, "We have rare wines at a good price and nobody in Encinitas is doing what we're doing with winemaker dinners, creating such a variety of new menus, and representing so many vineyards."
One such event, the November 15 Firefly Winemaker Dinner, showcased E'cluse, a tiny family owned Paso Robles vineyard and winery which produces a limited number of barrels per year.
That evening, nearly 20 guests sipped rich, velvety glasses of E'cluse 2005 Cabernet Sauvignon, reminiscent of blackberry and chocolate, as they mingled at the stylish, yet unpretentious bar and primed their palate with delectable appetizers containing duck and brie, hand-passed by friendly wait-staff in crisp white-collared shirts.
Presently, the group gathered in the main dining room. Curving textured orange walls, local art, metallic flames, and mood lighting made guests feel warm and comfortable. E'cluse winemaker Steven Lock explained that his vineyard, planted in 1998, produced such good fruit that he and his wife Pam began producing wine in 2001.
A first course redolent of Autumn, tender Colorado Leg of Lamb on spiced pumpkin risotto with toasted pumpkin seeds, mint pesto, and thyme lamb jus perfectly complimented the citrus and spice overtones of the E'cluse 2005 Syrah, which is fermented in small open top bins.
The second course, a Cast Iron Roasted Barrumdi accented with cauliflower, roasted kalamata olives and a tomato confit arrived with the E'cluse "Rendition" 2005, a smooth, balanced blend of Syrah, Grenache, and Mourvedre varietals. The delicate fish could have been overpowered by the powerful red, but because of the tannic olives, bright acidity of the tomato, and the flavorful crisp skin, the dish balanced out deliciously.
The E'cluse "Ensemble" 2005, a Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot Bordeaux varietal blend inspired a main course of savory Braised Oxtail wrapped in an ethereal phyllo pastry accompanied by applewood smoked bacon, celery root fricassee, baby chanterelle mushrooms, roasted chestnuts, and a black truffle demi glaze. This was Chef Aaron Daily's favorite pairing. "I used applewood smoked bacon in response to the woodiness of the wine, but removed the bacon itself so only a hint of it was left," he explained.
For dessert, a tangy Walnut Cranberry Crostata with chocolate espresso gelato and Grand Marnier Anglaise starred with The E'cluse "Lock Vineyard" Zinfandel 2005 bringing out hints of cocoa and berries. The Zinfandel was a favorite among diners, prompting audible expressions of delight for its surprisingly long fruity finish.
In the process of creating a Firefly winemaker dinner menu, Jim and Aaron sit down with the selected vineyard's wines and taste them. They note the overtones and write a custom menu to match. As a result, each dinner is an entirely unique experience. Also unique are the weekend four-course tasting menus in which Aaron composes the cuisine and Jim matches wine with each course. The menu changes in response to seasonal foods.Jim explains, "North County doesn't have the late nightlife of downtown San Diego, but we do have a vibrant dining scene and a very established, discerning clientele which appreciates what we have to offer. Many of our guests are regulars. There are a lot of people with sophistication. They know wines. They know food. And yet, we're able to challenge and surprise them."
Indeed, the wine dinners were a response to requests from an established clientele. The restaurant has many regulars, and they're not just from Encinitas. For those living in San Diego, is a dinner at Firefly worth the trip the coast? Definitely.
View the original Article Here
