Pahlmeyer Wine Dinner at The Regent's 1 Blue

Pahlmeyer Wine Dinner at The Regent's  1 Blue
Thursday, June 25, 2009
7:30pm

Cocktail Reception

Hors d’oeuvres

Smoked Lobster Tartlets with a Fondue of Leek, Tomato and Mascarpone
Quail Eggs Stuffed with Caviar
Chilled Summer Tomato Soup with Avocado Croutons
Crisp Shrimp with Romesco

Pahlmeyer "Jayson" Chardonnay Napa 2007
List $49            Sale $43.12      Case $500

Ripe tropical fruit on the nose with toasty oak and crème brulee notes and lemon drop candy. A good amount of toasty oak to compliment the juicy fruit on the palate a bit hot but still balanced lots of oak but also lots of everything. Finish 40+. Excellent

Amuse

Carpaccio of Octopus with Piquillo Peppers, Potato, Garlic

First Course

Homemade Parpadelle, Fresh Tuna, Oregano

Pahlmeyer Chardonnay Sonoma Coast 2006
List $87.25       Sale $76.78      Sale $890

(95 Points)  Ever since Demi Moore tried to seduce Michael Douglas in the blockbuster movie "Disclosure," Pahlmeyer’s Chardonnay has been a hot ticket. What might get lost in the glare of Hollywood is that the wine is superb. The 2006 Chardonnay Sonoma Coast, all made from old Wente clones, represents about 1,200 cases of sensational Burgundian style Chardonnay with leesy notes of brioche, nectarine, honeysuckle, orange rind, and some pear and pineapple. Beautiful fruit, full body, great acidity, and a textured mouthfeel make this a sensational Chardonnay to drink over the next 5-7 years.

Intermezzo

Citrus-Cured and Lightly-Smoked Moulard Duck Breast, Warm Foie Gras Vinaigrette

Pahlmeyer "Jayson" Red Napa 2005
List $62.50       Sale $55           Case $638

Wine Watch Review:  Fresh plowed earth red currant and milk chocolate fine herbs on the nose. Ligher and more elegant style of Cabernet with good freshness a nice hand of oak spice smooth and round tannins a real crowd pleaser style. Finish 35+ Excellent

Entrée

Prime Bone-In Beef Tenderloin, Heirloom Tomato salad and Roasted Marrow

Pahlmeyer Proprietary Red Napa 2005
List $162.25     Sale $142.78    Case $1655

(96 Points) The 2005 Proprietary Red is significantly better than what I tasted last year, although I certainly gave it a high score.  This wine has fleshed out beautifully. The final blend (84% Cabernet Sauvignon, 10% Merlot, and the rest Cabernet Franc, Petit Verdot, and Malbec) has a deep purple color, a beautifully sweet nose of blackberries and cassis intermixed with some meatiness, smoke, and a touch of pain grille as well as notes of espresso and licorice. Full-bodied, rich, with decent acidity, excellent delineation, and moderately high tannin, this is a beauty that should evolve for 25-30+ years It is no wimpish wine at 15.2% natural alcohol, but that is buried beneath a cascade of gorgeous fruit and glycerin. This wine should be cruising along brilliantly in 2030+.  The charismatic Jayson Pahlmeyer and his exuberant winemaker, Erin Green, who apprenticed for Helen Turley for many years, are turning out some fabulous wines. I terribly underestimated their 2005 reds. However, there’s always time to correct these things, and I intend to do it with the following notes. Wine Advocate # 174 Dec 2007

Dessert

Frozen "Peach Cobbler", Peach-Lychee Candy Pasta, White Peach Navan Shake

 

Dinner is $125/person plus tax and gratuity.

Please RSVP at 305-455-5460 or at omorales@regentexperience.com

1 Bleu Restaurant/The Regent Bal Harbour

10295 Collins Avenue, Bal Harbour, Florida, 33154

Winery:  WWW.Pahlmeyer.com

A bit about Chef Mark Militello
If there is one chef responsible for putting South Florida on America's culinary map, it's Mark Militello. The award-winning chef creates contemporary American cuisine that defies easy description, but that's universally acclaimed and uniquely his own.

In 1988, Militello opened his first restaurant, the eponymous Mark's Place in North Miami Beach. It earned rave reviews and it wasn't long before the national food press took notice. In 1990, Food and Wine magazine named Militello one of the Ten Best Chefs in America and, in the years since, some of the industry's most prestigious accolades have been bestowed on him.

Militello is the recipient of the James Beard Award for Best Regional Chef in the Southeast; a Distinguished Restaurant Award from Conde Nast Traveler; two Golden Dish Awards from GQ magazine; a DiRona 25 Top Restaurants in the Country Award and Nation's Restaurant News Hall of Fame, among many others. He has been profiled in virtually every major food, travel, and lifestyle magazine in the country, including Time, Esquire, Bon Appetit, Food & Wine, Chocolatier, Connoisseur, Conde Nast Traveler and Wine Spectator.

Most recently, The New York Times tapped Militello for The Chef, a prestigious eight-week series of color features with signature recipes.

The Regent Bal Harbour Hotel Offers the Most Ideal Location in Miami Beach.  The Regent Bal Harbour hotel is an ultra-chic, oceanfront hotel located on the northeastern end of Bal Harbour Village, bordered by Baker's Haulover Inlet and the Atlantic Ocean. With almost 750 feet of pristine beachfront and world-class amenities and services on a spectacular five-acre site only 15 minutes away from renowned South Beach, our Regent Bal Harbour hotel offers easy access from both Miami and Fort Lauderdale International airports. Innovatively modern in design with a curved shape and glass exteriors, this 17-story luxury hotel in Miami Beach elegantly combines refined and peaceful contemporary interiors, unique custom made artwork and an exquisite ambiance.