Preferred Meats....
Chef Charlie Harrison, Preferred Meats & Silver Oak Cellars Connect at the Wine Konnection
The Wine Konnection in El Dorado Hills, CA has just the right location to not only to host a Silver Oak wine dinner but also to sport their impressive cellar and their new Chef, Charlie Harrison. Chef Harrison was recently featured in DELTA Airlines travel magazine's article "Three Avant-Garde Chefs", along with the likes of Homaru Cantu and Alfred Portale.
The creativity shown clear this evening as we dined on the likes of compressed Asian pear and micro green salad with liquid nitrogen produced root beer gelato and blue cheese powder. Not your average fare for sure, but this is not an average chef, nor an average establishment. (I'm thinking maybe this is why Silver Oak came all the way out here.)
We enjoyed Silver Oak & Twomey Wines as they were paired with Artisan duck beignets, boneless "rack" of naturally raised California lamb with winter squash panna cotta, coffee oil and cocoa nibs, and a Mishima Ranch Wagyu strip steak served with white beans, andouille purée and argan oil.
This was followed by a vanilla custard cake with a toffee/apple crumble and ginger cream prepared by pastry chef Tara Hullander. The dinner was a a big success as Chef Harrison and his crew received accolades!
Proprietor Chuck Welsh was all smiles as the guests were all smiles. Bravo Chef!
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