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Photo essay: meet the winemaker dinner series at Dawson’s

Dawson’s Restaurant at the Hyatt recently hosted a "Wine Dinner" – the first in a series of monthly events featuring some of Northern California’s finest winemakers. A limited number of guests at the first dinner had the opportunity to meet Chris O’Hearn of Robert Sinskey Vineyards and sample a variety of organic wines paired with regionally-inspired recipes that were developed to complement the wines. Executive chef Jason Poole also mingled with guests and provided insight into the night’s menu. Below, a visual sampling of the evening.

The 4-course dinner menu.
In addition to educating guests about the wines, Chris O’Hearn entertained with amusing stories from the vineyard.

Robert Sinskey is a 100% Certified CCOF Organic and Demeter Biodynamic Vineyard.
Dinner opened with silky hamachi crudo served with veal sweetbreads, accompanied by the winery’s Abraxas, a vibrant white wine.
Chef Poole in the kitchen; plating the main course of veal cutlet with salsify puree; ready for the table.
The second course of beef shortribs was paired with my favorite RSV wine of the night, a beguiling “Vandal Vineyard” Pinot Noir.
A grown-up version of milk and cookies for dessert: chocolate & sea-salt cookies and espresso-infused milk with tequila.

The next Wine Dinner is on March 20, with winemaker Sarah Quider from Ferrari Carano. On April 17, Eponymous winemaker Robert Pepi will be featured.

What:     multi-course dinner and flight of wines, enjoyed with the winemaker and chef; $69 per person
When:     the 3rd Wednesday of every month
Where:     Dawson’s
Why:     sumptious wines, delicious food, and the chance to converse one-on-one with some of California’s premier winemakers

Dawn Balzarano is a local food photographer, blogging at KitchenTravels.com

Editor’s note: The “News Digest” goes out every Tuesday morning and highlights our best stories, photos and videos from the week prior. Sign me up.

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