just a reminder...
Michael And Patrick Cress are At Naked Kitchen, SF
October 21, 2019
We hope you’ll join Micheal for the Secrets to Food & Wine Pairing, with Sommelier Patrick Cress:
The Secrets to Food & Wine Pairing
Sunday October 27, 12-2:30PM,
Naked Kitchen, San Francisco, CA
Try expertly crafted Keenan wines with four plates prepared by the renowned Chef, Lamont Perriman. Sommelier Patrick Cress will facilitate the discussion, and Guide the Tasting. The evening focus will be on food pairing ideas through indulging in the finest of both, while gaining Michael’s perspective on winemaking and owning a winery. Learn why each wine was chosen for a specific dish and ask any questions you might have about pairing food and wine.
Happy Harvest Season
Sunday, October 27, 2019
12:00 PM – 2:30 PM PST
THE SECRETS TO WINE AND FOOD PAIRING
Naked Kitchen
945 Valencia Street
San Francisco, CA 94110
It’s going to be a relaxed, fun and educational event.
Hope to see you there,
Laura
Keenan Winery
Tasting Room Manager
Pairing Menu
Course 1
Keenan Summer Blend Chardonnay / Albarino 2018, Napa Valley
Paired with: Seabass with micro greens, lemon vinaigrette, and snow pea puree
Course 2
Keenan Syrah 2015, Napa Valley
Paired with: sous vide lamb meatloaf, syrah romesco, roasted garlic, and shallot marmalade
Course 3
Keenan Cabernet 2015, Napa Valley
Paired with: “Mr Cab Driver” – layered mushroom risotto
Amuse Bouche
Course 4
Keenan Zinfandel 2015, Napa Valley
Pair: fig and goat cheese flatbread, cocoa powder
A NOTE FROM SOMMELIER PATRICK CRESS:
Michael and I have worked together for several workshops and wine dinners over the years, and we’re sure to have an educational and scintillating banter for all to be entertained.
Purchases of two or more tickets will receive a $5 discount on each ticket. When doing so, click the “Two or More Tickets” option to receive your discount.
Vegetarian options will be available upon request. If you’re a vegetarian, be sure to let us know when you reserve your ticket.
Think of this as a wine and food “book club” with beginners to sommeliers welcome.
The dialogue is richest when we have a wide variety of experience levels together in the same room. The idea is that we are all learning no matter how much experience we have.
Bring a pen and a notebook. There will be ideas you’ll want to write down.
If you prioritize delicious food and wine, enjoy informative conversation, want to sharpen your food and wine pairing chops, or relish the opportunity to interface with an experienced winemaker, without pretension, this event is for you!It’s the best way to spend your Sunday.
Patrick Cress
A NOTE FROM SOMMELIER PATRICK CRESS:
Michael and I have worked together for several workshops and wine dinners over the years, and we’re sure to have an educational and scintillating banter for all to be entertained.
Purchases of two or more tickets will receive a $5 discount on each ticket. When doing so, click the “Two or More Tickets” option to receive your discount.
Vegetarian options will be available upon request. If you’re a vegetarian, be sure to let us know when you reserve your ticket.
Think of this as a wine and food “book club” with beginners to sommeliers welcome.
The dialogue is richest when we have a wide variety of experience levels together in the same room. The idea is that we are all learning no matter how much experience we have.
Bring a pen and a notebook. There will be ideas you’ll want to write down.
If you prioritize delicious food and wine, enjoy informative conversation, want to sharpen your food and wine pairing chops, or relish the opportunity to interface with an experienced winemaker, without pretension, this event is for you!It’s the best way to spend your Sunday.
Patrick Cress
Patrick Cress is a 25 year veteran of the restaurant business and certified sommelier. He has bought wine for restaurants since 2007 and helped numerous restaurants open. He buys wine for 3 of the best bay area restaurants including Revival Bar + Kitchen, Venus Restaurant and the Vestry at the Chapel.
In many ways, the Napa Valley brand has become synonymous with fruit forward, high alcohol, and overly extracted Cabernets that lack dimension. But there are some that always buck the trend, committing themselves to balanced food wines, having both the power and grace of Bordeaux. Keenan winery, on Spring Mountain, in Napa Valley, is one of those diamonds in the rough.
~ Patrick Cress, Sommelier and Keenan Wine Fan