Pinot Noir and mushrooms are a perfect couple: they share an earthy, ethereal quality, and when paired together elevate the other’s best features. So we’ll prepare a meal around an array of cultivated and wild mushrooms and pair it with Cakebread’s three Pinot Noirs from the Anderson Valley.
For hors d’oeuvres, we’ll make truffle popcorn, mini mushroom/goat cheese bread puddings, and duck meatballs with caramelized onions and maitake mushrooms.
We’ll then sit down to seared sea scallops with a shiitake relish and cauliflower puree, and pancetta-wrapped pork tenderloin with pickled chanterelles. To mix and match with our fungi feast, our luscious Two Creeks, Apple Barn and Annahala Pinot Noirs.
For dessert, a little spice and sweetness: grandmother’s gingerbread cake served with a dollop of fresh whipped cream.