The King and Prince Beach & Golf Resort’s private oceanfront Retreat Dining Room was set for the first chef’s wine dinner of the year. The event featured six exclusive Robert Mondavi wines and Chef Jarret Flake’s marvelously crafted dishes that showcased his culinary talents with a sampling of America’s most classic and treasured wines.
Wine Dinner in the Retreat Room
Local islanders and visiting guests gathered excitedly to sip chilled Robert Mondavi Private Selection Chardonnay during a brief reception before being seated for the 5-course feast. Ms. Zavi Bailey, representing Constellation Brands, narrated the Mondavi wines throughout the evening with excellent wine stories, statistics and descriptions. “Balance is the most important part of any good wine” resonated throughout her conversations and guest questions/answers.
Also present to share her wine expertise was Ms. Diane Rousakis, the On-Premise Manager of Wine and Spirits with United Distributors from Savannah. “We are so glad that The King and Prince chose THE iconic American wine producing company of Robert Mondavi. It pairs perfectly with your classic historic hotel.”
Fresh Seafood Ceviche Paired with: Robert Mondavi Fumé Blanc
Sweet Red Leaf and Oak Leaf Salad with Granny Smith Apple & Walnut Dressing Robert Mondavi Napa Chardonnay 2011
Seared Scallops with Fennel Slaw and Lemon Curd Robert Mondavi Reserve Chardonnay
One of the most influential and meaningful courses of the evening was the intermezzo. Not your predictable grapefruit, berry or fruity palate freshener ~ but instead a bright red Surprise! It transported the diners from the Mondavi ‘whites’ into the robust ‘reds’ that were to invade the dinner with full-bodied lush. It was a brilliant segue that smoothly transitioned everyone from one style of wine to the next.
Roasted Red Pepper & Balsamic Granita
Osso Bucco With Aged Gouda Risotto and Baby Zucchini
Dark Chocolate Dipped Black Cherries
When we sipped our final wine, the Robert Mondavi Napa Merlot, it was comforting to know that the two red wines were very carefully chosen for each specific dish. The Cabernet had the structure to stand up to the venison and the full-bodied merlot with its beautiful plumminess had the fruit-forward power to ‘balance’ the dark dipped black cherries.
As the dinner brought people together to enjoy and explore the bonding between fine cuisine and classic wines, everyone acknowledged the complement of both persuasions of the meal ~ drawing attention to the lively, evolving delicious food culture at The King and Prince.
Our chef will plan more wine dinners throughout the year. For more information about these and other special events, please visit our website.