Tasting House Los Gatos has been curating an exclusive series of winemaker dinners. The wine bar and bistro recently featured DANA Estates wines paired with a California/Korean fusion menu.
In preparation for what would become “A Taste of New Zealand,” Executive Chef Julian Silvera traveled to Napa with his sommelier staff to meet with Blair Guthrie, the winemaker and vineyard manager at Stewart Cellars.
The trip evolved into conversations over food and drink, where Blair shared stories of growing up in New Zealand, nostalgic memories, and how history has influenced his winemaking. That experience made it clear to Chef Julian that Blair’s story should become the theme for a curated Tasting House experience.
On August 20th, the team at Tasting House translated those stories into a six-course menu of elevated dishes from Blair’s childhood paired with Stewart wines while preserving a particular New Zealand twang. They sought to re-create the discovery and connections made during their visit through an immersive multi-sensory experience.
Twenty guests attended the winemaker’s dinner and were greeted by sparkling wine and marmite on Japanese milk bread. The scene was complete with the ambiance of New Zealand reggae from Blair’s youth funneled through the speakers.
Everyone was seated together like a big family in two long rows. With each course, Blair stood at the head of the table, clinked his glass for attention, and spoke about each wine, then Chef Julian described each dish and its New Zealand roots.
Abalone ceviche in coconut milk with a peppery heat balanced the acidity from the Napa Sauvignon Blanc picked early for New Zealand-style grassy and gooseberry notes–Blair used to freedive for Abalone growing up. A juicy Rossi Ranch Rhone-style GSM blend complemented the gaminess from the minced meat croquette. PB&J (jam, *not* jelly) and savory duck liver mousse partnered with a crowd-pleasing Bordeaux-style blend. Lamb porcini in black currant demi conversed with a nuanced and layered Bourn Vineyard Cabernet from Stewart’s NOMAD series of Beckstoffer heritage sites. Finishing on dessert, a dry rosé of pinot noir and pinot gris stood up surprisingly well to the sweetness of pavlova, fresh golden kiwi, and whipped creme fraîche. Each turn revealed a new story and fostered more conversation among the guests.
Afterward, everyone was slow to leave, chatting as they chose bottles to bring home. Blair had hoped this event would get folks “back to the table to remember how good this feels, to sit next to a stranger and talk to them for an hour or so. And then want to do it again.”
Tasting House
368 Village Ln
Los Gatos, CA 95030
Instagram: @tasting.house
Stewart Cellars
6752 Washington Street
Yountville, CA 94599
Instagram: @stewartcellars
Photo Credit:
Provided by Feature M Public Relations
Tasting House Executive Chef Julian-Silvera (first image), Tasting House exterior and interior by Carly Hackbarth
Stewart Cellars Winemaker Blair Guthrie by Emma K Creative (third image)
Plated dishes images by John Holleman
1. Ika Mata Abalone, Young Coconut, Serpent Cucumber (Ceviche)
2. Mince Meant Croquette Toma, Beef Garum
3. Lamb Porcini, Black Currant Demi, Pomme Puree
4. Pavlova, Golden Kiwi, Olallieberry
5. Duck Liver Mousse Boysenberry, Fix & Fogg Everything Butter (PB&J)
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John Holleman is a South Bay-based designer, writer, and certified wine enthusiast (WSET3).
