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Matthew Mead / AP

Cheese-based dishes will be on the wine-pairing dinner at Evan’s Kitchen.

Evan’s Kitchen themed dinner will star cheeses and wines

Published: Thursday, Jan. 23, 2014 - 11:12 am

Sacramento chef Evan Elsberry consistently brings a sense of fun and creativity to his restaurant, Evan’s Kitchen, particularly when it comes to his occasional themed wine dinners. He matches ethnic cuisines with the appropriate wines, and there are always surprises. Last year, he sold out his Italian, French, Spanish and German wine-pairing dinners. One of his most popular dinners featured game.

Now he's ready for the next one, titled “Fromage: The Culture of Cheese.” It's planned from 6 to 9 p.m. Feb. 3. The cost is $75 per person, with reservations at (916) 452-3896. The previous wine dinners filled up fast, so...

Evan's Kitchen is at 855 57th St., Sacramento, in the Antiques Mall; www.chefevan.com.

“I’m sourcing the wines from Cabana ( www.cabanawine.com) and the cheeses from the Cultured and the Cured,” Elsberry said on the phone this morning. C&C would be the cheese and charcuterie shop that opened in November on J Street in East Sacramento.

Why go to the trouble of themed dinners? “They’re a lot of fun, and I live at the restaurant, so basically they’re my social life,” he said. “I come out of the kitchen between courses and talk with everyone, discuss their opinions on the pairings, and answer their questions about cooking. It’s very interactive and I get to enjoy my guests. I hope they enjoy me, too.”

The cheese-wine dinner looks like this:

First course: Baked organic Mt. Tam triple cream brie; cauliflower and cashew soup

Served with 2011 chardonnay

Second course: Intensity mixed and micro greens, Big Rock blue cheese and sugared walnuts, tossed with red wine vinaigrette

Served with pinot noir

Third course: seared jumbo sea scallops in a nest of fried asiago and Yukon gold potatoes, finished with mornay sauce

Served with 2011 sauvignon blanc

Fourth course: Rogue Creamery smokey blue cheese and dried cherry-stuffed Angus filet mignon, finished with cabernet, cherry and balsamic demiglace

Served with 2011 cabernet sauvignon

Dessert: dolce ricotta limone with orange mascarpone mousse, pistachio crisps and grape compote

Served with 2012 moscato blanco


Call The Bee’s Allen Pierleoni, (916) 321-1128. Follow him on Twitter @apierleonisacbe.

Read more articles by Allen Pierleoni



About Appetizers

Chris Macias has served as The Sacramento Bee's Food & Wine writer since 2008. His writing adventures have ranged from the kitchen at French Laundry to helping pick 10 tons of zinfandel grapes with migrant farm workers in Lodi. Chris also judges regularly at food, wine and cocktail competitions around Northern California. His profile of a former gangbanger-turned-pastry-chef was included in Da Capo's "Best Food Writing 2012."

Read his Wine Buzz columns here
cmacias@sacbee.com
(916) 321-1253
Twitter: @chris_macias

Allen Pierleoni writes about casual lunchtime restaurants in The Sacramento Bee's weekly "Counter Culture" column. He covers a broad range of topics, including food, travel, books and authors. In addition to writing the weekly column "Between the Lines," he oversees the Sacramento Bee Book Club, in which well-known authors give free presentations to the public.

Read his Counter Culture reviews here
apierleoni@sacbee.com
(916) 321-1128
Twitter: @apierleonisacbe

Blair Anthony Robertson is The Sacramento Bee's food critic.

Read his restaurant reviews here
brobertson@sacbee.com
(916) 321-1099
Twitter: @Blarob


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