Chef Evan Elsberry specializes in several classic dishes at his restaurant, Evan’s Kitchen, including prime rib, fried chicken, rack of lamb and seafood pasta. He also regularly matches ethnic cuisines with appropriate wines. In the past, he’s sold out his Italian, French, Spanish and German wine-pairing dinners. The tickets for the wild-game dinner were snatched up within hours.
Now he’ll be hosting the end-of-summer Hot Off the Grill, a menu of new and original recipes. The multi-course meal is planned from 6 to 9 p.m. Aug. 31, $75 per person. Reservations at 916-452-3896. Evan’s Kitchen is at 855 57th St., Sacramento, in Antiques Row.
The dinner looks like this:
First course: Grilled pineapple and rice noodle salad with citrus vinaigrette. Wine: Coppola Director’s Cut sauvignon blanc.
Second: Grilled balsamic vegetable kabob with grilled rosemary cream. Wine: Coppola Director’s Cut zinfandel.
Third: Grilled bacon-wrapped jumbo prawn with chipotle barbecue sauce in a shoestring potato nest. Wine: White Doe white blend.
Fourth: Grilled rack of wild boar with grilled fig meurette. Wine: Coppola Pitagora red blend.
Dessert: Grilled banana bread ice cream sandwich with homemade vanilla bean ice cream and banana brittle. Wine: Summerland Lawrence muscat.