Chez Papa Resto to Host Sedna Wine Dinner on 11/16 Nob Hill Grille in San Francisco Hosts A Tasting Tour of Mexico

Chez Papa Resto located at 4 Mint Plaza in San Francisco will host a Sedna Wine Dinner on Monday, November 16 with a tasting of three Cabernet Sauvignons starting at 7:00 PM and dinner beginning at 7:30 PM. The cost of the four-course dinner with pairings is $75.00 per person, excluding tax and gratuity. Reservations are required and can be made by calling (415) 546-4134.

The Sedna wines being poured are from the Kate’s Vineyard in the Oak Knoll District of the Napa Valley. The winemaker, Timothy Milos, will be present at the dinner.

Chez Papa Resto is located at 4 Mint Plaza (formerly Jessie Street) between Mission and Market near Fifth Street. Parking is available at nearby City and private garages. Lunch is served Monday to Saturday from 11.30 am to 2:30 pm (until 3:00 pm on Saturday) and dinner Monday to Wednesday from 5:30 to 10:00 pm and Thursday to Saturday from 5:30 to 11:00 pm. Visit Chez Papa Resto on the Web at chezpapasf.com or email to chezpapadining@yahoo.com.

AMUSE BOUCHE
Foie Gras Canapés with Quince Jam

FIRST COURSE
Grilled Monterey Calamari, Piperade Provençale, Chorizo Vinaigrette & Olive Oil
Sedna, Rose de Syrah, Napa Valley 2008

SECOND COURSE
Seared Maine Scallops with Roasted Squash, Chestnuts & Pomegranate Glaze
Sedna Chardonnay, Napa Valley 2005

THIRD COURSE
Spice Crusted Venison Loin with a Celery Root Mousseline, Apples, Syrah Sauce
Sedna Syrah, Napa Valley 2004

FOURTH COURSE
Chocolate Cremeux, Poached Pear, Saffron Anglaise, Cocoa Soil
Sedna Cabernet Sauvignon, Napa Valley 2005

Nob Hill Grille in San Francisco hosts, on November 17 and 18, from 5:00 to 10:00 p.m., A Tasting Tour of Mexico. The culinary tour includes a 5-course high end meal, plus an amuse bouche and two palate cleansers, for $45.00, with wine pairings for an additional $15.00

Nob Hill Grille
969 Hyde Street
San Francisco, CA 94109
(415) 474-5985
www.NobHillGrille.com

A Tasting Tour of Mexico

Course 1 trio of mini tacos
Roasted chicken in a poblano salsaButter poached prawn in a passilla salsaGrilled flank steak in a pipian salsa

Course 2
Bay scallop ceviche with sliced cucumbers, tomato, cilantro, jalapeno and key lime juice on a fresh made corn tostada.

Course 3
Pan seared red snapper with a tomatillo salsa, fresh crushed pico de gallo and roasted pumpkinseed topping, plus a slow cooked pinto bean purée.

Course 4
Braised beef cheek in a true poblano mole, Mexican red rice and plantain chips.

Course 5
Mexican hot chocolate with an assortment of traditional home made and imported Mexican cookies for dipping.