Fresh off their culinary facelift, Jacks Restaurant at the Portola Hotel is launching a new quarterly wine dinner series next week. For the inaugural wine dinner this coming Wednesday, Jacks is teaming up with The Hess Collection, with Zack Obedin and winemaker Stephanie Pope pouring tableside for each course. Some of the wines are small batch and only available directly from the winery, ensuring a unique treat for diners. The food pairings will draw from the executive chef Jason Giles newly revamped menu, unveiled just a couple weeks ago.
Take a peek at the menu . . .
The Hess Collection Wine Dinner
January 30, 2013
Hess Select, Sauvignon Blanc, North Coast, 2011
Oyster Two Ways
BBQ’d Oyster & Baked Oyster Rockefeller
Hess Select, Chardonnay, Monterey, 2010
Roasted Red Beet and Poppy Seed Ravioli with Zucchini and a Toasted Garlic Cream
Hess Select, Pinot Noir, Central Coast, 2010
Grilled Stuffed Quail
Quail Stuffed with House Made Fennel and Apple Sausage Served over Herb Risotto and Roasted Squash
Hess Collection, 19 Block Cuvée, Mount Veeder Napa Valley, 2009
Roasted Harris Ranch New York Strip Loin
Block Cut and Roasted to Your Liking Served with a Sweet Onion, Potato Latke, Wild Mushroom and Corn Ragout and a Cabernet Demi Glace
Hess, Late Harvest Chardonnay, Napa Valley, 2006
Butterscotch Crème Brûlée
The dinner is available for $65 (plus tax and gratuity) per person, with reservations available from 5 PM to 8 PM. For reservations, call 831-649-2698.
And don’t forget to check out The Grub Hunter Mike Hale’s peek at the revamped menu at Jacks for the scoop on the exciting changes to their dinner service, a welcome addition to the downtown dining scene.