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| - Attended another of Hank's Fine Steak & Martinis Restaurant wine dinners yesterday--first-class as always. Evening was highlighting Joseph Phelps Vineyards and the executive chef's mastery of course paring. Chef Charlie did an outstanding menu and the wines sampled were marvelous. Started with a roasted Brussel sprouts salad with sliced apples, honey pecans and a jasmine honey vinaigrette--this was a simple salad with several sliced red apples and pecans light and easy. Salad was pared with 2014 Joseph Phelps Freestone Sonoma Coast Chardonnay--I usually do not care for Chardonnay; however, this one did not have the heavy buttery and oakiness associated with most Chardonnays, found this to be very enjoyable. Second course was a braised veal cheek atop a black truffle polenta, accompanied with spigarello broccoli all with a wonderful tarragon demi sauce. This course was fantastic, the veal was extremely moist and tender with the polenta providing a good base to this dish. This course was pared with 2013 Joseph Phelps Freestone Sonoma Coast Pinot Noir--this was a wonderful pinot. The fish course was Black Bass--a flakey and buttery fish--served with a Kabocha Squash-- Asian variety of winter squash, a Japanese pumpkin--with a sweet and fluffy, chestnut-texture--served with quince and black trumpet mushrooms. This course was outstanding, presentation and flavors, textures were perfect. This was pared with 2014 Joseph Phelps St Helena Napa Valley Sauvignon Blanc. The main course was Red Wine marinated Flat Iron Steak with parsnip puree, Thumbelina carrots and praised fennel Bordelaise--a fabulous brown sauce flavored with red wine and shallots and garnished with poached marrow and parsley. The steak prepared perfectly and was very tender with the correct amount of seasonings and the overall course was magnificent. This was pared with 2013 Joseph Phelps Napa Valley Cabernet Sauvignon. The dessert course was almond gianduja bar--an Italian confection made of chocolate and 30% hazelnut paste with almonds. Served with sour cream ice cream with gold foil garnish and spice meringue drops with berry gelee. This was a light, delicate sweet but tart dessert. Pared with 2013 Joseph Phelps insignia--one of the great Bordeaux blends. Had a delightful time at this wine dinner--as always, the wines and the food were excellent. Thank you to Hank's for a great time.
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