Tuesday, December 15, 2009
Food & Drink Carlo Mondavi soaks Summit guests
Posted by Matthew Schniper on Tue, Dec 15, 2009 at 2:36 PM
Bryce Crawford and I attended a four-course wine dinner at The Broadmoor's Summit restaurant last night, hosted by Carlo Mondavi, who currently acts in a sales role for his family's latest and only venture, Napa Valley's Continuum Winery.
- Matthew Schniper
- Doomsday machine or fancy wine rack? You decide.
Continuum, a Cabernet/Cabernet Franc/Petite Verdot blend first launched in 2004, was formulated by Tim Mondavi, the former head winemaker at Robert Mondavi and Opus One, with assistance from both Carlo (his son) and Robert (his father). We sampled both the 2005 and 2006 vintages, which were, in a word, incredible. (Sadly, the '05 is off the market and the '06 retails for around $150 per bottle at Broadmoor Wine & Spirits.) Check out a Wine Spectator review here.
Carlo sat down at our table for a good length of time, talking mostly about his devotion to the family legacy and this wine, of which only 1,500 cases are produced annually at this point. But he was quite forthcoming about the hostile takeover that left his family focused only on Continuum. For more on the family history, check out this book.
Beyond the dinner's exceptional wine pairings, Summit chef Bertrand Bouquin produced four lovely courses: butternut squash gnocchi with black trumpet mushrooms, sage butter, raisins and pearl onions; braised pork shoulder with apple cider and cabbage confit; Colorado lamb loin with black truffle and celery root purée; and a chocolate tiramisu with coffee ice cream.
- Matthew Schniper
- The braised pork shoulder: a swine masterpiece.
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So are these dishes available all the time--or ever--at Summit?
Posted by shotputter
on December 15, 2009 at 2:48 PM
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Great question. Our server said that almost everything we ate was on chef Bouquin's new seasonal menu. So you've got a few months to try these items. Honestly, my dining mate Bryce (one of our current interns) hasn't stopped talking about the pork shoulder plate all day.
Posted by Matthew Schniper
on December 15, 2009 at 3:18 PM
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Continuum is DELICOUS!
Posted by Riley Wellbrock
on December 16, 2009 at 1:03 AM
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