By Jeff Stolowitz
Chef Patrick Ransom outdid himself last week at Azure’s California wine dinner featuring Twomey and Silver Oak Cellars.
With a big step up to the Culinary plate, Ransom hit it out of the park.
He put out an outstanding menu and the creative execution was flawless.
4 courses 5 different wines.
Twomey Sauvignon Blanc 2016 a deceptive wine that is reminiscent of a Sancerre.
Twomey Russian River Pinot Noir 2015 a wine which the delicate grapes are hand sorted.
Twomey Merlot, Miles said “If anyone's drinking Merlot I'm leaving” he obviously never had this vintage from 2013
Silver Oak Cellars Alexander Valley Cabernet Sauvignon 2013, outstanding, deep garnet color, tannic not but it's there and a smooth transition to finish leaves you languishing for another glass.
Silver Oak Cellars Napa Valley Cabernet Sauvignon 2012 the cult wine continues it's run and remains one of my favorite wines to put in my glass. Stunning vintage that just is everything you want. From the nose to the finish this wine is a collectors dream.
The wine dinners are well attended and Jeffrey Flood our presenter knows his stuff and the results from working with Chef Ransom getting the pairings right was evident as the first course arrives.
Michael Bartscher the Food and Beverage Director is always present and makes his way around the room and always oversees the final presentation. They have a method and it works.
Sitting next to another frequent guest of the dinners Gregory Dean made for great company and conversation until the Collosal Shrimp and Risotto arrived. We all went silent. Absolutely delicious as I ate everything, all that was left was the tail fin.
The second course was presented an Herb Crusted Lamb Chop it was highlighted by carmelized plums. As I heartily ate this what remained were the naked bones of the chops.
Our third course was a Buffalo Beef Wellington with a traditional Duxelle which the chef used some of the Silver Oak both in the Duxelle and Demi in the creation of this dish Chef Ransom shows his technical skills understanding the nature of Buffalo and adds in his rendered fat to just make the dish delectable.
The 4th and final course was EVERYTHING it was perfect. Like Nadia Comăneci a perfect 10
Soa Tomé Cake, spun Chocolate, Currants, the edges properly charred to that bitter Chocolate crunch that just went peacefully over your tongue while a Chantilly and Hoisin sauce plays trumpets with your taste buds.
Azure Restaurant is located in the Daytona Shores Resort and Spa. The restaurant's monthly wine dinner finishes off it's 2017 season in December, word has it that it will feature Champagne. Please visit Azure's Facebook Page to find the event when it's posted at https://www.facebook.com/AzureatTheShores/
Hope to see you there Behind Daytona