Thanks Everyone!

Thanks to everyone who joined us for the Australian Wine Tasting Dinner last Saturday evening!

Despite it being a sold out event, I think everything went pretty smoothly.

As far as I could tell, everyone was having a great time all evening!

We got some really great complements on the food, which is always nice, and greatly appreciated!

Even though the dry rub on the grilled lamb skewers was just smokin’ hot – they were a big hit.

And it seemed everyone enjoyed the various indigenous Australian herbs that I used to prepare the different dishes with. Certainly tastes that are very uncommon over here!

Hard to say if there was a favorite dish, as most of the dishes got lots of great compliments.

On the wine side, there were three clear winners:

First, the pairing of wine to food. Seemed to have gone over very well!

Then the first Chard we served – the Pillar Box White – which was a combo of Chard, SB and Verdelho grapes was very well received.

Finally, on the shiraz side of things, the Parson’s Flat Shiraz / Cabernet Sauvignon was a hit. I think the Cab added some depth and body to the shiraz grape, with a very positive result.

So I’m glad everyone that came enjoyed the event and had a great time with us at Sol Del Sur!

The next wine tasting dinner will be in about a month – likely not Halloween weekend, maybe a week later – until then, be sure to stop Sol Del Sur by any evening for some great food and wine!

Advertisements

  • Check out our latest Photos and News on Facebook!

  • We are now CLOSED


    Sherry Chicken Liver Pâté with Espresso Gelee on Semolina Cracker, Blueberry Chutney

    Crushed Cucumbers with Sopressata Salami and Garlic Chili Oil Vinaigrette

    Grilled grass fed Flap Steak with fresh Figs and Danish Blue Cheese on Toasts

    Fresh Sweet Corn Pancakes, aged Humbolt Fog Goat Cheese, Radish Strawberry Cream

    Red Cabbage Salad with Sesame Anchovy Dressing and toasted Seaweeds, baby Candy Cane Beets

    Sous Vide Baby Octopus Shabu Shabu, Chili Ume sauce, Shrimp Dashi

    Charleston style chilled pickled Shrimp with sweet Maui Onions and Sriracha

    Handmade Tuscan Pici Pasta with roasted Chickpeas, Chorizo, Garlic and Breadcrumbs

    Duck Fat roasted Corn on Danish Blue Cheese Polenta 'Cob', Corn Silk Crisps

    Cayenne Grilled Baby Carrot Kofte, Carrot Caramel

    Grilled Peaches and Oyster Mushrooms in Fino Sherry with Almond Crema on Toasts

    Duck Confit and Apricot Ragù on Polenta, Parmesan, Lemon Gremolata


    --------------------------
    Desserts - new this week!

    Caramelized grilled Summer Stone Fruits, Whipped Mascarpone Creme, Sorrel Sorbet

    Candied Caramel Rum Shell filled with Dark Chocolate Ganache, Rum Meringue