Three Guest-Spots To Scope This Week: Duckhorn at Raphael, Harry's Berries at Patina, Culina Pairs with Peahy

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Duckhorn's vineyards in Napa Photo: Mat Honan via Flickr

With summertime heat comes an increased tendency for restaurants to invite in a few famous friends to share some of the labor. This week finds three such happenings, with two winemaker dinners and one farmer's market vendor coming to serve their wares side-by-side with the restaurants' chefs. Come take a look.

First up is a dinner tonight at Raphael featuring Napa Valley's Duckhorn Winery, where chef Adam Horton will pair five courses with six tastings of the vineyard's vino. Then this Wednesday evening, Patina is welcoming farmers market favorite Harry's Berries for a berry delicious (gah!) five-course vegetarian repast with one of the stand's owners, Molly Gean, and forager Kerry Clasby. Those hoping to get a little more fermentation in their fruit will find family-run Peay Vineyards from Sonoma over a three-course dinner at Culina with husband-and-wife team Vanessa Wong and Nick Peahy.

Menus and reservation information for all three of this week's dinners are found below.

Raphael
Monday, June 20th, 2011
7:00 pm - 10:00 pm
$165
Reservations: 818-505-3337

MENU:

Reception
2010 Goldeneye Anderson Valley Vin Gris of Pinot Noir

1st course
Butter Poached Maine Lobster with Grilled Peach, Green Papaya, Basil and Almond
2009 Migration Russian River Chardonnay

2nd course
Sunchoke and Mascarpone Agnolotti with Shaved Summer Truffles
2007 Goldeneye Anderson Valley Pinot Noir

3rd course
Duck Breast, White Corn Beignets, Grilled Scallions and Coriander Jus
2007 Goldeneye Anderson Valley Pinot Noir Gowan Creek Vineyard

4th course
Slow Cooked Wagyu Beef with Vietnamese Spices, Rice Noodles and Pho Consommé
2006 Duckhorn Vineyards Napa Valley Merlot Three Palms Vineyard

5th course
Chocolate, Rose, Strawberries and Rhubarb
2007 Paraduxx Napa Valley Red Wine

Coffee Service & Petit Fours

Patina
Wednesday, June 22nd, 2011
$55
Reservations: 213-972-3331

MENU

Chilled Yellow Tomato Soup
heirloom tomato tartare, basil

Stuffed Zucchini Blossoms
taggiasco olive, arugula

Seasonal Glazed Vegetable Mosaic
”jus de cuisson,” lemon oil

Poached Duck Egg, Wild Mushrooms
raw and cooked asparagus, crostini

Harry’s Berries
crêpes, white chocolate lemon sorbet

Culina
Wednesday, June 22nd
7:00 P.M.
$100
Reservations: 310-860-4000

MENU:

1st Course
Cappesante day boat scallops
roasted chanterelles and sweet corn zabaglione

2nd Course
Burrata
local burrata beets, saba, and miner’s lettuce

Third Course
Quaglie pancetta wrapped quail
black mission fig agrodolce and celery root puree