California Wines Pair With Seasonal Crab Dishes
Annual Taste-Off Attendees Cast Ballots for Restaurant Entries
Jan 28, 2009
Attendees Cast Votes
To showcase premium Santa Cruz wines, four of the area’s best restaurants create sample crab dishes for the judging. Ballots are provided at each restaurant.
Categories:
- Best Dish Overall
- Best Presentation
- Best Experience
- Most Creative
The event is designed as a self-guided tour. At the 2009 Taste-Off, over 300 attendees tasted and voted on their favorites.
2009 Results - Public Vote
Ma Maison - Best Over-All Dish
Servings were created to order in the intimate dining room where guests are seated at linen-clothed tables. Silver Mountain Vineyards 2007 Rose of Pinot Noir and Heart O’ the Mountain 2006 Estate Pinot Noir married smoothly with these offerings from Chef Lionel Le Morvan:
- Mediterranean Crab Cake with a hint of Cajun spice added a kick to a classic recipe served with Meyer lemon aioli.
- Dungeness crab tartare and sea scallops with foie gras served in a spoon, accompanied with winter citrus marinade. The idea was to consume the whole bite at once.
This second creation created quite a stir and may be the reason for the top vote.
Guests lingered in the elegant dining room comparing notes about the day’s delights.
Sanderlings at the Seascape Resort - Best Presentation
At this upscale resort in Rio del Mar, Aptos, the culinary adventure took place in an unequaled setting. The windowed banquet room featured a deck overlooking the sparkling ocean, awash with sunshine.
Sanderlings served:
- Dungeness Crab Tower Salad, containing quinoa, cucumbers, red onions and tomatoes topped with fresh crab, combined with Meyer lime vinaigrette and cilantro jalapeno infusion. Each serving was accompanied with a sun-dried tomato bread stick.
- On the opposite side of the room, Dungeness Crab Risotto Fritters with fresh tomato Romesco sauce was offered. Glenwood Oaks, Naumann and Testarossa Vineyards were stationed about the dining room.
Theo’s Restaurant – Most Creative Dish.
Theo’s was humming with activity. Waiters took orders in the intimate dining room for two taste treats:
- Tropical Crab Ceviche playfully served with chopsticks in Chinese takeout cartons. Ingredients were fresh coconut, lime, green onion, cilantro, shallots, lotus chips, fried plantains, chili and fresh mango. Surely a candidate for most creative dish of the day.
- Fresh Crab Spring Roll combined pickled carrot, jicama, crab, mizuna lettuce, vermicelli noodles and crab, served in a rice wrapper. The sauce contained Schezwan peppercorns, shizo, Rangpor limes and delicate myoga ginger.
Michael’s on Main – Best Experience
The atmosphere is always lively and festive at Michael’s, often awarding the restaurant "Best Experience" honors.
Lorraine and John Schumacher of Hallcrest Vineyards, pouring their Santa Cruz Mountains Pinot Noir were among the wineries greeting guests in the front courtyard. Chef-owner Michael Clark visited with guests enjoying these crab creations:
- Crisp Won Ton Cup with shredded cabbage and rice vinegar, topped with Crab Ceviche.
- Pizza slice with tomato basil sauce and mozzarella cheese topped with crab.
Professional judges, including Bay Area food and wine columnists are also appointed. This year their top vote was a tie between Ma Maison and Theo’s for Best Dish Over-all.
For more information about SCMWA events call: (831) 685-VINE (8463) or visit the website at www.scmwa.com
Related articles:
How to Pair Wine With Food by June Smith
Santa Cruz Outdoor Attractions by Donna West
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