Reflections from the Kitchen: Crafting an Unforgettable Night with Rombauer Wines
Our Rombauer Wine Dinner was more than a menu—it was an experience, a collaboration, and a celebration of great wine, great food, and great company. Nights like that don’t just happen. They’re built course by course, pour by pour, with a team behind the scenes making magic happen.
We kicked things off with the Rombauer Sauvignon Blanc, served alongside a bright, fresh shrimp and octopus ceviche. The citrus notes in the wine danced perfectly with the acidity of the dish—light, vibrant, and the perfect way to open the evening.
For the Rombauer Chardonnay, we created a “Scallop Three Ways” course. Rich, buttery scallops prepared with variety and intention, layered with texture and flavor to mirror the depth and creaminess of the Chardonnay. It was a standout pairing, and I loved hearing guests marvel at how beautifully the wine complemented each style.
The third course featured our Duck & Mushroom Roulade, paired with the Rombauer Merlot. That Merlot—silky and lush—deserved something earthy, savory, and comforting. The duck, mushrooms, and a hint of truffle made for an elegant, yet soulful course.
Next came one of the boldest pairings of the night: Smoked Beef Tenderloin, topped with plum and onion chutney, finished with a blackberry demi-glace—served with the Rombauer Zinfandel. The richness of the tenderloin and the smoky-sweet elements in the dish brought out every berry and spice note in the Zin. It was a crowd favorite, no question.
And then came dessert—a savory chocolate cake crafted by our incredibly talented Pastry Chef Rachel. Paired with the Rombauer Cabernet Sauvignon, it was unexpected in the best way. Decadent, complex, and layered with nuance, just like the Cab. The depth of the wine and the richness of the chocolate came together in a finale that left the room buzzing.
Of course, no night like this happens without a killer team. A huge shoutout to Sous Chef Jacob, who executed each course flawlessly and helped keep the rhythm in the kitchen seamless all night.
The evening was hosted by our sommelier and bar manager, Andrew, whose passion for pairing and deep knowledge brought so much life to the event. And we were thrilled to be joined by Bethany, our wine rep and co-host for the night. Her insight into each Rombauer pour added a personal, thoughtful layer that our guests really connected with.
To everyone who joined us—thank you. Your presence made the evening unforgettable. If you missed it, don’t worry… we’ve got more events coming up- Our Woodford Bourbon Dinner and our Orin Swift Wine Dinner.
Until then, stay hungry. Stay curious. Stay sipping.
– Chef Dallas