Restaurant Dinner Programs
Bruce Cass Wine Lab is uniquely situated in the San Francisco Bay Area, where experimentation with food and wine pairing is almost a social obligation. The currents of several historic cultural cuisines intermingle here with the flow of a dynamic wine industry, a salubrious climate able to produce foodstuffs year-round, and the pulse of a diverse, well-traveled population.
It is our intention to take advantage of these resources by offering wine dinners with Bruce in excellent restaurants where 8 to 10 courses of food will be matched with 16 to 20 wines in a sit-down, family style format. These top-of-the-line restaurants are chosen for the quality of their food. Bruce will bring the wines--a selection of superb examples from all over the globe. At restaurant prices, the wines alone would cost $100 to $150 per person.
Enroll before July 9th and save $15.
With menu subject to change, Bruce’s vision for the evening:
| Nigiri Sushi Hamachi (yellowtail) Hirami (halibut) Tako (octopus) Unagi (eel) |
Nigata sake Comparison sake Older Mosel Riesling Taittinger Champagne |
| Ceviche Nihon | Older Australian Riesling New Zealand Sauvignon Blanc |
| Tanabata (seafood roll with aioli) Tempura Ebi-shrimp Spider Roll |
Older Hunter Valley Semillon Older California Chardonnay |
| Tempura Toshimi (vegetables) Hotate (scallops w/ raspberry vinaigrette) |
Spanish Garnacha Argentine Bonarda |
| Kaiso Seaweed Salad | Amador Sauvignon Blanc Folsom (CA) Sake |
| Gindara (black cod) Mori-San (grilled vegetables) |
Italian Arneis Washington State Semillon |
| Man-Chan’s Squash Soup | Australian Chardonnay Monterey Chardonnay |
| Negima (duck breast) | 1st Cru Red Burgundy Oregon Pinot Noir |
| Gyu-Kakuni (short ribs) | 15-yr-old Classified Red Bordeaux 20-yr-old Napa Cabernet Sauvignon |
Schedule
Summer Semester - Ozumo (161 Steuart St, between Mission & Howard)- Session 1: Contemporary Japanese - July 30, 2008
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