Last Friday night Chef Javier Plascencia and Bodegas Fariña put together a five course dinner and wine pairing at Romesco, in celebration of their 70th anniversary. The dining room was full of eager appetites ready to embark on a Baja Med culinary adventure washed down with some beautiful Spanish wines.
Chocolata clam ceviche, wild salicornia, fresh squeezed tomato juice, lemongrass gel, lemon sea foam.
The night kicked off with this refreshing gorgeous beauty. Chocolata clams are a sweet Baja jewel, with an outstanding color and tender meat inside. The acidity of the tomato and lime juices went perfectly with the Dama de Toro Malvasia 2010 wine pairing. The wine was incredibly crisp and bright, and most definitely a lovely way to start off the evening.
Roasted Sonora pork, East Coast razor clam, Garlic-saffron-pork broth, fresh garbanzo, Guajillo chile powder.
The second course was a combination that I have never seen together on a plate, but the razor clam and Sonora pork created a superb harmony. The waiter came by and drizzled over a little of the garlic- saffron pork broth, which he called “magic juice”. This tied in the two components, of the meaty razor clam and the succulent piece of pork. The skin on the pork was crispy and bursting with flavor. I also loved the garbanzo beans on the plate, it added great color, and just one more element of texture.
Confit Baja California young lamb, masa corn crepe, tomatillo and pasilla salsa, Jocoque cream, fresh cilantro.
The aromas of the third course floated up to my nose as soon as the plate hit the table, and I was automatically taken to a happy place. The second that certain smells bring you back to a wonderful memory, you know that you are in for a real treat. The lamb was blanketed by a soft masa corn crepe, and with the addition of the fresh salsa and cream, the textures and flavors were spot on. The wine pairing for this course was my favorite of the evening. (Pictured below) I honestly could not stop talking about it all night.
Dama de Toro Crianza ’05
Sous vide veal brisket, crunchy bean and lentil crust, roasted beef marrow, beef cheek piquillo relleno, romanesco cauliflower, baby fennel.
The first time I scanned the menu and saw the fourth course, my jaw might have just dropped a bit. Beef marrow, and beef cheek together in one plate? Yes, please! The veal brisket was cooked perfectly, and the crunchy bean and lentil crust added a slight creamy texture. The beef cheek Piquillo Relleno was a favorite of mine. I may have had a little moment where I closed my eyes and savored every morsel.
Chocolate, mandarin, yogurt, ginger bread, puffed wild rice.
The fifth and final course was the perfect size, and offered the ideal amount to round out the evening on a sweeter note. A sip of the dessert wine with a bite of the tart yogurt, cool mandarin, and rich chocolate made perfect sense. Each spoonful was decadent and had an added crunch from the ginger bread and puffed wild rice. As I think back on this dessert, I can still taste every single ingredient.
A huge thanks to Luis and Romesco Bajamed Bistro for this wonderful event, and of course thank you to Chef Javier Plascencia and Bodegas Fariña for an outstanding meal and wine pairing.