Kiawah Beverage Series at The Atlantic Room

February’s Kiawah Beverage Series Dinner featured The Atlantic Room at The Ocean Course Clubhouse. Chef Jonathan Banta and his team created a four-course menu paired with the wines of Napa Valley’s Artesa Winery.
Our Beverage Series is a collection of dinners spread over the course of the year, featuring seven of our resort outlets that will be highlighting their seasonal flavors paired with spirited beverages. On the third Thursday of each month, our chef’s will present their menus with each course complemented by a beverage, while guests join us to educate their palates.

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It was an unusually foggy Thursday at The Ocean Course, we could barely see the 18th green, but that didn’t stop us from enjoying a variety of wines by the glass and the four-course meal that was presented. With the reception outside on the clubhouse’s veranda, glasses of chilled Cava being poured, and petite hors d’oeuvres being passed we were in for an unforgettable evening.

Passed Hors D'oeuvres at the Reception
Passed Hors D’oeuvres at the Reception

Laurence Vieira, our wine representative from Artesa Winery, spoke us through the aromas and flavors of each wine as they moved across our palate. From the very first swirl of the glass, to the quick, short sniffs that followed, to the initial sip that circulated through our mouths, Laurence’s soothing voice brought us on a journey of unexpected flavors. The first wine introduced was Artesa Chardonnay, Carneros, 2011 paired with Poached Lobster, Carolina Mountain Apple Chutney, Frisee, and Goat Cheese Vinaigrette. The scent of the chardonnay had hints of sweet apples and honey which paired perfectly with Chef Banta’s chutney and goat cheese vinaigrette.

The Wines of Artesa for the Evening
The Wines of Artesa for the Evening

The second plate was Squab “Two Ways” – Seared Breast, Braised Leg Ragout, Warm Mushroom-Pine Nut Salad and Pinot Syrup paired with Artesa Pinot Noir, Carneros, 2010. When sipping the wine you could taste multiple fruit flavors, some indication of raspberries, strawberries and cherries. To the nose, you gathered more of a feminine scent; floral combined with fruit with a subtle hint of mocha. The mushroom-pine nut salad marinating in the pinot syrup brought the pairing together exquisitely.

Chef’s main plate was his Roasted Rib Eye of Beef with Spiced Heirloom Carrot Puree, Purple Potato Crisp, and Foie Gras-Truffle Demi Glace. This was of course, classically paired with Artesa Cabernet Sauvignon Reserve, Napa Valley, 2010. The texture of the potato crisps balanced the tenderness of the beef that melted in your mouth, the spiced carrot puree and demi-glace meshed well with the bold flavors of the wine. As the entrée reduced to crumbs, dessert was on the horizon.

Artesa “Elements”, Napa/Sonoma 2009 was our final wine, matched with Bosc Pear Upside Down Cake, Walnut Crumbles and Buttermilk-Blue Cheese Ice Cream. This blend of Cabernet Sauvignon, Tempranillo, Merlot, Cabernet Franc, Petit Verdot, Malbec and Graciano seemed to be a flawless complement to Chef Banta’s dessert. This glass had a sweeter taste to it; there were juicy dark fruit flavors of black raspberries and blackberries present. As Laurence spoke, hints of fragrant spices and signs of dark chocolate, cinnamon, cedar and roasted coffee were evident in the aroma making this wine a perfect choice for the last dish.

Bosc Pear Upside Down Cake with Artesa "Elements" Blend
Bosc Pear Upside Down Cake with Artesa “Elements” Blend

A special shout out and huge THANK YOU goes out to Laurence Vieira for a wonderful evening with great company, pictured here with our General Manager of The Ocean Course, Pietro Giardini.

Pietro Giardini & Laurence Vieira
Pietro Giardini & Laurence Vieira

Be sure to save these dates to your calendar as this is one supper club you won’t want to miss out on!

*Next Kiawah Beverage Series Dinner- Thursday, March 20th featuring Cherrywood BBQ & Ale House at the Osprey Point Clubhouse!