An outstanding evening was enjoyed by forty members of the Colorado Club. The club’s first Wine and Dine was held on March 21 at the Ranch House Escondido Room. The evening plan was for a five-course, four-wine event. The first course was served on trays by servers while the guests were socializing before the start of dinner. We were served four hors d’oeuvres: beef wellington, firecracker shrimp, blue cheese stuffed dates and samosas. All were delicious and properly prepared.
After our social hour, the guests were asked to be seated at the table they were assigned as they arrived. The second course was a salad with arugula, pear, Reggiano cheese with chives and pine nuts; paired with a SaddleBrooke Ranch Pinot Grigio. While enjoying our salads and wine, Stephen Derrick, Food and Beverage manager for SaddleBrooke Ranch, joined the guests to explain the wine selected for this course and more details about the growing of these grapes and their distinct flavor.
Course three was a jumbo diver scallop served with creamy polenta and roasted tomato lemon oil on a grapefruit slice paired with a SaddleBrooke Ranch Chardonnay. When finished with this course, guests were asked to change places with other guests, another chance to spend time with a new group of guests.
After everyone was settled in their new position, the staff came out with a large serving board filled with our next course of cut beef served with a cognac cream and mushrooms along with a mint pesto on the side. Bowls of roasted vegetables and a seafood pasta were served family-style. The food was paired with a SaddleBrooke Ranch Cabernet Sauvignon.
As we were finishing our main course, Chef Jose and staff came out to the dining room to be introduced to our guests of the evening and explain the dishes he and his staff prepared.
To finish off the evening, we were served dessert of chocolate mint pots de crème and orange panna cotta with mint leaf and almonds paired with a SaddleBrooke Ranch Merlot.
This exceptional five course dining experience was a great success, each one asking when we would do this again.
A big thank you to the planning committee: Pete and Roxanne Watson, Lorraine Smith, Toni Graves, Vickie Warning, Alastair and Helga Stone and Linda Shannon-Hills. We also thank Stephen Derrick, Heather Stanford and our servers, as well as Chef Jose Salas and his staff. This was a well planned and executed event by the Ranch House staff.