Playground for the Palate at MY Museum Dinner
Story and Photos by Camilla M. Mann
September 22, 2014 – Set high above Carmel Valley on Hawk
Ridge, this past weekend’s MY Spectacular Dinner—a fundraising event benefiting
Monterey County Youth Museum (MY Museum)—was a delight for all the senses.
Breathtaking views abounded; the scent of lavender, garden roses, and citrus
trees wafted from the gardens onto the terraces; delectable bites and wines
seemed never-ending; and laughter punctuated conversations with old and new friends
alike.
A trio of local chefs presented dishes that mirrored the
museum’s identity. While MY Museum is a playground for the mind, the chefs’
dishes were a playground for the palate – creative, colorful, and delicious.
Executive chef Jason Giles, of Portola Hotel & Spa,
opened the evening with an hors d’oeuvres course that combined salty and sweet
in almost every morsel. It took tremendous willpower to not grab a piece of his
Candied Bacon in Cayenne Dark Chocolate Sauce each time the platters passed. Thin
slices of filet were marinated in soy, skewered, and grilled on a piece of
sugar cane. Chicken mousseline was piped into edible cones made from sun-dried
tomatoes. And creamy Laura Chenel chevre was blended with herbs, spooned into
crisped phyllo shells, and drizzled with a white balsamic reduction. Scheid
Vineyards provided the pairings for this first course. Their 2011 Estate
Chardonnay leads with tropical fruit notes and finishes with hints of vanilla;
their 2011 Estate Pinot Noir started with bright berry aromas and lingered with
delicate floral and spice. Both wines provided elegant, subtle flavor foils to
Giles’ vibrant bites. 
Kicking off the seated portion of the evening, Hahn
Estate executive chef Dyon Foster served a duet of dishes featuring tomatoes
from Swank Farms for the second course. On the plate his Heirloom Tomato Salad
sat atop a verdant puree of artichoke heart and asparagus. In the bowl, his
Garden Fresh Gazpacho was dotted with a truffled balsamic glaze. Foster
discussed the wine he paired with the dishes: Hahn’s 2012 Noir Blanc. “It’s a
white wine for red wine drinkers,” he said.
Executive chef Tony Baker, of Montrio Bistro, was up next,
preparing the entrée course. He presented Braised Prime Short Rib on a bed of
potato-parsnip puree, topped with shaved Brussels sprouts and fresh chervil.
This was also paired with wine from Hahn Estate: Smith & Hook 2012 Cabernet
Sauvignon. With its regal purple hue and robust flavors, this wine perfectly
complemented Baker’s hearty beef offering.
Sugar Mountain Bakery, a sweets boutique based in
Salinas, capped off the evening with a trio of sweets, including a lemon cake
topped with Swiss meringue buttercream and a candied lemon curl; a fresh berry
tart with cream cheese filling; and a raspberry mousse in a chocolate shell.
As the festivities drew to a close, Lauren Cohen, executive
director of MY Museum, addressed the crowd and closed with one final
appeal—donors who contributed to the museum would receive a bottle of Hawk
Ridge wine made from the vineyard we were overlooking at the start of the
evening. I happily contributed to MY Museum and clutched my new bottle of wine
possessively as we climbed back into the shuttle to take us down the mountain.
Shining the spotlight on talented local chefs and
vintners—all for a worthy cause —MY Spectacular Dinner was a spectacular
evening for philanthropists, foodies, and wine connoisseurs alike.
