sundance 2012 dining

With views of the Mountains jasoh! is on the corner of 25th st and on the second floor. It's your choice of dinning experiences: Prime has Choice grade steaks, Wild game, and Sashimi Grade fresh seafood. While Pub is more casual with a 1/2 lb. Build your own Burger, Pasta, Salads, and Wood Oven Pizza and Sandwich. jasoh.com

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Rosenblum Wine dinner recap

Anticipation was high as the Prime dining room was filled with guests eager to meet and greet Mr. Kent Rosenblum, a California wine-making originale and celebrity.  Mr. Rosenblum had flown in exclusively for this event and had landed only hours before.  When the sweet man arrived with an endearing smile and hugs, we knew immediately there is a reason this man is so well liked in the wine industry.  It would be an extra special evening with him in the house.

The mouth watering menu was in preparation in the kitchen under the direction of Chef Nathan Sheatzley, and five beautiful Rosenblum & Rockwall Wines were ready to be enjoyed.  Introduction of the evening included Mr. Rosenblum sharing the humble beginnings and develeopment of Rosenblum Cellars.  As Mr. Rosenblum was originally a veterinarian by training, stories throughout the evening were not only of making wine in garbage cans in the garage, but also comical stories of his former clientele...  parakeets, fish, and horses.

 

 

 

First Course.
The evening kicked off with a crisp 2010 Saugivnon Blanc paired with vanilla, marinated lamb carpaccio with pistachios.   With an initial pour of two corked bottles, detected by Sommolier Jim Santangelo, wine expert Jeff Carter, and Mr. Rosenblum himself, there were a few increased heart rates of the jasoh staff, but a second pour of the crisp white wine went out and was deemed delicious by all the experts in the room, so the stress subsided and we enjoyed the course.  The corked bottles of Sauvignon Blanc definitely gave an organic feel to the eveninig.  It reminded us that wine is a living thing and that was the beauty of what we were smelling and tasting.

The flavour of the vanilla marinated raw lamb meat was phenomenal and surprisingly did not overpower the sauvignon blanc at all.  Chef Nathan would continue to surprise us with another unconventional pairing for course two.

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Second Course
Rosenblum Zinfandel Cuvee has always been a crowd-pleaser at jasoh!  We have featured this wine on our menu for many years and it never seems to disappoint.  The beauty of the Cuvee is the ability to combine grapes of the same varietal from different areas to create a consistently delicious wine.  This juicy acidic Zinfandel was paired with a mixed green salad.  On the plate with the salad was a ricotta smear, fresh plums, blackberries, and a blackberry ginger vinaigrette.  It was amazing that this fairly “big” red wine was so harmonious with a green salad.  Even the sommolier in the room was impressed with the combination.  Good pairing Chef!

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Third Course
The initial nose of the Black Rock Obsidian sent a satisfied buzz around the room.  A very complex and elegant wine was created by the blend of Petite Sirah and Zinfandel.  Even at 15.1% abv, the Obsidian is a supple and smooth wine.  Paired with Duck con fit, chocolate gastrique, roasted baby beets, and crispy shallots, it was the favorite course of many guests in the room.

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Course 4
Time for the main event!  The star of the show this evening was definitely the Rock Wall Rockpile Zinfandel.  This bottle of wine will be retailing at jasoh! for $90, so to get a chance to taste it by the glass was a definite treat for all in the room.  This wine is massive, and well balanced with earth and fruit.  It has a beautiful maple nuance that makes it extremely provocative.  Nearly every guest in the room was requesting a second pour of this phenomenal huge red wine.  The braised short ribs, barley risotto, dried cherry Zinfandel mushroom demiglace, butter braised sweet potato and parsnip was a perfect compliment to the wine.  Chef Nathan’s braising skills never go unpraised, and the unique earthy starch and accompaniments were an ode to seasonal winter dining.

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Course 5
The dessert zinfandel, highly rated and reviewed by professionals, did not dissappoint.  Overflowing with ripe juicy plum, strawberry preserves, black cherry, this wine is fruity and vibrant.  With such a huge punch of flavor in the mouth, the beauty of this course was truly in the food pairing.  Dessert was  a house-made maple vanilla ice cream,  accompanied by a side of rhubarb preserves bathing in maple reduction.  These flavors in the mouth with the zinfandel became a perfectly harmonious symphony.  The fruit, the sugar, the refreshing acid, and the mouth-filling cream was a wonderful cap to the dinner.

 

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By the end of the event, Mr. Rosenblum had personally visited each and every table in the dining room.  He even set up camp at a few of the tables to get to know the guests, talk about his wines, and enjoy a course.  He was a most gracious man, a true class act.  We cannot thank him enough for his visit to Ogden to help us at jasoh! host a top-notch chef’s tasting and wine pairing event.

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THANKS A MILLION MR. ROSENBLUM!!!

Also, a giant Thank You to Mr. Jeff Carter with Southern Wines and Spirits West, who helped us coordinate this most unique event!

Kent Rosenblum wine pairing menu

Course One

Vanilla marinated carpaccio of lamb, honey gastrique, lemon zest, and pistachio

 

2010 Sauvignon  Blanc - Lake County - Restaurant Retail $35/btl  
Peaches guide the aromatics followed by pink grapefruit with Asian pears, and figs. The flavor profile follows suit with an additional bit of lemon zest and orange blossom.

 

Course Two

Mixed greens, ricotta, powdered hazelnuts, plum, and blackberry clove vinaigrette.

 

Rosenblum Zinfandel Cuvee XXXIII - Restaurant Retail $32
With rich fruit intensity, our Zinfandel Cuvee XXXIII opens with a mélange of raspberry, plum, and Bing cherry aromas. Sweet mocha and vanilla spices gather around red stone fruits on the medium-bodied palate. The well-balanced acidity and fine tannins showcase the vibrancy of flavors in this accessible wine.

 

Course Three

Duck confit, chocolate gastrique, roasted baby beets, crispy shallots

 

Black Rock Obsidian  - Restaurant Retail $50/btl

A blend of 50% Zinfandel and 50% Petite Sirah from Nils Venge's Black Rock Ranch. The wine is rich with sarsaparilla, red licorice, graphite, minerality, dark chocolate, cherry vanilla, gamey meat, cola, and has a soft, velvety blueberry finish.

 

Course Four

Braised short ribs, barley risotto, dried cherry Zinfandel mushroom demiglace, butter braised sweet potato, parsnip.

 

2009 Rockpile Zinfandel  - Restaurant Retail $90/btl
This balanced Zinfandel exudes a sensuous minerality, beautiful spice and anise notes and deep plum and black currant aromas and flavors with a lasting maple, and chocolate finish.

 

Course Five

Maple Vanilla ice cream, rhubarb jam, maple reduction.

 

2009 Zinfandel Dessert Wine, Madruga Vineyard - Restaurant Retail $45/btl
This beautiful ruby colored dessert wine is overflowing with ripe juicy plum, strawberry preserves, black cherry