Tasting the 1994, 1996, 1998, 2000, and 2001 vintages, with a 5 course meal. $250 pp. Go to their website for more info or to make reservations. This will be my first experience with Opus One. Considering the retail price of Opus these days, and the value of a 5 course meal, the price seems fair to me. I will be very interested to see how the quality correlates with the overall vintage rating in each year. Can a top shelf producer like Opus maintain high quality in a so-so year like 1998, or in a really challenging year like 2000? Anyone else interested?

Currently, their website does not mention this event, but you can call or email them for information. Or I'll forward the email that I received, to you at your request.

www.thefrenchgourmet.com

This message has been edited. Last edited by: Javachip,

Let me know how the food is. I have eaten there before and enjoyed. But I think the last few times it was going downhill.

Come on spo, open the wallet and report

This sounds very interesting, I will check into it.

Here is the menu for the dinner. I hope I am not violating any rule against promoting a business establishment in the forum. I have no financial interest in this restaurant. I simply plan to attend for my own enjoyment, and would enjoy meeting some other wine & food enthusiasts as well.

OPUS ONE
Wine Dinner

Monday, March 10 at 6:30pm
$250 per person
(tax & gratuity not included)

Join The French Gourmet on Monday, March 10 for this exquisite wine-tasting opportunity.

Hors d'Oeuvre Reception
by The French Gourmet Catering
Moet Chandon Rosé

First Course
Venison Carpaccio with
chocolate sauce and chive oil
Opus One '98

Second Course
Beef Tartar on puff pastry with heirloom
tomatoes, baby field greens, and lemon oil
Opus One ‘00

Third Course
Roasted Boneless Rabbit Saddle on seasonal root
vegetables with au jus naturel
Opus One ‘01

Fourth Course
Wild Boar Loin and Braised Belly seared with
fresh garlic and thyme, Grand Veneur demi-
glace and Yukon-gold mashed potatoes
Opus One ‘96

Salad Course
Baby Field Greens, prosciutto-wrapped quail
eggs, shaved Asiago cheese,
parmesan tuile, and
fried artichoke heart garnish

Intermezzo
Melon Granité on Pistachio Wave

Main Course
Fillet of Salmon with Red Wine Risotto
with a port drizzle
Opus One ‘94

Dessert Course
Chocolate lava cake filled with warm, oozing
chocolate ganache
Dow Port Vintage ‘75

To make a reservation or to request more information on this wine dinner,
please contact Sommelier Greg Frech at
(858) 488-1725 x326 or email him at gfrech@thefrenchgourmet.com.

quote:

Originally posted by Javachip:
and would enjoy meeting some other wine & food enthusiasts as well.

In that case look here as well. http://forums.winespectator.com/eve/forums/a/tpc/f/2566058161/m/642108594

Hope you enjoy the event, the menu sounds good. Let us know how it turns out.

Hope to see a post on Tn's!

quote:

Originally posted by mpls wine guy:
Hope to see a post on Tn's!

Are you serious? I can never tell cause you use that smiley face with its tongue out all the time.
Maybe you are just hoping wine+art will stop in and read this.

TN's are posted in the TN section. It was a great event, attended by about 20 guests. The food was very good. I noticed right away that the presentation of the dishes was more artful than some of my other visits to the restaurant. Avi (?), the new chef, emerged from the kitchen at the end of the evening to grateful applause.

I heard that the French Gourmet is planning a 2005 Bordeaux wine dinner in the near future. Although I'm sure the food will be excellent, in general, young red bordeaux wines are not my favorites, so I may wait for something older to come along.