We were then seated for a Mondavi wine tasting presented by Jose Hernandez of the Mondavi vineyard.
We had the opportunity to try a Mondavi Pinot Noir, Fume Blanc and Chardonay with all of our dishes. In fact Jose encouraged us to try different combinations of food and wine to see how the flavors changed.
Then Chef Tim came out and we realized we were not getting more samples from the Food and Wine booths (which we would have been happy with). Chef Tim had actually created a three course menu to match the wines we were tasting. (no sample sizes here)
Our first course was a seared tuna sushi rice cake with a soy reduction and spicy aoili sauce. He called it a deconstructed sushi roll and if all sushi was like this I would be happy (I am not a sushi fan and I ate every bite).
Second course took our breath away. It was a roasted lobster tail in a white wine sauce served with jumbo lump crab meat linguine. Silence fell in the room as we all enjoyed our meal.
The finale was an orange guava sorbet made right in front of us using liquid nitrogen. I think Chef Tim learned that smaller batches are in order next time.