DiscoverSD.com: El Bizcocho’s New Taste Explorations
El Bizcocho’s New Taste Explorations
By Michelle Dederko
July 10 2012 | discoversd.com
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Honoring decades of exceptional dining, El Bizcocho at Rancho Bernardo Inn celebrates their rich history of flavors with delectable Taste Explorations all summer long.
Next on the Taste Exploration journey is a battle between USA and Italian fare, paired with wines from Folio Fine Wines on Thursday, July 26 from 6 to 8pm. This global menu will artistically feature four courses of dishes pitching country against country, washed down with wines from California and all over the world. Who will win ultimate approval from the taste buds? You decide!
The Breakdown: The first course of this Taste Exploration pairs a Local Spot Prawn with 2010 Isabel Mondavi Chardonnay against a Mediterranean Langostino with 2008 Donnafugata “Chiranda”. The second course will feature Pan Seared Wild Striped Bass with 2007 Isabel Mondavi Pinot Noir against a Grilled Mediterranean Branzino with 2008 Frescobaldi Pomino Nero. Third up, compare a 28-Day Dry Aged Local Ribeye with 2007 Rutherford “Emblem” Cabernet against Grass Fed Italian Style Ribeye with 2009 Tenuta Frescobaldi. The fourth course will combine the best of both worlds: a Duet of Budino and Cream Custard featuring a 2010 Oberon Moscato vs. 2010 Molcavina Moscato d’Asti, plus assorted coffees and pastries.
This international feast serves to recognize the history of El Bizcocho and the culinary traditions that have taken place throughout the years. Soon, the restaurant will undergo a $2 million renovation. In honor of the legendary dinners ongoing since the 1980s, El Bizcocho will host Taste Explorations throughout the summer as a final farewell. More explorations will come on August 23 and September 27.
Gracing this month’s dinner will be Matthew Shuplock, the Production Manager for the Michael Mondavi Family Estate. Join the Taste Exploration culinary battle with Folio Fine Wine Partners on July 26 from 6-8pm. Reservations are priced at $149 and can be made through El Bizcocho directly at 855.412.8736.