Small Bites
to enjoy each of the delectable dinner
courses and wine pairings that were
described on our menus. As we waited,
the conversation flowed easily, as though
we were at a dinner party hosted by a
close mutual friend. Soon Angelo and
Kadie emerged from the kitchen with
the first of the five courses, placing a
beautifully presented plate of Roasted
Asparagus in front of each of the guests.
Once all guests were served, signaled by
the ringing of a small bell to command
our attention, Chef Kadie described
the preparation of the fresh asparagus,
which had been roasted in brown butter
and was served with capers, and a micro
radish highlight. Then she returned to
the kitchen to prepare the second meal
course, as Angelo seamlessly moved
around the table, pouring the wine pairing
for this course, a locally produced 2017
Sebella Chardonnay. The pairing was
excellent and the plump asparagus spears
were unequivocally the most delicious I’ve
ever eaten! The first course of our meal
was just a preview of the culinary delights
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RESTAURANT REVIEW that would follow.
Each subsequent course was served at
the perfect pace, allowing for continued
conversation and wine consumption.
The second course of the evening was
Charred Monterey Squid, cooked over
wood-fire coals, sautéed in a cast iron
pan, and marinated with herbs. The
squid was served with fresh herb salad
and drizzled Garlic Scape Aioli. Once
again, the presentation was beautiful, and
Chef Kadie introduced the course as she
had done previously. The wine pairing
for the second course was a 2018 Habit
Sauvignon Blanc, which was a wonderful
complement to the food. Having only
indulged in fried calamari previously, I
was a bit dubious about eating the charred
squid that lay before me. But once I took
the first bite, I found it to be extremely
tender and flavorful, greatly enhanced by
the fresh flavor of the herb salad.
Course three followed soon after, Slow
Cooked Iacapi Farms (Half Moon Bay)
Gigante Beans with Fennel, Cured Tombo
Tuna, accompanied by an Herbed
Focaccia Crisp. The beans resembled
Lima Beans but were larger in size.
Earlier when we visited the kitchen,
Chef Kadie had spoken of the cured
tuna, explaining the process that had
been used to preserve leftover tuna from
a previous event. She’d shown us the
preserved tuna, which was formed in a
small block suitable for grating and said
that we’d be enjoying it atop the beans
that evening. Before taking the first bite
of course three, I was skeptical, believing
that the beans would taste like Lima
beans (which I do not like) and was also
pondering how I felt bout tuna being
mixed into the beans. But once I took
the first bite, all skepticism was erased,
as the beans were delicious! Everyone
around the table commented about
how much they enjoyed the beans! The
flavor of the tuna was not discernable
but I’m sure it added to the overall flavor
of the dish. The wine pairing for the
bean course was a 2018 Broc Cellars
Rose, which also was very delicious and
a great complement to this course.
The fourth course capped off the savory
portion of our meal, and featured Fig
Leaf Wrapped Local Swordfish, cooked
in Chili Sauce, with King Trumpet
mushrooms, Chili d’Arbols garlic olives,
and Agrodolce, a condiment from Italy.
Once again, Chef Kadie outdid herself,
as the intense flavor and moistness of the
swordfish was unlike any I’ve previously
eaten. I found myself (as did others!)
wanting more of this delectable swordfish!
For this course, Angelo poured a 2018 Pax
Valdigue, a light-bodied red wine similar
to Pinot Noir. Again, the pairing was
excellent, and the wine was delicious!
Of course, no dinner is complete
without dessert, which comprised the fifth
course of our meal. Chef Kadie prepared
a Brandied Cherry Clafoutis, a traditional
custard-like French dessert. The dessert
was served warm in individual cup-sized
bowls with the brandied cherries visible
on top. At the bottom of the dessert, it
seemed as though there was a soft crustlike
layer, which is likely from the sweet
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