It was nice to be able to be able to celebrate my last day of State work. I had just had my retirement cake a few hours earlier. I brought along another coworker to enjoy this four course meal. As a disclosure, I was here on the invitation of Dawson's and Hyatt and so the evening was comped.
The wine dinners are monthly affairs. The cost is $79 and includes valet parking. This night the winery featured was Alpha Omega Wines from St. Helena. August's winery will be Silver Oak.
Here are the courses with photos courtesy of Dawson's.
Sun Gold & Heirloom Tomato Salad
with compressed cucumber and red onion relish
Hot Smoked Duck Breast
with fried hen egg/pickled red scallions
Mangalitsa Pork Tenderloin
with house smoked bacon/sweet corn puree
poached yellow peach/wilted mustard greens, blackberry reduction
Cow Girl Creamery Pierce Pt Cheese
local strawberries/pistachio sable
Don't hold me to this, but I was told that dinner alone, without wine, is $45. That's for those non-drinkers like myself.
As some final notes, Chef Jason Poole will be one of the chefs at my Have an Offal Day event on August 10th. His offal is already brining. He is also one of the two chefs heading this year's Tower Bridge dinner during Farm to Fork in September.