They are growing classic Sonoma grape varietals and producing wines that are so fresh and so clean. Creating a dinner around these wines probably came pretty easy for Executive Chef Brian Carson, from The P+P.
The second course was a flame thrower! Chef had the whole room talking about this surprisingly spicy dish. It was hands down possibly the best, and spiciest quail that I’ve ever had. It was that kind of heat that makes you eat a little faster, but keep coming back for more. I felt like Guy Fieri taking over the world one quail leg at a time. It was amazing, to say the least.
Next up is The P+P’s version of Ann’s Snack Bar Ghetto Burger. They did theirs in a “Shorty” style. This brisket and short rib patty slider served on a Brioche bun was incredible and had us all wanting a second round. They paired this with the Merlot, and I think that was the winner of the night. Moving on to the fourth course, they featured a dish to show off what they are known for which is smoked meat. The Benziger Cabernet was selected for this dish. It was paired with an adobe smoked duck, crispy masa balls, and swordfish ceviche.