At the Delano, Bravo's Top Chef judge Gail Simmons hosted the Dolce Brunch at Blue Door Fish with a menu by Chef Michael White of Marea fame in New York City. Dolce winemaker Greg Allen introduced vintages of his sweet wine with interesting explanations about the difficulty of harvesting the grapes.
The meal included an appearance by Chef Alex Guarnaschelli of Butter, and of course, Chef White. His menu featured blue marlin crudo; poached egg with blue crab, sturgeon caviar, and sea urchin zabaglione; and the highlight, tortellini with panna fresca, black truffle, and Parmigiano — one of the best dishes I tasted at the festival.
Blue Marlin crudo di pesce with caviar. A pleasant if fishy crudo balanced by bites of cucumber and caviar. Served with the 2004 Dolce, Napa Valley.
Poached egg, blue crab, wild sturgeon caviar, sea urchin zabaglione. Runny egg, smooth zabaglione, and salty bursts of caviar and acid-laced salad. Served with 2005 Dolce, Napa Valley.
Tortellini, panna fresca, black truffle and Parmigiano. A rich, buttery sauce draped with black truffle shavings sent you looking for a spoon. Served with 2001 Dolce, Napa Valley.