Press Club: New Bites From Taste Catering
May 31, 2012 For oenophiles who want a culinary experience, Press Club recently partnered with Taste Catering to create a food menu to complement their extensive wine and beer program. With offerings like House Local Duck and Pinot Noir Sausage and Milk Braised Devil's Gulch Pork Sliders, Chef Chris Borges developed an impressive array of options to whet one's appetite.
Credit: Aubrie PickWe had a chance to drop in last week to taste their new lounge menu. We started with the Fried Castelvetrano Olives, a delicious mix of Parmesan cheese, bread crumbs and eggplant puree. This hearty appetizer was paired with Rodenbach Grand Cru, a fruity and intense sour ale from Belgium.
The creamy 2009 ZD Chardonnay held up perfectly with the Duo of Wild Caught White Shrimp. Plump, fresh Lousiana shrimp were wrapped in delicate slices of prosciutto. Accompanied with a rich shrimp bisque, this was easily our favorite dish.
Garnished with salsa verde, olive tapenade and minted yogurt, the tender Marin Sun Farms Lamb Meatballs totally hit the spot. Teresa Breaux, Press Club's lovely Assistant General Manager, made a superb pairing with the 2010 Orin Swift 'The Prisoner' Red Blend. Craving more meat? The juicy and flavorful 24 Hour Painted Hills Beef Short Rib is generous enough to share.
Be sure to save some room for sweets. The Petit Fours du Jour was a lovely melange of the following treats: sesame and ginger macaron, banana coconut cream pie, almond cherry panna cotta, Valrhona chocolate caramel bombe and passion fruit coconut pillow. The chef changes it every week to keep things interesting - I can't wait to see what he whips up next time. As we nibbled on these mini desserts, we sipped on the beautifully elegant 2008 Oro Puro Semillon/Sauvignon Blanc blend.
Press Club
20 Yerba Buena Lane, San Francisco
415-744-5000
www.pressclubsf.com
For editorial consideration, a press visit was arranged by the brand's PR representative.
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