Napa in Mount Pleasant, SC
We attended a Breast Cancer Awareness Fundraising Event at Napa in Mount Pleasant’s Towne Center during October. It was a wonderful event to raise awareness and money for a great cause. There was wine, heavy appetizers and great raffle and silent auction. Our friend, Kathi, joined us and when we saw the auction item of a “Chef Tasting Dinner for Four with Wine Pairings” we decided we had to get it and split the cost.
We didn’t know what to expect. We did let them know when we made our reservation that one person was a pescatarian and another had an allergy to strawberries. When we were seated we were greeted by the Manager, Kristen, who did an amazing job of overseeing the entire evening. We were handed our own personal menus. The had arranged for 2 starters which could be shared, but they were also thoughtful enough to make one in accordance with the pescatarian in mind. They offered 2 entrees to choose from, one meat and the other fish, and they let us know they were surprising us with a Chef’s Specialty Dessert.
Not listed on the menu was our first course. They brought out a basket of fresh, warm bread and mango-infused butter along with a lovely cheese platter, which included homemade mozzarella, a brie type, a truffle cheddar and another cheese with hint of heat, assorted olives and cornichons. This was paired with a Gloria Ferrer, Brut. Cheese and bubbly is always a great way to get an evening started.
For our second course we shared Shrimp and Grits - yellow stone ground grits, sautéed bell peppers, sautéed onions and chorizo. A special one was prepared for Kathi sans chorizo. We also shared a Warm Brussel Sprout Salad, with shaved brussels sprouts, cranberries, crispy bacon, toasted almonds tossed in a champagne vinaigrette. This course was paired with Round Pond, a sauvignon blanc they have on tap to assure it is at the perfect temperature. Everything was incredible.
Entrée was a choice of Pan Seared Beef Tenderloin with truffle cheddar risotto, blistered grape tomatoes, spinach, charred broccolini and a veal demi-glace. OR, Seared Swordfish with butternut squash, roasted wild mushrooms, red cabbage, roasted brussels sprouts with a citrus beurre blanc. This course was paired with Jeff Runquist ‘1448’ Petite Syrah Blend, also on tap. Each bite was heaven and paired perfectly.
How do you top all this? Well you end the evening, just as you started it, with bubbles, a Sapere Ande Sparkling Rose, and for dessert, we were the first to try the Chef’s season pumpkin pie with a scoop of blueberry and a scoop of chocolate ice cream. But it didn’t end there, with two more scoops of ice cream and an amazingly dense and decadently rich chocolate torte we were full to the brim.
If you ever have the opportunity to do a Chef’s Tasting with Wine Pairing at Napa you need to do it. Their motto is: come for the food stay for the wine. We say go for the pairings! The service was amazing, friendly and attentive but also made you feel warmly welcomed. I’d say we won with our Silent Auction selection.
Thank you Kristen, Chef and everyone else who made this evening special.