Restaurants & Bars 1

Report: Park Restaurant SLO

SGB | Mar 14, 200607:39 PM

This past Sunday I attended a winemaker dinner at The Park Restaurant in San Luis Obispo. The wines were from the CORE Wine Company in Santa Barbara County and were excellent as was the dinner.
We started with passed antipasti all using olive oil from Willow Creek in Paso Robles. The wine with this was a 2003 CORE 613(56% Grenache blanc, 13% Rousanne, 31% Marsanne) Our first course while seated was a duck liver mousse with cranberry jus and puffed rice accompanied by a 2003 CORE 442 (44% Mouvedre, 36% Grenache, 20% Syrah).
Next we had a filet of beef with beet risotto. This was a wonderful course and with it we had 2003 CORE Elevation Sensation (49% Mouvedre, 49% Grenache 2% Syrah). Then there was braised lamb with blueberries and turnips accompanied by a 2004 Turchi Syrah.
The dessert was a Spiced Mascarpone Roulade with Candy Core Poached Pear with the 2003 Core Candy Core-a late harvest Grenache.
The food, presentation, wine and service were all top notch.

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