Atwater's Chef's 4-Course VIP Meal 'Dazzles' in Napa

Although Napa Valley is well known for its celebrity chefs, Bryan Del Bondio, president of Markham Vineyards, knew that Chef Jason Tsoris was the perfect chef to collaborate with in order to impress his VIP Wine Club members.

Tsoris and Del Bondio met at a Markham Vineyard wine dinner at Atwater’s in The Herrington Inn & Spa in Geneva. DelBondio was beyond impressed with the quality of food, and the way it complemented his wines.

“The dinner was flawless," he said. "This chef’s ability to pair fine food and wine really inspired me to raise the bar at our upcoming event and invite Jason to be our guest chef.”

Tsoris, a Culinary Institute of America graduate, had his hands full when the plane landed in Napa. The menu was elaborate and required an extreme level of attention to detail. He turned to his alma mater for assistance.

“The CIA in Napa, which is just across the street from Markham Vineyards, was graciously able to lend me the assistance of three CIA students for the entire day,” said Tsoris. “Their dedication and skill really helped to bring my concepts to life.”

According to Del Bondio, the evening was a great success.

“Chef Tsoris dazzled over 70 Markham Vineyard’s guests with aexact reproduction of his menu from the Markham Winemaker dinner last August in Geneva.

“Beautiful and flavorful food with exquisite pairings was the course for the evening.”

Kimberlee Nicholls, Winemaker for Markham Vineyards, added praise for Chef Tsoris: “I felt like Jason really understood my wines and he rocked them with his food. Our guests were able to experience what we always hope to accomplish withlove of friends, amazing food and our wines.”

The following menu was served to the VIP Wine Dinner guests:

Winter Collection of Chef’s Hors d’ oeuvres—Markham Vineyards 2009 Sauvignon Blanc

First Course

Butter Poached Lobster, Ginger Carrot Purée—Markham Vineyards 2009 Chardonnay

Second Course

Chipotle Rubbed Pork Tenderloin, Bing Cherry Compote and Black Trumpet Forest Mushrooms—Markham Vineyards 2007 Cabernet Sauvignon

Third Course

Prime New York Strip Loin with Toasted Garlic and Manchego Grilled Polenta, White Truffle Cabernet Sauce—Markham Vineyards 2007 The Philanthropist, Yountville Estate Vineyards Cabernet Sauvignon

Fourth Course

Winter Blueberry Cobbler, Vanilla Bean Ice Cream—Markham Vineyards 2008 Muscat Blanc

This article is from a press release by The Herrington Inn & Spa.