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Morgan’s in the desert offers an in-kitchen wine dinner experience.
GREGG FELSEN
Morgan’s in the desert elaborates on the wine dinner concept with an “in the kitchen” interactive experience that begins with a tasting and blending session on the La Quinta restaurant’s torch-lit patio. Then, in the kitchen, James Beard Award-winning Executive Chef Jimmy Schmidt and Chef de Cuisine Brian Recor work with diners to create food pairings they will later enjoy.
The series opened with Trefethen Family Vineyards, which provided a selection of 2011 Rieslings paired with an oyster and blue mussel first course, followed by 2009 Trefethen Harmony Chardonnay paired with coriander-crusted mahi mahi and tarragon oil-splashed risotto. The third course offered slow-roasted pork loin with marmalade and brick-pressed pluots paired with 2009 Trefethen Cabernet Franc. And the fourth was a 2009 Dragon Tooth (Malbec, petit verdot, cabernet sauvignon, and merlot) sampled with smoky double-loin chop of lamb and porcini-laced salsify tian. The evening ended with a decadent dose of 2009 Trefethen Late Harvest Riesling and a vanilla carmelized comice pear tart.
The next Morgan’s wine experiences are slated for March 15 and April 8 and 19, 2013.
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