Sunbox Eleven Winemaker Dinner at Meat Market
|Photos by Jacquelynn D. Powers|
|Smoked, pan-seared scallop with coconut "caviar," griddled corn cake and hazelnut pesto.|
For this dinner, Meat Market's chef/owner Sean Brasel paired the wine with four courses. Some were more successful than others.
For the first course, for example, the creamy and clean "Maverick" white Rhone blend was served with a smoked, pan-seared jumbo scallop with coconut "caviar," griddled corn cake and hazelnut pesto. While the sweetness of the coconut "caviar" and corn cake worked perfectly well with the white wine, the overly garlicky hazelnut pesto, which accompanied the scallop, completely killed the mood.
|Pan-seared duck breast with cherries.|
Everyone raved about Brasel's dry-aged New York strip with plum-parsnip hash. It was paired with the "Muse" petite sirah, which was the first wine Sunbox Eleven ever produced. More interesting was the wine served with dessert. Their "Naughty" zinfandel arrived in a test tube-like bottle called the "vini," which seemed to be a nightlife-inspired manner to selling wine. We were all too busy going into a cheese-induced coma with a sampling of rosemary cheesecake and baked brie with figs and plums. Light it was not.
|The "Vini," a vial-sized zinfandel from Sunbox Eleven.|
915 Lincoln Road, Miami Beach