Grapes from California Media Dinner at Saxon + Parole

Mastermind Weekend 1/16

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I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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On Thursday night, the folks from California Grapes hosted an amazing media dinner at Saxon + Parole. I’m still thinking about the meal a couple of days later!

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Saxon + Parole is a stunning space. It was definitely a treat to dine there.

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The dinner was hosted in a private room at the back of the restaurant.

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Before everyone arrived, I took a quick pre-dinner photo with the lovely ladies from California Grapes!

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And the handsome Executive Chef, Brad Farmerie.

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The menu for the evening featured five courses, each of which incorporated grapes from California.

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Before dinner, Kris and Karen welcomed everyone and said a few words about grapes and their health benefits and snacking potential.

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And then it was time to eat! (Honestly, this meal was epic. Every course just got better and better!)

First course

Chicken liver mousse with grape and black pepper jelly

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Chicken liver mousse? Sounds sort of weird, right? Well, it was absolutely delicious when paired with the grape and black pepper jelly. Savory + sweet!

2nd course

Endive, frisee & baby spinach salad with maple-roasted grapes, and Stilton cheese

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Maple-roasted grapes might be my new favorite food””so sweet and so juicy. They tasted amazing with the Stilton cheese. I love stinky, salty cheese paired with sweet ingredients.

3rd course

Miso-glazed bone marrow with smoked grape and olive marmalade and tasted brioche

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The bone marrow was my favorite course of the entire meal (even over dessert). The miso glaze did something crazy-awesome to the flavor. The salty, fatty bone marrow spread on the toasted brioche and paired with smoked grape and olive marmalade was pure heaven.

4th course

Black Angus filet mignon with housemade grape steak sauce

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The filet mignon was perfectly cooked. I don’t think I’ve ever had such a tender and flavorful piece of meat. I was pretty full at this point in the evening, but I still managed to eat almost the entire portion!

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5th course

Almond and grape clafoutis with buttered rum ice cream

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Mmm”¦ the almond and grape clafoutis with buttered rum ice cream was the perfect way to end the meal. It wasn’t overly sweet and the portion was on the small side, so I enjoyed it without leaving dinner stuffed to the gills.

What a way to end my trip to New York City! Thanks, again, California Grapes!

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18 Comments

  1. Have to try making maple roasted grapes they sound amazing! I have grapes every single day without fail…grapes and dark chocolate are the only two things I eat consistently/repeatedly, day after day as my night time snack, LOVE them! Great to see so many ideas to incorporate them in to meals, I’m sure I’d make it through the five course though, definitely a “top buttoning opening” kinda meal!

  2. Whoa…AMAZING! I don’t know if I could get into the chicken liver mousse, but other than that, I’d be all in…never tried bone marrow before!

  3. Just a quick question – when you attend events such as this one (that restaurant looks beautiful!) do the hosts ask dietary restrictions of attendees/are alternative offerings available for vegetarians, vegans, etc?

    1. Yep, they usually do. Although, the menu is typically pre-determined, so if you are vegetarian, they’ll give you a meat-free variation of the dish (or something different all together), so you won’t go hungry!

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