Heartbroken. Dali Wine Bar & Cellar was one of my faves.
Here are just a few moments from countless hours spent at this establishment that I was so happy to passionately champion during it's far too short run.
For much more, check out my Dali Wine Bar & Cellar category.
Paul Pinnell is with family, I wish him well – and look forward to the next. Meanwhile I'm gonna grab chef Joel Harloff and buy him a drink at Tei-An. Bummer. Of course, in this business – who knows…?
This was my first year attending any of the American Heart Association’s annual Côtes du Coeur fundraising events – and I did it up in a big way. Here is the first of three posts featuring events that took place in a 36 hour period. These people are serious!
First up was a luncheon at Dali Wine Bar and Cellar honoring the 2010 Tête de Cuvée Award Recipient Alfred Tesseron, co-owner of Château Pontet-Canet. His is one of the 61 wineries in the Bordeaux Wine Offical Classification of 1855, and the first to go somewhat “biodynamic.” He is also very cool.
The exclusive attendees of the lunch dug into their private cellars and donated enough bottles of Pontet-Canet to allow for a vertical tasting of the 1995 and 1996 as well as the 2000 through 2006 vintages. What a treat.
Dali’s talented chef, Joel Harloff, obliges with some truly wonderful pairings.
^ The 2005 decants as we enjoy passed Hors d’œuvre. ^ Veal Sweetbread and Wild Mushroom Tart w/ Veal Demi-Glace.
^ Roasted Laughing Bird Shrimp (Belize) Skewers. Lunch guest and wine nut Tom Wesner is a patron of the Blanck Pinot Gris and brought along enough for all to enjoy.
^ As the Bordeaux flows we start with Blueberry & Shiraz Braised Veal Cheeks with Caramelized Shallot Potato Croquette, Oregon Mushroom Ragout and Red Wine Gastrique Veal Sauce.
^ Pan seared Duo of Duck Breast and Hudson Valley Foie Gras, Wheat Berries, Petite Zucchini Saute and Fresh Thyme Duck Reduction.
^ Grilled Center Cut Prime NY Strip with Roasted Velvet Piopinni Mushrooms, Humbolt Fog Whipped Potatoes and Red Wine Demi-Glace.
^ For afters – Marinated Fresh Berry Tart with Chocolate Mousse, Port Berry Sauce and Marble Chocolate Garnish. And a little Sauternes for good measure.
^ Tesseron loses the jacket and regales us with tales of buying the vineyard’s three new work horses over the internet. ^ Dali proprietor Paul Pinnell and chef Joel Harloff.
Hanging out afterwards, Alfred turned me on to a cool new iPhone app that I wasn’t aware of. Just what you’d expect from a third-generation Bordeaux winemaker.
Below: Joel’s crew. Undeterred by the often packed house, these guys bang out the goods from this tiny kitchen day in and day out. Great job!
This is the kind of food Joel is making daily at Dali – get over there and check it out! And as far as the wine goes – Paul always has some stash of amazing White Burgundy – and they will open any bottle in the house if you buy two glasses. Nice! (well, almost any bottle…)
Dali Wine Bar & Cellar Chef Joel Harloff and proprietor Paul Pinnell have been invited to prepare dinner at the James Beard House on June 8th. The menu will be matched with wines from Hall Napa Valley. Talking with Joel, who has previously cooked at the Beard House while chef at the Melrose, I was surprised to hear of the logistical challenges involved with pulling off a dinner at the House. It’s far more dramatic than I had imagined – for instance, the team only has access to the kitchen from 8am on the day of the event, causing visiting chefs to beg borrow and steal square footage from chef pals with nearby New York kitchens. Joel will be bringing a number of chef colleagues from around the country to help him prepare the meal for 75 Beard Foundation members, food journalists, friends and family. This past Sunday I attended a preview dinner at Dali, featuring most components of the meal that will be prepared on June 8th.
^ Chef Joel Harloff and his “three guys” work wonders from the small, open kitchen at Dali.
^ Roasted Octopus with Capers, Smoked Paprika and Endive; Triple Cream Brie Meltaways (w/ Hall Napa Valley Savignon Blanc 2008).
^Citrus Marinated Crab Crostini; the menu.
^ Dali proprietor Paul Pinnell welcomes the guests; the wines of Hall Vineyards, Napa (with excellent stand-in’s for the the unavailable Hall Darwin Syrah-Cabernet Sauvignon Blend 2005, Jack’s Masterpiece Cabernet Sauvignon 2005, and the Late Harvest Sauvignon Blanc 2005).
^ Brazos Valley Texas Brie and Wild Mushroom Soup with Duck Confit and Fresh Thyme Crostini (Hall Napa Merlot 2005); Grilled Texas Quail with Fresh Herb Polenta and a Pomegranate-Syrah Reduction (Dierberg Syrah 2005).
^ Porcini Braised Beef Short Ribs with Yukon Gold-Parsnip Puree, Petite Spinach, and a Cabernet Demi Glace (Hall Cabernet Sauvignon 2005).
^ Seared and Smoked Veal Tenderloin with Asiago Mashers, Roasted Garlic Washington State Mushrooms and a Fresh Blueberry Veal Sauce (La Jota Cabernet Sauvignon 2003).
^ Brazos Valley Texas Blue Cheese with Blackberry Sauce and Lavosh (Kathryn Hall Napa Valley Cabernet Sauvignon 2005).
^ Spiced Pecan-Apple Bread Pudding with Creme Anglaise and Dried Apricot Compote (Château Cantegril Sauternes 2005).
Afterword, Chef Harloff chatted with guests and discussed refinements and adjustments he’d like to make for the event in NYC. View the planned menu here.
We had a cool little send-off get together for John Tesar last night at Dali Wine Bar & Cellar – a few current and some former Mansion peeps, friends, food-whores… John is already running the kitchen of the HOT SPOT Fishtail by David Burke in Manhattan.
Dali is one of my favorite places. I have a jillion pics from my many visits, but had yet to write something up – but this is as good a time as any.
Proprietor Paul Pinnel (above) knows of my recently acquired passion for White Burgundy – so there's always trouble when I drop by. While the other revelers enjoyed their selections, my clique and I staked a claim down the bar a piece – and decadence ensued:
My guest (the mischievous laptoppetite herself) claims now to be ruined – after imbibing such luxury. "Well, ya gotta start somewhere," I advised.
^B-Rad, JLowe, JT; and Teiichi Sakurai of Tei-An, also located at One Arts Plaza..
We had a great time – then, of course, other shenanigans transpired.
If Paul will let me back in Dali any-time soon, I'll get with Chef Joel Harloff and feature some of his delicious food. A preview (these from NYE):