A Must Visit in Napa: TORC
As I said in my Weekend Getaway to Napa post, I chose to celebrate my birthday with dinner at TORC. I had the pleasure of meeting and speaking with owners Chef Sean and Cynthia O' Toole. They were both very sweet and even offered me recommendations for the rest of my trip in Napa. Chef Sean, Cynthia, and the rest of the team at TORC certainly spoiled me, to say the least.
PSA: TORC is participating in Napa Valley Restaurant Week from January 22-29 and will be offering a 3 course dinner with wine pairing for only $46! Such a great deal!
I was treated to a 5 course food and wine pairing (but actually more like 10 courses since every course included 2 different dishes and 2 different wines). Thank goodness Chef Sean took care of selecting every dish for me because I would not have been able to make up my mind given such a mouthwatering menu. It was no ordinary menu as every item has a creative twist with flavor combinations most people would never even think of.
1st Course: Farm fresh Deviled Eggs and sweet potato Pakora paired with 2004 Dom Perignon (wasn't lying when I said they spoiled me). These deviled eggs had a green filling and are probably the best I've ever had since they were so light and creamy. Don't skip out on the pakoras either because they were fried to perfection.
2nd Course: Dungeness Crab Cocktail and Hamachi Crudo paired with Galerie Terracea Riesling and Fiddlehead Gruner Veltliner. The crab cocktail came layered with horseradish panna cotta and spicy tomato syrup in shot glasses. I'm not a fan of shots, but when the shots contain Dungeness crab, I'll gladly take 10. As for the hamachi crudo, it had a perfect balance of spicy (from the jalapeno) and sweet (from the grapes, which I've never had in a crudo before but were a great addition).
3rd Course: Not to play favorites...but this was probably my FAVORITE course. Maine Lobster Risotto and Hand Cut Tagliatelle with White Truffle paired with 2014 Hudson Chardonnay and 2012 Produttori del Barbaresco. Chef Sean brought an entire truffle (worth $2,500) to the table and even let me hold it before he shaved it and completely covered the pasta. I definitely did not feel worthy of holding that truffle. The risotto contained large, tender chunks of lobster and amaretti cookie bits (a combo I would have never imagined myself but somehow worked well).
4th Course: Fort Bragg Sablefish and Akaushi Beef Short Rib paired with 2013 Crocker & Starr Cabernet Franc and 2014 Domaine Charles Audoin Bourgogne Pinot Noir. The fish was cooked to perfection so it flaked right off. I can't personally tell you how the short rib was since I don't eat meat, but my boyfriend licked his plate clean even though he was already bursting at the seams, if that gives you any indication of how good it was.
5th Course: Persimmon Ice Cream, Berry Sorbet, and Dark Chocolate Marquise paired with 1962 Cossart Gordon Bual. My boyfriend and I were just about to call it a night when the desserts arrived. Of course my sweet tooth got the best of me so I went to town on all the frozen treats (including the salted caramel ice cream that came with the marquise) while my boyfriend worked on the marquise (only because I don't like chocolate, otherwise I probably would've devoured that too).
