HOA1 Chef’s Dinner Review

VIA SBINSIDER FOOD CRITIC AND GOURMET GLORIA WOLF| April 13th, 2024

Gloria Wolf, food critic, MPH

Perfectly cooked lamb combined with roasted carrots and potato and leek au gratin was the entrée at Chef’s Dinner this week. Lamb is a flavorful treat, but many people may find it too lamby! What to do? The Chef’s balsamic cabernet sauce balanced the lamb flavor perfectly. The lamb roast was tender and flavorful and just under medium rare.

The meal started with a spinach and strawberry salad, topped with feta cheese and a poppy seed vinaigrette. Although not mentioned in the description, the crunchy topping of toasted pine nuts really brought the salad to new heights. Everything on the salad plate was wonderfully fresh. This course was served with a Vintage Sunset Chardonnay by Never Wines. From the Paso Robles region this chardonnay is not heavily oaked.

The carrots were firm, easy to cut, but not mushy. The potato and leek au gratin was a contribution from the comfort food category. Served with a Boen Pinot Noir, the wine did not over power the entrée. A pinot noir is a good combination with lamb and pork, as is a zinfandel. A little lighter on the profile pinot noir balances well with those meats.

The dessert was a chocolate mousse with Chantilly cream and fresh strawberries. It was creamy and delicious and the right amount. I like it that the desserts are not huge and top off the meal. We are looking forward to the next Chef’s Dinner.