Mammoth Food and Wine 2013

It's official, Mastro Scheidt Family Cellars will be participating in the Mammoth Lakes Food and Wine Experience 2013, July 5-7 in Mammoth Lakes, California. (Get tickets for the event)

Not only are we pouring our award winning wines at the Grand Tasting, Proprietor and Winemaker David Scheidt will be a featured presenter on food and wine pairings.

David has some other business in Mammoth to take care of while he's there...peak bagging. There might be a 14'er or two on the horizon.

8 Guests, 8 Courses, 8 Wines

It was such a pleasure to get into the kitchen with Chef Tommy Chavez again. It was a fun night, but certainly not an easy one. Everything was cooked to order and from scratch. I even baked fresh fennel bread for the event. Chef Tommy and I were challenged by the glass cook top (not induction), but it was 10 times easier to clean up after than a gas range. Otherwise, things moved quickly and smoothly.

Long-time friend John Marihart made sure our eight special guests always had their glasses filled, their plates cleared, stemware polished and of course, gave the kitchen feedback on how the evening was progressing. Special thanks to Falina Marihart for taking all the pictures that night, cleaning dishes, utencils, stemware, and tasting all of our food before it was sent out. Non-stop for everyone and everyone did their part to make sure our guests had a great evening.

For your viewing pleasure, we've attached a slide show below, a brief history of the evening in the kitchen.

We would like to thank everyone who was a part of a wonderful night of food, wine, and celebration. Here's the menu and the wines for the event (And yes, I favored some Dry Creek Valley reds that night, but I'm biased). The Gruet, the only non-California wine, was served because one of our guests has a special connection to New Mexico. I have links to all of the wines and the wineries in the menu below, just hover over the wine for the link.

CRAB CAKES

CREOLE MUSTARD BUTTER SAUCE, DRESSED GREENS

Gruet, New Mexico Blanc de Noirs NV

 ESCARGOT MAITRE’ D

GARLIC HERB BUTTER, GRILLED CROSTINI

Caymus 2010 Conundrum White

 BLACKENED BEEF

WHITE GRITS, TOMATILLO SALSA, FRESH LIME, CILANTRO

Caymus 2009 Conundrum Red

SPINACH SALAD

CANDIED PECANS, GOAT CHEESE, STRAWBERRIES, RUM VINAIGRETTE

Pine Ridge 2010 Chenin Blanc/Viognier

HAND-MADE RAVIOLI

RICOTTA, PROSCUITTO, PINE NUTS, GRANA, OLIVE OIL/BUTTER

Lago di Merlo 2009 Dry Creek Valley Sangiovese

CREOLE BBQ SALMON

SWEET POTATO PUREE, HOUSE MADE CREOLE BBQ SAUCE, GREEN BEANS

A. Rafanelli 2004 Dry Creek Valley Zinfandel

FILET DIANE

COGNAC MUSHROOM SAUCE, BACON ROASTED POTATOES, CREAMED SPINACH

Mastro Scheidt 2007 Proprietor’s Reserve Cabernet Sauvignon

TOMMY’S SIGNATURE BREAD PUDDING

WARM PRALINE SAUCE, BOURBON WHIPPED CREAM

Windwalker 2001 Orange Muscat