Somm’s Kitchen was a 16 seat counter tasting menu with paired wines by Chef/Sommelier  Ian Adamo.  There was just one seating per night with all coming at the same time.   The concept was to serve 8 courses with two paired wines for each course as he discusses the wines their effect on the food.  He’s been doing this for thirteen years and was an engaging host.   He wanted guests to relax and enjoy the experience and in that mode he started with a round the bar self introduction of the guest pairs and all but one (a local winemaker) were there for their first visit.   The horseshoe shaped granite bar was in a darkened room with sporatic music in the background.  Adamo grew up in New York, attended some school in England and also guides wine/food trips.  There is one dishwasher in the back but otherwise this was all his show as he happily poured wines as talked about how he prepared the food he was about to serve.  All the courses are shared plates so find someone to go with you.  This was a totally unique experience in the casualness – no menu, not list of wines and fast talking host but it’s compelling.  He thinks up the menu and even dished out some foods he was still working on.  Wines were not all from California and there was no real chance for pictures of them, so the details of the meal are slim.  Nevertheless it’s one I’d recommend to my adventurous eaters – it’s a night of fun, good flavors and the chance to make new friends.  All reservations are pre-paid so when you’re through, that’s it.

Set-up

 

Food

The meal started with two types of tomatoes topped with cheese.  One tomato was smoked and the other roasted and rehydrated.  Combined they were dressed with olive oil and topped with a soft cheese that combined 3 other cheeses.  The cheese was mild in flavor but the tomatoes filled your mouth with luscious flavors.

 

The next plate was a take on bagels and lox.  A faux bagel was made without gluten and with poppy seeds.  It was plated with a piece of Ora King salmon with a some seaweed dressed in sesame oil in between.  The bagel had some cream cheese sauce on top.  The fish was perfectly cooked and tasty.  The ‘bagel’ was dumpling-like in consistency and only really resembled a bagel in shape.  The greens were quite tasty and really worked well with the sesame flavor.

 

Next was a plate of turnip and rutabaga looking like pulled pork on toast, plated with a parsnip.  The turnip and rutabaga were cooked, smoked and some shredded to look like pieces of pulled pork.  Then some roasted ones were on top of the faux bread that was actually a porridge of sorts.   Confused?  Count me with you but the flavor was good, just totally deceiving for the eye.

 

He sliced a huge filet of beef into good-sized slabs for each pair of guests.  I don’t think I saw any couple able to finish this nicely rare tender piece of beef.  It was plated with a fabulous array of mushrooms cooked with black tea leaves.   They were the star, for me, on this plate.

 

Dates stuffed with mascarpone started our Tiki party part of the evening.  They had a bit of sea salt in the mix and were great finger food.

 

Next was a dish he’s still working on called Tiki ravioli.  It’s thin sliced pineapple layered over some tapioca with vanilla custard.   I loved the custard and the pineapple but think it needed something more to tie it together.

 

Every pair got a Tiki mug which was ceramic cocktail vessel holding various musical instruments.  In it he poured a peach and bourbon drink that was very peachy flavored.

 

Dessert was a chai marinated pear in a coffee liquid mixture, I think.   The pear was really soft and well ripened and it was topped with some granola.  The coffee liquid was like meled coffee ice cream and so right up my alley.  The pear was quite good also, but as a blend I wasn’t sure about the meld.   It’s a night to think outside the box