Paul Hobbs Wine Dinner
apart of the New Orleans Wine and Food Experience

It began on an orchard in upstate New York. Growing up on the family farm, Paul Hobbs learned the discipline of working the land by planting, harvesting crops, and selling them at nearby farmer’s markets before school each morning. He experienced first-hand the influence of terroir on the character of fruit, when his father had him taste the same variety grown in different orchards several miles apart from one another. The diversity of flavors and textures made an impression on him and would later influence his approach to winemaking. One of eleven children, Paul helped his father achieve a lifelong desire to transform some of the farm’s acreage from apples, nuts and peaches to wine grapes.

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First Course

Scallop Carpaccio

grape tomatoes, chives, garlic chips

2016 Chardonnay, Russian River

Second Course

Escargot

tallow toast, leeks, bacon, shallots, herbed butter sauce

2013 Richard Dinner Vineyard Chardonnay

Third Course

Grilled Venison 

truffle cauliflower purée, brussels sprouts, sauce chasseur

2016 Katherine Lindsay Vineyard Pinot Noir

Fourth Course

Bone-In Filet

hassle back potatoes, haricots verts, foie gras hollandaise

2014 Cabernet Sauvignon, Napa Valley

Dessert

Honey Peach Tart