With Melissa’s Produce as the main purveyor of our fall tasting menu, we blissfully savored on 6 intriguing courses, unsurprisingly accompanied with paired wine (and cocktail for the last course).
Course 1: Kabocha Squash Coconut Curry Crab Soup topped with Creme Fraiche, Yuzu Zest, and Pumpkin Seeds
Not certain whether this piquant, luxuriously creamy crab delight belongs to the healthy side or indulgent side, this nevertheless assured me to discover it’s both because I dislike taking sides anyway.
Complemented wine: Marston Family Vineyard Proprietary White Wine
Course 2: Organic Hidden Rose Apple, Pear, Beet Salad with Rocket Arugula, whipped Goat Cheese, Blood Orange Vinaigrette, and Pomegranate Arils
This complex medley wondrously synced together with bittersweet, fruity, and tart elements. At the same time it felt like a palate cleanser between the previous course and the subsequent one.
Complemented wine: Darloush Vlognier
Course 3: Seared Scallop Spaghetti Squash, Sauteed Mushrooms, Yuzu Thai Basil Beurre Blanc
From the subtly sharp tang of the beurre blanc to the effortless, natural zing of the vegetables and scallop, it’s my personal all-time favorite that I purposely took small, enjoyable bites of this dish.
Complemented wine: Hanzell Chardonnay
Course 4: Roasted Apples, Brussels Sprouts, Persimmons with Smoked 5 Spice Pork Belly and Candied Walnuts Maple Glaze
Inspired by the Chinese version, the cast iron-executed, family-friendly dish was evidently a crowd favorite due to its tender, indulgent pork. I personally was as enamored with the caramelized fruit and veggies that I easily scooped these up when everyone else concentrated on the meat.
Complemented wine: Darloush Merlot
Thank you, Nick Q, for the cordial invitation, and thank you to SeaLegs owner, Alicia Whitney, for having us over to eat merrily and snapshot eagerly.
SeaLegs Wine Bar
21022 Beach Blvd #105
Huntington Beach, CA 92648
5325 N Soto St
Vernon, CA 90058