SeaLegs Wine Bar: an OC Eat Up Night

Gathered Wednesday night last month was a bundle of epicures hosted by OC Foodies for an intimate #OCEatUp soiree at SeaLegs Wine Bar.

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

Course 5: Braised Oxtail with Roasted Cipolline Onions, Rainbow Carrots, Sunchoke Puree, and Cabernet Reduction Sauce
This melt-in-your-mouth moment lingered throughout every piece cut through this indulgent “steak,” which interestingly looked like a 6-pedaled flower.
Complemented wine: Marston Family Vineyard Cabernet Sauvignon
Course 6: Apple Pear Persimmon Cast Iron Pie with Vanilla Bean Ice Cream
As the last of another snapshot-calling, family-style platter–although the granola crust proved lots of toughness in the chew–the flavors fully delighted my satiety of baked apples and cinnamon with any kind of grain of crust with them.
Complemented drink: Housemade Irish Coffee

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
(714) 536-5700
www.sealegswinebar.com

Melissa’s Produce
5325 N Soto St
Vernon, CA 90058
(800) 588-0151
www.melissas.com

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