What do you do when winter is playing havoc with the weather and springtime seems so far away? Best thing is to plan a unique event at an up-and-coming restaurant where we have dined before: Bounty on Board with Chef Nate Oliva.

Built in 1910 the repurposed two-story commercial building’s exposed brick walls and supporting wood gives a rustic, comforting feel. At the reception, accompanying the hors d’oeuvres were Roederer Estate Brut (Napa), Champagne Lenoble Brut Rosé or Châteauneuf du Pape Domaine du Pegau 2016.

Having mingled, members and their guests were formally welcomed before the wine-focused dinner began.

2019 Château de Chantegrive ‘Cuvée Caroline’, a blend of Semillon and Sauvignon Blanc from the Graves area of Bordeaux, partnered perfectly seared diver scallops.

2017 Domaine Anne Gros Minervois ‘Les Fontanilles’, a Grenache blend from the Languedoc region of France, paired with roasted speckled goose breast, goose andouille sausage, herb gnocchi and rich Bordelaise sauce with fried parsley garnish.

Next was a side-by-side tasting of 2016 Hall Cabernet Sauvignon (Napa) and 2012 Damilano Barolo ‘Liste’ (Nebbiolo from the Piedmont region of Italy). The full bodied reds challenged our palates with Australian Wagyu strip steak, butter braised radishes, truffle demi glacé.

Graham’s 2000 Vintage Port and Dow 2011 Late Bottled Vintage were offered with dark chocolate soufflé embellished with milk chocolate créme anglaise and sea salt. Decadence!

In closing, Bailli Pamela Hauber brought out Chef Nate Oliva for questions on and compliments for the wonderful meal. She thanked Chef and the Bounty on Broad staff. A commemorative plate was presented to acknowledge the success of the evening.

Continuing the celebrations, we sang Happy Birthday to Bailli Pamela Hauber and she blew out the birthday cake candles.

Vive la Chaîne!

Based on a detailed article prepared by Dennis Meyer, Vice-Chargé de Presse