In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day!
**Don’t miss out on tonight’s One Fermented Evening! Make a reservation and say Danville Social referred you for a special discount**
For many locals in East Danville, the Blackhawk Grille is a favorite place to go with its gorgeous outdoor dining options, friendly and always-exciting bar area, and of course, their main dining area with the exposed kitchen. Tonight’s affair, however, was held in the private backroom as a coming out party for Blackhawk Grille’s newly appointed Executive Chef, Devon Boisen as he reboots his award-winning event, One Fermented Evening.
Act 1 – The Starter: Alaskan Halibut & Ruby Red Grapefruit Salad
This gorgeous and colorful plate included Sausalito spring cress, Hass avocado, goddess sabayon, Amphora Nueva, and Australian hojiblanca paired with a nice glass of bubbly from Veuve Clicquot, Yellow Label.
The choice of herbs and the delicious olive oil (Australian hojiblanca) perfectly paired with the bubbly and helped elevate the fresh and mild Halibut steak. Another component of this dish that added to the experience but didn’t take the show was the grapefruit. While it was citrus and sweet, it was somehow understated with all the other elements in the dish.
Act 2 – The Mains: British Colombia Salmon Belly & Pementon Seared Wagyu Strip Steak
Black garlic rillettes, crispy house pickles served on grilled toast spears and paired with a 2016 La Crema, Pinot Gris, Monterey.
The rillettes of garlic and salmon belly were very creamy and finished well with the La Crema and the house-made pickles helped cut through the fatness of the dish while providing another texture layer.
The star of the night was definitely this A6 Wagyu steak. Served with Brentwood fava leaf picada, blistered Padron chili peppers, and a saffron alioli and paired with a 2016 Rombauer Chardonnay from Carneros. Everything about this dish was amazing. The steak was super-tender and held up with a nice crust from the sear. The saffron alioli was lite and a perfect match with the Padron peppers. The real surprise here was the wine pairing. Normally you would have a nice red wine with a high-end steak, however, with the grade of this cut (Wagyu A6), it would have been too overpowering, even for a vintage. The Rombauer held up nicely and complimented this dish very well.
Act 3 – Dessert: Seville Orange & Tunisian Baklouti XVO Cake
Finishing off the night of food & wine at this event was a deliciously wet style cake made with vanilla beans, Caribbean rum caramel, housemade white chocolate ice cream and paired with a 2013 Justin, Cabernet Sauvignon, Paso Robles.
Again, Chef Devon took people out of their comfort zone by pairing the dessert with a bold red wine. The choice actually worked! The cake was rich and the white chocolate ice cream complimented the cake and the wine bringing the whole dish together.
The coming out party for Chef Devon and the reboot of his award-winning, One Fermented Evening event was a success. The private room was at capacity and everyone had a great time enjoying good food with other foodies that have been begging for an event like this in Danville.
The next event will be April 30th and will sell-out. So make your reservations today and don’t forget to mention Danville Social to get a special discount on the event.