Chef Edelberto Gonçalves classic technique and innovative cuisine paired masterfully with a portfolio of Prisoner Wines.
Fielding’s Local recently hosted a wine dinner featuring the incredibly popular Prisoner wine portfolio, and a unique pairing menu created by executive chef and partner Edelberto Gonçalves. Each course of Chef Edel’s menu was paired with a different Prisoner wine.
This menu highlighted the balance of creativity and classic French technique that is the hallmark of Chef Edel’s cuisine.
First up was the amuse – a lovely pastry. Walnut gougeres and bleu cheese. Light, delicate, and very French. A prelude of what was to come.
Next was the first course: Delicate hand-cut capellini, with crab and a well executed Thai tom kha gai sauce, dusted with a gentle coconut pangrattito. This Thai-influenced pasta was light, savory, and delicious; Chef Edel’s mastery of Asian flavors impressed the table. More than one guest declared this their favorite dish of the evening. (Paired with Prisoner’s Blindfold White Blend)
Next up was a quintessentially French course: Pressed quail and foie gras terrine. It was served with toasted cornbread, apricot jam, and a small pickled egg salad. The terrine was lush, rich, and savory, with the luxurious foie gras complementing the assertive flavor of the quail. This was one of the best renditions of a classic terrine that I’ve ever enjoyed. (Paired with Prisoner’s Thorn Merlot)
The third course was a playful combination of a beautifully sous vide venison loin and a slab of fatty, moist pork belly. Served with an al dente flageolet bean stew, the perfectly lean venison and the rich, fatty pork belly combined into a spectacular bite. Chef Edel’s skillful interplay between these two contrasting proteins was a success. (Paired with Prisoner’s signature The Prisoner Blend)
We finished the night with a clever cake. Black truffle and seminola were the key ingredients, topped with a drizzle of raw spun honey. The cake was beached on a sea of melted brie, with an oasis of pickled grape and micro cilantro. Each well-executed component came together into an explosive bite: The soulful truffle-infused cake, the sweetness of the honey, the richness of the melted brie, and the sharp bite of the grapes and cilantro created an unexpected and delicious denouement to this masterful meal. (Paired with Prisoner’s Cuttings Cabernet Sauvignon)
The team at Fielding’s put together a fantastic dinner that highlighted the strong pallette of Prisoner wines. We look forward to sampling the future creations from the kitchen of this talented chef.