Lowell and I attended the “Pepper Bridge Winery” dinner with winemaker, Jean Francois Pellet and proprietor, Norm McKibben at The Bernard’s Inn, 27 Mine Brook Road, Bernardsville. We had never heard of Pepper Bridge from Walla Walla, Washington and were delighted to have discovered this fabulous winery. We sat with the proprietor and learned that Washington is the second largest producer of premium wines in the US and Walla Walla is the fastest growing appellation in Washington State. Pepper Bridge specializes in Cabernet Sauvignon and Merlot wines. Their sister winery is Amavi which produces the Syrah which was my favorite wine of the evening with the cab coming a close second. The URL is http://www.pepperbridge.com. Executive Chef Corey Heyer presented the following menu which he will also prepare tonight at The Beard House, NYC. Cocktail Reception: lemon and ginger scented foie gras “truffles;” smoked salmon on pumpernickel with lime creme fraiche; rabbit terrine with sauterne gelee; coriander marinated lobster and mango on crispy wonton; and Parmesan cheese crisp with roasted peppers and black olives (Demi Sec, Moet et Chandon, Nectar Imperial, NV Epernay) Asparagus salad with hazelnuts, black truffle vinaigrette and crosnes (a small crunchy white tuber also known as knotroot or Chinese artichoke) (Amavi Cellars Semillon 2003) Morel mushroom soup with foie gras ravioli, spring peas, and crispy shallots (Pepper Bridge Winery Merlot 2002) Braised veal cheeks melted leeks, spicy polenta, star anise, and orange jus (Pepper Bridge Winery Cabernet Sauvignon 2001) Kobe beef short ribs with celery root gratin, fava beans and spiced wine reduction (Amavi Cellars Syrah 2002) Strawberry and banana tart, tres leche, and rhubarb sorbet (Pepper Bridge Winery Late Harvest Semillon 2002) Executive Chef Corey Heyer did an outstanding job matching the wines and food. I especially liked the tender veal cheeks and Kobe short ribs. Dessert was a perfect light ending to the dinner. If you haven’t been to The Bernards Inn put this restaurant on your must try list. Phone: 908-766-0002. Also--the bar seems to be very popular and was still crowded when we left at 10 PM.
