February News From Sent Sovi

News and Events February 2007 Greetings! I have two really exciting announcements this month. But first, I'd like to thank the people who attended the Bring Your Own Wine dinner last Tuesday. Much wine was drunk, and a good time was had by all. Save the date for the next Bring you own dinner, it is May 8th. Our winemaker dinner this month is with Hall Winery from Napa Valley (Check them out here). I am a "local boy" at heart, so I don't do too many wine dinners with the big guys up in Napa, but Hall's wines were just too good to pass up. The dinner is on February 22, menu details are below. Thanks to Mike B. for helping set it up. On February 20th, we will debut a new event. It is called Vin Sum. Think of it as Dim Sum for food and wine. We will be pouring over 20 different wines from the OZ wine bar in tasting and glass size quantities as well as a selection of cheeses and small plates. What is the OZ winebar you may ask? Details and a photo are below. Sum more details: There is no entrance charge (How many Dim Sum restaurants charge you at the door?), so stop by and have Sum wine and a bite or two. The event starts at 6:00 and nominally ends at 9:00 (we won't kick you out if you come before 9:00). We have a couple of very special guests pouring and talking about the wines and food. All puns aside, look for an email sumtime next week announcing the lineup of wines we are pouring. As always, thanks for your support. -Josiah Slone Chef/Owner
Hall Winemaker Dinner - February 22, 7:00 PM Chef's Reception Schramsberg Blanc de Blancs Marinated Calamari and Frisee Salad 2005 Napa Valley Sauvignon Blanc Porcini Mushroom Risotto with Roasted Chioggia Beets 2004 Napa Valley Merlot Oxtail Marmalade with Marrow Crostinis 2003 Napa Valley Cabernet Sauvignon Chilled Mango with 25 year Old Balsamic Vinegar Spice Rubbed Lamb Chops with Braised Little Gem Lettuce 2003 Kathryn Hall Cabernet Sauvignon Special Library Selection from the Hall Cellar to Taste Dark Chocolate and Raspberry Mousse Cake Cost: $130 per person plus tax and standard gratuity. Prepayment is required. Vegetarians and persons with dietary restrictions can be accommodated. Call (408) 867-3110 to make your reservation. 2007 Event Dates 2/14 Valentines Day Dinner (menu) 2/20 Vin Sum Debut Party 2/22 Hall Winemaker Dinner (menu) 2/23 Via Ball at Villa Ragusa in Campbell 3/6 Vin Sum 3/20 Singles Event 3/29 Cinnibar Winemaker Dinner 4/10 Vin Sum 4/22 Fourth Anniversary Party (Free!) 4/26 Pelican Ranch Winemaker Dinner 5/8 Bring your Own Bottle Dinner 5/13 Mothers Day (Open at 4:00) 5/22 Singles Event 5/31 King of Mushrooms Dinner OZ wine Bar Info What is the OZ winebar you may ask? It is a temperature controlled wine dispensing system that allows us to pour twenty wines by the glass. It uses inert gas to force the wine out of the bottle thereby preventing oxidation and allowing bottles to be open for weeks instead of a day or two with no loss in quality. Check out our new winelist here.
You can contact us at (408) 867-3110, http://rs6.net/tn.jsp?t=a8kzm7bab.0.sfaqz8bab.v8y8pcbab.1&ts=S0226&p=http%3A%2F%2Fwww.sentsovi.com%2F, info@sentsovi.com or in person at the address below.

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January News From Sent Sovi

News and Events January 2007 We're baaaaaaaaack! After a much deserved vacation for all of the Sent Sovi staff and some renovation and maintenance in the restaurant we reopened this week. To kick off 2007, we have the second of our "Bring Your Own Bottle" dinners coming up at the end of the month, January 30th to be exact (menu below). This will become a quarterly event from now on. We have many other exciting events planned for 2007, check out our updated schedule. I am excited to announce that we have a brand new winter menu for 2007 (click here to view). We are featuring such cold weather treats as Venison, Lamb Racks and Niman Ranch Pork in more robust preparations for the cold winter months. Speaking of cold- I'm not sure, but when my father moved out from Montreal to the Bay Area in the sixties, it was to escape the cold weather. I think his betrayal of the fine country of Canada finally caught up with him, and we're feeling the effects. As you East Coasters and other cold climate adapted individuals can attest, this is not typical weather for California. In food land, citrus is taking the brunt of the economic loss but we are seeing effects on everything from herbs to goat cheese. Luckily my main produce purveyor (Green Leaf) seems to be adapting well and paying top dollar to source the smaller amount of good stuff that is out on the market. Finally, I wanted to thank everyone who attended the New Years Eve party; it was our best attendance ever. The late seating was especially fun. I presided over a midnight Champagne tasting (Thanks to those who contributed bottles, especially the 1985 Krug and the 1996 Bollinger) and for the first time in Sent Sovi history made it up to the 2:00 AM "Last call". A good time was had by all. I'm Looking forward to a great 2007. To paraphrase Mark Twain: "Rumors of our demise have been greatly exaggerated". As always, thanks for your support. -Josiah Slone Chef/Owner
Bring Your Own Bottle Dinner To all of you who attended the last "Bring your own" dinner, I don't have to tell you that a good time was had by all. For those who are new to this, dust off a great bottle of wine and come on down to the Sent Sovi Cellar for a wonderful night of wine and a five course menu designed in a wine versitile style. Last time we had a really great 1978 Cabernet from a Napa winery that doesn't exist anymore, some fine vintages of champagne and some other oddities, including a "garagista" wine from somewhere in Sillicon Valley. We set one giant table, so you are sure to make some new friends. Bring wine, share wine and enjoy life. Menu: Chef's selection of Artisan Cheeses Dungeness Crab Croquette, wrapped in Smoked Salmon on Mango Ketchup and Micro Green Salad Roasted Gold Beets with Lemon Confit, Honey and Black Truffles Braised Lamb Shank, Root Vegetable Ratatouille, Wild Mushroom Demi Glace Chocolate mousse with port infused cherries, Chantilly and Almonds Cost: $60 per person plus tax and standard gratuity. Prepayment is required. Space is limited. Call (408) 867-3110 to make your reservation. 2007 Event Dates 1/30 Bring your Own Bottle Dinner 2/14 Valentines Day Dinner 2/20 Vin Sum Debut Party 2/22 Hall Winemaker Dinner 2/23 Via Ball at Villa Ragusa in Campbell 3/6 Vin Sum 3/20 Singles Event 3/29 Cinnibar Winemaker Dinner 4/10 Vin Sum 4/22 Fourth Anniversary Party (Free!) 4/26 Pelican Ranch Winemaker Dinner 5/8 Bring your Own Bottle Dinner 5/13 Mothers Day (Open at 4:00) 5/22 Singles Event 5/31 King of Mushrooms Dinner Vin Sum Sneak Peek The more astute readers may have noticed the "Vin Sum" events listed on our calendar. The even more astute readers may remember "An exciting announcement at the begining of 2006" from the last newsletter. It really should have been an exciting announcement at the beginning of 2007. That exciting announcement is Vin Sum. It's like Dim Sum, but for Wine. It will be a really fun, reasonably priced monthly event. Full details to follow in the next email. I promise
You can contact us at (408) 867-3110, http://rs6.net/tn.jsp?t=ag7ly8bab.0.sfaqz8bab.v8y8pcbab.348&ts=S0226&p=http%3A%2F%2Fwww.sentsovi.com%2F, info@sentsovi.com or in person at the address below.

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For those of you not on the email list, you should be, but here it is:
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Greetings!
The rain is pounding down on the patio and the candles are reflecting off of the copper wainscoting casting intoxicating shadows. As you leave the crisp winter air outside and enter you are enveloped by the aromas and textures of the dining room. The plates of warm food are passing from the kitchen into the dining room with care. Wonderful wine is flowing to celebrate the season. Couples reminisce. Multiple generations break bread together. New friendships are cemented, old friends are reacquainted. It’s good we don’t have a chimney, because I am sure that old St. Nick would come and eat all the desserts, and you would not be able to enjoy that last lingering sweet taste of chocolate with a warm cup of coffee. Happy holidays from Sent Sovi.

This year we will be again hosting our extremely popular New Years Eve Dinner. We are serving an eight course tasting menu (below) featuring some of our seasonal favorites. We have various seatings starting at 5:00 onwards to 10:00. If you want to be at home by midnight, come early. If you want to enjoy a toast with us at midnight, reserve one of the later spots. Either way, it will be a night to remember.

As always, thanks for your support.
Josiah Slone – Chef/Owner

New Years Eve Dinner - December 31, 2006
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Amuse Bouche

Terrine of Foie Gras with Sauternes Gelée And Spiced Pistachios

Dungeness Crab Bisque

Liberty Duck Confit and Beluga Lentil Salad

Dayboat Scallop in Black Truffle Cream

Champagne Blood Orange Granita

Porcini Dusted Roasted Beef Filet with Escarole, Leeks and Cauliflower

Artisan Cheeses

Chocolate Amaretto “Deluxe”

$130 per person plus tax and gratuity
Vegetarian Options Available
RSVP and prepayment is required
(408) 867-3110

For those of you who aren't on the email list... You should be, but...

Here is the latest email for those of you who are not on the list or have heavy duty "Spam" (or Pate in our case?) filters.
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This Month's News, Dates and Events:
-- "De Votre Cave" Dinner - August 31st, 7:00 pm
-- Upcoming Events

Greetings!

Can’t complain this time, summer is one of my favorite times of the year. I am looking forward to fall creeping up upon us and the chance to cook some heartier fare. In the meanwhile, let’s enjoy it while we can.

If you are an avid wine collector or just a casual drinker, bring your best bottle to the “De Votre Cave” dinner next Thursday. It is a great menu and you should have the chance to try some great wines brought in by your fellow attendees.

If there is enough demand I promise to Saber a bottle of champagne. Yes, my saber has arrived from France. Saber champagne? Check this out (not me).

We will be closed on September 16th for the Saratoga Street Dance. There is a bandstand in front of the restaurant this particular night. Not conducive to a quiet dinner! Consequently, Ann and Javier and I will be doing a charity dinner off premise at an auction winner’s house that evening. Sorry for any inconvenience. If you go to the right auction, you could be the lucky winner next year.

The Domaine Alfred Winemaker Dinner is coming up on September 28th. Great wines from a great producer. The the critics and I are going wild over this stuff.

We are already getting reservations for our Sonnet Winemaker Dinner on October 26th with Tony Craig. Make your reservations today. You may even have the chance to hear me and/or Tony recite some Shakespeare.

Thank you for all of your continued support. Have a safe and happy Labor Day weekend,


-Josiah SloneChef/owner

"De Votre Cave" Dinner - August 31st, 7:00 pm
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Our “De Votre Cave” (Bring a Bottle of Wine From Your Cellar) Wine Dinner is coming up on Thursday August 31 at 7:00 pm.

We’ve created a menu that pairs well with many different wines, so bring a favorite bottle or two from your collection to enjoy with friends and a great dinner.

Chef’s Reception

Niman Ranch Country Style Pork Terrine

Brie and Cipollini Onion in En Croûte with Sweet Pepper Relish

Monkfish Black Truffle Quenelle with Creamy Corn Coulis

Peach and Black Pepper Granita

Marinated Skirt Steak with Heirloom Tomato Salad and Rösti Potatoes

Strawberry Crisp with Massimo Vanilla Gelato

$60/per person plus tax and standard gratuity Reservations and Prepayment are Required

Upcoming Events
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August 31 "Bring your own wine" dinner
September 28 Domaine Alfred Wine Dinner with Terry Speizer
October 26 Sonnet Winemaker Dinner with Tony Craig

The current Artist on display in the restaurant is Karen Honaker. Her watercolors are amazing, not "Wishy Washy" in the least. Many of them are food and wine theamed.

Le Saber!

Yes, the Saber finally came from France (see post below). One bottle has allready lost its "head". If you are interested let your server know and I'll saber a bottle for you on the patio. It is a wonderful way to open a bottle.

Some new wines

For all of you Francophiles, 1998 Cieux Sur Terre. Yummy, got lost in one of my suppliers warehouse for a couple of years... The result is it is drinking really nice and I was able to get a good deal on it!

The downside is Magnums only... So bring your friends! Well, maybe that is not a downside.

Speaking of which we also have some Heidseck and Co. Monopole Brut Champagne by the glass... Yummy! I Sabered a bottle after the last winemaker dinner. More on the Sabering to come, I have a Saber on the way from France to replace my current 12" chef's knife of choice.

Not me, but if you need an example:

http://www.youtube.com/watch?v=Nory_c0k8Mk

Ahhhh.... Gazpacho

Folks, it is prime time in Gazpacho land... Heirloom Tomatoes, Lemon Cucumbers, Gypsy Peppers (All organic) along with a good dose of arbequina olive oil, sherry vinegar and spices equals a tasty treat indeed. Hopefully we'll be running it for the rest of the summer... Yum.

A Couple of Reminders...

We still have a few slots available for the Leal Winemaker Dinner on July 27th, 7:00 PM. The heatwave is about to break, so you may feel like eating and drinking again by Thurdsay. The menu is posted on our website. Call us to reserve your spot. Remember we are now offering a 10% discount for groups of five or more.

The current Artist on display in the restaurant is Karen Honaker. Her watercolors are amazingly vibrant, not "Wishy Washy" in the least. Many of them are food and wine themed. There is even one of my torso and hand (drinking a glass of Savannah Chanelle wine). I’m a big fan of Karen’s paintings.

We will be hosting her Art Show/Reception on August 6th, 3-5 pm. Please stop by for art, wine and a bite. It's free as always!Thank you for all of your support.

For those of you who have yet to subscribe to our email list, here is a copy of the last one.


Greetings!

Normally I start off by complaining about something, usually the weather. This time, I don’t think I have anything to complain about, it is BEAUTIFUL in Saratoga this time of the year. I drive to work in the morning with the top down on my car, and leave at night with the top down as well. It doesn’t get any better for a convertible owner to have 24 hour a day “top-down-ability”.

On the seasonal information front, summer produce has been a bit slow to materialize. We are two to three weeks behind schedule. However, we have seen the first good heirloom tomatoes, summer squash and corn are strong as well as some wonderful greens coming from Happy Boy Farms. Makes me a happy Chef! Stay tuned for peppers, stonefruit and much more a bit later.

I have been trying to bulk up on some summer wines by the glass. Highlights include a delightful Pinot Noir Dry Rose from Pelican Ranch (This is NOT your mamas “White Zinfandel”!), an Aligote from Shooting Star (The “other” white grape from Burgundy, think Sav Blanc meets Chardonnay) and my favorite Varner “Amphitheatre Block” Chardonnay by the glass as well.

In the commercial/propaganda portion of this email, we have a winemaker dinner on Thursday July 27th with Leal vineyards from Hollister. Before you skeptically ask the question “What! Good wine in Hollister???”, let me answer your question with a resounding “YES, great wine, Leal”. Wonderful wines, Menu is below and on the webiste.

If you are thinking of booking a group of five or more people for a winemaker dinner we are offering a discount (10% for the whole group) for helping us "get the word out" to your friends. Please email Ann Combs (our wonderful manager), here for more details.

The current Artist on display in the restaurant is Karen Honaker. Her watercolors are amazing, not "Wishy Washy" in the least. Many of them are food and wine theamed. We will be hosting her Art Show/Reception on August 6th, 3-5 pm. Please stop by for art, wine and a bite. It's free as always!

Until next month...

Thanks for your support, Josiah Slone - Chef/Owner

Busy Busy Busy

Sorry I haven't been posting to the blog as much. Spring is here and we are getting busier and busier.

Rivers of chocolate and the Via Ball were a blast and raised tons of money for thier respective causes.

A few updates:

Menu is in major seasonal transition mode.
Spring produce is finally here.
I have some exciting things in the pipeline in regards to some new purveyors, stay tuned!
Some new French Stuff on the wine list (oh la la!), including a 1998 Cote-Rotie. Yum!

I'll have more updates as the week rolls on.

Thanks for your support!