Image: Inside Scoop San Francisco
On February 24, San Francisco’s Masa’s Restaurant will celebrate the citrus harvest with a special wine and citrus themed dinner that will include a 5-course menu specially crafted by Executive Chef Gregory Short.
The Wine and Citrus Dinner will feature a 5-course menu highlighting citrus fruits including moro blood orange and ruby grapefruit and Japanese yuzu. Chef Gregory Short and Master Sommelier Alan Murray composed the menu together so that the dishes are perfectly complimented with a range of wine pairings including a California Pinot Noir and a Sauternes. Pastry Chef Sasha Dallman will be offering guests a Coconut Panna Cotta with key lime pie to finish off the evening.
“February is the month in which citrus fruits peak in California, and should be enjoyed by all,” Short said. Murray added, “Citrus flavors are very common in wine making it easy to pair to. In pairing to citrus, one has to represent two flavors: sweetness and acidity.”
Masa’s Restaurant’s Wine and Citrus Dinner on February 24 costs $139 per person (including wine, but excluding tax and gratuity). Reservations are recommended, as seatings are available only from 5:30 p.m. to 9:30 p.m.
Source: Market Watch