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Had’s Steak & Seafood Sunday Supper and Wine Club
Mary Burroughs / Bobbi Stewart
23
May
2015

                   Had's Steak and Seafood Restaurant, located at 19th & J Street in Sacramento recently held their first ‘Sunday Supper and Wine Club’ on June 10. Owner Julia Hadley invited guest Chef Chris Kennedy to share some delicious creations with patrons and friends. Eat Play Stay Magazine staff were thrilled to be invited to this 6-course gastronomical exploration. The evening began with an amuse of fresh oyster on the half shell, accompanied by red curry mignonette and served on a bed of rock salt. On the shell, the oyster was surrounded by the most minutely chopped carrots, red onion and chives I’ve ever seen. It was paired with a glass of Cremant D’Alsace Brut Rose from Alsace, France. The bubbles were an ideal complement to the sweet and salty oyster, and also a refreshing way to start the meal. The first course consisted of a perfectly seared, tender Scallop with creamy sweet potato puree and grilled summer corn. Salty bacon bits added the perfect crunch. The course was paired beautifully with a glass of Gustave Lorrentz Riesling Reserve 2008 from Alsace, France. Chilean Sea Bass was the star of the second course. The wine pairing of Van Duzer Estate Pinot Gris 2011 from Willamette Valley, Oregon provided balance to the melt in your mouth Sea Bass with its crispy skin. The side of white Miso flavored with Mousseron mushroom and crab pepper broth was outstanding. The teeny Mousseron mushrooms packed a full-bodied taste for their size and had a great earthy flavor. The third course matched Pork Belly with fried rice, broad bean and pickled cherries. Ooh la la- Where to begin! It was paired with Angel’s Secret Petite Sirah 2010 from High Valley in Lake County, California which brought out the richness of the crispy crusted, salty pork belly. Completing this amazing tasting were the sides of creamy broad beans, tangy pickled cherries and salty fried rice with eggs, bacon and veggies. What better way to follow pork belly than with New York Steak? Paired with Two Angel’s Cabernet 2007 from Mayacamas Mountains in Sonoma California, the flawlessly grilled steak’s companions included tender black garlic, crispy asparagus, béarnaise sauce and velvety Pommes Lyonnaise. Dinner concluded with a warm crisp of summer berries, mixed with ginger then topped with Crème Anglaise and lemon zest. A glass of La Tunella Verduzzo 2008 from Ipplis, Friuli Italy was not too sweet and proved once again to be a perfect pairing to the freshly baked crisp. Needless to say, our taste buds and bellies were very content following this scrumptious 6-course tasting. You can make your reservation for the next Sunday Supper and Wine Club evening on their website www.hadsonj.com. Better yet, go in for lunch or dinner, sign up there and experience their new menu featuring items like creamy burrata cheese appetizer, prawn BLT sandwich, arugula and fig salad or Niman Ranch pork chop with stone fruit. Had’s Steak & Seafood Restaurant is located at 1925 J Street in Sacramento. For reservations call 916-446-3118 or visit www.hadsonj.com •

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