Passport to Bubbles- When Everything Went Wrong… But Dinner Still Went Right
Last night was one to remember… and not because everything went smoothly!
From the jump, the day threw just about everything it had at us. Timing setbacks, internal conflicts, last-minute pivots; it was a full-on scramble behind the scenes. But here’s the thing about this team; when the pressure’s on, we don’t fold. We rise.
Despite the chaos, the dinner came together beautifully. We had a couple of last-minute cancellations due to summer travel, which left us with a slightly smaller crowd than usual, and honestly, I think that made it even better. It gave us space to breathe, to connect, and to deliver something more intimate and intentional.
We kicked off the night with Jansz Premium Cuvée, paired with oysters three ways. While I don’t always start a dinner with oysters, they’re incredibly versatile and there’s just something classic about oysters and sparkling wine. For this course, the goal was to show how one ingredient can shift in tone and texture, offering something new with every bite from the same glass of wine.
First, we served an oyster topped with cured lemon I made by blending preserved lemon into a smooth, citrus-forward topping. Clean, bright, and simple; it let the oyster do the talking.
Second, Pastry Chef Rachel also developed the oyster stuffing. It was warm, creamy, and comforting, a little nod to Thanksgiving flavors, but much lighter. The texture made it stand up to the wine in a really satisfying way.
Third, we offered a grapefruit and apple mignonette, also created by Rachel. It was light, crisp, and had just enough acidity and texture to contrast the oyster’s brine without overwhelming it.
What I really appreciated about this course was how it allowed each guest to experience the same pairing in three completely different ways. Some people told me they’ve never been big fans of oysters, but they were surprised by how much they enjoyed this dish. That kind of reaction means a lot, it’s always the goal to challenge expectations and create something memorable.
From there, we moved into the Marqués de Cáceres Brut, originally planned to pair with white asparagus and crab. We hit a wall sourcing white asparagus, But no matter where we turned… farm, supplier, or store, no one had it, so we pivoted. We adjusted the dish to feature beautiful green asparagus instead, and honestly, the flavor held up. The sweetness of the crab and earthiness of the asparagus still played beautifully with the wine’s minerality.
Then came the Laurent-Perrier “La Cuvée” Champagne and our bison bone marrow. Now, you'd think the bone marrow was the star, and don’t get me wrong, it was rich and silky as intended, but the unsung hero was the bread. My palate wasn’t screaming for meat or acid when I tasted the wine... it said yeast. So we incorporated our house potato bread, tossed it in rendered bison bone marrow, then toasted it. It rounded the plate and made the bite complete.
Barone Pizzini Satèn Franciacorta followed, paired with a veal roulade stuffed with spinach, Parmesan, sun-dried tomatoes, onions, and garlic. I wanted to keep this dish light but layered. Veal eats soft and fatty, but it’s not overwhelming. You taste the veal first, then the filling rolls over your palate. Each bite was meant to cleanse with the wine while leaving just enough richness to linger. A little salt, a little pepper, and a lot of texture.
Now, the course I was most excited about, the Aged Ribeye Royale, paired with Argyle “Extended Tirage” Brut 2011. Listen, I was tasting that wine… fifth out of six, mind you, and I wasn’t thinking foie gras or some fancy steak tartare. I was thinking quarter pounder with cheese. I wanted the subtlety of onion, the richness of the patty, the sesame seed bun; the whole nostalgic flavor profile but elevated enough to serve on our table.
Recreating that experience was, by far, the biggest challenge for me. I landed on dry-aged ribeye with melted Fontina (not for flavor, but for fat and to hide the pickled element beneath), a cured egg yolk shaved over top, which, by the way, tasted more like cheese than the cheese did, and a breadcrumb tuile that mimicked the bun. That cured yolk popped on the plate and melted on the tongue. It was weirdly elegant. I built a dish that hit every fast-food craving note but wrapped it in something refined.
We wrapped things up with Leclerc Briant Rosé and a strawberry hand pie created by Pastry Chef Rachel. It was flaky warm, just the right amount of sweet, and like all our desserts, it was made from scratch in-house. The rosé cut through the richness and left everyone smiling.
At the end of the night, you’d never have known what kind of day it had been. The courses flowed, the bubbles sparkled, and the room was full of people who trusted us with their evening, and that means everything.
And NONE of it would have happened without this crew.
Our guest Chef Mike came back to play! Mike is an engineer by trade which is evident in his precision and attention to detail.
Sous Chef Jacob, My right hand man, focused and steady and kept the morale in the kitchen high
Elijah and Daijah, our incredible front of house team who gave such graceful and timely service to our guests
Pastry Chef Rachel, who absolutely crushed every single detail- not just bread and dessert!
Sommelier and Bar Manager Andrew, who guided each pairing with precision.
And our Wine Rep Ian from WineBow who is effortlessly cool, charismatic, and full of knowledge. He brought each bottle to life with insight that made every guest lean in just a little closer.
To everyone who joined us, thank you! Your presence made the evening unforgettable. If you missed it, don’t worry… we’ve got more events coming up!
Until then, stay hungry. Stay curious. Stay sipping.
– Chef Dallas