COAST at Ocean House welcomed guests for a “best of autumn’s bounty” with a wine dinner on Nov. 4, showcasing Guest Chef Isaac Olivo of Chatham Inn, Relais & Châteaux, of Cape Cod. Chef Olivo prepared culinary delights made with fresh ingredients from a featured, local farm. Each dish from the four-course menu was expertly paired with wines from Le Domaine Abadia Retuerta of Spain: Abadia Retuerta Le Domaine Sauvignon Blanc, Verdejo, 2019; Abadia Retuerta Seleccion Especial, Tempranillo, Cabernet Sauvignon, Syrah, Merlot 2016; Abadia Retuerta Pago Negralada Tempranillo 2015; and Abadia Retuerta Pago Valdebellon, Cabernet Sauvignon 2015; with dessert accompanied by Emilio Lustau, Solera Reserva, Pedro Ximénez, San Emilio, Sherry. Located less than a two-hour drive from Madrid, the award-winning winery is located in a restored 12th century Romanesque abbey set on 500 acres of vineyards in the Duero Valley, named a Spanish cultural heritage site. The winery hosts a resort with just 30 rooms and suites, offering full butler service, a spa and Refectorio, the abbey’s original dining hall, now a Michelin-starred restaurant. The wine brand’s national importer Europvin and distributor MS Walker of Rhode Island represented the wines, alongside Ocean House Management Group’s Wine Director Jonathan Feiler.
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- Showcased wines during an autumn dinner at COAST: Abadia Retuerta Seleccion Especial, Tempranillo, Cabernet Sauvignon, Syrah, Merlot 2016, Abadia Retuerta, Pago Negralada, Tempranillo 2015 and Abadia Retuerta, Pago Valdebellon, Cabernet Sauvignon 2015.
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- James Turney, Northeast Regional Manager, Europvin and Antonio Delle Donne, Fine Wine Portfolio Manager, MS Walker of Rhode Island.
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- A place setting at COAST at Ocean House.
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- Guest Chef Isaac Olivo of Chatham Inn, Relais & Châteaux, of Cape Cod and Jonathan Feiler, Wine Director, Ocean House Management Group.
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- Emilio Lustau, Solera Reserva, Pedro Ximénez, San Emilio, Sherry and Abadia Retuerta Blanco De Guarda 2019.
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- Foie gras terrine with lady apple, brioche and mint plated for guests, paired with Abadia Retuerta, Le Domaine, Sauvignon Blanc, Verdejo 2019.
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- Day boat sea scallops with cassava root, bouillabaisse and saffron aioli, paired with Abadia Retuerta Seleccion Especial, Tempranillo, Cabernet Sauvignon, Syrah, Merlot 2016 and Abadia Retuerta, Pago Negralada, Tempranillo 2015.
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- A Cabernet Sauvignon pour awaits a guest.
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- Olivia Morey, Sous Chef, Coast; Grant Soboleski, Sous Chef, Chatham Inn; Will Rietzel, Chef de Cuisine, Coast and Isaac Olivo, Executive Chef, Chatham Inn.
Photos by Laura Widness.
