Hot Date: Chef Graham Dodds and winemaker John Grochau of Oregon’s Grochau Cellars to host June 9 wine dinner at Hibiscus
While working as a line cook at a restaurant in Portland, Oregon, twenty years ago, Graham Dodds befriended then server John Grochau, now the owner and winemaker at Oregon’s Grochau Cellars.
On June 9, Dodds and Grochau will jointly host a five-course wine dinner at Hibiscus, where Dodds is top chef.
“This is going to be a really fun evening,” Dodds wrote me, announcing the wine dinner.
“I worked with John (Grochau) almost 20 years ago. Now he makes lovely Pinots. He’s flying down for it, will be a blast!”
On the menu for the dinner on Tuesday, June 9: West Coast oysters, rock shrimp paella, housemade charcuterie, a porcini and asparagus tart, goat chorizo, goat carpaccio (Dodds does love him some goat), hand-rolled strozzapretti with duck Bolognese and goat ricotta (of course), plus cherries jubilee to celebrate that there’s no more goat left on the planet.
Each course on the menu will be paired with Grochau’s wines, including three pinot noirs, a tempranillo-based red blend, a juicy white Loire-style melon de Bourgogne, and a pinot blanc.
Reservations required. Five courses, six wines, $75++.