An Evening with Chateaux Pichon Baron, Suduiraut and Durforts-Vivens

by Chuck Hayward

                                January 19th, 2008 at Bacar in San Francisco

We know that it can sometimes be difficult to uphold your New Year's resolutions, but resolving to experience the food and atmosphere of Bacar, one of San Francisco's hottest restaurants, should be an easy one. Executive chef Robbie Lewis has crafted a beautiful menu to match the evening's wines. The pairings are as follows:

Scallop Crudo, Tsar Nicholai Caviar, Champagne Vinaigrette
1st Course:
Wild Salmon, Winter Citrus Ragout, and Buttery Leeks
2005 "S" Chateau Suduiraut
2nd Course:
Roasted Squab, Creamy Polenta, Fennel and Foie Gras Sauce
2004 Chateau Durforts-Vivens
2004 Chateau Pibran
3rd Course (please choose one with seat reservation):
Braised Beef Shortribs or Roasted Rack of Lamb, Celery Salsa Verde and White Alba Truffles with Sauce Bordelaise
2004 Chateau Pichon Longueville Baron
Cheese Course:
One Blue, One Triple Cream, One Wash Rind
1995 Chateau Pichon Longueville Baron
Meyer Lemon Chiboust Pain de Genes, Almond Praline, Citrus Emulsion
2002 Chateau Suduiraut
1975 Chateau Suduiraut

Space is limited to 50 guests. $150 per person. This event will sell out quickly so please RSVP at your earliest convenience to reserve your seats.

For more information and to place your reservations, please call us at 888-859-4637, email with the names of attendees along with address and contact info, or click here to print out a reservation form and fax it to us completed C/O Philip at (510) 632-5400.

Pichon Baron and Suduiraut Dinner at Bacar
448 Brannan Street, San Francisco, California 94107
Saturday, January 19th, 2008, 6:00 p.m.
$150 per person.