Terlato Goes to Sundance

Juliette Lewis and John Terlato

Celebrity chefs, the hottest Hollywood stars, and Terlato wines.  Sundance really knows how to throw a party. Terlato wines were selected – once again – to be served at the Sundance Supper Club series, and John Terlato was on-hand to toast with the stars from the cast and crew of High School, starring Adrien Brody, and the cast and crew of Sympathy for Delicious, including superstars Orlando Bloom, Juliette Lewis, and Mark Ruffalo.  Michael Chiklas, John Bryant Davila, John Stalberg, Simon Rex, Mitch Amundsen, Matt Bush, Olivia Munn, Colin Hanks, and Stephen Susco were also on hand and toasted their achievements with Terlato Pinot Grigio.

Chef Katsuya preparing his culinary creations at Sundance

Master Sushi Chef Katsuya Uechi and XIV Executive Chef Steven Fretz created complementary dishes along an “East Meets West” theme that paired with featured wines, Terlato Pinot Grigio and Terlato Angels’ Peak, a Bordeaux-style blend.

After enjoying Spanish wines from Bodegas Olvena and snacking on lobster corn dogs and hamachi jalepeno bites, everyone moved to the dining room for an “East Meets West” themed dinner.  Two culinary superstars combined forces and offered complementary interpretations of the key ingredient for each course.  The first featured a Nigiri and Sashimi assortment from Katsuya, masterfully presented. Fretz offered a mélange of sweet King crab, pomegranate, and earthy truffle foam.  The crowning touch was Terlato Pinot Grigio chosen for its versatility with seafood and ability to bridge salty/earthy flavors…

For the second course, Katsuya served up a Japanese “Pot Au Feu” with slow cooked beef and perfectly tender root vegetables in an aromatic broth. Fretz seared Kobe beef with an earthy, sweet carrot puree and slightly tangy yogurt foam.  To complement, Angels’ Peak from Terlato Vineyards was served; the blend of Merlot and Cabernet Sauvignon offered concentrated plum and currant fruit with a velvety texture and enough structure to match the Kobe.

The grand finale was a duo of perfectly executed, contrasting desserts – a milk chocolate panna cotta and a bittersweet Mandarin verrine.

Chefs Katsuya and Stephen Fretz with featured Terlato Wines Terlato Pinot Grigio and Terlato Devils’ Peak