Wine Pairing Castaway in Burbank

wine pairing and 5-course meal castaway in burbank

Coppola wines presented at the monthly wine pairing at Castaway in Burbank.

 Are you fluent in Coppola?

Wine, that is. You will be after a lively presentation by Scott Millare, Sommelier from the Francis Coppola Winery who brings his expertise to foodies, wine connoisseurs and  well-dressed Burbankians attending the monthly Wine Pairing at the Castaway in Burbank. Held in the Valley View room where you can gaze at the moon-lit  night sky as you taste and sip to your heart’s content.   However, the real stars were the ones inside shining brightest at this elegant yet loose affair to remember. The wines! Pour, pour more!

The Diamond Collection

The wines were paired at the 5-course dinner by Castaway’s Executive Chef, Sean Brown and Sous Chef, Jason Unitz , who were cordially on hand mingling with the guests.  And if diamonds are a girl’s best friend, this evening left everyone sparkling in delight. A pleasure to attend  with the fine women at my table. No pretentious wine snobbery here. Simply an appreciation, a great gathering consisting of sociable guests. Easy to assimilate if you are attending solo.

wine pairing castaway burk

Executive Chef, Sean Brown and Sous Chef, Jason Unitz

Guests at wine tasting Castaway

Scott Millare, Sommelier with guests.



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The Menu for June 24th

Decadent and delicious with reasonable portions, a great find for the price and you will not be disappointed.

1st Course: Directors Cut Chardonnay paired with Smoked Salmon Tartare. Columbia River salmon tartar with caviar crème fraiche on crostini.

2nd Course: Directors Cut Sauvignon Blanc paired with Maple Leaf Duck Breast with Sauvignon Blanc lavender gel and balsamic wildflower honey reduction.

3rd Course: Diamond Red Blend paired Braised Veal Cheeks with sweet potato gnocchi and golden chanterelles.

4th Course: Black Label Claret paired with Cast Iron Seared Dry Aged Rib Eye with caramelized escarole with apple wood smoked bacon and fingerling potatoes and Claret black peppercorn jus.

5th Course: Sweet. Rosso & Bianco Moscato paired with House Made Sweet Lavender Ricotta in a vanilla tuile cup with Moscato macerated stone fruit and a white balsamic glaze.


The Flagship wine of the Diamond Collection is Claret.

Blend of all five Bordeaux varietals: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, and Petit Verdot. This wine is alluring and sophisticated, with layers of blackberry, cassis, and roasted espresso beans. Gold netting, in the tradition of Europe’s prestige bottlings.  The tasting was during the 3rd Course, and my favorite of the five.

Curb Your Concupiscence

If you can. It was “simply divine,” as they say, paired with the Braised Veal Cheeks cooked to perfection by Sous Chef Jason Unitz which brought simultaneous “mmmm’s!” from our table. Happy guests, indeed! Even this mostly plant based foodie felt the Coppola influence, “The Last Temptation,” as I fell in love with the meat — that was, as they say, “like butter.”

Wine Pairing Castaway

Veal Cheeks

The coda of the evening  and crème de la crème was the Rosso & Bianco Moscato paired with House Made Sweet Lavender Ricotta in a vanilla tuile cup with Moscato macerated stone fruit and a white balsamic glaze.

I’m fascinated with anything cooked or baked with lavender and was eagerly awaiting the delight and I will tell you, the aromatic scent is intoxicating all by itself.



Give A Ways

Along with the superb gourmet cuisine and wine tasting, each guest receives raffle tickets and a few chances of winning parting gifts such as bottles of wine, gourmet food and accessories. This brought on cheers and applause among the guests. Now, the party was warming up!

You also get to take home a small booklet with the “Wine Pairing Dinner Recipes,” comprised of all the culinary delights you enjoyed so you can make these wonderful dishes at home.

In the words of the great Leonardo Da Vinci, “The discovery of a good wine is increasingly better for mankind than the discovery of a new star.”  I say, “Can’t wait for next month’s Wine Paring Dinner!”


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