My Kitchen My Table

Al Fresco Wine Dinner

Not long ago I attended a special wine dinner at Masque Restorante in El Dorado Hills. While I had become skeptical of the restaurant during the 3 years I lived in the Hills; actually I had fired it, the combination of getting together with good friends who I hadn’t seen in a long time over a wine pairing dinner – as advertised by the restaurant featuring a special menu that the chef and winemaker had collaborated on – sounded like a fun way to spend a Friday night and worthy of the 3 hour drive in traffic from SF.

Upon arrival we were shown to our table in a side courtyard. It was 90+ degrees outside and the sun was shining directly on our table. We sat down and were presented with our check that included a 20% gratuity and a line to leave additional gratuity – all before our waiter greeted us, our first glass of wine was poured, and our first course was served. Now I have a question, what restaurant asks you to pay the bill before the meal and asks for additional gratuity before any form of service is rendered? I am all for being a generous tipper if the staff is worthy, but a mandatory 20% already added on and the assumption that I would want to leave more before even seeing the mug of my waiter – they have to be kidding!

After signing the check and leaving the mandatory 20%, there was an announcement from the sommelier that the winemaker was running a little late and he should be there soon. Were we becoming victims of the ol’ bait and switch?

Another 10-15 minutes passed before the waiter arrived and asked if we’d like a glass of wine. By this time we were wilting on the vine and put the first glass down.

Forty-five minutes after dinner was supposed to commence there was still no sign of the winemaker and the first course was served. Parmesan Basket with Proscuitto and Tuscan Melon was expertly paired with the Sauvignon Blanc. The courses that followed included a trio of raw seafood featuring an oyster, a scallop, and Branzino drizzled with Arugula Puree; it was paired with a Chardonnay. The third course was home made Gnocchi with Scamorza ans Sun-dried Tomato Basil Sauce – the gnocchi was melt in your mouth and the smokiness of the scamorza divine. It was served with a Pinot that was a favorite of the table. Our entrée was Pan Roasted Wild Boar with Humboldt Fog Cheese, Sweet Potato Fries and Whole Grain Mustard Veal Sauce. The men at the table devoured the boar straight from the bone reminiscent of medieval times complete with juice dripping down their chins.

While the meal and the wine were well prepared and paired not once did the chef, the waiter, the sommelier, or the wine maker – oops, he couldn’t because he never showed up- talk about the menu or the wine pairings. We were ready for some insight and were instead served dinner with wine for a bigger price tag than if we had eaten from the menu in the restaurant. We also enjoyed a couple of the wines that were served and were ready to make some purchases but this was not an option either.

The following Monday I called to express my displeasure that we didn’t get what we were expecting, as well as offer feedback for future events. My concern was met with an indifferent and arrogant attitude and I was told that they never intended for the wine maker to be there and we got what was advertised – never mind the sommelier told us the wine maker was on the way. I hung up the phone and quickly realized why Masque had been fired several years ago….

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