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Frog’s Leap Comes to Dinner

Sep 14, 2014

chocolatoBefore the Pond, 1972: As an undergraduate at Cornell, John Williams obtains an internship at Taylor Wine Company, and discovers that a winery is full of tanks of booze, pretty girls giving tours, and absolutely no cows unlike the dairy farm he grew up on. falls in love with wine.

This is the introduction to John Williams’ Frog’s Leap Winery. Now we know wine is a serious business but on a Friday, after another week of temperatures hovering in the mid-90s and with 104º F. predicted for Monday’s high, forgive us if we desperately latch on to any source of comic relief. (And besides, humor always deserves extra brownie points.)

1974-74: John makes a pilgrimage to the Napa Valley on the Greyhound Bus, meets Larry Turley while illegally camped on his property, a former frog raising farm; after two bottles of wine they agree to start a winery together.

To read the rest of John’s amusing tale here, grab a bottle of Frog’s Leap Rutherford Cabernet Sauvignon 2007 and enjoy.

On September 18th, Trattoria Neapolis welcomes Frog’s Leap to dinner. And the public as well.

 

On the menu:

Day Boat Scallop
Pan roasted, parsnip pear veloute
Sauvignon Blanc, 2013

Pumpkin Ravioli
Browned butter sauce, Parmigiano Reggiano
Chardonnay, 2012

Tuscan Seafood Stew
Grilled ciabatta, saffron rouille
Zinfandel, 2012

Wood Oven Roasted Sirloin
Potato gruyere pave, wild mushrooms, Barolo wine sauce
Cabernet Sauvignon, 2012

Dark Chocolate Torte
Cacao nibs, sour cherries, toasted almond gelato
Petite Syrah, 2012

 

Trattoria Neapolis, 333 S. Lake Ave., Pasadena. TrattoriaNeapolis.com. Cost: $79 per person. Call 626.792.3000 to RSVP.

 

As the menu changes regularly, we don’t have pictures of the items that will be on the menu for the Frog’s Leap Winery Dinner. Instead, we are including other Trattoria Neapolis dishes as examples of their work:

Beet salad; photo courtesy of Trattoria Neapolis

Beet salad; photo courtesy of Trattoria Neapolis

 

Vongole pasta: photo courtesy of Trattoria Neapolis

Vongole pasta: photo courtesy of Trattoria Neapolis

 

Maiale: wood roast pork chop with porcini crust, wild mushrooms & salsa Salmoriglio; photo courtesy of Trattoria Neapolis

Maiale: wood roast pork chop with porcini crust, wild mushrooms & salsa Salmoriglio; photo courtesy of Trattoria Neapolis

 

 




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