Duckhorn Cabernet Sauvignon
It has been a rough month. And it doesn't seem to be letting up. Last week we parted ways with a key kitchen employee-it was tough decision, but best for everyone involved, including the employee who needed a change. I have someone on board to replace him, but he has commitments until the middle of September. All my cooks right now have gotten their training at the restaurant, with the exception of the lunch cook, who helped me open the kitchen. The other guys all started as dishwashers.
Experience is a great thing, but there is something to be said about the guys who come up the ranks from the dish ring. They have basically learned my way of doing things. Experienced cooks sometimes bring bad habits they've developed in other kitchens with them, and culinary students sometimes expect things to run like a text book-which they seldom do.
So I decided to treat myself to a really good bottle of wine. Duckhorn is one of those cult favorites-but they are famous for their Merlot. I prefer the Cab it is so elegant and delicious with juicy black fruit flavors of currant, black cherry and rich intense mouth feel. Perfect with a simply grilled Delmonico steak.