HDH Wine

Hart Davis Hart Wine Co.
BYOB Dinner Series

Event description


The Food & Wine
Chef Giuseppe Tentori prepared an impressive and wine-friendly four-course meal, with some delightful luxurious touches. The first course was halibut with peeky toe crab brandade, preserved lemon and oyster foam. We think Boka should bottle that brandade and sell it! The wine that best paired with this dish was a 2002 Chablis Vaillions, VV, Maison Verget, which was provided by a generous guest. 

The halibut was followed by roasted squab, white runner bean puree, grilled chorizo, and a little bit of bonus foie gras.  Because of the additional foie, one of the best pairings was from Sauternes (1990 Guiraud). The other standout pairing was the squab with the 1999 Gevrey-Chambertin, Les Cazetiers, Philippe Naddef and the glorious and extremely youthful 1999 Bonnes-Mares, Georges Roumier.

The third course was venison loin grilled and served with matzutaki mushroom and crispy rosemary gnocchi. This was absolutely delicious with the 1999 Barolo from Bartolo Mascarello from HDH’s cellar, and a 1998 Mouton-Rothschild which was provided by a guest.  The evening ended with a Chef’s selection of artisanal cheeses paired with a decadent 1988 Lafaurie-Peyraguey.  

These BYOB dinners are a unique opportunity for our clients and us to share gems from our cellars with fellow wine lovers.  Be sure to join us at the next dinner in our BYOB series!


Dale Salentiny
Retail Sales Associate



The Setting
We were thrilled to select Boka as our latest venue for our BYOB series. Our BYOB dinners are very popular events and the main dining room at Boka was the perfect setting with its intimate yet open design. The food was exquisite, and the staff was professional and attentive.  The dinner took place on one long table which really encouraged guest interaction and sharing, which is what our BYOB dinners are all about.