Chef Aaron Sanchez and Grapes from California Dinner

By Jennifer Shanteau; Photos by Miguel Pimentel

Before I attended the Fall Harvest Dinner presented by Grapes from California, which showcased different ways to incorporate California grapes into various Mexican dishes, I was already a fan of Chef Aaron Sanchez. However, when the evening was through, I had experienced more than I ever imagined I would.

First of all, the venue for this event was quite possibly the best it could have been. It was in the gorgeous SC Culinary Suite, Scott Conant’s private loft located in the heart of SoHo equal parts events space, production studio and test kitchen. There was an amazing kitchen, an enormous dining table and no bedroom. Actually, “event” seems a word too cold to describe this lovely evening. It really felt more like an intimate dinner party filled with close friends and family. In fact, Chef Sanchez’s friends and family were there. As soon as we entered, everyone came up one by one to welcome us, as if we had known each other forever, and they were eagerly awaiting our arrival.

Just as it would be in anyone’s home, everyone gathered in the kitchen. I had to pinch myself as I stood across from this famous and amazing chef, as he chatted with us like we grew up together about everything from the most difficult ingredients to work with on the Food Network’s show “Chopped”, where chef is a judge, to how he hated that his kids love French fries.

We all sat down at this simply, but elegantly decorated communal table, and Chef Sanchez explained each dish as it came out, along with amusing us with funny anticdotes, and stories about how if he wasn’t a chef, he would have been a singer in a mariachi band. Besides exuding warmth and charm, chef also showed his culinary finesse with every morsel of food.

First on the menu, which I kept, and now wish I would’ve had him sign, that’s how amazing he is, were Roasted Pork Tostadas with Ancho Chile Grape Jam. Timing is everything, and since mine was on point that night, I happened to be in the kitchen as they were tasting and perfecting these, so chef handed me one of the first bites.

Oh my god! Oh my god! Oh my god! It was an explosion of flavor in my mouth! I’m pretty sure I grabbed my chest and closed my eyes as an instinctual reaction to savor every second of this culinary pleasure. Everything melded together so well. It was truly unique. I could taste the sweetness and essence of the grapes, but they didn’t overpower the dish. Instead, they brought out the sweetness of the pork. It was rich and succulent, and crunchy all in one perfect bite.

Next was the Arugula and Grape Salad with Queso Fresco in a Jalapeno Lime Vinaigrette. Not being a fan of bland anything, arugula is already my favorite green, because of its natural pepperiness, and since I love the creamy, saltiness of queso fresco, I was certain I wouldn’t be disappointed in this salad. The vinaigrette was bracey and acidic, complimenting the purple grapes, cheese, and arugula beautifully.

We ended the evening with Duck Carnitas Tacos with Grape Pico de Gallo– genius! Never have I thought to make a pico de gallo out of red and green grapes, but after trying it, I cannot think of a better pairing for the duck.

I have to admit, I didn’t want this evening to end. I am actually having a bit of difficulty writing about it, because I don’t know that words can aptly describe my level of sheer happiness from being in attendance at this amazing experience of a lifetime. I felt like Cinderella, and could have “danced all night”, and I will never, ever forget it.