Bread + Butter hosts second installment of dinner series

Bread & Butter kicked off a series of wine-pairing dinners in August with a tribute to truffles.

Although that dinner by chef Arnaldo “Masa” Gushiken has come and gone, we can show you what you missed, by way of previewing what you can expect as the series continues on the third Thursday monthly.

September’s dinner Thursday will highlight wine blends. The menu: smoked scallop and grilled peach, deconstructed foie gras bagna cauda, and sea bass confit with a Camembert-stuffed tempura squash blossom — all paired with blends from Prisoner Wine Co.

The fourth course, “Pig & Fig,” an Earl Grey tea-braised pork belly, will be paired with Tom Gore Vineyards’ Field Blend, a Bread & Butter exclusive premiere. Dessert will be a lemon tart served with Robert Mondavi’s Moscato D’Oro.

>> Mushroom and truffle tart

The August truffle dinner began with a crisp, light shell filled with creamy, heady mushroom flavors. Shaved truffles were scattered atop the tart and around the plate. One diner exclaimed that she could have eaten five of the rich, two-bite pastry.

Wine: Breton C&P Vouvray Dilettante Brut

>> Truffle nigiri sushi duo

Hirame (Japanese flounder) with truffle salt, and uni (sea urchin) topped with black truffle, were served with homemade gari, or pickled young ginger.

Wine: Bottex Bugey Cerdon Cueille Rose

>> Crispy moi

The morsel was layered with prosciutto, then plated with a cheese reduction, charred Kahuku corn and truffle butter.

Wine: Emmolo Sauvignon Blanc

>> Truffle pork chop

Drizzled with a honey butter shoyu reduction that had diners almost gasping. Served alongside the toothsome meat were crisp fried kale, charred endive and black truffle.

Wine: Castiglion Del Bosco Rosso di Montalcino