La Chaîne des Rôtisseurs Dinner

Executive Chef's Corner

Wine Society Dinner
 
Parcel 104's GM's Corner

Bar News

Newest Sommeliers

MOTHER'S DAY BRUNCH BUFFET
Sunday, May 11
10 am - 2 pm
Adults: $59.95 per person
Kids: $19.95
Children Under 5: Free
Reserve online via Open Table or call 408-970-6104.

 La Chaîne des Rôtisseurs Dinner
On Saturday, January 12, 2007 Parcel 104 Executive Chef Robert Sapirman, Pastry Chef Carlos Sanchez and Restaurant General Manager Jennifer Saunders were inducted into the prestigious La Chaîne des Rôtisseurs.

La Chaîne des Rôtisseurs is an international gastronomic society devoted to promoting fine dining and preserving the camaraderie and pleasures of the table. They held their annual induction dinner at the Capital Club in San Jose, California. 

It is a wonderful accomplishment and an honor to be inducted into this esteemed society. Congrats to all! 

This gastronomic group knows “what makes for a superb dining experience” as they travel throughout the South Bay area and
rate other fine dining restaurants. After the dinner, Parcel 104 received excellent reviews, but the score will be revealed at the end of the year and the restaurant with the highest score receives the prestigious Purple Foot Award.

The Parcel 104 Team did an outstanding job!  Please see the phenomenal menu that was created exclusively by Chef Robert and his outstanding culinary team. 

LOCAL DUNGENESS CRAB SALAD
Mizuna, page mandarin, blood orange custard
WASHINGTON STEELHEAD
Jerusalem artichokes, bloomsdale spinach, pacific oyster fritters
SUPERIOR FARMS LAMB CHOPS
Purple cauliflower mousse, sauce pinot noir
CHOCOLATE TRIO
Chocolate milkshake and brownie, warm cake, blood orange ice cream, pot de creme

PARCEL 104 GM CORNER - JENNIFER SAUNDERS
Old wines that have been cellared properly will contain sediment due to the aging process. By properly decanting the wine, the sediment will remain in the bottle. Young full-bodied red wines can benefit from decanting. When the wine comes in contact with oxygen, the aromas present in the wine are released.

How to decant aged wine:
First, stand the bottle up for several hours to allow the sediment to settle at the bottom. Fine sediment will take longer to settle to the bottom of the bottle. Hold the bottle of wine over a lit candle so the area just below the neck of the wine bottle can be seen through the light while pouring.

Ever so slowly begin pouring the aged wine into the decanter. Be patient. Hold the bottle as much as possible perpendicular to the candle.
As the last one-third of the wine is poured, carefully watch for sediment. Stop pouring when any sediment appears in the neck of the bottle.

How to decant young red wine:
For young red wines, splash the wine into the decanter. The more it splashes into the decanter, the more it comes in contact with oxygen. Let the wine settle and rest for a short time.

THE GREATEST BAR IN THE SILICON VALLY - DOUG MCKAY
The idea is quite simple; use all fresh ingredients that are in season!  Much like our kitchen, the bar has even taken it one step further in that we won’t use any packaged products in our beverages with the exception of liquor, wine and beer. 

All of our juices are squeezed fresh daily excluding cranberry juice; we use a flash pasteurized cranberry juice which is as close to fresh squeezed as we can get.  Some juices in our bar include organic navel orange, ruby red grapefruit, lime, lemon, sweet & sour and pineapple.  Also, our extensive cocktail list is 100% seasonal. 

We make our own hot sauce, our own Worcestershire sauce, our own chocolate sauce.  We use organic dried cherries from greenleaf that we reconstitute with warm blackberry cider.  We're currently working on getting olives from a local olive oil producer. Essentially, we're trying to emulate the same passion our kitchen has by using all organic, fresh, local product.

In addition to our ambitious cocktail program, we've seemed to have acquired probably the best spirit collection in the entire bay area. 

We have over 95 single malt scotch selections including every whisky producing distillery from Islay and some who haven't been in business since the early 80's (1982 Port Ellen from Scott's Selection ($45); the distillery closed in 1983). 

Our ever expanding bourbon list features mostly single barrel, small batch labels, including our very own Parcel 104 hand selected barrel of Eagle Rare 10yr that we have recently acquired.  We are the first restaurant in Silicon Valley to have our own barrel of whiskey. 

Our tequila selection is also unprecedented in the South Bay.  It features such gems as Don Julio 1942 ($30) and the newest arrival Partida Elegante extra anejo ($65). 

Our list of gin and vodka has expanded exponentially with the addition of many American produced spirit including 360 organic, square one organic, and blue ice vodka.  American gins include Anchor distilling Junipero, Blue Coat Gin, and #209 from the #209 distillery on pier 50 in San Francisco.

To take it one step further, Parcel 104 bar only serves Northern California beer.  No light beer, only handcrafted brews from our neighbors up North which include Lagunitas (Petaluma), North Coast Brewing Co.(Ft. Bragg), Anderson Valley Brewing Co.(Booneville), and Lost Coast (Eureka).
 
In our opinion, why shouldn't the bar be held to the same high standards that our kitchen holds itself to?  Simply said, there is no other bar around that can boast all of these traits.  Not even close.

NEW RECIPE: Electric Kool-Aid Acid Test
Ketel 1 Citroen
Parcel 104's Strawberry Hooch Ginger
Lemon
Lime
Serve chilled in a 1/2 salted, 1/2 sugared cocktail glass
Garnish with an organic strawberry

Chad Pagnac -Asst. Manager
Anthony Ippolito -Kitchen Supervisor
Nooria Moradi -Server
John Woodsford -Server

A special recognition goes to our Sommeliers who have moved on to achieve their 2nd & 3rd level Sommelier Certification. 

Jennifer Saunders (1st) -Restaurant General Manager
Robert Sapirman (1st) -Executive Chef
Johnny Hall (1st) -Executive Sous Chef
Doug McKay (2nd) -Lead Bartender
Terry McKay (2nd) -Server
Kimberly Langston (1st) -Server
Kevin Hamilton (1st) -Server
Rusty Ross (1st) -Server

It is an honor and a privilege to be a part of the Court of Master Sommeliers.  More information about the Court of Master Sommeliers and the certification process you may visit: http://www.mastersommeliers.org/.