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Scenes From Corey Lee’s ‘Supper Club’ at Copain Wines
Those would be little cubes of verjus gelée filled with almond, chili, and basil.

On Sunday we took a jaunt up to Healdsburg for the third in a series of supper club events being held at Copain Wines, featuring Food & Wine Best New Chef Corey Lee, of Benu. This marked only the third time that Lee had cooked for the public outside his restaurant kitchen since the restaurant opened in 2010, and it turned out to be an elaborate, multi-course marathon very much in tune with his usual tasting menu. The evening started off with a pair of Copain’s rosés, one made with Pinot Noir and one (our favorite) made with the uncommon Trousseau grape, along with a storm of inventive canapés, fourteen in all. There were then three more courses from Lee’s latest repertoire, including a wild amberjack crudo, and a delicious dried scallop porridge with ham, lovage, and black truffle. Pastry chef Christopher Bleidorn wound things up with a very pretty, architectural dessert of pear custard and buttermilk ice cream.

Pretty much the entire Benu team was there, including about ten people in the kitchen, a small army of servers, and sommelier Yoon Ha — who recently became a master sommelier and whom SF Mag just named Sommelier of the Year.

Check out our slideshow, and it should be noted that the next two dinners in the series will feature James Beard-Award-winning chef Lachlan Mackinnon-Patterson of Boulder’s Frasca Food & Wine on September 30, and David Chang on December 14. Email Hollie Schulze or call 707-836-8822 for reservations.

Earlier: Corey Lee, David Chang to Do Supper Clubs In Sonoma

Scenes From Corey Lee’s ‘Supper Club’ at Copain Wines