Thursday, October 10 @ 6:45 pm PST
September 18, 2024 — Michelin Starred Kali Restaurant teams up with LearnAboutWine to present a PETRUS and Friends dinner. Acclaimed Wine Expert, Author and Host, Ian Blackburn will open and present approximately $36,000 worth of top collectible wines with a lavish 6-course dinner to only 14 guests!
About Petrus: Little known 50 years ago, this chateau has seen the rise of a myth about the uniqueness of its Petrus wines. The wine’s inimitability is due to many factors, first of all, an exceptional terroir! At 40 meters above sea level, the highest point of the appellation, with a layer of heavy blue clay soil and an iron subsoil. These are ideal conditions for the expression of the Merlot grape. With such a special terroir, the approach in the vineyard and cellar is traditional and respectful.
The work done in the vineyard is fastidious – severe pruning in the winter, regular plowing, crop-thinning, de-leafing, manicuring the clusters in the summer – and allows the perfect ripening of the fruit. Fermentation is carried out gently, without any over extraction, in temperature-controlled concrete tanks. The blend, very often pure Merlot, is defined in December and the young wine is aged in 100% new oak barrels.
This property was made famous by Madame Edmond Loubat and then by Monsieur Jean-Pierre Moueix (and Christian Mouiex as well). Today, Ets Jean-Pierre Moueix is responsible for the cultivation, vinification and aging as well as the export distribution of Petrus wines. The supply is small and demand is setting the price…. This is considered a top liquid asset that will truly appreciate over time, and the dinner is a rare opportunity to taste up to six wines (when dinner is sold out) side by side.
Ticket Registration:
https://learnaboutwine.com/collections/dinners/products/petrus-friends-dinner-kali-thursday-october-10th-at-6-45pm
_________________________ ★ Dinner & Wine Menu ★ _________________________
Appetizer w/ a house cocktail
OYSTERS ON THE HALF
YELLOWTAIL CEVICHE
First Course
BAY SCALLOP CEVICHE
- Salon Cuvee ‘S’ Le Mesnil Blanc de Blancs Brut, Champagne, France, 1999 (Magnum) 96 Points Wine & Spirits | Over $4,000 – one of the rarest Champagnes of the world.
Second Course | A Crazy Set of French Whites
CARAMELIZED LOCAL BLACK COD
- Château Grillet, Château-Grillet Viognier, Rhône, France, 2017
97 Points – RPWA | $480 - Pierre-Yves Colin-Morey, Saint-Aubin 1er Cru ‘Hommage à Marguerite’, Burgundy, France, 2021 | 92 Points – Decanter | $150
- Trimbach, ‘Frederic Emile’ Riesling, Alsace, France, 2016
97 Points – Vinous | $95
Third Course | A Crazy Set of French Reds
ROASTED SONOMA COUNTY DUCK BREAST
- Domaine Jamet, Côte-Rôtie, Rhône, France, 2018
97 Points – Jeb Dunnuck | $240 - Pierre-Yves Colin-Morey, Vosne-Romanée, Côte de Beaune, France, 2021
Not Yet Rated | $175 - Guess the wine contest
Fourth Course | A Crazy Flight of Petrus
DRY AGED FLANNERY BEEF RIBEYE
- Petrus, Pomerol, France, 1966 from the cellar
5 Stars Michael Broadbent, 95 RP | $4,000 - Petrus, Pomerol, France, 1970 from the cellar
99 Points RPWA | $4,500 - Petrus, Pomerol, France, 1971 from the cellar
97 Points – Vinous | $3,000 - Petrus, Pomerol, France, 1982 from the cellar
93-98 Points RPWA | $5,500 - Petrus, Pomerol, France, 2005 direct from the winery
100 Points – Vinous $| 9,000 - Petrus, Pomerol, France, 2012 from the cellar
98 Points – James Suckling | $5,000
*Wine list may change without notice (one bottle will be opened per paying guest)
The dinner is marketed at $4000 per person at the door – if seats remain but you can sign up early for $2750 (tax included) plus 22% service (total is $3355 plus 3.5% credit card fees). To join – place a $200 deposit – the remaining balance will be invoiced.
Wines are poured into individual numbered glasses. One glass per wine. All glasses are high quality, hand polished, spot free and odorless.
ABOUT KALI: Kali is a small neighborhood restaurant tucked in between Hollywood and Larchmont village. Created by lifelong friends/co-workers chef Kevin Meehan and Drew Langley, the two have always dreamed about creating a high-end restaurant without pretension. Stripping away all facades of what fine dining should be, Kali focuses strictly on the ingredient, technique, and service creating a casual environment everyone can enjoy. We focus on local and hyper-seasonal farmers’ market ingredients with a contemporary twist and Californian sensibilities.
Address: KALI, 5722 Melrose Avenue, Los Angeles, CA 90038
Kevin Meehan, Co-Owner/Chef, Kali
With the opening of Kali Restaurant, Chef Kevin Meehan’s broad 23-year culinary career reaches its apex. At Kali, Meehan, whose deft hand was cultivated in Los Angeles’ most prestigious kitchens, joins forces with long-time friend and professional colleague Drew Langley, previously the wine director at the iconic, Michelin-starred Providence.
For the 41-year-old Meehan, Kali represents the evolution of not just Kali Dining, his roving private dinner pop-up, but the rigorous years he spent refining his craft. The contemporary California restaurant blends the precision and hospitality of the white tablecloth kitchens where Meehan developed his culinary acumen, with the accessibility and ease of a local’s favorite neighborhood haunt.
Born and raised in Long Island, New York, Meehan’s initial foray in the industry was at a fried chicken joint when he was a teenager. While most would be turned off by working the fryer, Meehan was feeding an innate attraction to food, and, in the process, unearthing what would become a life-long love affair with the restaurant world. After graduating high school, Meehan enrolled in the esteemed Culinary Arts program at Johnson & Wales University in Providence, Rhode Island, an education that he would test and sharpen on-the-line during an apprenticeship at the Michelin-starred L’alban Chambon under French Master Chef Dominique Michou, and, later, alongside Los Angeles’ finest chefs.
In 2000, Meehan drove cross country to assume a post at the celebrated L’Orangerie, then helmed by Chef Ludo Lefebvre. It was there that Meehan met Langley, who he would subsequently work with at the now late Bastide, where Meehan served as Chef de Cuisine, and, later, at Citrine. After Citrine’s closure in 2005, Meehan joined Patina Restaurant Group as Chef de Cuisine at Joachim Spichal’s seminal Patina restaurant in Downtown. During his three-year tenure, the restaurant received a Michelin Star for its fresh interpretation of French cuisine informed by seasonality, and Meehan was consequently promoted to Executive Chef of Café Pinot.
In 2012, Meehan parted ways with the prolific restaurant group to launch his passion project, Kali Dining. The underground operation quickly garnered critical attention for Meehan’s assertive, yet nuanced tasting menus that he prepared, dinner party-style, for Los Angeles top tastemakers, luminaries, and food enthusiasts. Kali the restaurant was birthed from the success of Kali Dining, and the passion that Meehan and co-owner Langley share for pushing the boundaries of the typical fine dining experience.
When Meehan is not in the kitchen, or finding inspiration from the stacks of books he collects, the Culver City resident and new father can be found spending time with his wife and twin girls, and watching English Premier League football games.
ABOUT IAN TODD BLACKBURN Wine Educator, Professional Sommelier / Host and Master of Wine Student – Ian discovered the wine industry at the ripe age of 21 while working for famous chefs such as Thomas Keller and Joachim Splichal in the top dining rooms of Los Angeles. The discovery of wine and his endless need for knowledge quickly engulfed Ian’s life. His passion would eventually redirect his career from restaurants and hotels to vineyards and education. In 1995 LearnAboutWine.com was born, becoming the first website dedicated to wine education.
Now, with over 25-years of experience traveling the wine world; Ian is a published author (Wiley Publications, 2002), An award winning winemaker at Beekeeper Cellars, and is considered one of the region’s best wine educators. Ian’s push to evolve and his ability to pivot has produced a strata of new concepts such as, ZoomIntoWine.com (virtual education), MerchantofWine.com (the family’s online wine store), and the return of in-person gatherings at LearnAboutWine.com.
