The Treasure Coast Foodies had an intimate group of 10 for a four-course dinner on August 15th at Cobalt, the fine dining oceanfront restaurant located inside the Kimpton Hotel and Spa on Ocean Drive. I love to relax in a beautiful setting, meet new people, and chat with friends I’ve met at other Foodie dinners!
The Staff was well prepared for us when we arrived. We met Nicki, our server, as well as Sous Chef Justin Hutson, and Sommelier Erin O’Keefe. The last dinner and wine pairing event I attended (not part of the Foodie group) had me scratching my head at the pairings. A red blend with oysters in a creamy sauce? No thank you. This was AS IT SHOULD BE, thoughtful pairings that elevate the dining experience to the NEXT LEVEL.
Here’s what we enjoyed!
First Course – Thick cut bacon slab drizzled with 10-year aged balsamic glaze, paired with a Chalk Hill Chardonnay. When it says, “thick cut,” that’s exactly what it was. It almost looked like a ham steak. Chewy but with crispy edges. The smokiness of the bacon played well with the oak in the wine.
Salad – This was almost too pretty to eat- the presentation was exquisite! A thin layer of pickled beets, citrus supremes, fig jam, wheat toasties, delicate greens, balsamic reduction & extra virgin olive oil served around the star of the show, the creamiest burrata I’ve ever tasted! The White Haven Sauvignon Blanc, with its grassiness and bright acidity, was a beautiful complement.
Entree’ – This is where honestly, I have to pause and say the next time you can buy a ticket to this experience, DO IT. At $75 per ticket, tax and tip included, it was a steal. The WAGYU Beef Coulotte we were served is $56 on its own (for 12 oz). “WA” means Japanese, and “GYU” means cow. It’s high level of marbling makes it a coveted cut of beef. The menu states this Wagyu is from Queensland, Australia. The portion was generous, in fact, I took half of it home with me. It was served with a potato puree and mushroom jam. The Elizabeth Rose “Chockablock” red blend stood up well to the hearty entree, with its aromas of rose, red cherry, plum, and hints of pepper, chocolate, and coffee. This Napa favorite is beautifully balanced with an outstanding finish.
Dessert – I don’t often order dessert, my excuse is that I drink my extra calories, thanks to my affinity for wine. It was special that I got dessert this time around, thanks to this final course of Creme Brûlée! Thomas Miller, our fearless leader, shared that, as a food judge, the key to evaluating this dessert is how easily you can tap the sugary top with your spoon and see it crumble. This was news to me, and it passed this test well, and the added vanilla bean and macerated berries were delightful. Although it’s famously difficult to pair desserts with wines, (whichever is sweeter of the two will not do the other one any favors…) I didn’t mind the Le Grand Courtage Brut Rose bubbles with it.
I thoroughly enjoyed this Treasure Coast Foodie event and look forward to the next time I can dine at Cobalt!
Cobalt
Address: 3500 Ocean Dr, Vero Beach, FL 32963
Phone: (772) 469-1060
https://cobaltrestaurant.com/
Note: September 6-16th Cobalt will be closed for some renovations. Heaton’s (bar side) will still hold regular hours of operation. They offer complimentary valet parking every day for diners of Cobalt or Heaton’s for up to three hours!
