Rick’s Supper Club and Heitz Cellars Partner up for a Remarkable Dia De Los Muertos Feast
By Kaye Cloutman
Photos by Kanoa Utler
Jack London Square in Oakland is my newest fave find and Bocanova definitely makes it to my top go-to restaurants in the area. This fantastic venue offers an outdoor dining space with a view of the immaculate marina. Inside is a warm convivial atmosphere with a bar that had an ample variety of offerings from handcrafted beer, spirits, cocktails, and most especially an impressive wine list. That particular evening, we were able to sit down with tequila ambassador David Grapshi who is a champion of small tequila family makers in Mexico (Siete Leguas Tequila, Del Maguey Mezcal) and Cellar Manager John Gillooly from Drake’s Bay Brewery (San Leandro based microbrewer) as they both paired time-honored dishes from Chefs Rick Hackett and John Ledbetter including traditional Shrimp Cocktail with Cucumber Salsa, Seafood with Pumpkin Seed, Carne Asada, Pozole Verde and Black Beans with Chorizo.
I particularly enjoyed it for three main reasons – first, because our hosts, the husband and wife team owners Rick Hackett and Meredith Melville made us feel so at home that evening with their warmth and familial charm. Both had personalities that will have you coming back for more – I have to reiterate that this was my first time dining in the town of Oakland. Second, the top-shelf pairings absolutely hit it out of the park with flavor combinations that not only pleased the palate but told a unique story about certain towns in Jalisco. And lastly because it really was enjoyable to be amongst people who appreciated the love of gathering and sharing food – in true fiesta fashion! And tonight, in celebration of Dia de Las Muertos, come and observe the holiday with Executive Chef John Ledbetter’s delicious fares as he presents another evening of food and wine pairings from Heitz Cellars. Menu items include Mushroom Soup with Chipotle, Quesadillas, Fish with a Cactus Salsa, Duck with Chocolate, Chile & Dried Fruit and the traditional Barbacoa-Lamb Baked in Maguey or Banana Leaves.
Mexican Shrimp Cocktail–tomato & lime
California White Sea Bass—cactus paddle salsa
Forest Mushroom & Chipotle Soup—Mexican meatballs
Roasted Chicken—chorizo sauce
Wilted Spinach—tequilla soaked raisins & pumpkin seeds
Passion Fruit Flan—coconut date cookie bar
Reserve now! www.bocanova.com or call 510-444-1233