Last Updated on 12/4/2008

Published on 4/29/2008

By Nora J. Raum

njraum@msn.com

Executive Chef Grady Boone is now presenting exciting cuisine at Litchfield Plantation's Carriage House. Just last week, I was privileged to taste his food. He was assisted by David Yelton, Sous Chef, and James Zartman, Chef de Parte.

What a delightful threesome they make. Boone is known for his versatile repertoire of cuisine styles, blending Lowcountry with fusion of Asian, Italian and French with a specialty in fine Continental dining.

While in England for the past six years, Boone became familiarized with all kinds of game.

Originally from West Virginia, Boone's family moved further south to North Carolina. After a military stint in the U.S. Army Infantry during Operation Desert Storm, Boone attended Johnson & Wales University in Charleston.

Before going to Great Britain, he gained further experience at the Pinehurst Country Club in Pinehurst, N.C.

Now Boone is patiently awaiting the arrival of his wife and two daughters from England. They share fine memories of his positions there at boutique hotels such as The Old Key House and Hotel Tresanton.

Robert Brower hosted the dinner. He is the proprietor of Chateau Julien in rural Carmel, Calif. He was very pleasant and knowledgeable -- he's been in the wine business for over a quarter of a century.

People seemed to really enjoy his Rose and its color. I liked the Chardonnay, as it was crisp and dry. My favorite wine was the Cabernet Sauvignon.

Brower has over 246 acres on the western Santa Lucia Mountain Range. Over 25 percent of the vineyard is planted with Merlot grapes. This estate houses Classic French architecture. There are over 20 vintages of Chateau Julien wine produced by Estate Vineyard Winemaker Bill Anderson.

In the late 1970s, Bob and his wife Patty came to the Coastal Valley of Monterey County, and in 1982 built the Chateau Julien Wine Estate in Carmel Valley. They are just inland from the Pacific Ocean. They welcome people to visit and taste their wines first-hand.

Upon arriving at the Carriage House, I was escorted to the library for Pinot Grigio and a platter of select cheese with fresh fruit, chutney, olives, aged balsamic vinegar and fine olive oil. The strawberries and blackberries dressed up the platter, and the natural sweetness of these berries was a perfect accompaniment for the cheeses.

In the main dining area, a Provençal Vegetable Terrine was served that had eggplant and peppers in it and more. It was smooth and delicious to taste. This is what vegetarian paradise is supposed to taste like. I could go for a whole loaf of that in my refrigerator for a week.

Next, we were served a salad of Bosc Pear, Gorgonzola and Baby Field Greens with the Sangiovese Rosato wine -- another refreshing start. Next served was a Seared Black Sea Bass (a favorite fish) cooked to perfection with a Chardonnay wine.

Intermezzo was some sort of ice to open up the palette. I was ready for another outstanding dish. Out came the Braised Short Rib of Beef with Carrots and Mashed Potatoes that had a hint of truffle oil.

The sauce for the Braised Short Rib was something to write home about, and Chef Brady said it was simple.

It was clear to me that Brady was cooking comfort food, as I was very happy. The Cabernet Sauvignon enhanced the meat dish. The next dish was a Chocolate Caramel Tart -- which I did not have -- but I did taste a bit of the N/V Port that accompanied it, made by seven varieties of grapes.

It was obviously a dessert wine, a bit on the sweet side. Everyone seemed to enjoy the finish as well as the rest of the dinner. The cost was $72 per person.

Chateau Julien Wine Estate is located at 8940 Carmel Valley Rd., Carmel, CA 93923.

The phone number is 831-624-2600; Web address is www.chateaujulien.com.

Litchfield Plantation is located at Pawleys Island. The phone number is 843-237-9121 or 1-800-869-1410.

Nora J. Raum may be contacted at njraum@msn.com.