DEREK’S
Dedicated to Distinctive Dining
September and October 2006
FROM DEREK'S DESK
Derek’s has been my dream for so long that I cannot remember life when I was not a part of it, or it a part of me. As we head into the latter half of the year, with December on the horizon, I wonder what drove me to it.
It makes me look back at my past, my friends, and my family. But when it comes to Derek’s, the one constant has been you, my clients. You, who have crossed the threshold and enjoyed what we have to offer. More than that, it is the fact that you have gone out and told your friends and family and brought them to Derek’s.
I sincerely appreciate it. Our location, being off the beaten track makes us unique but also hidden to new clients and friends. Word of mouth has been our life line and that is you. Thank you for continuing to spread the word and, in doing so, making Derek’s possible. In return, I will continue to be dedicated to you and to my goals of providing you all with a distinctive dining experience every time you come.
D.D.
New Dishes at Derek’s
Yellowtail Carpaccio with Lemon and Chili; Roasted Beets and Turnip Salad with Radicchio
& Crispy Bacon; Slow Baked Poussin on Braised Fennel; Light Lemon Mousse Cheesecake
with Whipped Cream; Decadent Double Chocolate Torta, Almond Florentine Cookie.Now Available - ask for our special custom made birthday and anniversary cakes; mini cakes for two. They are beautifully decorated and available in chocolate, lemon, or vanilla. Let us know at the time you make your reservation and make dessert a special treat.
Wine Dinner and Wine Class Friday September 29th 6.30pm
How should we taste wine, pick out the aromas, and even hold the glass? Learn all the details and then try out what you know. Hosted by Jean Baptiste, a returning favorite, and by Cyndie Tran of La Petit Vendome Wines and Spirits. Join us for a fun twist on a great evening. Reservations: (626) 799-5252 - $95 per guest.On arrival passed canapés and Domaine des Touches, Muscadet sur Lie, 2004, Loire Valley
- Seared Ahi Tuna with Grated Ginger and Chives, with a Soy-Sesame Reduction
Claude Michot, Pouilly Fume, 2004, Loire Valley - Braised Swiss Chard with Cannellini Beans, topped with Aged New York Steak
Chateau LaFleur Bibian, Listrac Medoc, 2003, Bordeaux - Specialty Cheese Plate, Blue Cheese Rolled Grapes, and House made Crackers
Terre du Pape, Cotes du Rhone, 2004 - Decadent Valrhona Double Chocolate Torta
Banyuls L’Etoile, 3 years old, non vintage
Pasadena. 626-396-9234 cyndie@lapetitvendome.com
Paso Robles Wine Dinner with Steve Wood, Friday October 27th, 6.30pm
Join us for an evening exploring Paso Robles wines with Steve Wood. Learn about this great wine growing area
that produces a wonderful range of wines. Steve has hand picked a selection of fun boutique wines for you to
savor and enjoy at this up coming wine dinner. Join us as we tour Paso Robles!On arrival: ...Sparkling Prosecco with tray served canapés
- Porcini Mushroom Salad with Meyer Lemon and Parmesan
Castoro Viognier “Stones Throw”, 2005 - Beef Tartar with a Baby Quail Egg
Opolo Pinot Noir, 2004 - Swordfish on Spicy Rajas
San Simeon, Petite Sirah, 2002 - Apple and Cinnamon Galette, Vanilla Bean Ice Cream
Maddalena Muscat Canelli, 2004
Coming in November
Join us for a unique evening when we will be show casing some great wine buys and, of course, tasting them! A great chance to discover some fun boutique wines perfect for the up coming festive season.Dickenson West Fine Catering
Dedicated to you and your guests. Call us for a quote on your next event.
(626) 799-5252
Client Comments:
“a wonderful wedding—thank you! Where do
you get the staff, they’re incredible.” September 3rd 2006
