I had the pleasure of attending a winemaker dinner Tuesday night at Market Street Kitchen featuring Chad Melville from Melville Winery in Lompoc, California. Market Street Kitchen is in the DC Ranch area of North Scottsdale, near Jalapeño Inferno, Fleming’s and The Herb Box. The original DC Ranch holds an important place in the hearts and minds of the Scottsdale community, where only a few decades ago, men worked cattle on the 43,000 acre ranch. As a nod to its western roots, the overall design of Market Street Kitchen uses rustic materials utilized in modern ways. Sandblasted wood planks line the walls, and aged natural iron is used in the impressive floor-to-ceiling wine display. The interior dining area and bar are illuminated with Edison bulbs, and outside you can sip cocktails by a fire pit under an attractive wrap-around, covered patio.
Melville Winery was established in 1996 when patriarch Ron Melville purchased 40 acres of land in the Sta. Rita Hills AVA of the Santa Ynez Valley near Santa Barbara, California. Before moving to the Central Coast, Ron had established himself as a successful grape farmer in the Sonoma Valley. With its rocky soil and unique microclimate, the Sta. Rita hills are exposed to fog and cool ocean breezes that provide the perfect environment for the finicky Pinot Noir grape. Since 2015, Ron’s son, Chad, has been the head winemaker. Working exclusively with grapes from their own vineyards, Chad produces wine that demonstrates the unique climate and location of the vineyards. The philosophy is simple: no human manipulation. Chad stresses that while it is harder to step back and allow nature to take its course, in doing so, you are left with wine that remains as pure as possible.
Executive Chef Michael Hunn prepared a four-course menu to showcase Melville’s estate wines that included a chardonnay, two pinot noirs, and an elegant 2015 Syrah, which was probably my favorite of the night.
Poached Nantucket Bay Scallops
fennel dust pollen, dragonfruit-lavender compote, and agave nectar glaze
2014 Melville Estate Chardonnay
Black Tea Steamed Hamachi
candied ginger carrots, braised celery, beet juice
2013 Melville Estate Pinot Noir
Rotisserie Smoked Pork Tenderloin
artichoke baragoule, celeriac purée, thyme essence
2014 Melville Terraces Pinot Noir
Braised Lamb Shank
black trumpet mushrooms, white bean purée, tomato confit, pinot-orange reduction
2015 Melville Estate Syrah
Lemon-Poppy Seed Cheesecake with Seasonal Berries
Market Street Kitchen is owned by Paul Keeler of Keeler Hospitality Group. KHG also manages Spencer’s for Chops and Steaks in Omaha, Nebraska, and on March 13 is rolling out a new concept in the Terravita Marketplace off Carefree Highway called Liberty Station. The space formerly occupied by Cibo e Vino will be transformed into an American tavern and smokehouse, smoking many of its meats on a 13-foot custom-made Camelback Smoker. Other menu items include Pasilla Chile Mac’n’Cheese, Kobe Meatloaf and Boston Lobster Roll…sounds like we will be making our way north on Scottsdale Road again very soon!
Y’all have a great weekend! xoM
Market Street Kitchen
20825 N Pima Road, Scottsdale, AZ
5185 E Highway 246, Lompoc, CA
Open daily 11 am to 4 pm
34522 N Scottsdale Road, Scottsdale, AZ
All photos by Marci Symington for texAZtaste.com. This was not a sponsored posts, and all opinions are of my own.