For the second year in a row, Addison restaurant in Carmel Valley will serve a dinner this month that’s believed to be the most expensive in San Diego restaurant history.
On Nov. 17, the restaurant at the Fairmont Grand Del Mar resort will serve a $1,000 prix-fixe dinner with pairings of pricey Krug Champagne. Its menu and pairings are being created by Addison director and executive chef William Bradley and wine and beverage director Rafael Sanchez.
This is the fourth time in five years that Addison has hosted a Krug dinner and the second time it has been priced at $1,000. The first Krug dinner at Addison was held in November 2013 at the relative bargain price of $350.
The $1,000 dinner was introduced last fall when the high-stakes Breeders’ Cup horse racing event was held at the Del Mar racetrack. It was a success, so Fairmont decided to bring it back again this year, with a maximum of 30 seats available.
The star of the show will be the pairings of limited edition and rare Krug, a Champagne house founded in 1843 in Reims, France, by Joseph Krug. Its Champagnes are among the most expensive in the world.
Krug representative Allie DeKock said the reason the company’s Champagnes are so revered is the time its staff takes to taste, blend and age the wines. She said the team gathers nearly 5,000 tasting notes during their six-month tasting process and it takes more than 20 years to craft each bottle of Krug Grande Cuvée.
“For Krug, time is not a constraint, but rather a strength,” she said. “Time provides finesse and elegance to all Krug Champagnes.”
Sanchez said the Krug vintages chosen for this year’s dinner are exceptional. For example, the first course will feature three wines from Krug’s 2004 vintage, which is considered on par with the revered 1998 vintage.
“(2004) offered incredible structure and depth in the wines, and when put in the hands of Krug, the results are astounding,” Sanchez said. “I cannot think of a better way to start off the evening than with the chance to taste and compare three different interpretations of the vintage.”
The second and third courses will feature six different editions of the Grande Cuvée. Krug produced its first edition of Grande Cuvée in 1843. Diners at Addison will get to sample the 161st through 166th editions.
“Each new blend is based on a subsequent vintage exemplifying different characteristics. These often sell out upon release, so the opportunity to try six of them next to each other is quite an opportunity,” Sanchez said.
Bradley’s menu this year has expanded from five to six courses. Highlights include a smoked salmon rillette with Osetra caviar, Coquille St. Jacques (scallops) with cabbage roll and shellfish consomme and squid ink angnolotti pasta with grilled Spanish octopus and saffron-infused butter sauce. The dessert course will be an apple tartin with crème fraiche ice cream.
As with all Addison meals, diners can also expect an amuse-bouche and other surprise extras, including a take-home gift of Krug and Tsar Nicoulai caviar. Tax and tip are not included.
Krug Champagne Dinner
When: Seatings will be offered beginning at 5:30 p.m. Nov. 17
Where: Fairmont Grand Del Mar, 5200 Grand Del Mar Way, San Diego
Phone: (858) 314-1900
-- Pam Kragen is a reporter for The San Diego Union-Tribune