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It was a realization that planted the seed for Himitsu, Tien's first solo effort as a chef, a Petworth jewel where he connects all the dots of his life experiences.

(named after their children Chloe and Jeremy), Napa Valley blends they've been making consistently since 1996.. During my visit, we tasted the.2016 Mekerra La Mekerra Vineyard Proprietary White ($145),.

a zippy, floral Sauvignon Blanc with tremendous richness and energy from a high-elevation Sonoma vineyard above Peter Michael; a.2016 Métisse Martinez Vineyard Cabernet ($225).from the Pritchard Hill area teeming with violets, dark chocolate, crushed stones, and fine-grained textures; a.

2017 Métisse Jumping Goat Vineyard Cabernet from Saint Helena ($195)., which offered flashy dark fruit, elegant cedar, and vivid layers of bright fruit and spices; finishing with a.

2017 CJ Cabernet Sauvignon Napa Valley ($95).

, bursting with black cherry and blackberry, tobacco, and salted dark chocolate with a silky mouthfeel.. At the end of the tasting, I pressed Philippe one last time.Place 2 quenelles in each of 8 (12-ounce) gratin dishes and spoon 1/2 cup lobster sauce into each dish over quenelles.

Place gratin dishes on a rimmed baking sheet and broil until sauce begins to bubble and lightly brown, 2 to 4 minutes.Set hot gratin dishes on serving plates.. Divide mushrooms and crayfish tails evenly among gratin dishes.

Sprinkle each dish with 1/4 teaspoon cognac.Top each with 1 whole crawfish and garnish with parsley..