Chez Bacchus’s most recent dinner—a tasting dinner with Volcan Tequila, Möet-Hennessey’s first tequila brand—was much more than just a reflection of the restaurant or brand.
It was further proof that reps are treating Long Beach as a distinct sector of its own, worthy of hosting with food and libations. And that our culinary scene is worthy of dinners that step outside of regular menus. It was further proof that such experiences inspire chefs to challenge themselves. And that our culinary scene is worthy of being partnered with stellar brands.
Wait—so what was this tequila dinner at Chez Bacchus?
When Chef Danny Kay touched our table, there was a definitive pride that exuded from the man. A non-drinker, Chef Danny faced the challenge of using smell, description, and his own intuition to create the plates. And it was, as almost always is in the hospitality world, the work of a collaboration. On one side, Matt Ellingson of Möet-Hennessey, a stellar human who is no stranger to Long Beach-based events. And, on the other hand, Juan Carlos Ruiz of the Volcan side, which owns 80% of the company it unevenly splits with Möet-Hennessey.
“The challenge was something that really kind of ignited me,” Chef Danny said. “We’ve done many paired dinners. And many prix fixe menus. But the way with which Matt and Juan Carlos spoke about the spirits… The way they painted these kinds of visions for me about where people should feel they’re at when they combined the food with the drink—
Whether it was Matt telling Chef Danny to imagine he was on a billionaire’s boat and they randomly docked at some beach in Baja, and told him to make some lobster. (That resulted in a stellar tail, removed from its shell before it was placed back in the shell atop mango salsa.) Or Juan Carlos telling him the tannins of the Volcan reposado paired well with fat. (Resulting in a slow-roasted Heritage pork lined with various forms of corn, from kernels to purees.)
It is not just the experience but food itself that is a collaborative endeavor.
Paired dinners are important for a food scene—and, in our case, they highlight Long Beach’s culinary strength.
Wine dinners (like the masterful Italian-centric tastings Massimo Aronne holds at Michael’s on Naples or the sold-out Matthiasson Wine paired dinner at Marlena). Beer dinners (like the upcoming one between ISM Brewing and Bar Becky). Spirit dinners or tastings with small bites (like The Auld Dubliner’s underrated monthly whiskey tastings).
Paired dinners—whether wine, spirit, beer, or cocktail—are far more than just a clever excuse to indulge while being advertised to. They’re intentional acts of storytelling that fold the work of chefs and beverage makers into a single narrative. When done right, the plate and the glass aren’t simply “matched,” they’re in dialogue; it engages your palate in ways you possibly didn’t think possible.
I am often taken back to the great Randy Kemner of Signal Hill’s Wine Country. He educated me on how Wine Spectator and reviews largely drove American sensibility about wine: that it is a bottle. It is this separate thing from food, an eschewing of European culture if there was one. And surely, spirits and wine and beer are happily enjoyed on their own—but can very much be enhanced by the magical marriages of atmosphere, education, and food.
These paired dinners let diners experience a chef’s food in a way that’s elevated by the structure, nuance, and personality of the beverages accompanying them. All the while, it gives vintners, distillers, brewers, bartenders, and reps a Long Beach stage to showcase their craft in its most expressive context. It’s the kind of collaboration that can make a meal unforgettable and deepen a city’s collective palate.
Chez Bacchus is located at 743 E. 4th St.
