Bud n Alleys presents Seeing Red dinner fit for a Greek god

Seaside's iconic Bud n Alley's restaurant again took up the torch of the annual Seeing Red wine dinner Nov. 1 and hosted guest vintner Joe Davis of Arcadian Vineyards and his wines.

The dinner kicks off a weekend of indulging in red wines from around the world. It is an opportunity to meet and greet the guest winemaker and experience the difference pairing a dish with a complimenting wine can make.

A relatively new vineyard, Davis released Arcadian's first vintage of chardonnay in 1996. In 1999, he released his Burgundian-style pinot noir, chardonnay and syrah.

Davis said he named his vineyard after Dionysus, the Greek god of wine.

Davis calls himself a pro-active winemaker who operates on the philosophy of detecting and treating wine defects through pruning.

He made his way from table to table during the dinner to answer questions about his wines.

Pairing Arcadian wines with complimenting foods for the five-course event was Bud n Alley's executive chef, Ed Reese.

Reese is not a stranger to the area and brings with him a notable resume that includes studying under the renowned Frank Stitt. Reese has been at Bud n Alley's for two years and took over the top spot at the beginning of the summer.

Reese's menu for the Seeing Red dinner included blue marlin wrapped in Napa cabbage, pistachio venison lollipops, and roasted lamb loin with duexelle crust over sour apple, truffle and mint risotto. A brillat savarin cheese tart served with blackberries and sweet cream completed the meal.

Reese strives to combine the bounty of the gulf with the flavors of the coastal lowlands.

The dinner drew around 30 locals and out-of-towners who come to Seaside especially for the Seeing Red Wine Fest. It was a gathering of good friends and new friends, raising a glass of wine in toast to the season.