Issue link: http://digital.copcomm.com/i/326040
june 2014 / the tasting panel / 71 dishes with heat." He'll pair it with oxtail braised in chocolate and spicy pimentòn paprika. Another pairing will be with a 30-ounce porterhouse steak for two, seasoned with salt and Basque espelette pepper, with a choice of blue cheese butter, foie gras or bone marrow butter, which will, according to Dacey, "Give the American palate something familiar and something new." Even simple-yet-exotic cheeses are in the spotlight with Layer Cake: Dacey explains, "We're bringing in this amazing goat cheese, pana de capra from Murcia: semi soft, ripened, with a mild and creamy flavor." Wancha adds, "The Layer Cake Malbec drinks like a higher priced Argentinean Malbec with good minerality in front and blackberry, flavors that go well with the goat cheese." Another surprise is that the by- the-glass pricing will be in line with non–Four Seasons restaurants around the country: around $11 or $12. Wancha reveals, "We want to attract local busi- ness for weekday meals, too. We want people to know we're approachable." He concludes: "For me, the Malbec pricing is fantastic, and the versatil- ity of the whole portfolio is perfect for me—for all the Four Seasons concepts." Back to Landon Patterson of the Hundred Acre Group. He's thrilled with Layer Cake's performance, and he is proud to say, "We kind of have a tradi- tion of doing something first . . . being a bit bold and cocky. Customers want to know: 'What's next from you guys?'" Well, what is next? Patterson gives us a clue: "Everybody and their mom is doing a red blend from California. We're doing it in a country, a style and a blend that no one else is doing." Look for it in fall 2014 as the many layers of Layer Cake continue to unfold. PHOTO: MONA SHIELD PAYNE Chef Tim Dacey will pair Layer Cake Malbec with the Spanish cuisine of Capa at the soon-to-open Four Seasons Resort at Walt Disney World in Orlando. PHOTO: RAFAEL TONGOL Two selections from Layer Cake and the sought after new release Cherry Tart. TP0614_034-71.indd 71 5/23/14 9:24 PM