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9th Annual Tradition vs Innovation Wine Dinner | 6:30-Reception | 7pm- Dinner

 

Tradition vs. Innovation Wine Dinner

First Course

Sauvignon Blanc

Redde – Sancerre, France

Vs.

Frog’s Leap - Rutherford, California

Goat Cheese and Tomato Side by Side

Fried Green Tomato with Pimento Goat Cheese and Roasted Corn Salsa

Goat Cheese Stuffed Roasted Cherry Tomato with Tarragon Hollandaise and Toasted Shaved Baguettes

Second Course

Chardonnay

Albert Bichot - Chablis, France

Vs.

Finca Ambrosia, Vina Unica – Mendoza, Argentina

Torched Scallop Mille-Feuille

Marinated Scallops Layered between Buttered Phyllo

Topped with Balsamic Caviar and Smoked Bacon Powder

Third Course

Pinot Noir

Franz Keller, Von Löss – Keiserstuhl, Germany

Vs.

Mt. Difficulty – Bannockburn, New Zealand

 Pan Seared Duck Breasts with Duck Liver Mousse

With Pickled Mushrooms and Dried Porcini Broth with Nasturtium Leaves

Fourth Course

Rhone

Les Granieres de la Nerthe, Chateauneuf du Pape, France

Vs.

Torbreck, The Steading – Barossa Valley, Australia

Slow Braised Lamb Ragout in a Red Wine Cream Sauce

Rolled in a Lasagna Noodle topped with Shaved Parmesan and Fresh Herbs

Fifth Course

Bordeaux Blend

Arcanum, Il Fauno – Tuscany, Italy

Vs.

Mulderbosch, Faithful Hound – Stellenbosch, South Africa

Charred Spinalis Ribeye

With a Pimenton de la Vera and Potato Puree

Served with Butter Braised Bean Medley and Bordelaise

 

Sixth Course

Port

Fonseca, Bin 27 - Portugal

Vs.

Bogle, Petite Syrah Port, Clarksburg, California

Pistachio Nougat and Sea salt Caramel

Coated in Bitter Sweet Chocolate

Served with Pistachio Ice Cream

Executive Chef / Proprietor – John Varanese

Chef de Cuisine – Erik Abraham

Sous Chef – Callie Critchelow

Guest Speakers – John Johnson, Owner/Sommelier, The Wine Rack

 Richard Wethington, CSW, WSET III, Certified Sommelier – Republic National Beverage Co.