02/13/2008 Wine Dinner at Midwest Culinary Institute
On February 13, 2008, we attended another Wine Dinner at the Midwest Culinary Institute, this time cooked by Chef Rick Potter, C.E.C. who is a faculty member at the college. Wines by Jamie Stewart, Master Sommelier, from Fosterâ€™s Group.
Here’s the menu Rick prepared, and boy was it good!
Wolf Blass Yellow Sparkling NV
Creamy Corn & Leek Soup with toasted English croutons
Beringer Alluvium 2006
Spicy Pan Seared Scallops with braised Savoy cabbage with carrot ginger emulsion
Chateau St. Jean Riesling 2005
Baby Greens, Marinated Tomato, Grain Salad with smoked duck roulade
Etude Pinot Noir RosÃ© 2006
Rosemary Crusted Leg of Lamb with morel reduction, horseradish mashed potatoes, and turned vegetables
Greg Norman Shiraz/Cabernet 2002
Souverain Cabernet Sauvignon 2004
Panna Cotta on Flourless Chocolate Cake with macerated fruit
Penfolds Club Tawny Port NV