04/16/2008 Wine Dinner at Midwest Culinary Institute

The Midwest Culinary Institute (MCI) Wine Dinner for April was planned and prepared by Chef Alan Niece & the Olympic Culinary Team. Wines by Brian Scott from Vintner Select. Additionally, the culinary team prepared booklets with recipes for all the dishes they served which were given to the guests.

Due to a previous commitment, I was unable to attend this event.

Gruet Blanc de Noir Sparkling, NV

Poached Dover Sole & Shrimp Quenelles
trio of squash on a bed of sautéed spinach,
buerre blanc, lobster mushroom dusted cracker
Selby Sauvignon Blanc, 2006

Smoked Tomato Salad
citrus compote, lemon vinaigrette & pâte à choux
Verdad Albarino 2006 Ibarra-Young Vineyard

Sauté Poulet Bercy
chipolata sausage, duchesse potato,
peas & carrots à la flamande
Mikael Bourge Cot 2006 – Les Hout de Cot (Malbec)
Cinnabar Mercury Rising 2005

Whimsical Dessert
cinnamon ice cream atop flourless chocolate cake,
Grand Marnier marinated fruit filled almond florentine, hazelnut soufflé with vanilla sauce, sweet red wine sauce
JRE Winery Zinfandel Tradition, 2005

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