07/16/2008 Wine Dinner at Midwest Culinary Institute
Wednesday, July 16 2008 was a Wine Dinner event at the Midwest Culinary Institute at Cincinnati State Technical and Community College. It was hosted by Chef Matt Winterrowd and the cooking staff of The Summit restaurant, and they did a great job.
- Amuse Bouche
First Course
Scallops with gnocchi and fava beans served with Basa Blanco Rueda 2007
Second Course
Soft shell crab with black beans, avocado, lime and chilies with Vega Sindoa Chardonnay 2006
Third Course
Roasted Pork with tomatillo, jicama and plaintain with Tres Picos Garnacha 2006
Fourth Course
Grilled Wagyu Hanger Steak with Porcini, Polenta and Pecorino and kale with Bodegas Volver Tempranillo 2005 and Altos De Luzon 2004
Fifth Course
Cheese Tray of LaSerena, raw sheep, Spain
Drunken Goat, Spain
Mrs. Quickes Cheddar, England
Bleu d/Auvergne, France
and white chocolate truffle with Jorge Ordonez Especial Muscat 2005