12/09/2009 Wine Dinner at Midwest Culinary Institute

Wine Dinner at the Midwest Culinary Institute at Cincinnati State Technical & Community College.

Hosted by the students of the Midwest Culinary Institute under the direction of Donna Schmitt. Menu prepared by Chef de Residence, Jean-Robert de Cavel. Wines hosted by Laura Landoll, Advanced Sommelier, of Grand Cru Wine Company & Rudy Basile of Vias Imports.

Oyster Tartare
Amuse Bouche: Oyster Tartar, Marinated Scallops & Citrus. Terredora Falanghina, 2007

Main Lobster & Smoked Eel
Maine Lobster & Smoked Eel Salad, Avocado, Pineapple, and Celery Root Pistachio. Statti Greco, 2007

Veal Sweetbreads
Veal Sweetbreads en croute, Truffle Demi-Glace, Apple, Leek, Barley, Crosnes Light Curry Sauce. San Lorenzo Vigna Di Gino, Verdicchio del Castelli de Jesi 2007


Wild Striped Bass1
Wild Striped Bass, Tuna Mousse, Pomegranate, Fennel, Chantrelles, and Broccoli Raab. Cantele Salice Salentino Riserva 2004

Wild Boar2
Wild Boar, Seasonal Garnishes. Cantele Primitivo 2006 & Produttori del Barbaresco 2005

Chocolate Pot de Creme
Chocolate Pot de Creme Surprise. Terredora Aglianco 2007

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