Runs with knives!
Tonight’s wine dinner was very nice — Wendy & I joined Cindy, Mo, Angel, and Greg for a very nice meal at the Iron Horse Inn. Chris & Devin did a nice job of explaining the wines. First Course Deconstructed Spicy Crab Sushi Clean State Riesling I really liked…
On Tuesday, June 12, 2007, Wendy, Ted, and I participated in a Wine Dinner at Rondo’s Restaurant in Western Hills. The theme was “Summer Quaffing Wines from Tin Roof Wines, California” (with wines from Glazer Distributors), and the menu was as follows: First Course Chilled Cucumber, Mint, and Melon…
The Summit Room at Midwest Culinary Institute
Sensational Wine Dinner
December 11, 2007
Chef Arthur Leech
Tuesday, December 11, 2007 marked the inaugural Wine Dinner at Midwest Culinary Institute at Cincinnati State Technical and Community College. As part of the planning team, I worked with College administration, Samantha Smith (from E&J Gallo Winery) and Carmen Parks (formerly of Rondo’s restaurant) to organize this, the first of our monthly Wine Dinners. It was gratifying to see this event come to life, and to have it so well-attended (somewhere in the neighborhood of 70 people attended the event).
Chef Arthur Leech provided the following menu, paired with wines by Samantha Smith.
Hors d’Oeuvres
Barefoot Brut Champagne
Spicy Asian Pepper Seared Wild Caught Salmon with a fresh thyme lemon vinaigrette 
Martin Codax Albarino, 2006
Granny Smith Apple Chestnut Soup with Saffron Creme Fraiche 
Bridlewood Reserve Viognier, 2006
Duck Confit & Roasted Mushroom Potato Lasagna resting on sauteed baby spinach and raspberry braised beets 
MacMurray Ranch Pinot Noir, 2006
&
Louis Martini Cabernet Sauvignon Alexander Valley, 2004
Cheese Sampling of Brie, Compote, French Blue, and Manchego drizzled with Mission Fig Syrup 
Bridlewood Reserve Syrah, 2003
Peach, Apple, and Golden Raisin Rustic Tarts with moscato and honey reduction, creme anglaise 
Moscato, N.V.
The meal was neither too conservative nor too ‘wild’, which was appropriate for the first time. We, as a planning committee, needed to begin to understand our audience and where their tastes are.
I learned recently that the IRON HORSE INN, long a fixture in the Glendale restaurant scene, has closed its doors. I’ve got mixed feelings about this closure. We’ve spent many enjoyable evenings at the Iron Horse over the last 5+ years, from the time we…
The Summit Room at Midwest Culinary Institute Sensational Wine Dinner January 8, 2008 Chef Alan Neace Wine pairings by Chef Neace & Laura Landoll, Vintage Wine Distributors. Wine commentary, below, provided by Laura Landoll. Champagne Welcome Smoke-Roasted Corn Chowder with Petite Blue Crab and Shrimp-filled…
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 Foster’s Group.
Here’s the menu Rick prepared, and boy was it good!
Welcome
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 Rosé 2006
Rosemary Crusted Leg of Lamb with morel reduction, horseradish mashed potatoes, and turned vegetables
Greg Norman Shiraz/Cabernet 2002
or
Souverain Cabernet Sauvignon 2004
Panna Cotta on Flourless Chocolate Cake with macerated fruit
Penfolds Club Tawny Port NV
On March 26, 2008, we attended the next montly Wine Dinner at Midwest Culinary Institute, this time helmed by Chef Matthew Winterrowd, the newest executive chef on faculty there. Wines by Rich Parducci, winemaker from McNab Ridge. Amuse Gueule Kumomoto Oyster, cauliflower, buttermilk, lemon Anime…