Runs with knives!
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…
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…
On Wednesday, August 12, 2008, the Midwest Culinary Institute hosted another Wine Dinner, this time prepared by Chef Kyle Goebel with wines by Chad Johnson, owner of Dusted Valley Vintner Winery. Sadly, we were in Houston, Texas and missed the dinner. But here’s the menu and photos… It sounded great!
Amuse Bouche
Yellowfin Tuna Tataki, Yuzu, Wakame, and Microgreens
La Sera Malvasia 2007
First Course
Watermelon Consomme, Pickled Cucumber Granite, and Lavendar Dust
Boomtown Pinot Gris 2006
Second Course
Sliced, Butter-Poached Lobster, Hearts of Palm, Avocado, Valencia Orange Supreme, and Mango Beurre Blanc
Boomtown Unoaked Chardonnay 2006
or
Dusted Valley Vintner Viognier 2006
Third Course
Duck Confit, Sweet Potato Crepe, Chantrelle Mushrooms with Seared Duck Breast, Bing Cherries, Arugula, and Micro Cilantro
Boomtown Merlot 2004
Fourth Course
Cinnamon-Smoked Lamb T-Bone, Herb Risotto, and Blueberry Gastrique
Boomtown Syrah 2006
or
Dusted Valley Vintner Cabernet Sauvignon 2006
Fifth Course
White Donut Peach, Dark Chocolate, and Raisin Compote
Red Head Ranch Late Harvest Zinfandel 2004
Chef Matthew Winterrowd Wines hosted by Chip Emmerich of Burnet Ridge Winery Welcome Cold Smoked Salmon Cheesecake with Beet Crust and Radish Salad Russian River Vin Gris Pinot Noir 2007 First Course Shrimp, Basmati Rice, Okra, Tomato, and Coconut Lake Erie Pinot Gris 2007 Second…
Midwest Culinary Institute Culinary Olympic Team, 2008 Wines hosted by Joseph Carr of Carr Wines First Course Risotto ala Asperges Fromage Joseph Carr Chardonnay, 2005 Second Course Pan-seared Telecherry Crusted Scallops with Mussels Printaniere Style Joseph Carr Sauvignon Blanc, 2005 Third Course Tournedos Margherita Joseph…
Chef Matthew Winterrowd
Wines hosted by Mary Horn, Winetrends
Welcome
Bacon and Eggs Surprise
Covides Gran Gesta Brut Rose
First Course
Seafood Chowder, Dumpling, and Toasted Garlic
Brandal Albarino 2006
Second Course
Lemon Lobster, Israeli Couscous, and Savory Granola
Trevor Jones Virgin Chardonnay 2006
Third Course
Confit Pork Shoulder, Nutmeg Englaze Spaghetti Squash, and Rapini
Marquis Philips Grenache 2007
Intermezzo
Granité
Paringa Sparkling Shiraz 2004
Fourth Course
Braized Oxtail Potroast (short ribs), Root Vegetables, and Orange Carrots
Three Rings Shiraz 2006
&
Boarding Pass Shiraz 2005
Dessert
Parsnip Cake
LillyPilly Noble Blend 2006
Chef Matthew Winterrowd Wines hosted by Laura Landoll, Vintage Amuse Gueule Kumomoto Oyster, fennel & pomegranate Codorniu Cava Pinot Noir Atlantic Salmon, beets, vanilla, horseradish & apple Morgan Chardonnay Metallico 2007 Sea Scallops, endive, orange, olive oil & honey Tedeschi Monte Tenda Vigneto Soave 2007…