Runs with knives!
Below are photos from the January 20, 2009 Wine Dinner at Midwest Culinary Institute. Menu is below! Amuse Bouche Trevisiol Extra Brut Prosecco, NV Seared Scallops with Celeriac Slaw and Blood Orange Beurre Blanc Les Deux Tours Sauvignon Blanc 2005 and Mosel River Riesling 2007…
Sensational Wine Dinners Wines hosted by Rodney Strong Vineyards Amuse Gueule Sea Scallop, grapefruit, brown butter, crème fraiche Charlotte’s Home Sauvignon Blanc 2007 Jonah Crab, cauliflower, black garlic, saffron & lemon Chalk Hill Chardonnay 2006 Atlantic Salmon, rapini, lentils, vanilla & red wine Russian River…
Hosted by Greg Graziano, owner and winemaker of Granziano Winery, Mendocino, California.
Amuse Gueule
Trout Roe, salsify, Meyer lemon & tarragon
Chenin Blanc
Rock Shrimp, avocado, jicama, scallion & yuzu
Dolcetto Rosato
“Paella”
Pinot Noir
Roasted Squab, mole, parsnip, white beans & red onion
Zinfandel
Veal Shank, Brussels Sprouts, orzo, wild mushrooms & thyme
CORO
Poached Pear, brown butter, brie & pecan
Late Harvest Chenin Blanc
Hosted by Brian Scott of Vintner Select Distributors. Event hosted by the students of the Midwest Culinary Institute under the direction of Donna Schmitt and Chef Matt Winterrowd. Amuse Gueule Shigoku Oyster; apple, chervil & shallot Gramona 2004 Cava Gran Cuvee Langostine; potato, artichoke &…
Welcoming Wine Trends, Inc. Featuring Mary Horn and Ian Pascoe Hosted by the students of the Midwest Culinary Institute under the direction of Donna Schmitt Smoked Trout, Horseradish, Grapefruit, and Beets Zardetto Prosecco, NV Clams, Cucumber, Celery, and Mango Kris Pinto Grigio, 2008 Poached Salmon,…
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.
Amuse Bouche: Oyster Tartar, Marinated Scallops & Citrus. Terredora Falanghina, 2007
Maine Lobster & Smoked Eel Salad, Avocado, Pineapple, and Celery Root Pistachio. Statti Greco, 2007
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 Bass, Tuna Mousse, Pomegranate, Fennel, Chantrelles, and Broccoli Raab. Cantele Salice Salentino Riserva 2004
Wild Boar, Seasonal Garnishes. Cantele Primitivo 2006 & Produttori del Barbaresco 2005
Chocolate Pot de Creme Surprise. Terredora Aglianco 2007