Friday, February 15, 2013

Wine Dinners #3 and #4

Wine dinner #3: Oregon Wines, August 24th

Course 1: Champagne toast and Hors d'oeuvres
Course 2: Chilled crab cocktail salad, paired with pinot gris
Course 3: Summer tomato basil bisque and goat cheese crostini, paired with "Remy Red" 
Course 4:  Filet mignon, pan roasted wild mushrooms and mashed potatoes, paired with pinot noir and zinfandel
Course 5: Apple crumb tart, caramel sauce and vanilla ice cream, paired with reisling

Wine dinner #4: Napa Valley Wines, March 14th

Course 1: Roasted asparagus and herbed goat cheese, paired with sauvignon blanc
Course 2: Snow crab bisque, paired with chardonnay
Course 3: Cremini mushroom tart, paired with pinot noir
Course 4:  Filet mignon, creamed spinach and sweet potato casserole, paired with cabernet sauvignon
Course 5: Cheesecake brulee, paired with sauvignon blanc

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