Friday, April 05, 2013

Wine Dinners #5 and #6

Wine Dinner # 5: A Chef's Kitchen (Williamsburg, VA), April 6th

Course 1: Champagne toast and Hors d'oeuvres
Course 2: Vidalia, roasted garlic & morel mushroom soup
Course 3: Avocado & strawberry salad with toasted pecans
Course 4: Scallion & lime shrimp cake
Course 5: Roast rack of lamb, sweet potato mash & swiss chard
Course 6: Linzer torte with orange custard sauce

(3 wine pairings currently unknown; will update)

Wine Dinner #6: 'Bourbon and Reds', May 2nd

Course 1: Bacon wrapped scallops, paired with a Bulleit mint julep
Course 2: Pear and bleu cheese salad, paired with pinot noir
Course 3: Pan-roasted salmon, paired with Bulleit rye
Course 4: Southern BBQ mixed grill with southwest mac and cheese, paired with red blend
Course 5: S'mores cheesecake, paired with Bulleit 10 year small batch

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