Here is an updated list of wine dinners coming your way. This week we’ve added Hector’s, a premium wine tasting atPappas Bros., and a unique beer dinner at Press Box Grill. Plus: Canary Cafe, The Mercury, Chamberlain’s, and Bonnell’s.
Hector’s On Henderson
This Wednesday, April 29, 2009, from 5 Pm to 7:30 PM, we continue our series of popular wine Happy Hours. We are featuring eight wines from Prestige Wine Cellars. Each glass of wine costs only $6.00 so this is a great opportunity to taste things you would not normally drink.
Terra Najork from Prestige will be present to help you make your choices and talk about the wines.
I will provide complimentary passed appetizers for the bar patrons participating in the event.
Stay for dinner after the Happy Hour and you can avail yourself of the two-course, $19.95 meal (with choices, including vegetarian). There is no better deal. Of course, the entire regular menu, featuring our new Light Plates entree section, is also available.
Enjoy the music of John Freeman, jazz piano and vocals, from 7 PM to 10 PM. John entertains every Wednesday and is extraordinary.
To RSVP, call 214-821-0432 or send an email to:
email@example.com (or just drop in!).
Press Box Grill
Dress for Success Dallas on Sunday, May 3 at Press Box Grill for a 4 Course Dinner with SPATEN beer pairings. DETAILS TO FOLLOW!
Pappas Bros. Steakhouse
“Back To The Future: Then and Now”
What if you had the opportunity to taste history? At Pappas Bros. Steakhouse you can! For this wine tasting, Pappas Bros. will reach back into their unparalleled wine library to pour carefully cellared examples of Pappas Bros.’ favorite selections side by side with recent vintages. This “Then and Now” tasting, on May 15th, $45 per person plus tax and gratuity, begins at 6:00 p.m. Reservations are required. A $25 dining voucher will be given to each wine tasting guest for redemption in restaurant after the tasting.
Pappas Bros. Wine Department featuring Barbara Werley, one of only 17 female Master Sommeliers in the world, Kim Wood, Advanced Sommelier, Heather Green and Jason Hisaw, Certified Sommeliers, will host this unique wine tasting. Werley adds, “This tasting is rare in that it has so many wines that are in various stages of development.”
The culinary expertise centers squarely on Executive Chef James Johnson as he creates and the hors d’oeuvres specifically paired with the “Then and Now” vintages. “What a selection of wines for me to pair food with; this is going to be a great tasting! The wines featured at this event are as follows:
2001 Grosset “Polish Hill” Riesling, Clare Valley
2007 Grosset “Polish Hill” Riesling, Clare Valley
1997 Alexander Valley Vineyards “Sin Vin” 1.5L, Alexander Valley
2007 Alexander Valley Vineyards “Sin Vin”, Alexander Valley
2001 Betts & Scholl Grenache, Barossa Valley
2006 Betts & Scholl Grenache, Barossa Valley
2001 Perrin Vacqueyras
2006 Perrin Vacqueyras
2000 Ausvetia Shiraz, South Australia
2004 Ausvetia Shiraz, South Australia
1987Spring Mountain Vineyards Cabernet Sauvignon, Napa Valley2003 Spring Mountain Vineyards Cabernet Sauvignon, Napa Valley
CHRIS WARD TO HOST
SIX COURSE NEW ZEALAND WINE DINNER
FEATURING NEW ZEALAND GUEST CHEF MARC SOPER
AT THE MERCURY RESTAURANT
7 P.M., WEDNESDAY, APRIL 29TH
Chris Ward will host a six-course New Zealand dinner featuring a menu by New Zealand Guest Chef Marc Soper at 7 p.m., Wednesday, April 29th, The Mercury, 11909 Preston Road.
Guest Chef Soper will present a unique presentation of modern European food with a kiwi twist using the freshest of New Zealand ingredients from the pristine waters and green pastures of New Zealand. Soper has a passion for fresh flavors and unique food presentation. Each course will be paired with New Zealand wines. Tickets are limited and cost per person is $110 plus tax and gratuity. For reservations, please call: 972-960-7774.
NEW ZEALAND DINNER MENU
BY NEW ZEALAND CHEF MARC SOPER
MARLBOROUGH GREEN SHELL MUSSEL AND GINGER FLAT WHITE
PAN SEARED DUCK FOIE GRAS, JAZZ APPLE AND KIWI FRUIT CHUTNEY, SALTED CARAMEL & BABY GREENS
CARPACCIO OF CERVENA ON HORSERADISH CREAM, PICKLED BABY BEETS AND BLACKBERRY JELLY
WITH VILLAGE PRESS OLIVE OIL
SUMAC SPICED NEW ZEALAND KING SALMON, JAZZ APPLE FENNEL AND PINK GRAPEFRUIT SALAD, ROASTED MUSHROOM
AND BLUE CHEESE MOUSSE, PORCINI TUILLE AND DUO OF SAUCES
BALLOTINE OF NEW SEASON LAMB SHANK WITH TRUFFLE, BUTTER POACHED SCAMPI, POTATO PUREE AND CRUSHED PEAS
WITH RED WINE JUS TOPPED WITH MICRO PARSLEY
KIWI FRUIT CURD FILLED PAVLOVA ROULARDE,
SALTED STRAWBERRY AND BASIL SALAD, TAMARILLO
SORBET & ZESPRI GOLD CHIPS
Pappas Bros. Steakhouse
presents Shafer Vineyards Wine Dinner
Described as one of the New World’s most profound wines, Shafer Vineyards has been commanding a presence in the world of wine since 1978. Experience for yourself the wines of Shafer Vineyards at Pappas Bros. Steakhouse on May 1st, as they host Shafer Vineyards for a wine dinner. This four-course wine dinner menu, priced at $175 per person, plus tax and gratuity, guarantees this to be an unbelievable opportunity!
John Shafer, along with his son John, learned the intricacies of grape growing in the Stags Leap District -one of the world’s foremost regions for the cultivation of Cabernet Sauvignon. What began as a career in viticulture quickly expanded to a full-scale winemaking. Today, the Shafer family winery continues to prove it deserves national recognition.
Executive Chefs, Michael Gaspard and James Johnson will again collaborate to create an exceptional wine dinner menu. Master Sommelier Barbara Werley joins the team with personalized wine pairings. Together, this trio will create a truly remarkable culinary experience. The Shafer Vineyards menu is as follows:
2005 Schramsberg Napa Valley Blanc de Blancs
Loval KAMPACHI, fennel, apple, chile, citrus
2006 Shafer Red Shoulder Ranch Napa Valley Chardonnay
Wild MUSHROOM, sweet onion, hazelnut, smoked bacon, escargot
2005 Shafter Point Five Stags Leap District Cabernet Sauvignon
LAMB, eggplant puree, roasted garlic, wild leek
2005 Shafer Hillside Select Napa Valley Cabernet Sauvignon
1999 Shafer Hillside Napa Valley Cabernet Sauvignon
1998 Shafer Hillside Napa Valley Cabernet Sauvignon
TEXAS FARMHOUSE CHEDDAR, red wine-fig jam, crispy bacon tuile
2005 Shafer “Relentless” Napa Valley
Pappas Bros. Steakhouse, named “Best Steakhouse in Texas” by Texas Monthly, is the premier steakhouse in Dallas. Widely recognized as one of the highest quality and best restaurants in the nation, Pappas Bros. serves dry-aged, prime beef accompanied by succulent side dishes, and finished with rich desserts. Pappas Bros. Steakhouse Wine Cellar features one of only 17 female sommeliers in the world and a wine list of over 35,000 bottles. Pappas Bros. is located at 10477 Lombardy Lane, Dallas, Texas, 75220. For additional information, call 214-366.2000 or visit www.pappasbros.com.
————————————————————————————Monday, May 4th
Chamberlain’s Steak & Chop House
5330 Beltline Road, Addison
$96.50 per person
Reception-7:15pm, Dinner 7:30pm
To RSVP for this event please contact Jasper Russo at firstname.lastname@example.org or 214/350-1271. Due to the necessity of a restaurant guarantee, no cancellations will be taken after Friday, May 1st.
California Blue Chip Wine Dinner
Monday, May 4th
$96.50 per person
Heralded upon opening in 1993 by Bon Apetit Magazine as one of the country’s best restaurants, Chef Richard Chamberlain’s classic cuisine, impeccable service and Wine Spectator Award-winning wine list have combined to make this restaurant a fixture both on the Dallas dining scene and in the national press. His ability to work matching wines with foods helped to make our Winemaker Dinner with Doug Margerum last year a fantastic success.
We have turned again to Chamberlain’s to provide a showcase for our next spring wine dinner – this time highlighting a number of relatively new wineries who are currently making the new benchmarks for their varietals in California. From hot new varietals like Pinot Grigio and Viognier to classics like Chardonnay, Pinot Noir and Cabernet Sauvignon, winemakers like Steve Clifton, Chad Melville, Brian Loring and Doug Margerum have established themselves as the new blue chips in California winemaking.
Shrimp Wrapped with Prosciutto and Sage
Palmina Pinot Grigio 2008
Salmon Poached with Vanilla and Lemon
Miner Viognier 2007
Melville Chardonnay 2007
Rabbit Glazed with Fig and Thyme served with Truffle Grits
Loring Pinot Noir Aubaine 2007
Patz & Hall Pinot Noir Alder Springs 2005
Filet Mignon Sous Vide with Truffle Sauce and Lobster Potatoes
Fantesca Cabernet Sauvignon Spring Mt 2004
Happy Canyon Brand (Merlot Blend) 2005
Samsara Syrah Melville 2006
Chocolate Espresso Cake
Tuesday, May 5
CHEF GORJI & SAN FELICE WINES PRESENT A FOUR-COURSE
ITALIAN WINE DINNER
WHAT: Join Chef/Owner Gorji of Canary Café and San Felice Wines as they present a four-course Italian wine dinner. The wine dinner is $59 per person, plus tax & gratuity. Seating is limited; call 972.503.7080 for reservations.
Sautéed Mussels, Shallots and Garlic
with grilled Radicchio
Vermentino Maremma Toscana
Quail basted in olive oil and
Eggplant with Pomodoro
Poggibano Maremma Toscana
Lamb T-Bone Steak and grilled Vegetable Risotto
Poggio Rosso Chianti Classico Riserva
Vin Santo del Chianti Classico
WHEN: Tuesday, May 5 – 7:00 p.m.
WHERE: Canary Café, 5100 Beltline Road, #402, Addison, Texas
WHO: Chef Gorji is the chef-owner of Canary Café in Addison, specializing in New Mediterranean cuisine using fresh ingredients and simple techniques. Chef Gorji personally prepares each menu item five nights a week in his newly appointed upscale cafe. His award-winning Mediterranean fare features many dishes that incorporate his signature ingredient – the pomegranate. Canary Café is rated the top 2008 Mediterranean restaurant in Dallas/Fort Worth by Zagat. www.canarycafeaddison.com
David Long & Jon Bonnell – James Beard House, 2008
David Long, owner of David Arthur Wines, and Chef Jon Bonnell received high praises from their last collaboration in New York City at the James Beard House in 2008.
Don’t miss this celebrated reunion at Bonnell’s Restaurant on Wednesday, May 6th for yet another outstanding
David Arthur Wine Dinner!
David Arthur Wine Dinner
Wednesday, May 6th
Hickory Grilled Diver Scallop with Grilled Pineapple
and Smoked Tomato Vinaigrette
Paired with David Arthur Chardonnay
“Seared Pigeon and Peas”
Pan Roasted Squab with Black Eyed Peas
Paired with David Arthur Meritaggio
Buffalo Tenderloin Tartare with Wild Mushrooms
Paired with David Arthur Cabernet Sauvignon
Lamb Loin and Duck Confit with Mole Sauce
Paired with David Arthur Elevation 1147
Macerated Berry Trifle with Chantilly Cream
Paired with David Arthur Sauvignon Blanc
$155 per person
price does not include tax or gratuity
4259 Bryant Irvin Road
Fort Worth, Texas 76109