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Wine Dinner Wednesday: Thursday Edition

winedinner-150x150Sorry I’m a day late. Below you will find a list of upcoming wine dinners from Urban Crust, La Buena Vida Vineyards, Abacus, Sevy’s Grill, The Grape,  two at  Stephan Pyles,and Pappas Bros.

October 22, 2009
La Buena Vida Vineyards.
“A Night in Tuscany Italian Wine Dinner.”
Escape all of your worries and join La Buena Vida Vineyards Thursday, October 22nd from 6-8PM as we venture into the Old World of Italy. Be the first to taste our newest feature wines from Italy while having them perfectly paired to traditional, savory Italian dishes, from Tomato Mozzarella to Italian Penne Pasta. Experience Italy right here in Grapevine as guest speaker for the evening Dean Underdahl, wine connoisseur, takes you to all the major wine regions of Italy. Don’t miss out on this special night and make your reservations today by calling 817-481-WINE (9463). Details below.

Oct 26
Urban Crust.
Tour Of Italy Wine Tasting. Join Urban Crust’s World Master Chef, Salvatore Gisellu, and wine expert Alfonso Cevola for our very first wine tasting. We’re really excited to have Chef Salvatore in the kitchen with creative freedom.  He’ll be able to showcase unique Italian food that pairs with the wines Alfonso selects.  Jump for details.

October 26
Abacus
.
Antinori Wine Dinner with Alessia Antinori. Full menu and pairings below.

October 26
Sevy’s Grill.
Join us on Monday, October 26th at 6:30 p.m. for a taste of our
“California Dreaming” inspired menu.  Four courses plus reception, $59.95 per person (plus tax and gratuity), seating is limited and reservations required (no OpenTable reservations, please). Contact (214) 265-7389 or SevysCatering@aol.com to save your spot! Menu detailed below the jump.

October 28th
The Grape
. The Grape hosts a “Wines from Deutschland” wine dinner on Wednesday, October 28th.  Hand-selected boutique wines from Germany to include Riesling, Pinot Noir and Eiswein. Chef/owner Brian C. Luscher will compliment the highlighted wines with a 3-course German- inspired menu. The popular a la carte menu will also be offered that evening. Special guest and industry expert Steve Mansir of Republic Beverage hosts this special event. More info below.

October 30
Bailey’s Prime Plus at Park Lane
. Four-Course Wine Dinner featuring the wines of B.R. Cohn. Executive Chef Israel Voirin and Sommelier Jeff Ivy present an exciting wine pairing dinner. Full menu and pairings below.

November 8th
Stephan Pyles
. A Decade Of Dining. 10th Anniversary Of Stephan Pyles Celebrity Chef Dinner
Stunning Dinner and Auction Funds $15,000 Stephan Pyles Culinary Scholarship. Five celebrity chefs from throughout the state including Chef Pyles will present a spectacular five-course wine dinner along with a live auction to fund one of the nation’s largest culinary scholarships.  Five-course menu, chef line-up, and details below.

November 9th
Stephan Pyles.
Stephan Pyles will host a special five-course dinner paired with Truchard wines in the restaurant’s private dining room on Monday, November 9.  Truchard Vinyards is a small, family-owned winery that has been producing exceptional wines in the Carneros region of Napa Valley for over 30 years.  Tony and Jo Ann Truchard will join Chef Pyles to educate diners on the wine and food pairings.

November 13
Pappas Bros. Steakhouse
. Bubbles bring in the holidays! Our last tasting of the year celebrates all things sparkling, so join us as we get ready for the 2009 holiday season. This “sparkling” tasting, on November 13th, $45 per person plus tax and gratuity, begins at 6:00 p.m. Reservations are required. Call 214.366.2000 or visit pappasbrosdallas.com. Jump for more info.
October 22, 2009
La Buena Vida Vineyards

When:  Thursday, October 22
Where:  La Buena Vida Vineyards
Time: 6-8PM
Cost:  $45pp or $80 per couple
Age Limit:  21+
Limited Seating, Reservations Required.
La Buena Vida Vineyards
416 E. College St.
Grapevine, TX 76051
www.labuenavida.com

October 26
Urban Crust

We’ll be seating everyone at a large table on the first floor all together, a true Italian experience.  You’ll get a chance to meet other customers (and maybe some staff :) that share a similar passion for wine and food.  We’ll sample 5 wines of Italy and pair them with 5 tapas.  Alfonso and Chef will  introduce all the food and wines and give background info and education about the wines. Please RSVP. RSVP  Monica@UrbanCrust.com or call 972-509-1400. Monday, Oct 26 @ 6:30 PM -$25

October 26
Abacus

Antinori Wine Dinner
with Alessia Antinori
October 26, 2009
6:30 PM
PASSED
White Clam Bruschetta
Grilled Portabella, Goat Cheese, Aged Balsamic
Guado Al Tasso “Scalabrone” 2008, Bolgheri Rosato DOC, Antinori
1ST COURSE
Crispy Seared Striped Bass, Roasted Cauliflower Risotto
Champagne-Arugula Butter
Castello della Sala “Cervaro della Sala” Chardonnay 2006, Umbria IGT, Antinori
2ND COURSE
Rosemary Rotisserie Duck, Truffle-White Bean Puree
Tomato Demi
Guado Al Tasso “IL Bruciato” 2007, Bolgheri DOC, Antinori
3RD COURSE
Crispy Veal Scaloppini, Grilled Polenta Cake
Marsala Herb Sauce
Tignanello 2005, Toscana IGT Antinori
4TH COURSE
Carrot Cake, Carrot-Yuzu Reduction
Cream Cheese Ice Cream
Castello della Sala “Muffato della Sala” 2006, Umbria IGT, Antinori
$120 plus tax and 20% gratuity per person
Reservations Required
Donna Tanner
469-867-3681

October 26
Sevy’s Grill

RECEPTION
Panini
(Mozzarella, Prosciutto and Olive)
***
Cristalino, Sparkling Wine

FIRST COURSE
Orange County Style Carne Asada with Ancho Black Bean Sauce and Golden Tomato Pico de Gallo
***
Simi, Roseto, Sonoma, 2008

SECOND COURSE
Pan Seared Pacific Halibut on Grapefruit-Pearl Onion Salad with Avocado Vinagrette
***
Zaca Mesa, Viognier, Central Coast, 2007

THIRD COURSE
Pork Osso Bucco on Creamy Ricotta Polenta with Roasted Christopher Ranch Garlic and
Fresh Vegetables
***
Markham, Merlot, Napa, 2005

FOURTH COURSE
Ghirardelli Chocolate Hot Fudge Sundae
***
Fonseca, Port LBV, 2003
SEVY’S GRILL
AND CATERING
8201 Preston Road, Dallas, 75225

October 28
The Grape

Never been to The Grape’s monthly wine dinner…well here is the 411.  The
Grape provides a fun; casual setting that allows the guest to
“come-as-they-are” and dine at their own pace, allowing for a more festive
one-on-one format with the wine experts.  Themes include a wine expert/host
for the evening who speaks to each individual table about the wines
selected. Reservations are recommended.  Cost is $45 per person exclusive of tax,
gratuity and other beverages.  Located at 2808 Greenville Avenue, The Grape
is open for dinner nightly at 5:30pm and Sunday Brunch.   For reservations
call 214-828-1981 or visit the website at www.thegraperestaurant.com.
Complimentary valet parking always provided.

October 30
Bailey’s Prime Plus

October 30, 2009
7:00 pm
Passed Hors d’oeuvres
Scottish Smoked Salmon and Caviar Croustade
Sweet basil oil and micro greens
Rose’ San Luis Obispo 2008

First Course
Day Boat Sea Scallop
Roasted pineapple and vanilla essence
Chardonnay Sonoma Valley 2008

Second Course
Texas Spice and Pepper Rubbed Lamb Chop
Sundried cherry and Marsala reduction
Merlot Sonoma Valley 2006

Third Course
Seared New York Strip, Foie Gras & White Truffle Polenta
Chanterelle mushroom sauce
Cabernet Sauvignon, Olive Hill Estate Sonoma Valley 2006

Dessert
Dark Chocolate Mousse Cake
Fresh strawberries and chocolate ganache
Cabernet Port, Olive Hill Estate Sonoma Valley 2006

$95.00 per person plus tax and gratuity

For reservations or more information, please call 214-750-8100.
Bailey’s Prime Plus is located at 8160 Park Lane in Dallas

November 8
Stephan Pyles

The Wine & Food Foundation of Texas is thrilled to announce a milestone in Texas’ culinary history with the 10th anniversary of the Stephan Pyles Celebrity Chef Dinner benefiting the Stephan Pyles Culinary Scholarship to take place Sunday, November 8, 2009 at Chef Pyles’ flagship restaurant, Stephan Pyles.  The event is presented in part by longtime sponsors Central Market and Texas Monthly.
Five celebrity chefs from throughout the state including Chef Pyles will present a spectacular five-course wine dinner along with a live auction to fund one of the nation’s largest culinary scholarships.  The scholarship winner will prepare a special appetizer course served during the reception.  The short but action-packed live auction will include restaurant packages, rare and fine wines and other luxury items.  Each course will be prepared by a different chef including (see menu attached):
•      2009 Stephan Pyles Culinary Scholarship winner Thomas (Coner) Sargeant from the Texas Culinary Academy in Austin currently working at the Joule Hotel, Dallas
•      Executive Chef Vijay Sadhu of Samar by Stephan Pyles, Dallas
•      Chef/Owner Jason Dady of The Lodge Restaurant of Castle Hills, San Antonio
•      Chef/Owner Tracy Miller of Local, Dallas
•      Chef/Owner Stephan Pyles and Executive Chef Matt McCallister of Stephan Pyles, Dallas
•      Chef/Owner Zach Townsend from Pure Chocolate Desserts by Zach, Dallas
A reception kicks off the evening at 6 p.m. with dinner at 7 p.m.  Seating is limited and reservations are required.  The price is $125.00 per person (tax and gratuity included).  Reservations can be made by calling the Foundation at (512) 327-7555 or by visiting www.winefoodfoundation.org.
The Stephan Pyles scholarship is based upon an Iron-Chef style cook-off each spring, which challenges students to create a three-course menu utilizing a predetermined list of Texas ingredients.  The event is named for Texas legend Stephan Pyles, a legendary founding father of Southwestern cuisine and the first chef in the Southwest to win the prestigious James Beard award.  The competition is Chaired by Paris Cordon-Bleu trained Chef and Foundation member, Quincy Adams Erickson of Fête Accompli in Austin.  Applications for the 2010 competition will be available by the end of October to currently enrolled culinary students on the Foundation website, www.winefoodfoundation.org.  The 2010 competition will be rotated to Austin at the Texas Culinary Academy in March.
The Wine & Food Foundation of Texas is a statewide charitable Foundation (501c3) that supports education and research in the culinary and viticulture arts.  Chef Pyles is a long-time Foundation champion and Advisory member.  “We are proud to have accomplished ten years of scholarships for Texas’ student chefs.  Past winners have moved on to accomplish extraordinary things in our state and to have been able to provide that opportunity for them is truly humbling,” stated Pyles.  “This year we want to celebrate the hard work of everyone involved and make this dinner a show-stopper.”
About the Wine & Food Foundation of Texas
The Wine & Food Foundation of Texas is public charity founded in 1997 to support education and excellence in the culinary and viticulture arts. A membership organization, the Foundation provides scholarship and grants to innovative education projects in food and wine.  To date, the Foundation has given over $1 million to support public television, scholarships and grant projects throughout the state.

November 9

Stephan Pyles

STEPHAN PYLES HOSTS TRUCHARD WINE DINNER
WHAT:Five-Course Dinner to be Paired with Truchard Wines
Stephan Pyles will host a special five-course dinner paired with Truchard wines in the restaurant’s private dining room on Monday, November 9.  Truchard Vinyards is a small, family-owned winery that has been producing exceptional wines in the Carneros region of Napa Valley for over 30 years.  Tony and Jo Ann Truchard will join Chef Pyles to educate diners on the wine and food pairings.
WHEN:
Monday, November 9, 6:30 p.m.
PRICE:
$125 per person, inclusive
RESERVATIONS:
Space is limited, please contact Lisa Moore, 214.999.1229 x102,
lmoore@stephanpyles.com
WHERE:
Stephan Pyles
1807 Ross Ave, Suite 200
Dallas, Texas 75201

November 13
Pappas Bros.

Pappas Bros. Wine Department celebrates the “sparkiling wines” at this festive tasting. Barbara Werley, Master Sommelier, Kim Wood and Jason Hisaw, Advanced Sommeliers, and Heather Green, Certified Sommelier, will guide guests through the evening and allow each guest to experience a wide variety of sparkling wines. Executive Chef James Johnson will create hors d’oeuvres specifically paired for the sparkling choices.  “The Sparkling wines call for spectacular food pairings, and I promise to create just that!”
The Sparkling Wines featured at this Pappas Bros. Wine Tasting are the following:
Krug Grande Cuvee NV
Bruno Paillard Blanc de Blancs Brut “Réserve Privée” NV
Robert de Schlumberger Brut NV
L. Aubry “La Nombre D’Or” Brut 2000
Iron Horse Brut Rosé 2003
Guy Larmandier Premier Cru Vertus Brut Rose NV
Bugey-Cerdon La Cueille Rosé, Patrick Bottex NV
Laurent-Perrier Demi-Sec NV