This week we feature events from Hector’s On Henderson, Adelmo’s, Urbano Café, Tre Amici, Dali Wine Bar & Restaurant, Le Cordon Bleu Dallas, Seventh Street Shuffle in Fort Worth, Tramontana, Cru A Wine Bar, Taverna in Fort Worth, and Lawry’s The Prime Rib.
Hector’s On Henderson. Wednesday, November 4, Chris Chapman will feature 8 wines from 5 PM to 7:30 PM. All featured wines are $6 per glass and I provide FREE appetizers at the bar. There’s no better deal.Stay for dinner and enjoy our Two for $20 Meal. It’s two courses with choices (including vegetarian) for only $20. Can’t beat it.Enjoy the music of John Freeman from 7 to 10 PM. 214-821-0432
Adelmo’s. Featuring a five-course, five-wine dinner on Friday, Nov. 6 at 6:30. $50.00 per person plus tax and gratuity. The menu is here.
Urbano Café. Mitch and Kristen Kauffman love to do their own thing. They are hosting a BYOB five-course wine dinner on November 10th. Customers are encouraged to bring a nice wine and share with others. Details on their website. 214-823-8550.
Tre Amici. Tre Amici welcomes Robert Rex, winemaker and owner of Deerfield Ranch Winery. Piano music by Adrian King. $99 per person. Full menu and details below. 972-250-4400.
Dali Wine Bar & Restaurant. Announces Hirsch Wine Tasting featuring the highly acclaimed wines from Hirsch Vineyards, Sonoma County. Special guest is Jasmine Hirsch, daughter of founder David Hirsch, and will offer a complimentary tasting of the famed Hirsch wines from 5:45 until 7:45pm. For your convenience, Dali is pleased to offer special retail pricing and sales of these allocated wines. Details below. 214-6461947
Taverna in Fort Worth.Black Truffle Wine Dinner. $65.00 per person plus tax & gratuity. Full menu and details below. 817-885-7502
Le Cordon Bleu Dallas. Cognac and Armagnac Dinner and Tasting. Please Join the Le Cordon Bleu Slow Food Student Chapter for a Cognac and Armagnac Dinner and Tasting. Only $24 per person. The dinner menu detailed below.
Seventh Street Shuffle in Fort Worth. Dining critic, cookbook author, and food/travel journalist June Naylor and her partner Cynthia Wahl will kick-off their new culinary adventures company, Texas Toast , with a progressive dinner. The evening begins at 6:30 at Eddie V’s and proceeds to Saint Emilion and Lanny’s Alta Mexican Cocina in Fort Worth. Tickets are $75. Details on their website and below.
Tramontana. Jacuzzi Family Vineyards Wine Dinner. Enjoy an evening of great food and wine and taste the California family’s wines that honor their Italian heritage. Advantage wine representative Bill Rich will talk about the wines and the family’s interesting history, which of course includes the water spa that bears their name. $50 per person. Menu below. 214-368-4188.
November 17& 18
Crú, A Wine Bar. A wine dinner featuring Barolo wines paired with rare white truffles from Oregon. Cru’s Truffle event is truly remarkable due to the rarity and high demand of the magnificent white truffle. Don’t miss this opportunity to enjoy the best in Italian Barolo wines and this exceptional culinary treat! Shops at Legacy (Plano) on Tuesday, November 17th; West Village (Dallas) on Wednesday, November 18th; Watters Creek (Allen) on Wednesday, November 18th. Featured Guest Speaker: Alfonso Cevola. Details below.
Lawry’s The Prime Rib. Join Lawry’s For The Release Of The 2009 Nouveau Beaujolais Wines. The world celebrates with France each year on the third Thursday of November. This day marks the release of the nouveau Beaujolais wines. The harvesting of the grapes this year took place from August 27th through September 22nd. Join Lawry’s and guest speaker Steve Giancotti to be among the first in Dallas to enjoy this years vintage; said to be the best in the past 50 years! Menu and details below.
Tre Amici. Tre Amici welcomes Robert Rex, winemaker and owner of
Deerfield Ranch Winery. Piano music by Adrian King. $99 per person. 972.250.4400
Join us for this special presentation
Live pianist Adrian King will accompany
$99 a person
2004 Deerfield Ranch Sangiovese
Piatto di Formaggi
Featuring Maytag Blue Cheese, Fontina, Goat Cheese, Manchego,
Smoked Gouda, Brie, and English Cheddar with Guinness
2006 Deerfield Ranch Sauvignon Blanc, Sonoma Valley
Tre Amici Salad
Main Course ~
2002 Deerfield Ranch Super T-Rex, North Coast
8oz Prime Filet wrapped with Applewood Smoked Bacon,
Accompanied with our Gorgonzola Sauce
2004 Deerfield Ranch Shiraz Cuvee
Kahlua Cappuccino Cheesecake
Please call Tre Amici for reservations
Deerfield Ranch Winery
Dali Wine Bar & Restaurant
What: Hirsch Vineyards Complimentary Wine Tasting
When: Tuesday, November 10, 2009
Where: Dali Bar, 1722 Routh St., One Arts Plaza, Arts District
Reservations: Please RSVP at 214-6461947 or email@example.com
Parking: Complimentary Valet from 5:45-6:00pm, $2 self parking
Wines to be Tasted:
2008 Bohan Dillon Sonoma Coast Pinot Noir
This pinot noir expresses the complexity of the site at Hirsch Vineyards. It is a blend of seventeen fermentation lots containing the fruit of thirty-four discreet farming blocks. All five of the pinot noir clones farmed here are fully represented. Ninety-seven percent of the fruit is estate; the balance is from the adjoining Hellenthal ranch. Thirty per cent is from the older fields; the balance from newer plantings. It is important to note that this wine is made in exactly the same way as the Hirsch and from the same fruit. In other words, it is a true ‘village’ wine and represents exceptional value.
2007Hirsch “M” Sonoma Coast Pinot Noir
Deep ruby. Exotic spice top note, with layers of leather, cedar, earth, loganberry and raspberry. Rich flavors of plum and ripe berry evolve to a mouth-filling, silken mid-palate showing great finesse textually as the acid structure refreshes the palate and carries the flavors to a sustained, layered finish and the loamy earth notes return.
2006 Hirsch Sonoma Coast Pinot Noir
Garnet. Primary fruit aromas have evolved to a bouquet of earth, leather and sandalwood, with a touch of baking spice. On the palate, mature plum, smoked meat, and mineral flavors dance with a velvet texture across the tongue, leading to an expansive finish of dark plum, espresso and hints of woodsmoke. A suave, seductive wine.
Taverna in Fort Worth
BLACK TRUFFLE WINE DINNER
Monday, November 16th.
Carpaccio di Bue al Tartufo Nero
Beef Tenderloin Carpaccio served with Baby Wild Arugula, Royal Trumpet Mushrooms,
Meyer Lemon dressing, Shaved Parmigiano & Fresh Black Truffles
Lamberti Rose Spumante, Veneto
Taglerini con Salsa di Tatufo Nero
Fresh White Taglerini tossed with Fresh Black Truffles & Butter Sauce
Produttori Nebbiolo Langhe, Piedmont
Carre di Agnello con Tartufo Nero
Whole Roasted Colorado Baby Rack of Lamb finished with Caramelized Shallots,
Fresh Black Truffle Sauce, Scalloped Potato & Sautéed Green Swiss Chard
Ca Bianco Barolo,Piedmont
Pere al Vino Rosso con Gelato
Poached Fresh Pear with Red Wine, Chocolate sauce & Fior di Latte Gelato
Florus Moscadello di Montalcino, Tuscany
$65.00 per person plus tax & gratuity.
Sundance Square, 450 Throckmorton Street, Fort Worth, 817-885-7502
Le Technique Restaurant
Le Cordon Bleu Dallas
11830 Webb Chapel Rd.
Dallas, TX 75234
$24++ (plus tax and gratuity) Per PersonPlease Join the Le Cordon Bleu Slow Food Student Chapter for a Cognac and Armagnac Dinner and Tasting. (The dinner menu is detailed below.)
Enjoy a fabulous, student-prepared three-course dinner in the Le Cordon Bleu Dallas’ Le Technique restaurant followed by a presentation and tasting of Cognac and Armagnac. We will learn about the unique characteristics of each eau-de-vie from the terroir to the distillation and ageing processes.
The tasting is included in the price of the dinner.
Mr. Alain Royer will lead the tasting. Mr. Royer is a master Cognac blender. Born and raised in Cognac, Mr. Royer worked in his family’s Cognac business and built his own venture that was sold to a large spirits conglomerate. Mr. Royer is a renowned ambassador for French spirits in the United States and currently resides in Bordeaux.
- Attendance is limited to 20 people.
- RSVPs will be taken on a first-come, first-served basis.
- Please RSVP directly to me: firstname.lastname@example.org
- Le Technique is no longer BYOB. Wine will be available to order to accompany dinner at an additional cost.
Dinner Menu (subject to change):
F I R S T COUR S E
Butter Poached Lobster Salad
Boston Bibb and Frisée, Blood Orange Supremes,
Toasted Almonds, Vanilla Oil, Fried Salsify, Citrus Vinaigrette
I N T E R ME Z Z O
MA I N COUR S E
Veal Osso Bucco
Slow Braised Veal Shank, Pommes Purée,
Braised Belgain Endive, Braising Reduction, Fried Sage
DE S S E R T
Winter Squash Bread Pudding
Roasted Butternut & Acorn Squash, Texas Pecans,
Brioche, Crème Chantilly, Bourbon Caramel
Seventh Street Shuffle
Renowned Food and Travel Journalist Starts Foodie Driven Culinary Tour Company
June Naylor along with partner Cynthia Wahl announces the launch of Texas Toast Culinary Tours
Fort Worth, TX – Every day, cuisine-savvy people in Texas discover more to love about the food and wine originating here. The only trouble is, it’s not always easy to figure out where the best bites and sips await. And sometimes it’s a trick to sort through all the new offerings coming to the fore. Enter Texas Toast Culinary Tours, a new outfit with deep roots in the Lone Star food and wine world. With Texas Toast, foodies get epicurean expertise to lead them down all the right roads in Dallas and Fort Worth and more. Founded in September by well-known dining critic, cookbook author and food/travel journalist June Naylor, Texas Toast shows food lovers where the taste thrills await and who makes food and wine around here downright artful. Texas Toast partner Cynthia Wahl, a longtime colleague of June’s from the Fort Worth Star-Telegram and a graphic designer, helps craft these culinary adventures. Together the pair is plotting paths that the demanding palate will devour with pleasure.
Among the initial events offered by Texas Toast is a series of tasting tours. Each is called a Feeding Frenzy, created for locals and visitors who want a behind-the-scenes look at the most popular restaurants, wine outfits, food producers and brewers in the Dallas-Fort Worth area. The typical Feeding Frenzy outing will happen twice a month, giving guests a chance a chance to eat one small course, with a special wine or cocktail pairing, usually at three different places. Participating restaurants will be linked by neighborhood or cuisine, and guests will get face-time with chefs, talking about what inspires them and how their creations come to life.
By mid 2010, Texas Toast Culinary Tours will also design similar tasting tours for Austin and San Antonio. In spring 2010, the company will launch its Texas Toast Road Trips, with three- to five-day tasting itineraries in the Texas Hill Country, San Antonio and the Big Bend Country in West Texas. By late 2010, Texas Tours will announce plans for tasting trips to New Orleans, Santa Fe and New York.
Texas Tours will also work with clients to customize tours for groups, as desired. These may include:
Half-day tours: Visit a cheesemaker, artisan bakery, wine cellar, or specialty market for tour and tasting; or take a cooking class with noted chef; or enjoy a wine or food seminar with an expert; then top it off with lunch at a leading restaurant. 4 to 5 hours, morning or afternoon.
Full-day tours: Combine several of the ideas found in the half-day tours and include lunch or dinner. 8 hours.
Multi-day tours: Each day has a theme, with choices that might include ethnic cuisines; pairing wines and foods; local and regional foods; the Texas Trilogy: barbecue, Tex-Mex, and steaks; and celebrity chefs. As noted above, the itinerary can incorporate visits to see food/wine production, specialty markets, tastings, seminars, cooking demos or classes, and meals with appropriate wines or other beverages.
And more: It’s easy to add in museum visits, shopping, spa treatments and live music as needed.
You can read more about Texas Toast plans and experiences on June’s blog at http://www.junenaylor.com, and you can follow updates on Facebook (Texas Toast Culinary Tours) and Twitter ( http://twitter.com/TexasToastTours) For press inquiries please contact Beth Hutson at 817-602-0211 or email@example.com. For additional details on culinary tours, please view http://www.texastoastculinarytours.com contact 817-239-1634 or email firstname.lastname@example.org.
About Texas Toast:
Partner June Naylor is an award-winning travel journalist, dining critic, and food writer with more than 20 years of experience. A Fort Worth native and a sixth-generation Texan who was was raised in Dallas and educated at Texas Christian University, June is a lifelong student of food, cooking and culture in Texas and the Southwest. A child of food-loving parents, June began creating things in the kitchen before she learned long division, and she’s taken cooking classes from Dallas to Bangkok. Over the years, she’s interviewed food celebrities such as Wolfgang Puck, Jacques Pepin, and John Besh, hosted a food-and-travel radio show and taken friends on food trips at home and abroad. June has written two cookbooks with Fort Worth cook and restaurateur Grady Spears and has another in the works with Austin/Fort Worth chef and restaurateur Louis Lambert. Texas Toast partner Cynthia Wahl comes to Texas by way of Wisconsin (born there) and Colorado (schooled there). After spending 20 years as art director for several publications at the Fort Worth Star-Telegram, she decided to follow her epicurean passions. Although art and design have been her vocation, an adulation of Texas food and wine was raised to a higher level when she became friends with June Naylor pretty much the first day she worked at the paper. Through numerous girlfriend trips around Texas and the nation, the two have eaten like royalty while also taste-testing tequilas and emptying some nice bottles of wine. Cynthia is married to Jeff Cunningham, a native Texan, and has two teenage sons who eat an awful lot.
November 17 & 18
Cru A Wine Bar
Cru ~ A Wine Bar is proud to be hosting a wine dinner featuring Barolo wines paired with rare White Truffles from Oregon. Cru’s Truffle event is truly remarkable due to the rarity and high demand of the magnificent white truffle. Don’t miss this opportunity to enjoy the best in Italian Barolo wines and this exceptional culinary treat!
The famed white truffle is one of the world’s most prized delicacies. Once exclusive to Italy, the white truffles are grown predominantly in the soils of Piemonte’s Alba zone, home to the King of Italian wine, Barolo. Wine Aficionados claim that “Barolo is the Burgundy of Italy”, a wine of great perfume, body and size with the classic nose of “tar and roses”. Paired together, these noble wines and the “white diamond” of the earth, deliver the ultimate gastronomic experience.
Oregon is also blessed with an abundance of wild truffles with culinary qualities equal to those of Europe. Oregon has the perfect climate for cultivation of the renowned French truffles. Oregon Truffles Grow in the Willamette Valley Region of Oregon from November thru January. As the ultimate culinary delicacies, truffles are emblematic of the good life in every region where they grow.
Cru Corporate Chef Paul Singhapong has created a special five course menu that features items that highlight the delicate truffle flavors and complement the rich Barolo wines. Alfonso Cevola, CSW, will be on hand to present the Barolo wines and highlight the flavor pairings. Alfonso is a Certified Specialist in Wine and a Special Contributor to the Dallas Morning News and Sommelier Journal. He is an italian wine ambassador who translates the Italian experience
Barolo & White Truffles Wine Dinner Menu
White Truffle Pizza
fontina cheese, roasted chanterelle mushrooms, basil-walnut pesto & white truffle oil
Arneis, Pio Cesare, 2008
Pepper-Seared Beef Carpaccio
roasted baby artichokes, fennel & arugula salad, black truffle aioli Shaved Black Truffles Barbaresco, Produttori del Barbaresco “Torre”, 2005
egg ravioli filled with fontina cheese, white truffle sage brown butter & balsamic syrup Shaved White Truffles
Barolo, “Lecinquevigne”, Damilano, 2004
Roasted Veal Loin
porcini thyme mushroom filling with braised granny smith truffle apples, barolo wine raisin demi Shaved White Truffles
Barolo, DOCG, Pio Cesare, 2005
Gianduia Crème Brûlée
Brachetto d’Acqui, “Rosa Regale” Castello Banfi, 2008
The Barolo & White Truffles Wine Dinner will be held Tuesday, November 17th at Cru Shops at Legacy in Plano, and Wednesday, November 18th at Cru West Village in Dallas and Cru Watters Creek in Allen. Reception at 6:30pm and Dinner at 7pm.
The dinner is $69/person. Space is limited so please call Crú to reserve your seats today!
Crú ~ A Wine Bar
WEST VILLAGE – 3699 McKinney Ave., Dallas 214/526-9463
SHOPS AT LEGACY – 7201 Bishop Rd., Plano 972/312-9463
WATTERS CREEK – 842 Market St., Allen 972/908-2532
Tramontana’s Jacuzzi Family Vineyards Wine Dinner
Tuesday November 17, 2009
$50 per person
Wild Mushroom Risotto Cakes- Truffle Aioli
Brie Cheese en Croute
JACUZZI PINOT NOIR 2006- CARNEROS
Housemade Chicken Raviolis with Sage Brown Butter- Chevre Salad
JACUZZI ROSSO DI SETTE FRATELLI MERLOT 2004- SONOMA
Slow Roasted Porquetta with Sea Salt, Cracked Pepper & Herbs- Natural Jus
JACUZZI BARBERA 2007- MENDOCINO
Hickory Grilled Bistecca Fiorentina – Crispy Onions
CLINE CELLARS BRIDGEHEAD ZINFANDEL 2006- CONTRA COSTA
Dark Chocolate Mousse
Lawry’s The Prime Rib.
Potato wrapped jumbo prawn seared in Tabasco bacon pan sauce;
2009 Domaine de la Roche St. Martin Nouveau Beaujolais Rosé
• Autumn salad tossed with dried apricots, sliced almonds, Maytag bleu cheese and dressed with a sweet maple vinaigrette; 2009 Domaine de Saint-Ennemond Nouveau Beaujolais
• Horseradish crusted prime filet of beef with blue crab salad and asparagus noodles; 2009 Georges Duboeuf Nouveau Beaujolais
• Pumpkin mascarpone filled vanilla bean crepes;
2007 Louis Jadot Beaujolais-Villages
Who: Lawry’s The Prime Rib has been serving Dallas, bringing excellent cuisine and personable service, for 26 years. Guests can enjoy featured dinner entrees such as Chilean Sea Bass, Rib Eye Steaks, Filet Mignon and, of course, the Roasted Prime Rib that made the restaurant famous – from the smaller California Cut to the larger Dallas Cut.
When: Thursday, November 19, 2009
Cost: $69 per guest, plus tax and gratuity
Reservations: Reservations are required by calling (972) 503-6688 or via email to SGiancotti@Lawrysonline.com with “Beaujolais” in the subject line.
Where: Lawry’s The Prime Rib
14655 Dallas Parkway, Dallas, TX 75254
(Just south of Beltline)