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Wine Dinner Wednesday

winedinner-150x150This week we have wine dinners at Tre Amici, Rathbun’s Blue Plate, Taverna in Fort Worth, and more. Jump for it.


November 16

Tre Amici

Tre Amici Prime Steakhouse & Seafood Welcomes David Robertson of The Dalmore,

Global Brand Manager and Master Distiller David Robertson will present The Dalmore 12 Year Single Malt, The Dalmore 15 Year Single Malt, The Dalmore Gran Reserva and The Dalmore King Alexander III with our four course dinner.

Please join us for this special presentation. November 16th, 6:00 pm. $65 a person

~ Appetizers ~

Tre Amici Shrimp Cocktail

Chilled with Horseradish Cocktail Sauce

Mussels ala Vodka

Rhode Island Mussels in Vodka Sauce

~ Salad ~

Caesar Salad

Classic Caesar with Romain Hearts

~ Main Course ~

8oz Prime Filet, topped with a Broiled Shrimp

Served with Wild Mushroom Risotto

~ Dessert ~

Kahlua Cappuccino Cheesecake

Please call Tre Amici for reservations, 972.250.4400. www.thedalmore.com

November  16th
Taverna in Fort Worth

BLACK TRUFFLE WINE DINNER
Monday, November  16th.

ANTIPASTO
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

PRIMO
Taglerini con Salsa di Tatufo Nero
Fresh White Taglerini tossed with Fresh Black Truffles & Butter Sauce
Produttori Nebbiolo Langhe, Piedmont

SECONDO
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

DOLCI
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
www.tavernaftworth.com


November 17

Rathbun’s Blue Plate Kitchen

Rathbun’s Blue Plate Kitchen, 6:30 pm

Featuring Texas’ Highly Acclaimed Winery Kiepersol

Kiepersol Wine Dinner

with Owner Pierre de Wet

$75 per person plus tax and 20% gratuity

Menu:

PASSED

Hamachi, Grapefruit Sorbet, Shiso

Nantucket Bay Scallop “Pot Pie”

Vit Sangria

1ST COURSE

Round Rock Honey Glazed Rotisserie Pheasant

Roasted Apple-Turnip Hash, Lemon-Sage Gravy

Kiepersol, Semillion 2007

2ND COURSE

Rosemary-Molasses Braised Pork Belly

Pancetta-White Bean Cassoulet

Kiepersol, Cabernet Sauvignon 2006

3RD COURSE

Lamb Osso Buco, Ricotta-Dried Cherry Bread Pudding

Port-Cabrales Demi

Kiepersol, Barrel No. 33 2006

4TH COURSE

Sʼmorelicious

Kiepersol, Syrah 2006

$75 plus tax and 20% gratuity per person

Reservations Required

Julie Baker

214-250-7664

November 17th
Le Technique Restaurant
Le Cordon Bleu Dallas

11830 Webb Chapel Rd.

Dallas, TX  75234

6 pm
$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.

PLEASE NOTE:
– Attendance is limited to 20 people.
– RSVPs will be taken on a first-come, first-served basis.
– Please RSVP directly to me:  sandy@lifeatthetable.com
– 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
Pomegranate Sorbet

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

November 17
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 beth@hutsoncreative.com. For additional details on culinary tours, please view http://www.texastoastculinarytours.com contact 817-239-1634 or email texastoastculinarytours@yahoo.com.

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
Reception
White Truffle Pizza
fontina cheese, roasted chanterelle mushrooms, basil-walnut pesto & white truffle oil
Arneis, Pio Cesare, 2008
1st Course
Pepper-Seared Beef Carpaccio
roasted baby artichokes, fennel & arugula salad, black truffle aioli Shaved Black Truffles Barbaresco, Produttori del Barbaresco “Torre”, 2005
2nd Course
Angolloti Fonduta
egg ravioli filled with fontina cheese, white truffle sage brown butter & balsamic syrup Shaved White Truffles
Barolo, “Lecinquevigne”, Damilano, 2004
3rd Course
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
4th Course
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
November 17
Tramontana’s Jacuzzi Family Vineyards Wine Dinner

Tuesday November 17, 2009
$50 per person
7:00 Reception
7:30 Dinner
Menu
Reception
Wild Mushroom Risotto Cakes- Truffle Aioli
Brie Cheese en Croute
JACUZZI PINOT NOIR 2006- CARNEROS
—–
Dinner
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

November 19
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
7 p.m.

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)

One comment on “Wine Dinner Wednesday

  1. Sarah,

    Thanks for the shout out about Oregon White Truffles at Cru next week! Oregon also has native black truffles that are fabulous, and neither are all that “rare”, just harder to ship than the European varieties. We serve both at the Oregon Truffle Festival in abundance in late January (which is when they are most fragrantly ripe!).