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Wine Dinner Wednesday

Below the jump you will find menus and details for special dinners at Maximo, Watel’s World Piece Café, Abacus, The Second Floor, Jasper’s in Plano, Chamberlain’s Fish Market Grill, Chamberlain’s Steak and Chop House Bailey’s Prime Plus in Dallas.

Plano’s LakeSide Market. Tonight, March 3, Red’s Patio Grill will offer House Wines for $5 a glass and half priced appetizers while listening to the smooth piano sounds of  Cheryl Anderson. This is Plano’s LakeSide Market  first “Wine Down Wednesday,”  in a series of one of many new entertainment options being introduced in 2010 at the LakeSide Market shopping centre in Plano (Spring Creek Parkway & Preston Road). Every Wednesday a different retailer within the centre will offer their own unique wine and food specials paired with live music and entertainment beginning at 6 p.m. each week.

Maximo. Chef Amador Mora of Maximo is excited to have Peter Spann, owner of Spann Vineyards, hosting an original wine dinner featuring Spann wines paired with Chef Mora’s modern Mexican cuisine.  The dinner is Wednesday March 10 with a reception in the Margarita Lounge at 6:30 pm and seated dinner 7 pm.  Reservations required.  Dinner is $69.00 ++.  972-233-5656. www.maximodallas.com

Watel’s World Piece Café. Friday, March 12. Jazz dinner with The Rolling Beatles Unplugged, an acoustic trio plays jazz arrangements of Beatles and Stones tunes.RESERVATIONS REQUIRED at 214-720-0323. $5 cover
Dinner at your choice of time, music starts at 8:00 p.m.

Abacus. Silver Oak Cellars Wine Dinner with winemaker Daniel Baron. Menu and details below.

Jasper’s. Barnett Vineyards Wine Dinner with Hal Barnett. Menu and details below.

Bailey’s Prime Plus in Dallas. Casa Noble Tequila Dinner. Menu and details below.

March 9, 2010
Abacus

6:30 pm
SILVER OAK CELLARS WINE DINNER
with Wine Maker Daniel Baron
$160 per person plus tax and 20% gratuity
Silver Oak Cellars Wine Dinner
with Wine Maker Daniel Baron
March 9th 6:30 PM
PASSED
Bay Shrimp Spring Rolls, Kumquat Sweet and Sour
Niman Ranch Chipotle Bacon and Quail Egg Sandwiches, Truffle Toast
Twomey Cellers, Sauvignon Blanc 2008
1ST COURSE
New England Merluna “Fish and Chips”
Ale Batter, Malt Aioli, Crispy Capers
Twomey Cellers, Sauvignon Blanc 2008
2ND COURSE
Buttermilk Blue Cheesecake,
Black Trumpet Ragout, Bacon-Walnut Crust
Twomey Cellers, Merlot 2005
3RD COURSE
Strube Ranch Wagyu Striploin au Poivre,
Manchego-Potato Galette, Wilted Kale
Silver Oak Cellers, Napa Valley, Cabernet Sauvignon 2004
Silver Oak Cellars, Alexander Valley, Cabernet Sauvignon 2005
4TH COURSE
Flourless Chocolate Torte
Dark Chocolate Ice Cream, Dried Cherry-Port Syrup
Fonseca, Tawny Porto
$160 plus tax and 20% gratuity per person
Reservations Required
Donna Tanner
469-867-3681

For reservations contact Donna Tanner or 469-867-3681
“In 1972, Silver Oak’s Alexander Valley vineyards produced the harvest that
would become our first Cabernet Sauvignon. Seven years later, we harvested the
grapes for our first Napa Valley Cabernet Sauvignon, now produced as a blend of
Cabernet Sauvignon and other Bordeaux varietals. From the beginning, these two
wines have consistently represented the very best of their appellations,
attracting a loyal following across the country and around the world.”
The dinner will also  feature wines from Silver Oak’s sister property Twomey Cellars
and their popular hand-crafted wines. .

March 11, 12, 13
The Second Floor

Learn Tricks of the Trade from a Restaurant Chef
Braising dinner kicks off new interactive dinner series with chefs Scott Gottlich and J Chastain

The Second Floor at the Westin Galleria is excited to announce a new series of interactive dinners with Chef Partner Scott Gottlich and Executive Chef J Chastain that will provide guests with both delicious food and an epicurean education. The series will begin with a braising dinner held March 11, 12 and 13 at The Second Floor which will kick off the seasonal series where patrons will truly learn how to cook like a restaurant chef.
“These techniques are simple ones that every chef or at-home cook should learn, that when executed properly, can turn the simplest dinner into a gourmet meal that both their friends and families will love,” says Chef Partner Scott Gottlich.
Chefs Gottlich and Chastain will be present to expound upon the technique of braising and its many applications while guests enjoy a four-course meal with delectable dishes such as Braised Artichoke and Fennel Salad, Crispy Braised Pork Belly and Duo of Braised Veal paired appropriately with wine. During the course of the meal, the chefs will come to diners’ tables to discuss the techniques used and answer any questions. Patrons will leave with recipes, equipping them with all the tools they need to make their next soiree a delicious success.
The Second Floor’s interactive dinner series doesn’t stop with braising, but will have additional seasonal dinners including grilling in the summer, poaching in the fall and roasting in the winter. Details and dates regarding further interactive dinners will be sent out in the upcoming months. Interactive dinners are $55/per person with an additional $25 for wine pairings. Reservations are highly suggested and can be made by calling The Second Floor at 972.450.2978.
The Second Floor at the Westin Galleria features sophisticated cuisine and an intimate dining experience. The restaurant’s a la carte menu features an updated, creative spin on contemporary comfort food while the bar and lounge boast an array of original cocktails and the largest scotch collection in Dallas. For more information or to book a reservation, please visit www.thesecondfloorrestaurant.com or call 972.450.2978.

March 16, 2010
JASPER’S PLANO

6:30 pm
BARNETT VINEYARDS WINE DINNER
with Hal Barnett
$85 per person plus tax and 20% gratuity
Barnett Vineyards Wine Dinner
with Hal Barnett
March 16, 2010
6:30 PM
Robert Parker consistently rates Hal’s wines in the mid 90’s
this dinner is not to be missed.
PASSED
Humboldt Fog Twice Baked Fingerling Potato
Smoked Rainbow Trout, Horseradish-Apple Sorbet
Barnett Vineyards, Sauvignon Blanc, Dry Creek 2008
FIRST COURSE
Olive Oil Poached Halibut
Broccoli Rabe, Toasted Garlic, Piquillo Pepper Puree
Barnett Vineyards, Chardonnay, Sangiacomo Vineyard 2008
SECOND COURSE
Rotisserie Pork Loin
Brazos Valley Brie, Cannellini Beans, Blood Orange Pork Jus
Barnett Vineyards, Merlot, Spring Mountain District 2007
THIRD COURSE
Dry Aged Kansas City Strip
Caramelized Cippolini Onions, Creamed Tuscan Spinach, Barolo Sauce
Barnett Vineyards, Cabernet Sauvignon, Spring Mountain 2006
FOURTH COURSE
Mascarpone Panna Cotta
Meyer Lemon Anglaise
Barnett Vineyards, Pinot Noir, Tina Marie Vineyard, Russian River Valley 2008
$85 plus tax and 20% gratuity per person
Reservations Required
Jamie Carey
972-673-0823
For reservations contact
Jamie Carey or 972-673-0823

March 17
Bailey’s Prime Plus in Dallas

CASA NOBLE TEQUILA DINNER
Celebrate St. Patrick’s Day (March 17th) at a special Tequila Tasting Dinner hosted by
Casa Noble Tequila and Bailey’s Prime Plus in Dallas.
7:00pm

Passed Hors d’oeuvres
Blue Crab & Roasted Jalapeno
On Cilantro – Lime Risotto Cake

First course
Roasted Garlic, Duck Confit Puffy Taco
Candy Striped Radishes & Texas Mole

Second Course
Spicy Game Rubbed Venison
Black Bean Tamale & Blackberry Demi Glace

Dessert Course
Arose Con Leche
Orange honey & chocolate Cinnamon Biscotti
$70 per person
For reservations or more information, please call 214-850-7100.
8160 Park Lane, Dallas Texas 75231

Cigars, Whisky and Wine Dinner

Thursday, March 25, 2010

Chamberlain’s Steak and Chop House

6:30 pm

Featuring a Series of Gurkha Premium Cigars

Maker’s Mark Bourbon Whisky

Wines by Sonoma Cutrer and Arrowood Vineyards

$95 per person plus tax and 21% service charge

Chamberlain’s Steak and Chop House

5330 Belt Line Rd. ~ Dallas, TX  75254

Limited Seating ~ Reservations Required: 972-934-2467

Chamberlain’s Steak and Chop House

~ presents ~

Cigars, Whisky and Wine Dinner

Thursday, March 25, 2010

6:30 pm

Passed Appetizers

Ahi Tuna Poke

Truffle Cheese Fondue

Menu

Chowder of Elk Sausage

with Sweet Corn and Wild Rice

Ultimate Caesar Salad

Romaine Hearts, Reggiano Parmesan, Oven Dried Tomatoes,

Apple Wood Smoked Bacon and Roasted Garlic Dressing

Dry Aged Prime NY Strip

with Maker’s Mark Peppercorn Sauce, Wild Mushrooms

and Yukon Baker

Warm Chocolate Center Cake

with Peanut Butter Ice Cream

~~~~

Featuring a Series of Gurkha Premium Cigars

Maker’s Mark Bourbon Whisky

Wines by Sonoma Cutrer and Arrowood Vineyards

$95 per person plus tax and 21% service charge

Chamberlain’s Steak and Chop House

5330 Belt Line Rd. ~ Dallas, TX  75254

Limited Seating ~ Reservations Required: 972-934-2467

Friday March 26, 2010

Chamberlain’s Fish Market Grill

Chef Richard Chamberlain Presents a  Yucatan Peninsula Cooking Demonstration and Fine Wine Dinner

6:30 pm

Featuring

Market Mango Margaritas, XO, Loco Dessert Drink and Fabulous Wines from Spain

Menu

Yucatan Style Shrimp and Crabmeat Cocktail

Legado Del Conde Albarino, Spain 2008

Tostadas Salbutes with Smoked Chicken and Pickled Onions

Almira “Los Dos” Campo de Borja, Spain 2008

Garlic Braised Beef with Tomatoes and Poblano

Marques de Murrietta Reserva, Rioja, Spain 2005

Guava Apple Crisp

XO, Loco

Patron XO Café  Liqueur, Coconut Rum, Cream de Cocoa, Chocolate Syrup and Cream

$69.95 per person plus tax and service charge

Seating is limited

Chamberlain’s Fish Market Grill

4525 Belt Line Rd.

Addison, TX  75001

Reservations required

~972-503-3474~

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