SideDish » Wine Dinner Wednesday

Wine Dinner Wednesday

Sarah Eveans — Wed, 31 Mar 2010 19:57:00 +0000

It’s Wednesday, which means either:

a) someone will make an inappropriate joke involving “hump day”

b) we’ve been healthy for two whole days, and it’s time to eat some cheese (projecting here)

c) it’s time for Wine Dinner Wednesday.

If you guessed C, you are very, very smart. Click here for the list.

Restaurant Bits and Bites: The Sequel

Nancy Nichols — Fri, 19 Mar 2010 15:56:14 +0000

Dang there is a lot going on around here. More from the copy and paste press release files below.

Morton’s. Join us as The Glenlivet Ambassador leads you through a proper tasting with four of The Glenlivet’s critically acclaimed single malts.The whiskies will be paired with selections from Morton’s classic hors d’oeuvres menu.Whether you’re new to single malt or an experienced connoisseur, this tasting will be appropriate for all knowledge levels.
Friday March 19, 6pm – 7:30pm. $49 per guest.Inclusive of tax and gratuity
Morton’s The Steakhouse. 501 Elm Street

Charlie Palmer at The Joule. Tuesday April 6. Hirsch Wine Dinner with Hirsch Vineyards owner David Hirsch. Hirsch Vineyards are perched on a ridge overlooking the Pacific Ocean, and is ground zero for great pinot noir on the Sonoma Coast. The vineyards roll across the hills like waves at the edge of the world. An intense relationship between geology and climate has created sites perfectly in tune to the cultivation of pinot noir and chardonnay grapes, which reflect both the complexity of their site and the traditional characteristics of the variety. This event will allow guests to meet the man behind these labels and taste his passion through wine.The dinner starts at 6:30 p.m. The event is $115 per person plus tax and gratuity; reservations can be made at 214-261-4600.

Bailey’s Prime Plus. Cakebread Wine Dinner. April 7th at 7:00pm A five-course wine dinner featuring the wines of Cakebread Cellars of Napa Valley paired with the exquisite cuisine of Executive Chef Israel Voirin. Full details below.Bailey’s Prime Plus.

Hors d’oeuvres

Fuji Apple & Honey Dew Melon

Island Creek Oysters

2008 Cakebread, Sauvignon Blanc, Napa Valley, Ca

First Course

Toasted Coconut Seared Diver Scallop

Vanilla Raspberry Vinaigrette & Primavera Greens

2007 Cakebread, Pinot Noir, Carneros Napa Valley, Ca

Second Course

Black Cherry & Hudson Valley Duck Sausage

Parsnip & Turnip Puree with Plum Reduction

2006 Cakebread, Zinfandel, Lake County, Ca

Third Course

Hickory & Black Tea Smoked Meadow Farms Veal

Oregon Blue Cheese & Speck Ham Croquettes

2006 Cakebread, Cabernet Sauvignon, Napa Valley, Ca

Fourth Course

Dijon & Brown Sugar Seared New York Strip

Balsamic Figs & Dark Fruit Demi Glace

2006 Cakebread Cabernet Sauvignon “Dancing Bear Vineyard” Napa, Ca

Dessert

Dark Chocolate & Raspberry Torte

Tahitian Vanilla Bean Sauce

$150 per person. For reservations, call 214-750-8100

8160 Park Lane, Dallas, Texas 75231

Wine Dinner Wednesday: Thursday Edition

Nancy Nichols — Thu, 21 Jan 2010 16:30:36 +0000

Details below the jump for upcoming wine dinners and events at Sigel’s, Lawry’s the Prime Rib, Sevy’s Grill, Rosewood Mansion on Turtle Creek, The Crescent Club, Bailey’s Prime Plus, Pappas Bros. Steakhouse, Nana, World Piece Café, Dali Wine Bar, Bijoux, and Bonnell’s Fine Texas Cuisine in Fort Worth.
January 18
Sigel’s Addison
(15003 Inwood Road)
Thursday, February 18th (5-7pm)

Join us at Sigel’s-Addison on Thursday , February 18th from 5-7pm as Joe Hurliman, winemaker and enologist for Royal Wine Corp, leads us through a tasting of his current vintages. Including in this tasting will be a number of wines from new estates imported and produced by Royal Wine Corp that have never before been available in Texas. Special discounted prices will be available for all of the Kosher wines in stock after the tasting. To RSVP for this free tasting please contact Eric Moore or Chris Hayes at store05wine@sigels.com or 972/387-9873.

With over 20 years in the wine business, Joe Hurliman has established his reputation as one of California’s finest winemakers. After starting his career at Edna Valley Vineyard in 1985 and including stops at Sine Qua Non and Stolpman Vineyards, Joe spent eight years as assistant winemaker at Alban Vineyards, helping to create Alban’s legendary lineup of Rhone varietals. Joe now oversees production of all of Royal Wine Company’s lineup of Kosher wines.

Wines to be tasted:
Altoona Hills Chardonnay 08
Weinstock White Wine ‘W’ 08
Herzog Chardonnay Reserve Russian River 07
Barkan Shiraz 07
Psagot Cabernet Sauvignon 06
Binyamina Cabernet/Shiraz 07
Carmel Merlot Private Reserve 07
Herzog Pinot Noir Reserve Edna Valley 06
Herzog Cabernet Sauvignon Reserve Alexander Valley 06
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January 21
Sigel’s
The Sorting Table Wine Tasting
featuring
Dujac, Zind Humbrecht & Snowden
Thursday, January 21st 5-7pm
Sigel’s-Addison (15003 Inwood Road)

The Sorting Table represents a hand-selected portfolio of world-famous, terroir-driven estates. Each of the wineries owns or manages its vineyards, controls every step of the winemaking process and is considered an archetype or benchmark for its region. The list of wineries represented by The Sorting Table reads like a Who’s Who of the winemaking world – Dujac, Henri Boillot, Zind Humbrecht, Snowden, Seresin, Hyde de Villaine, Aldo Conterno and Castello di Ama.

Join us at Sigel’s-Addison on Thursday, January 21st from 5-7pm as Jamie Adams, Vice President of The Sorting Table, will be in town to lead us through a tasting of the current releases from these special wineries. Enjoy special pricing on all of these wines the night of the tasting as well. For questions please contact Eric Moore or Chris Hayes at store05wine@sigels.com or 972/387-9873.
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January 22
JOIN LAWRY’S THE PRIME RIB FOR OUR PINOT NOIR WINE DINNER
What:   Lawry’s celebrates Pinot Noirs from around the world. Executive Chef Matt Melton will prepare a delicious five course dinner to compliment these wines. Our guest speaker for the evening will be Jerry Liebbe of Glazer’s Distributors.
Butter Poached Sea Scallops with harissa and fava bean puree;
2007 Louis Latour, Bourgogne
Grilled Portobello Mushroom and Roasted Red Pepper Soup;
2007 Taz, Sana Barbara
California Grape Leaves Filled with Seasoned Rice;
2007 Morgan 12 Clones, Monterey
Braised Domestic Lamb Shank with pommes frites and tomato demi glace;
2007 Van Duzer Estate, Willammette Valley
Tangerine and Vanilla Cream Soufflé;
2007 Artesa, Carneros
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:              Friday, January 22, 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 “Pinot Noir” in the subject line.
Where:             Lawry’s The Prime Rib
14655 Dallas Parkway, Dallas, TX 75254
(Just south of Beltline)
www.lawrysonline.com
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January 25
Sevy’s Grill
Take an evening to travel, without leaving Dallas. Join us on Monday, January 25th at 6:30 p.m. for our first Food and Wine Dinner of 2010, featuring
SPANISH INSPIRATIONS
a four course dinner especially paired with delicious wines to compliment each dish, $59.95 per person (plus tax and gratuity). Seating is limited, reservations are required, contact Jimmy, Stefaan or Amy M. at (214) 265-7389 or SevysCatering@aol.com . As always, your enjoyment is guaranteed.
RECEPTION
Marinated Olives and Paprika Spiced Almonds
Sangria Blanca
FIRST COURSE
Panfried Manchego Cheese with Romesco Sauce
Auratus Alvarinho, 2008, Moncao, Portugal
SECOND COURSE
Grilled Honey Caper Shrimp over Saffron Rice
Margerum Pinot Gris, Alisos Vineyard, 2008, Santa Ynez, California
THIRD COURSE
Sherry Braised Veal, Potato Gratin and Wilted Spinach
Alvaro Palacios Petalos, 2007, Bierzo, Spain
FOURTH COURSE
Warm Almond Cake with Citrus Ice Cream
Lustau Amontillado “Los Arcos” Sherry, Jerez, Spain
SEVY’S GRILL
AND CATERING
8201 Preston Road, Dallas 75225
(214) 265-7389 * www.sevys.com * SevysCatering@aol.com
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January 27
The Grape
Executive Chef/Owner Brian C. Luscher of The Grape invites you to the 1st Chef’s Come-As-You-Are wine dinner of 2010 on Wednesday, January 27th. Hand-selected wines from the Piedmont region of Italy will be complemented by a 3-course bistro-style menu created by Chef Brian . Industry expert Julie Brown, of the Domaine & Estates division of Glazer’s Distribution, will be on hand to discuss the wines of the evening.
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.
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January 27
Rosewood Mansion on Turtle Creek
All in the Family
Join Mansion Wine and Beverage Director Michael Flynn for a five-course wine dinner featuring distinctive wines from the Cockerell and Revana family vineyards.
Cockerell Family Wines produces superb Sauvignon Blancs in Napa Valley modeled on the best traditions of the incredible Bordeaux blancs of France. Each of their wines is distinctive and delicious, reflecting individually the terroir of their Calistoga vineyard.
Located in the heart of Napa Valley, Revana Family Vineyard is focused on producing world-class Cabernet Sauvignon. Managing vintner and cardiologist Dr. Revana employs a talented team to create wines that are pleasing to the palate and good for the heart.
Cockerell Family, Revana Vineyards Wine Dinner
Wednesday, Jan. 27, 2010
First Course
Spicy Jonah crab salad, mango, mint and green onion
Sauvignon Blanc, Petit Coquerel, Cockerell Family Wines, Napa 2008
Second Course
Seared salmon, caramelized fennel and tomato béarnaise reduction
Sauvignon Blanc, Terroir Coquerel, Cockerell Family Wines, Napa 2007
Third Course
Roasted smoked squab, spiced lentils and foie gras emulsion
Alexana Pinot Noir, Revana Vineyard, Willamette Valley, Oregon 2007
Fourth Course
Oven-roasted bison filet, shallot marmalade, button mushroom and red wine essence
Revana Cabernet Sauvignon, Napa 2005
Fifth Course
Pineapple carpaccio, lime-sour cream sorbet and cilantro sugar
La Douce Revanche, Cockerell Family Wines, Napa 2008
Where: Rosewood Mansion on Turtle Creek
When: 7 p.m. Wednesday, Jan. 27
How: Call 214.443.4747 for reservations. $175 per person inclusive of tax and gratuity. Seating is limited.
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January 28
The Crescent Club
Thursday, January 28, 2010 at 7:30 p.m. at The Crescent Club
$75 per person, plus tax & gratuity
For reservations, please call 214-953-4314
Vintage Wine Dinner
Appetizer
Rosemary Roasted Fig, Cambozola cheese, crispy Prosciutto
1989 Taittinger Comtes de Champagne
Salad
Tuna Crudo with Asparagus Salad, 100 Year Aged Balsamic Vinegar and EVOO
2006 Chalk Hill Chardonnay
Entree
Butter Roasted Strip Steak, Chanterelle Mushroom Ravioli, Shallots Confit
1999 Mt. Veeder Reserve Red
Cheese
Gour Noir, Fourme d’Ambert Tourmalet
1963 Dow Vintage Port
Dessert
Buttermilk Panna Cotta with Asian Pear and Basil Simple Syrup
1977 Warre’s Vintage Port
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January 29th
Bailey’s Prime Plus
Luigi Bosca Wine Dinner
January 29th
7:30pm
Hors d’oeuvres
Shrimp & Scallop Ceviche on Sea Salt Flat Bread
2008 Luigi Bosca, Sauvignon Blanc, Argentina
First Course
Chili Rubbed Duck Breast & Foie Gras Terrine , Winter Berry Reduction
2007 Luigi Bosca, Malbec Reserve, Mendoza, Argentina
Second Course
Coriander Spiced Lamb Empanada with Harissa & Mint Sauces
2008 Luigi Bosca, Pinot Noir, Mendoza, Argentina
Third Course
Wood Smoked Filet Mignon with Roasted Fennel & Tomato with Red Currant Demi Glace
2006 Luigi Bosca “Gala 2” Mendoza, Argentina
Dessert Course
Crispy Wafer Cookie, Raspberry Jam & Dolce De Leche
Baileys Signature EspressonTini
$90 per person
Bailey’s Prime Plus
8160 Park Lane
Dallas    214-750-8100
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January 29
Pappas Bros. Steakhouse
Pappas Bros. Steakhouse, home to arguably the largest wine list in Texas, will kick of its 2010 Wine Dinner Series when it hosts the five-course wine dinner presented by PlumpJack Winery on January 29th. Tony Biagi, Head Winemaker of PlumpJack Winery, will be the evening’s featured guest. This exclusive dinner, $175 per person plus tax and gratuity, begins at 7:00 p.m. Reservations are required, as seating is limited. (Table purchases are available upon request).
“These are consistently brilliant wines thanks to the efforts of Tony Biagi,” quotes Robert Parker, and Pappas Bros. once again is honored to welcome Tony Biagi for a spectacular wine dinner featuring the stunning wines of remarkable quality from Plumpjack and CADE wineries.
Executive Chefs, Michael Gaspard and James Johnson will collaborate on this exceptional wine dinner menu. Wine pairings for the dinner will be created by Master Sommelier, Barbara Werley. The menu is as follows:
HOR S _ D ‘OE U V R E S
2007 PlumpJack Napa Valley Reserve Chardonnay
F I R S T _ COU R S E
Ceviche of DIVER_SCALLOP__Thai flavors,
Puffed Jasmine Rice, Herb Salad
2008 CADE Napa Valley Sauvignon Blanc
S E CON D _ COU R S E
Riso_o of VEAL_BREAST_ Winter Arugula,
Preserved Black Garlic, “Gremolata Jus”
2007 cade Cuvee Napa Valley Cabernet Sauvignon
2007 CADE Estate Howell Mountain Cabernet Sauvignon
T H I R D _ COU R S E
Confit of PRIME_TENDERLOIN_ Foie Gras,
Shitake Mushroom Daube, Potato Maxim
2006 PlumpJack Napa Valley Syrah
2006 PlumpJack Estate Oakville Cabernet Sauvignon
2007 PlumpJack Estate Oakville Cabernet Sauvignon
FOU R T H _ COU R S E
CHOCOLATE_MASCARPONE_”Cheese Cake”,
Spiced Pecan Bri_le, Salted Caramel
2006 PlumpJack Reserve Napa Valley Cabernet Sauvignon
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January 29
Nana
Nana Anatole celebrates the finer things in life, and Scotch is no exception. On Friday, January 29th between 6pm – 8pm, Nana presents a Chivas Regal Scotch Tasting where “nosing and tasting” is welcome. For $50 per person (plus tax and gratuity), enjoy a sampling of the Chivas 12-year, 18-year and 25-year old Scotch whiskies paired with exemplary bites of cuisine prepared by Executive Chef Anthony Bombaci. Reservations are required by calling 214.761.7470. The event is limited to 40 guests. Visit www.nanarestaurant.com for complete details.

The warm amber-colored Chivas Regal 12 is known for its taste of ripe, honeyed apples and notes of vanilla, hazelnut and butterscotch. Chivas Regal 18 includes over 20 of Scotland’s rarest single malt whiskies, enhancing its multi-layered nose and flavor with hints of dried fruits, buttery toffee, and dark chocolate. Available in limited edition, The Chivas Regal 25 Year Old Original is a rare and exclusive blend with hints of rich milk chocolate, orange, and a fondant of creaminess. Enjoy for yourself at Nana’s Chivas Regal Scotch Tasting!

BRIE, APPLES, HONEY, HAZELNUTS, VANILLA
CHIVAS REGAL 12 YEAR OLD

FOIE GRAS PARFAIT, CARAMEL-COCOA NIB VINAIGRETTE
CHIVAS REGAL 15 YEAR OLD

BIZCOCHO BROWNIE, MASCARPONE, MANDARIN
CHIVAS REGAL 25 YEA OLD
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January 31
World Piece Cafe

The Shelly Carroll Brad Leali Big Band featuring Sandra Kaye on vocals.
World Class Top Level 16 piece orchestra.

$10 cover. Bar seating or a la carte dinner seating available;
view menu at www.worldpiececafe.com
ADVANCE RESERVATIONS REQUIRED for either dinner or bar seating at 214 720 0323.
Watel’s WORLD PIECE cafe
1802 Greenville Avenue (1 block north of Ross, at cross street Lewis)
214 720 0323 www.watels.com
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February 1
Dali Wine Bar

DALI WINE BAR & RESTAURANT ANNOUNCES
SWANSON WINE DINNER

Dali, One Arts Plaza’s highly acclaimed wine bar and restaurant is pleased to announce a major wine dinner Monday, February 1st featuring the prized wines from Swanson Winery, Napa Valley. Honored guest and proprietor of Swanson, W. Clark Swanson Jr., will be present for a personal Dali tour of award-winning Swanson wines. “Swanson wines from the hallowed Oakville region of Napa Valley combined with a magical dinner from the famed kitchen of Chef Harloff is sure to be a celestial evening rarely experienced–and not to be missed!” states Mark Luft, Dali Wine Director.

Nationally recognized Dali Executive Chef Joel A. Harloff has created a “Four-Star” four-course menu specially designed to highlight the brilliance of Swanson winemaking. Swanson wine selections for the evening include; Pinot Grigio, Oakville Merlot, Alexis Cabernet Sauvignon and a stunning Tardif Late Harvest Chardonnay.

Celebrations begin with a 7:00pm reception including the chef’s finest hors d’oeuvres, followed shortly with a memorable dinner—limited in number of guests for an intimate affair. Cost is $75 per person, exclusive of tax and gratuity. Valet parking is available for guest’s convenience. Reservations are available by phoning 469.385.9360.

Details and menu can be viewed at www.daliwinebar.com. Dali is located at 1722 Routh St, One Arts Plaza, Arts District. Please contact Paul Pinnell at 214-281-9958 for further info.
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February 5
Bijoux

BIJOUX IS SMARTLY PAIRED WITH DISTINGUISHED BARLOW WINERY
Chef Scott Gottlich with Barlow owner Barr Smith host sumptuous wine affair

WHAT: Chef Scott Gottlich and wife, sommelier Gina Gottlich, have created a luxurious lineup paired with selections from Napa Valley’s hidden gem, Barlow Winery. The evening will feature Barlow Winery Owner, Barr Smith and his velvety structured red wines complete with Chef Gottlich’s seasonally scrumptious menu including veal cheeks and camembert cheesecake.

$85/per person

WHEN: Thursday, February 5, 2010
7:00 PM

WHERE: Bijoux
5450 West Lovers Lane; Suite 225
Dallas, TX 75209

RSVP: 214.350.6100

MENU:
RECEPTION
nv foreau sparkling brut, vouvray

DUCK CONFIT RAVIOLI
fromage blanc, wild mushrooms, thyme

VEAL CHEEKS
pomme puree, root vegetables, truffles

CAMEMBERT CHEESECAKE
bittersweet chocolate crust and meyer lemon jam

Wines Showcased:

Merlot
Barrouge, (meritage blend)
Cabernet Sauvignon

All unfiltered, all from the Napa Valley
ABOUT: Bijoux is located in the heart of prestigious Inwood Village in Dallas, TX. One of only five restaurants in Dallas to earn “5 stars” by the Dallas Morning News and named one of the “10 Hottest New Restaurants in America” by Bon Appetit, Chef Scott Gottlich impresses with a luxe prix fixe menu that changes daily to reflect the season. Wife, sommelier Gina Gottlich serves as the wine director, expertly pairing every course with distinctive wine selections. The restaurant is open for dinner at 5:30 PM Monday through Saturday. Reservations can be made by calling 214.350.6100. Valet parking is available.
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February 11
Bonnell’s Fine Texas Cuisine
David Long, Owner of David Arthur Vineyards, is hitting the open road to share his passion for life and the wines he creates at David Arthur Vineyards. Driving a 30-foot Tour Meritaggio Bus, he will visit 13 of the southern states including Texas! Join us in welcoming him back to Fort Worth with a five-course wine dinner prepared by Chef Bonnell!

Reservations are now being accepted: 817-738-5489
$120 per person, price does not include tax or gratuity

David Arthur Vineyards
Wine Dinner Menu

First Course
David Arthur Sauvignon Blanc
Wild Blue Crab and Avocado Salad with
Tarragon Vinaigrette

Second Course
David Arthur Chardonnay
Smoked Venison and Potato Hash topped with
a Seared Scallop, Hollandaise and Caviar

Third Course
David Arthur Meritaggio
Pecan Wood Grilled Pheasant Breast
with Tuscan Tomato Sauce and White Beans

Fourth Course
David Arthur Elevation 1147
Seared Buffalo Medallions with Foie Gras,
served with Bacon & Boursin Flavored Grits

Fifth Course
Kobalt Dessert Wine
Dublin Dr. Pepper Funnel Cake

4259 Bryant Irvin Road – Fort Worth, Texas – 817.738.5489

Wine Dinner Wednesday

Nancy Nichols — Wed, 13 Jan 2010 20:22:06 +0000

Details below the jump on upcoming wine dinners at Bonnell’s Fine Texas Cuisine, World Piece Café, Stephan Pyles, Maximo’s, Lawry’s the Prime Rib, The Crescent Club, The Grape, Rosewood Mansion on Turtle Creek, Sevy’s Grill, Bailey’s Prime Plus in Dallas, and Pappas Bros. Steakhouse.

January 14

Bonnell’s Fine Texas Cuisine
4259 Bryant Irvin Road – Fort Worth, Texas – 817.738.5489

Robert Foley Vineyards
Wine Dinner Menu

First Course
Oysters Gratin
Foley Pinot Blanc 2007

Second Course
Smoked Squab with Mixed Beans Vinaigrette
Foley Griffin 2007

Third Course
Braised Texas Grass Fed Beef with Rustic Southern Grits
Foley Merlot 2006

Fourth Course
Red Meat Trilogy: Buffalo Loin with Mushroom Ragout,
Venison Loin with Huitlacoche Hominy and
Lamb Loin with Rosemary Dijon Potato
Foley Claret 2005

Fifth Course
Assorted Texas Cheeses & Berries
Foley Petite Sirah “The Muscle Man” 2006

$125 per person
price does not include tax or gratuity

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January 15

WORLD PIECE Cafe

JAZZ Dinner Friday, Jan 15th with the ROLLING BEATLES.
Quartet featuring guitarist Sam Walker plays Jazz arrangements of Beatles and Stones.
Reservations requested at 214 720 0323. Dinner at your choice of time, music starts at 7:45
Price if dining: cost of dinner a la carte (menu posted at website) + $5 suggested donation to band
Price if not dining: $5 cover to band

WORLD PIECE Cafe
1802 (Lowest) Greenville Avenue (1 block north of Ross, at lewis St)
Dallas, TX. 75206 214 720 0323 www.watels.com

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January 18

STEPHAN PYLES HOSTS HALL WINE DINNER

Five-Course Dinner to be Paired with Hall Wines

WHAT:

Stephan Pyles will host a five-course dinner paired with Hall wines in the restaurant’s private dining room. Proprietor Kathryn Hall will join Chef Pyles to educate diners on the wine and food pairings.

WHEN:

Monday, January 18, 6:30 p.m.

PRICE: $125 per person, plus tax and gratuity

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

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January 20

Maximo’s

Chef Amador Mora is at it again. Presenting LaLaTaquiza ,

Tacos y Tequillas Estillo Mi Mexico. Wednesday January 20, 2010, 5:00 pm to 7:30 pm. Maximo and Don Julio Tequila join together to present a variety of authentic Mexican Tacos and Maximo Signature Drinks. Enjoy a casual reception, meet Chef Mora and have some unpretentious fun. Taco’s only $15.00 or with Maximo Signature Drink samples $35.00. Or enjoy Chef’s tacos with a cash bar. Reservations recommended. 972-233-5656. www.maximodallas.com

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January 22

JOIN LAWRY’S THE PRIME RIB FOR OUR PINOT NOIR WINE DINNER

What: Lawry’s celebrates Pinot Noirs from around the world. Executive Chef Matt Melton will prepare a delicious five course dinner to compliment these wines. Our guest speaker for the evening will be Jerry Liebbe of Glazer’s Distributors.

Butter Poached Sea Scallops with harissa and fava bean puree;

2007 Louis Latour, Bourgogne

Grilled Portobello Mushroom and Roasted Red Pepper Soup;

2007 Taz, Sana Barbara

California Grape Leaves Filled with Seasoned Rice;

2007 Morgan 12 Clones, Monterey

Braised Domestic Lamb Shank with pommes frites and tomato demi glace;

2007 Van Duzer Estate, Willammette Valley

Tangerine and Vanilla Cream Soufflé;

2007 Artesa, Carneros

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: Friday, January 22, 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 “Pinot Noir” in the subject line.

Where: Lawry’s The Prime Rib

14655 Dallas Parkway, Dallas, TX 75254

(Just south of Beltline)

www.lawrysonline.com

—————————————–

January 25

Sevy’s Grill

Take an evening to travel, without leaving Dallas. Join us on Monday, January 25th at 6:30 p.m. for our first Food and Wine Dinner of 2010, featuring
SPANISH INSPIRATIONS
a four course dinner especially paired with delicious wines to compliment each dish, $59.95 per person (plus tax and gratuity). Seating is limited, reservations are required, contact Jimmy, Stefaan or Amy M. at (214) 265-7389 or SevysCatering@aol.com . As always, your enjoyment is guaranteed.

RECEPTION
Marinated Olives and Paprika Spiced Almonds
Sangria Blanca

FIRST COURSE
Panfried Manchego Cheese with Romesco Sauce
Auratus Alvarinho, 2008, Moncao, Portugal

SECOND COURSE
Grilled Honey Caper Shrimp over Saffron Rice
Margerum Pinot Gris, Alisos Vineyard, 2008, Santa Ynez, California

THIRD COURSE
Sherry Braised Veal, Potato Gratin and Wilted Spinach
Alvaro Palacios Petalos, 2007, Bierzo, Spain

FOURTH COURSE
Warm Almond Cake with Citrus Ice Cream
Lustau Amontillado “Los Arcos” Sherry, Jerez, Spain

SEVY’S GRILL
AND CATERING
8201 Preston Road, Dallas 75225
(214) 265-7389 * www.sevys.com * SevysCatering@aol.com

————————————————

January 27

The Grape

Executive Chef/Owner Brian C. Luscher of The Grape invites you to the 1st Chef’s Come-As-You-Are wine dinner of 2010 on Wednesday, January 27th. Hand-selected wines from the Piedmont region of Italy will be complemented by a 3-course bistro-style menu created by Chef Brian . Industry expert Julie Brown, of the Domaine & Estates division of Glazer’s Distribution, will be on hand to discuss the wines of the evening.
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.

——————————————

January 27

Rosewood Mansion on Turtle Creek

All in the Family
Join Mansion Wine and Beverage Director Michael Flynn for a five-course wine dinner featuring distinctive wines from the Cockerell and Revana family vineyards.
Cockerell Family Wines produces superb Sauvignon Blancs in Napa Valley modeled on the best traditions of the incredible Bordeaux blancs of France. Each of their wines is distinctive and delicious, reflecting individually the terroir of their Calistoga vineyard.
Located in the heart of Napa Valley, Revana Family Vineyard is focused on producing world-class Cabernet Sauvignon. Managing vintner and cardiologist Dr. Revana employs a talented team to create wines that are pleasing to the palate and good for the heart.

Cockerell Family, Revana Vineyards Wine Dinner
Wednesday, Jan. 27, 2010
First Course
Spicy Jonah crab salad, mango, mint and green onion
Sauvignon Blanc, Petit Coquerel, Cockerell Family Wines, Napa 2008
Second Course
Seared salmon, caramelized fennel and tomato béarnaise reduction
Sauvignon Blanc, Terroir Coquerel, Cockerell Family Wines, Napa 2007
Third Course
Roasted smoked squab, spiced lentils and foie gras emulsion
Alexana Pinot Noir, Revana Vineyard, Willamette Valley, Oregon 2007
Fourth Course
Oven-roasted bison filet, shallot marmalade, button mushroom and red wine essence
Revana Cabernet Sauvignon, Napa 2005
Fifth Course
Pineapple carpaccio, lime-sour cream sorbet and cilantro sugar
La Douce Revanche, Cockerell Family Wines, Napa 2008

Where: Rosewood Mansion on Turtle Creek
When: 7 p.m. Wednesday, Jan. 27
How: Call 214.443.4747 for reservations. $175 per person inclusive of tax and gratuity. Seating is limited.

——————————————-

January 28

The Crescent Club

Thursday, January 28, 2010 at 7:30 p.m. at The Crescent Club
$75 per person, plus tax & gratuity
For reservations, please call 214-953-4314

Vintage Wine Dinner
Appetizer
Rosemary Roasted Fig, Cambozola cheese, crispy Prosciutto
1989 Taittinger Comtes de Champagne
Salad
Tuna Crudo with Asparagus Salad, 100 Year Aged Balsamic Vinegar and EVOO
2006 Chalk Hill Chardonnay
Entree
Butter Roasted Strip Steak, Chanterelle Mushroom Ravioli, Shallots Confit
1999 Mt. Veeder Reserve Red
Cheese
Gour Noir, Fourme d’Ambert Tourmalet
1963 Dow Vintage Port
Dessert
Buttermilk Panna Cotta with Asian Pear and Basil Simple Syrup
1977 Warre’s Vintage Port

————————-

January 29th

Bailey’s Prime Plus

Luigi Bosca Wine Dinner

January 29th

7:30pm

Hors d’oeuvres

Shrimp & Scallop Ceviche on Sea Salt Flat Bread

2008 Luigi Bosca, Sauvignon Blanc, Argentina

First Course

Chili Rubbed Duck Breast & Foie Gras Terrine , Winter Berry Reduction

2007 Luigi Bosca, Malbec Reserve, Mendoza, Argentina

Second Course

Coriander Spiced Lamb Empanada with Harissa & Mint Sauces

2008 Luigi Bosca, Pinot Noir, Mendoza, Argentina

Third Course

Wood Smoked Filet Mignon with Roasted Fennel & Tomato with Red Currant Demi Glace

2006 Luigi Bosca “Gala 2” Mendoza, Argentina

Dessert Course

Crispy Wafer Cookie, Raspberry Jam & Dolce De Leche

Baileys Signature EspressonTini

$90 per person

Bailey’s Prime Plus

8160 Park Lane

Dallas 214-750-8100

——————————————

January 29

Pappas Bros. Steakhouse

Pappas Bros. Steakhouse, home to arguably the largest wine list in Texas, will kick of its 2010 Wine Dinner Series when it hosts the five-course wine dinner presented by PlumpJack Winery on January 29th. Tony Biagi, Head Winemaker of PlumpJack Winery, will be the evening’s featured guest. This exclusive dinner, $175 per person plus tax and gratuity, begins at 7:00 p.m. Reservations are required, as seating is limited. (Table purchases are available upon request).

“These are consistently brilliant wines thanks to the efforts of Tony Biagi,” quotes Robert Parker, and Pappas Bros. once again is honored to welcome Tony Biagi for a spectacular wine dinner featuring the stunning wines of remarkable quality from Plumpjack and CADE wineries.

Executive Chefs, Michael Gaspard and James Johnson will collaborate on this exceptional wine dinner menu. Wine pairings for the dinner will be created by Master Sommelier, Barbara Werley. The menu is as follows:

HOR S _ D ‘OE U V R E S

2007 PlumpJack Napa Valley Reserve Chardonnay

F I R S T _ COU R S E

Ceviche of DIVER_SCALLOP__Thai flavors,

Puffed Jasmine Rice, Herb Salad

2008 CADE Napa Valley Sauvignon Blanc

S E CON D _ COU R S E

Riso_o of VEAL_BREAST_ Winter Arugula,

Preserved Black Garlic, “Gremolata Jus”

2007 cade Cuvee Napa Valley Cabernet Sauvignon

2007 CADE Estate Howell Mountain Cabernet Sauvignon

T H I R D _ COU R S E

Confit of PRIME_TENDERLOIN_ Foie Gras,

Shitake Mushroom Daube, Potato Maxim

2006 PlumpJack Napa Valley Syrah

2006 PlumpJack Estate Oakville Cabernet Sauvignon

2007 PlumpJack Estate Oakville Cabernet Sauvignon

FOU R T H _ COU R S E

CHOCOLATE_MASCARPONE_”Cheese Cake”,

Spiced Pecan Bri_le, Salted Caramel

2006 PlumpJack Reserve Napa Valley Cabernet Sauvignon

Wine Dinner Wednesday

Nancy Nichols — Wed, 25 Nov 2009 14:05:57 +0000

Here is a list of upcoming wine dinners and food events from Lawry’s The Prime Rib, Nana, Cyclone Anaya’s (fundraiser for Turtle Creek Chorale), The Grape, and Dallas Uncorked.

Dec 3
JOIN LAWRY’S THE PRIME RIB FOR OUR WHISKEYS OF THE WORLD DINNER

What:    Lawry’s The Prime Rib and Chef Matt Melton invite you to join us for a five course dinner paired with whiskeys from around the world. Our guest speaker for the evening will be Master of Whiskey, James McCartney.
Cherry-Cabernet Braised Pork Rib;                                                     Cragganmore 12 year Speyside Single Malt Scotch
Cured Meats & Marinated Vegetable Antipasto Plate;                                     Bushmills 12 year Irish Single Malt Whiskey
Wild Mushroom and Texas Pecan Ravioli;                                                       Dalwhinnie 15 year Highland Single Malt Scotch
Chili Rubbed Prime Rib of Beef;                                                                       Bulleit Kentucky Bourbon
Lawry’s Christmas Yule Log;                                                                         Crown Royal Cask 16 Canadian Blended Whiskey

When: Thursday, December 3, 2009
7 p.m.

Cost: $89 per guest, plus tax and gratuity

Reservations: Reservations are required by calling (972) 503-6688 or via email to SGiancotti@Lawrysonline.com with “Whiskey” in the subject line.

Where: Lawry’s The Prime Rib
14655 Dallas Parkway, Dallas, TX 75254
(Just south of Beltline)
www.lawrysonline.com

December 4
December’s Friday Night Flight at Nana at Hilton Anatole

December is a time of celebration and holiday festivities with friends and family, and Nana at Hilton Anatole will bring out the bubbly for such an occasion! December’s Friday Night Flight features champagne and sparkling wine paired with Executive Chef Anthony Bombaci’s enticing cuisine. The wine and food trio is only $20 per person (excluding tax and gratuity) and available Friday, December 4 between 6-8pm. Reservations are highly recommended by calling 214.761.7470. Visit www.nanarestaurant.com for complete details.

December’s Friday Night Flight
Tuna Tartar, Radishes, Cranberry “Meringue”
Henriot, Brut Souverain, NV, France
There is just a suggestion of color; it’s very sensuous, and the wine bursts immediately into a complex play of scents. Dusty pollen, fresh-cut flowers and sweet fruits mingle invitingly, leading you into flavors of pomegranate, cranberry and spice. Big and polished, this sensual feast of a wine delivers an extra dimension of flavor, power and length.

Mozzarella, Seared Strawberries, Licorice
Mumm Napa, Brut Rose, NV, Napa Valley

Brut Rose offers a bouquet of ripe Pinot Noir fruit, rich with black cherry and strawberry notes. Part of the wine is initially fermented in the press, producing the soft fruity character that gives Brut Rosé its directness, while a small percentage of Chardonnay gives the wine power and structure. This more robust quality makes Brut Rosé a wonderful wine with many kinds of cuisine, ranging from Thai to Italian.

White Apple Soup, Peanut Pebbles, Celery
J Cuvee, Sparkling, 2002, Sonoma

Elegant and a bit understated with generous flavors of green apple, spice, petrol, apple blossom and yeast. Medium bodied, and very well balanced with the petrol-reduced sulpher-like note echoing on the finish.

December 7
CYCLONE ANAYA’S HELPS SEND THE TURTLE CREEK CHORALE TO SPAIN

Fundraising Dinner with the Turtle Creek Chorale Dec. 7

Portion of Prestonwood Location’s Sales to Benefit the “Turtles on Tour”

WHAT:
Monday, December 7, Cyclone Anaya’s World Class Mexican Kitchen will host a fundraising dinner for the Turtle Creek Chorale from 5 p.m. – 10 p.m at their Prestonwood location. Select members of the Turtle Creek Chorale will attend the evening in their performance attire and will be available for photo opportunities. A portion of the night’s proceeds will go towards funding the Chorale’s trip to Spain in July 2010.
This is part of a series of scheduled fundraisers at Cyclone Anaya’s benefitting the Turtle Creek Chorale. The dinners will alternate between the Oak Lawn and Prestonwood restaurant locations.

WHEN:
Monday, December 7, 5 – 10 p.m.

UPCOMING DATES:
January 4, 2010 (Oak Lawn Avenue)
February 1, 2010 (Oak Lawn Avenue)
March 1, 2010 (Oak Lawn Avenue)
April 5, 2010 (Prestonwood)
May 3, 2010 (Oak Lawn Avenue)
June 7, 2010 (Oak Lawn Avenue)

WHERE:
Cyclone Anaya’s Oak Lawn Ave Location
3211 Oak Lawn Avenue, Dallas, TX 75219
214-420-0030
www.cycloneanaya.com

Cyclone Anaya’s Prestonwood Location
5225 Beltline Road, Dallas, TX 75254
214-389-6280
www.cycloneanaya.com

December 9
The Grape on Greenville Hosts Festive 3-Course Dinner

Just in time for the holidays, The Grape hosts “Get Your Sparkle On,” Wednesday, December 9. Hand-selected champagne, sparkling wine and other bubbly favorites will compliment a festive 3-course menu prepared by Chef/Owner Brian C. Luscher.

“Champagne and sparking wines are a personal favorite of mine,” says Courtney Luscher. “I’ve chosen a few beloved bubblies for this dinner and am looking forward to hosting the event myself!”

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 $50 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.

December 9
Dallas Uncorked

We are thrilled to partner for the 6th year in a row, with our friends at The Wine Therapist in Lakewood for our 6th Annual Champagne and Sparkling Wine tasting December 9th from 6:30-8:30pm. This year brings selections from Spain, Italy, California, Loire and of course, Champagne, with tasty appetizers to pair with each.

This walk around tasting is one of our favorite events every year, as we love good bubbly with good friends in celebration of the holidays. To make sure you are properly prepared for your holiday festivities The Wine Therapist will offer special pricing on the evening’s selections for guests.

Tickets are available in advance, through our website – www.dallasuncorked.org for $35 each; at the door for $45 each, if available (cash only)

To help our community have a happy holiday, a portion of our proceeds from the evening will be donated to the North Texas Food Bank.
is a 501(c)(3) non-profit organization for wine

Wine Dinner Wednesday

Nancy Nichols — Wed, 18 Nov 2009 20:12:05 +0000

This week’s offerings include dinners at The Libertine(tonight!), Nonna, and Lawry’s The Prime Rib.

November 18

The Libertine
This month we’ll be featuring the beers of Belhaven, a Scottish brewery that has probably been around since 1719! The dinner starts at 7:00 PM and tickets are $50.00 per person and can be purchased at the bar or over the phone! Come join us for what promises to be an eventful night!
1st Course: Scotch eggs with sprouts and spicy mustard paired with St. Andrews Ale
2nd Course: Turnip soup with vegetable dumpling paired with Wee Heavy
3rd Course: Spinach salad with green tomato and apple chutney paired with Twisted Thistle IPA
4th Course: Lamb shephard’s pie & portobello mushrooms paired with Scottish Ale
5th Course: Chocolate stout cake with shortbread & blackberries paired with Scottish Stout

And who couldn’t use a good Scotch Egg right before we celebrate our own heritage? Get yourself a ticket and come see what fun these beer dinners are!!! Cheers!

November 19
Nonna
Felsina Wine Dinner
Tasting Menu
Thursday, November 19, 2009

5:30 until 10:00, $125 per person. (Regular menu offered as well.)

Maine Lobster with Avocado, 25 Year Balsamic
and Maldon Sea Salt
2007 I Sistri Chardonnay

Tortellini alla Bolognese

2005 Rancia Chianti Classico Riserva

Colorado Lamb Chops with Paula’s Goat Cheese and Roasted Butternut Squash

2004 Fontalloro

Apple and Rum Raisin Zeppole
with Caramel Mascarpone
2000 Felsina Vin Santo

4115 Lomo Alto Dr.
Dallas, TX 75219
(214) 521-1800

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)

Wine Dinner Wednesday

Sarah Eveans — Wed, 11 Nov 2009 20:09:16 +0000

This 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

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)

Wine Dinner Wednesday

Nancy Nichols — Wed, 04 Nov 2009 22:47:34 +0000

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.

November 4
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

November 6
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.

November 10
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.

November 10
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.

November 10
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

November 16th
Taverna in Fort Worth.Black Truffle Wine Dinner. $65.00 per person plus tax & gratuity. Full menu and details below. 817-885-7502

November 17
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.

November 17
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.

November 17
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.

November 19
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.

November 10
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
November 10th
7:00 pm
Live pianist Adrian King will accompany
$99 a person
Appetizer ~
2004 Deerfield Ranch Sangiovese
Piatto di Formaggi
Featuring Maytag Blue Cheese, Fontina, Goat Cheese, Manchego,
Smoked Gouda, Brie, and English Cheddar with Guinness
Salad ~
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
Dessert~
2004 Deerfield Ranch Shiraz Cuvee
Kahlua Cappuccino Cheesecake
Please call Tre Amici for reservations
972.250.4400
Deerfield Ranch Winery

http://www.deerfieldranch.com/

November 10
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 paulpinnell@sbcglobal.net

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.

November 16th
Taverna in Fort Worth
BLACK TRUFFLE WINE DINNER
Monday, November 16th.

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

The tasting is included in the price of the dinner.

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

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)

Wine Dinner Wednesday

Nancy Nichols — Wed, 28 Oct 2009 17:38:52 +0000

This week’s wine dinners include offerings from Bailey’s Prime Plus, Cafe on the Green, Ferrari’s Flight, Adelmo’s, Nana, two from Stephan Pyles, and Pappas Bros Steakhouse.

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.

Sunday, November 1
Cafe on the Green. Halloween Sunday Brunch. Let the kiddos dress in costume for one more day, and enjoy a great holiday brunch at Cafe on the Green! You’ll have a spooky good time! Kids under 12 that come dressed in costume dine for free! Menu and details below.

Monday, November 2
Ferrari’s Flight Neighborhood Oven. California Dreaming on November 2 at Ferrari’s Flight Neighborhood Oven at 7:00 PM. Chef Stefano Secchi will showcase a tasting that will feature 8 California wines with Thanksgiving side dishes. The cost is a mere $15.00 (per person) and will include cooking instruction from Chef Stefano on side dishes. Menu and details below.

Friday, November 6
Adelmo’s. Aldelmo’s is having a Wine dinner on Friday, Nov. 6 at 6:30. It features 5 wines and 5 courses for $50.00, plus tax and gratuity. Take a look at the menu.

Friday, November 6
Nana. Friday Night Flight. The first Friday of every month, Nana at Hilton Anatole hosts a wine and food flight trio for only $20 (excluding tax and gratuity), a gourmet tasting of haute cuisine paired with choice wines. For the month of November, the restaurant will highlight Cabernet Sauvignon, the premier red wine grape around the world, from Stephen Vincent, Obsidian Ridge and Cannonball wineries. November’s Friday Night Flight is on November 6 between 6pm – 8pm. Reservations are highly recommended by calling 214.761.7470. Menu and details 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.

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

Sunday, November 1
Cafe on the Green
Menu
The Cold Spread
Chilled Shrimp & Crab Claws
Cocktail Sauce & Remoulade Sauce
Blood Orange & Fennel Salad, Grilled Diver Scallops
Assorted Sushi & California Rolls, Wasabi, Pickled Ginger & Soy Sauce
Seasonal Fruit
Baby Mixed Green Lettuce & Hearts of Romaine
Tasmanian Devil Egg
Red Beet Salad
Roasted Sweet Potato, Pumpkin Seed & Maple Vinaigrette
Chopped Fingerlings (Potato) Salad, Honey Mustard Dressing
Assorted Domestic & Imported Cheese
Soup
Vampire’s Soup
Beetroot & Apple, Horseradish Cream
Brunch Items
Poached Egg Benedict, Bloody Mary Hollandaise
Hot Breakfast meats and Potatoes
Omelette Station
Hot Items
Oven Roast Prime Rib
Black Pumpkin Ravioli
Ghost Potatoes
Black(ened) Cat Fish,
Desserts
Randy’s Spooky Dessert Buffet including
Green Goblins Jelly’s
Chocolate dipped Bony fingers
Bobing for Baked Apples
And Plenty of Tricks or Treats

Monday, November 2
Ferrari’s Flight Neighborhood Oven
Sweet Potato Gnocchi, Easy Butternut Squash Soup and Oven Roasted Brussel Sprouts with Bacon and Shallot Dressing.Patrons who attend will be seated around an open kitchen that encircles a wood-burning oven, where Chef Stefano will provide insight into each wine, as he and the class experience it, and supply recipes for the side dishes he demonstrates.
Flight Neighborhood Oven’s atmosphere invites diners into a surrounding where they can eat reasonably priced food that is familiar yet unique and/or drink at the bar where the conversation will flow as easily as the house Bellini’s. The indoor space opens up to an outdoor dining section that is landscaped within an immense herb garden, cascading grape trees and a Bocce Court; the al fresco experience will also include three handcrafted, locally brewed, draft beers.
Ferrari’s Flight Neighborhood Oven is located at 1200 William D. Tate 817-251-2525; menu options are available at www.ferrarisrestaurant.com.

Friday, November 6
Nana. Friday Night Flight
Visit www.nanarestaurant.com for complete details.

Pork belly, pine nut-garlic-currant sofrito
Stephen Vincent, Cabernet Sauvignon, CA, 2006

Stephen Vincent wine is produced from a blend of 95% Cabernet Sauvignon and 5% Merlot. Its harmonious balance derives from the use of grapes from two distinct regions: 70% of the wine comes from the Central Coast, and 30% is from Sonoma County. Complex flavors, soft tannins, and French oak are blended perfectly in this exceptional wine.

Pan-roasted and grilled duck breast, mint, chocolate, black pepper
Obsidian Ridge, Cabernet Sauvignon, Lake County, 2007

Obsidian Ridge winery is notorious for its high altitude wine grown on the Mayacamas Range about 2,640 feet in elevation in earth laced with black, glassy Obsidian rock. The high altitude produces thicker grape skins which result in more and better extraction, color and flavor.

Regina Blu Cheese, Grana Padano tuile, cranberries
Cannonball, Cabernet Sauvignon, CA, 2007
Cannonball is the passion project of winemaker Dennis Hill, well-known for his Blackstone and Hayman and Hill labels. It’s a huge, full-body, full-flavor wine for its value. Tannins support the classic Cabernet structure with a long complex finish of blackberry fruit.

Nana now features Half Price Wine Nights every Thursday for bottles under $200 with dinner purchase!

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

Wine Dinner Wednesday: Thursday Edition

Nancy Nichols — Thu, 22 Oct 2009 14:54:54 +0000

Sorry 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.

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 9

Stephan Pyles

Wine Dinner Wednesday: Monday Edition

Nancy Nichols — Mon, 12 Oct 2009 19:06:07 +0000

This week/month you will find lovely wine dinners at Maximo, Lawry’s, Sangria, Chamberlain’s Steak and Chop House, Pappas Bros. Steakhouse, Coast, Dali Wine Bar, Victory Tavern City Grille, and Nana.

Jump for list and details.

Thursday, October 15th
Maximo. Chef Amador Mora is featuring a five-course “blind tasting” wine dinner on Thursday October 15th. Reception at 6:30 followed by seated dinner at 7:00 p.m. Go to www.maximodallas.com and click on La Cena y Vinos Misteriosos for more information. It’s value priced at $59.00.

October 15 Coast

Krupp Brothers Wine Dinner
October 15, 2009 – 7 p.m.
$65 per person
plus tax & gratuity

(972) 265-4722
First Course
Fig & Serrano Ham Salad
toasted hazelnuts & herb dressing

Black Bart’s Marsanne – Napa Valley 2006

Second Course

Roasted Monkfish
sofrito saffron spanish boullaibaise

Black Bart’s Bounty Chardonnay – Napa Valley 2007

Third Course

Tandoori Spiced Magret Duck & Hamachi
rosewater fruit salad

Veraison Cabernet Sauvignon – Napa Valley 2005

Fourth Course

Chocolate Fudge Bete Noir
persimmon coulis

Black Bart’s Bounty Syrah – Napa Valley 2006

About COAST
COAST offers a diverse menu of jet-fresh seafood prepared simply, yet creatively, in a delicate balance of exploration and restraint by Chef Joshua Laban Perkins. Lunch is served Monday through Friday from 11:30 a.m. to 5 p.m. Dinner is served Monday through Thursday from 5 to 10 p.m. and Fridays and Saturdays from 5 to 11 p.m. The lounge opens at 4 p.m. nightly and offers stunning views of the “dancing fountains” at The Shops at Legacy. COAST is located at 7501 Lone Star Drive, Suite B150 in Plano, Texas. For more information or reservations please call (972) 265-4722 or visit www.coastglobalseafood.com.

October 21
Dali Wine Bar & Restaurant Announces Major Wine Dinner

“Italy’s Iconic Wines: An Evening of Sun & Terroir”
Featuring a Selection of Italy’s Finest Wines

WHAT: Dali, recognized by both local and national press for intriguing wine selections and tantalizing Modern American Cuisine with Wine Country Influences, will host a special wine dinner spotlighting “Italian wines at their very best” on Wednesday, October 21, 2009. Dali Wine Director Mark Luft masterfully pairs a not-to-miss line-up of top rated Italian wines with a stunning five-course dinner prepared from the acclaimed kitchen of Dali Executive Chef, Joel A. Harloff.

WHEN: Wednesday, October 21, 2009
7:00pm—Reception
7:30pm—Dinner

WHERE: Dali Wine Bar & Restaurant
One Arts Plaza/Arts District
1722 Routh St., Dallas, Texas 75201

COST: $85 per person, exclusive of tax & gratuity

DETAILS: 469-385-9360 FOR RESERVATIONS
www.daliwinebar.com

INFO: Please contact Paul Pinnell at 214-281-9958 for further information.
paulpinnell@sbcglobal.net

ABOUT DALI WINE BAR & RESTAURANT:
Dali, named after surreal artist and accomplished food and wine gourmand Salvador Dali, opened to rave reviews and swept all local “Best of Awards” for 2008. National press was quick to recognize this “one of a kind” wine bar with “where to eat now” features included in Bon Appetit, Food & Wine and the upcoming November issue of Travel + Leisure Magazine. Appropriately located within the Dallas Arts District, Dali has become a casually chic haven for oenophiles searching for those hard to find “rare and rogue” wine selections of undisputable quality and high demand—complimented by uncompromising and exciting cuisine from Chef Harloff. A picturesque patio of towering downtown architecture completes the Dali package of consummate wine and dining!

Thursday, October 22nd
Nana Hosts Revana Vineyards Wine Dinner with special guest Dr. Madaiah Revana, owner of Revana Vineyards, who balances a successful practice as a cardiologist in Houston, Texas with his commitment to winemaking. Dr. Revana’s love for both wine and the rich tradition and culture of winemaking led him first to develop his estate property in Napa Valley and then Alexana in Oregon’s Dundee Hills. Acclaimed Executive Chef Anthony Bombaci will prepare an exquisite four-course dinner to accompany Dr. Revana’s superior Cabernet Sauvignon that has gained status as among the best in Napa as well as his additional wines. The Revana Vineyard wine dinner is Thursday, October 22nd. 7:00 pm reception and 7:30 pm dinner. Cost is $200 per person inclusive of tax and gratuity. Seats are limited, and reservations are required by calling 214.761.7470. Visit www.nanarestaurant.com for complete details.

1st course
Seared sea scallops, honeyed escabeche of citrus
and green apples
Alexana, Pinot Gris, Dundee Hills, OR, 2007

The 2007 Alexana Pinot Gris, embodies elegance, purity and balance. The wine has layers of creamy lushness followed by hints of minerality from the bedrocks on the property. The grape is beautifully expressed, stamped by the earth. Framed by bright acidity, Alexana explodes with fruits and lingers with vibrant structure that draws you back for more.

2nd course
Pan roasted duck breast, wild mushroom risotto
Alexana, Pinot Noir, Dundee Hills, OR, 2007

Classic Dundee Hills Pinot Noir exhibits elegant nuances of red fruit, herbal spice, subtle florals, and mineral framed within juicy texture.

Entrée
Grilled filet of beef, bittersweet chocolate, cipollini onions, dried
currant & pine nut sofrito
Revana, Cabernet Sauvignon, St Helena, CA, 2005

Dark ruby in color with deep aromas of black cherry, coca powder, toast, and spice. On the palate it is very elegant and silky with bright purity of fruit and medium body. The cherry flavors echo the aromas. Nice mid-palate texture without a trace of raw tannins. Good length at this tasting which will only get better with time in the bottle. Oak is used only as an accent here and adds to the layering of flavor components and complexity.

Dessert
Regina blu cheese, pears, rosemary
Revana, Cabernet Sauvignon, St. Helena, CA (Library Selection)

Nana is a restaurant with an inimitable sense of luxury and wonder, where its service, panoramic view of the city, and upscale American cuisine created by internationally-acclaimed Executive Chef Anthony Bombaci are simply astonishing. Hours are Sunday through Thursday from 6pm – 10pm and Fridays and Saturdays from 6pm – 10:30pm. Nana is located on the 27th floor of the Hilton Anatole Hotel at 2201 Stemmons Freeway, Dallas, TX 75207. Reservations are available by calling 214.761.7470. www.nanarestaurant

Friday, October 23rd
Lawry’s, the Prime Rib. Big, Bold Taste of Red Wine Dinner.
What: Lawry’s celebrates the big, bold taste of red wines from around the world. Chef Matt Melton has prepared a delicious five course dinner to compliment these wines. Our guest speaker for the evening will be Diana Bartus of Glazer’s Distributors.
Mesquite Smoked Salmon with peppered goat cheese and green tomato tartare; 2006 Vina Zaca Tempranillo, Rioja
Three Bean and Lamb Bacon Soup; 2006 Ridge Lytton Spring Red Zinfandel, Dry Creek Valley
Roasted Garlic Hummus served with grilled Mediterranean flatbread; J. Bookwalter Subplot 22 Red Blend, Columbia Valley N.V.
Wild Game Hen Coq au Vin served on seared baby bok choy; 2004 Atlas Peak Cabernet Sauvignon, Columbia Valley
Red Velvet Cake and white chocolate brochettes; 2007 Viu Manent Malbec, Colchagua
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: Friday, October 23rd 2009
7 p.m.

Cost: $79 per guest, plus tax and gratuity

Reservations: Reservations are required by calling (972) 503-6688 or via email to SGiancotti@Lawrysonline.com with “Big, Bold Red” in the subject line.

Where: Lawry’s The Prime Rib
14655 Dallas Parkway, Dallas, TX 75254
(Just south of Beltline)
www.lawrysonline.com

Friday, October 23rd
Chamberlain’s Steak and Chop House. Louis Martini Wine and Cigar Dinner
Special Guest Dan Michael with Louis Martini Winery
Friday, October 23, 2009
7:00 pm
Reception
Belvedere Vodka Martini Bar
Passed Appetizers of Crabmeat Stuffed Jumbo Shrimp
And Kobe Beef Wellington

Soup
She Crab Soup
With Aged Spanish Sherry
Louis Martin Chardonnay, California 2006

Salad
Stephen’s Goat Cheese Salad
With Wild Flower Honey Vinaigrette
Louis Martini Cabernet Sauvignon, Sonoma 2006

Entrée
Peppered Filet Mignon
With Roasted Shallot Cognac Sauce
Louis Martini Cabernet Sauvignon, Napa 2005

Dessert
Caramelized Pear Ice Cream with Grand Marnier
Navan Vanilla Liqueur

Cigars
You’re Choice of any Two Cigars
To include but not limited to brands like
Montecristo, Macanudo, Hoya de Monterey, La Gloria Cubana and Partagas
Cigars provided by C~W Cigars Plano, Texas

$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

Monday, October 26

Sangria

We invite you to join us for a wine pairing dinner at Sangria Tapas y Bar on Monday, October 26th at 7:00pm.
Chef Mariano Fernandes has created an exciting menu and paired it with the wonderful wines of Spain. $39 per person

FIRST COURSE
Goat cheese with tomato marmalade and crispy basil
Traditional White Gazpacho with black mission figs, crushed
Marcona almonds, chives, and drizzled with Spanish olive oil
and Moscatel vinegar reduction

GENOLI BLANCO 2007 VIURA

SECOND COURSE
Stew of Red Snapper with clams, almonds, breadcrumbs,
parsley, and white wine

PRIETO PARIENTE 2007 VERDEJO

THIRD COURSE
Grilled Rib eye with fresh rosemary, roasted potatoes, mixed baby
vegetables served with a sweet demi-glace

CEPAS DEL ZORRO DOS ANO 2006 MONASTRELL

POSTRE
Traditional Flan and orange soup with a touch of vanilla bean,
cinnamon, and honey

OSBORNE PEDRO XIMENEZ 1827 SWEET SHERRY

Please make your reservations by October 22nd. Call 214-520-4863
Sangria is located at 4524 Cole Avenue near Knox

Wednesday, Oct. 28
Pappas Bros.Steakhouse. Napa Notables
What: Join Mansion Wine and Beverage Director Michael Flynn for an elegant dinner featuring Staglin Family Vineyard wines. The Napa Valley winery strives to create “great wines for great causes” and has raised $710 million to support charities. But the family also takes their land and wines seriously and employs organic farming techniques and solar power.

Why: The event features five courses, including roasted halibut with blood orange reduction and fennel and sage-crusted rack of pork, paired with exquisite Staglin wines. View the menu for more details.

When: 7 p.m. Wednesday, Oct. 28

How: Call 214.443.4747 for reservations. $175 per person inclusive of tax and gratuity. Seating is limited.

Robert Mondavi: The name and face of arguably the most famous Napa Valley Winery will be the honoree of this month’s wine dinner at Pappas Bros.Steakhouse. On October 23rd, Pappas Bros Steakhouse honors the life, work, personality and astonishing genius that was Robert Mondavi. Come celebrate the life and work of Robert Mondavi at our last wine dinner of the year. This four-course wine dinner menu is priced at $175 per person, plus tax and gratuity. Reservations required. Seating is limited.
Dana Andrus, Senior Wine Educator at Robert Mondavi will be the featured guests at the wine dinner. The trio of James Johnson and Michael Gaspard, Executive Chefs, and Barbara Werley, Master Sommelier, will create the menu in honor of this great legend!
Hors d’Oeuvres
1994 Robert Mondavi “To Kalon Vineyard” Reserve Fume Blanc – from 3 Liter
First Course
Olive Oil Poached Tuna, crispy chorizo, fingerling potato, crushed hazelnut
2007Robert Mondavi Winery “Reserve” Napa Valley Chardonnay
2006 Robert Mondavi Winery “Reserve” Napa Valley Pinot Noir
Second Course
Smoked Lamb Carpaccio, Fennel “En Barigoule”, Preserved Lemon, Arugula
1974 Robert Mondavi Winery “Reserve” Napa Valley Cabernet Sauvignon
1979 Robert Mondavi Winery Napa Valley Cabernet Sauvignon
2005 Robert Mondavi Winery “Oakville” Cabernet Sauvignon
Third Course
Charred Prime Ribeye, Foie Gras-Chanterelle Bread Pudding, Baby Garlic Spinach, Red Wine-Brown Butter
1984 Opus One Napa Valley – from Magnum
1995 Opus One Napa Valley – from Magnum
Dessert Course
Muscat Braised Pineapple, White Chocolate, Passion Fruit, Corriander
2006 Robert Mondavi Winery Moscato d’Oro, Napa Valley

October 29th
VICTORY TAVERN CITY GRILLE
Experience The Legendary Wines Of Caymus
Expertly Paired with an Exceptional Four Course Dinner
Thursday, October 29th, 2009 – 6:30pm
2501 N. Houston St., Dallas
214/432-1900
$79 per guest

Victory Tavern City Grille is hosting a Four Course Dinner paired with the excellent wines of Caymus Vineyards. Victory Tavern Chef Jim Oetting and Kurt Baumgartner, Fine Wine Specialist for Republic National Beverage, will be on hand to guide you through this exceptional dining experience and answer your questions about the Caymus wines.
Caymus founder Charlie Wagner took the name Caymus from the Mexican land grant known as Rancho Caymus, given to George Yount in 1836, which included what eventually became the Napa Valley towns of Rutherford and Yountville. The winery’s 60-plus acres of estate Cabernet Sauvignon in Napa Valley’s Rutherford District continue to form the foundation of Caymus Cabernets. Caymus has made Napa Valley Cabernet Sauvignon every year since its founding in 1972, and now focuses entirely on this variety. Both the Napa Valley and the Special Select Cabernet continue to earn high accolades year after year.
Their Conundrum brand became an independent entity in 2001 and continues to produce the spectacular white wine blend. Made from Sauvignon Blanc, Chardonnay, Muscat Canelli, and small amounts of Sémillon and Viognier, the wine presents a flavor “Conundrum” of texture and flavors.
We hope that you will join us for this exceptional event!
Caymus Wine Dinner Menu
1st Course
Chorizo Stuffed Calamari
with Spaghetti Squash
White Meritage,
Caymus Conundrum,
California 2008
2nd Course
Nueske’s Smoked Chicken Shepherd’s Pie
with Fall Vegetables
Chardonnay, Mer Soleil “Silver” Unoaked, Santa Lucia Highlands 20063rd Course
Porcini Dusted Venison Loin with Herb Spaetzle & Lingonberries
Cabernet Sauvignon, Caymus, Napa Valley 2007
Cabernet Sauvignon,
Caymus “Special Selection”
Napa Valley 2006
4th Course
Caramelized Orange Tart
with Buttermilk Ice Cream
Late Harvest White Meritage,
Mer Soleil “Late”, Santa Lucia Highlands 2004Call Us Today For Reservations
Victory Tavern City Grille has a hip, urban atmosphere and a lively menu of seasonally inspired dishes reflective of Chef Jim Oetting’s experience and sense of quality ingredients. The very reasonably priced offerings are unique to Victory Park, without compromising polished and friendly service. VICTORY TAVERN CITY GRILLE
2501 N. Houston St., Dallas
214/432-1900

Wine Dinner Wednesday: Monday Morning Edition

Nancy Nichols — Mon, 05 Oct 2009 14:56:10 +0000

Here are a few upcoming wine dinners.

Steve Field’s in Plano. Thursday, October 15th. Langetwins Wine Dinner Sponsored by Single Gourmet. $99/nonmembers, includes 2 glasses of wine with three-course dinner, coffee & iced tea, tax & gratuity. Reception: 6:45 p.m. Dinner: 7:30 p.m. For more information, e-mail info@singlegourmetdfw.com or call 972-732-8000. Reservations REQUIRED using this link. Full menu listed below.

Circolo Del Vino at Jimmy’s. The Italy America Chamber of Commerce, British American Business Council of DFW, the Finnish American Business Guild, and the German American Chamber of Commerce have teamed up to present “Wine Without Borders” on Wednesday, October 14th. Our favorite Italian wine guy, Alfonso Cevola of Glazer’s, will be your host and he will give you a lesson on how to expand your wine horizons and discover new grapes varietals. 6:15 p.m. to 9:00 p.m. 765-414 4285. More details below.

Jimmy’s Food Store. Jimmy’s welcomes Giovannella Stianti Mascheroni of Castello di Volpaia. Click on this link to learn about the family and history of this famous Tuscan winery and how the Estate was a wedding present to Giovannella and her husband. She also launched a cooking school in 2000 to educate visitors about Tuscan cooking and hospitality and to keep the traditions of the regions cuisine alive. Volpaia also has one of the most famous wine consultants in Italy, Riccardo Cotarella. Details below.

Steve Field’s and Single Gourmet Dinner.
Randy Lange, co-owner of Langetwins, a fifth-generation winery in Lodi, California will be at the dinner to talk about his family farm, which is dedicated to sustainability.

FIRST COURSE (Choose one): Wedge salad or Maryland blue crab & corn chowder or Spinach salad (toasted pecans, tangerines & bacon dressing)

SECOND COURSE (Choose one): Prime rib, Veal chop, Pecan-crusted Idaho brook trout or Filet served one of three ways (mushroom-coated, peppercorn-coated or plain)

SIDES: Grilled seasoned jumbo asparagus and Roasted garlic parmesan mashed potatoes

THIRD COURSE: (Choose one): Key lime pie or Chocolate raspberry truffle cheesecake or Mixed fresh seasonal berries

WINES: Langetwins Cabernet Sauvignon and Chardonnay (2 glasses of either or both)

Final confirmations e-mailed about a week before this event.

———————————————————————————–

Circolo del Vino @ JIMMY’S FOOD STORE
4901 Bryan
Dallas, Texas 75206

Wine without
Borders: Six
wines will be
presented and
tasted
accompanied
with a family
style dinner.
PRICES:
$30 per
members
$35
non-members

——————————————————–

Jimmy’s Food Store. Along with Giovannella, we will be tasting 7 wines including the 2 big Super Tuscans Balifico and Coltassala.
The menu will be:
Antipasti
Foie Gras on Toast
Veal Osso Bucco
Scalloped Potatoes
Florentine Style Peas
Assorted Tuscan Desserts
The wines will be:
Chianti Classico
Chianti Classico Reserve
Prelius Vermintino
Prelius Morello
Balifico
Coltassala
Vin Santo
This is our only tasting in October.
Tuesday, October 20th
$69.00 Per Person + tax
6:30 p.m. (Check begins at 6:15)
Please RSVP to paul@jimmysfoodstore.com
An email notification is your confirmation.

Petroni Vineyards Dinner at The Grape Tonight

Nancy Nichols — Wed, 30 Sep 2009 14:10:01 +0000

Note from SideDish reader Brian Luscher who happens to be the chef/onwer of The Grape:

We have had some last minute cancellations have come in and now have a few openings for this exclusive 5-course wine paired dinner featuring Petroni Vineyards. Mr. Petroni and son Marco will be in attendance. This will be an intimate event with only a small number of guests in our private wine room. 7:00pm. Cost is $135 per guest. 214-828-1981.

I call that an ad for your win dinner, Luscher. Send more gift certificates.

Wine Dinner (And Stuff and Such and Beyond) Wednesday

Nancy Nichols — Wed, 23 Sep 2009 16:11:20 +0000

I apologize for the blatant copy and paste of information below, but I had an emergency surgery on my eye yesterday for a torn retina and I only have a day or two to suck sympathy out of you and my co-workers. PLUS, I have to get ready for this afternoon’s SideDish CheeseHead’s CELEBRATION OF TEXAS CHEESE AND WINE EVENT at Celebration. The weather is going to be fabulous and we’ll be out on the patio. I’ll be the one with the cheesehead hat and the black eye patch!

Back to business:

Maquire’s. Has a new “Chef’s Seasonal Tasting Menu.” Three courses for $30; four courses for $37. Upgrade to wine pairing is $40 or $49. Details below. 972.818.0068

TJ’s Seafood. They don’t want you to get bored with seafood so they have new recipes, ideas, and sauces and marinades. Fish Taco Sauce – so many of you have come in making fish tacos we decided to get a great fish taco sauce. Fish Tacos are a fun (and kid friendly) way to get the family eating healthy fish. Tilapia is great and cost effective. Honey & Jalapeno Grill Glaze – perfect on salmon, swordfish, sea bass or anything else on the grill. If you can’t stand the heat, get away from the grill….this one is a little spicy! Japanese-Style House Marinade – if you like the Citrus Wasabi & Honey Ginger House Marinades, you’ll love this one. Lots of soy, sesame oil, ginger and cilantro. Justs marinate shrimp, scallops and tuna for 20-30 min before grill or saute.

Cibus Ristorante. Has Bocce in the Park brought to you by NorthPark Center and The Italian Club of Dallas. Sunday, September 27th from noon to 4pm in CenterPark at NorthPark. Join us for a fun-filled afternoon for the entire family. Learn to play Bocce Ball if you never have or join the pros from the Italian Club for a lively game. Cibus will be grilling in the garden as well as offering selections from their regular menu plus refreshing cocktails and specialty coffee drinks. 214-692-0001.

Rathbun’s Blue Plate Kitchen. Will host first beer dinner with Rahr & Sons Brewery.
Rathbun’s Blue Plate Kitchen will debut its first ever beer dinner hosted by world-renowned Rahr & Sons Brewery, Fort Worth’s German award-winning brewery. Melissa “Mel” Simmons, Rahr & Sons Brewery Representative, will introduce their most famous beers accompanied with Rathbun’s extraordinary plates. For the first time at Rathbun’s Blue Plate Kitchen, guests will experience their very own “Oktoberfest” tradition in their seats. The dinner menu and beer pairings detailed below. Wednesday, September 30, 2009.

The 500, Inc.’s WineFest 2009. The 500, Inc. announces the spectacular 7th Annual WineFest featuring an exciting selection of wine and delicious cuisine from over 20 of the area’s top eateries, a large silent auction, live music and the pleasurable company of friends and family in the hundreds. WineFest 2009 will be held on Saturday, October 24 from 6:30pm – 10pm at the Cavanaugh Flight Museum in Addison. Advance tickets are $35 per person before October 23 and may be purchased online at www.winefest500.com. Tickets at the door cost $40. Proceeds of the event benefit the beneficiaries of The 500, Inc., a volunteer organization that has donated over $12 million to more than 35 local arts organizations over the past 40 years. For more information about The 500, Inc., call 214.565.0200 or visit www.the500inc.org. Details below. Maquire’s
Select 3 of the following courses for $30
with wine tasting for $40*
OR
Select 4 of the following courses for $37
with wine tasting for $49*
Oyster Nachos
Lightly battered and fried Texas Gulf Oysters,
wonton chips, pico de gallo, drizzled with bleu cheese & spicy buffalo sauce
*Hook & Ladder Gewurztraminer, Russian River Valley
2007
Tomato & Cucumber Salad
Yellow & red Texas tomatoes, crisp cucumber, organic oregano & shallot
vinaigrette over a slice of grilled seven grain toast
*McPherson Viognier, Lubbock Texas 2008
Fennel Crusted Halibut
Lightly crusted Alaskan Halibut, organic baby arugula,
warm basil vinaigrette, roasted purple potato
*Jacob’s Creek Reserve Shiraz, S. Australia 2005
Pecan Pie
Texas pecans, flaky pie crust and whipped cream
*Lustau ‘Solera Reserva’ Cream Sherry
PLEASE, NO SUBSTITUTIONS
17552 North Dallas Parkway • Dallas, Texas 75287 • 972.818.0068

Rathbun’s Blue Plate Kitchen.

Margarita Shrimp, Pico de Gallo Cocktail Sauce, Gramma Minnie’s Fried Chicken, Maple-Black Pepper Gravy
Rahr Blonde Lager
•         Cedar Smoked Salmon, Turnip Puree, Ginger-Date Chutney
Rahr Buffalo Butt
•         Grilled Kirsch’s Bratwurst, Alsatian Red Chocroute, Roasted Onions and Peppers
Rahr Oktoberfest
•         Cumin-Espresso Crusted Buffalo Loin, Sweet Potato-Queso Anejo Sope, Guajillo Mole
Rahr Ugly Pug
•         Cranberry-Thai Basil Tart, Pink Peppercorn Ice Cream, Clementine Syrup
Rahr Stormcloud

Who: Celebrity Chef Kent Rathbun, has created critically acclaimed and award-winning restaurants, Abacus and Jasper’s, which have made food critics turn heads. Rathbun’s newest Dallas creation, Rathbun’s Blue Plate Kitchen, pays homage to classic American dishes that capture local and regional’s finest ingredients. Upon entering, guests adorn the dimly lit and sleek interior, graced with wooden, sandstone touches and offering modern, metal hints to the ultimate dining experience. A Dallas favorite and must-see for anyone visiting Dallas, Rathbun’s Blue Plate Kitchen is what everyone needs: Southern comfort food cuisine at its finest.

Winning “Best in Class” at the 2009 United States Beer Tasting Championship and other numerous championship medals, Rahr and Sons Brewery of Fort Worth is a family-owned company loyal to their roots. In the year 1847, Fritz Rahr’s great, great grandfather Wilhelm “William” Rahr and his young bride “Natalie” left behind hometown, Rhineland, Germany and came to America. Within the year, on the banks of Wisconsin’s Manitowoc River and Lake Michigan, William Rahr had established himself the Eagle “Rahr” Brewery and Malt House. The brewery and malting facility produced fine German lagers and rich roasted malts. Upon William’s death, his three sons changed the name of the brewery and malt house to the William Rahr and Sons Company and expanded their malting capabilities to help supply the entire surrounding brewing industry’s needs for malted barley. More than a century later, in 2004, his great-great grandson and namesake, Frederick William “Fritz” Rahr, Jr., and partners followed suit, building the current brewery on South Main Street in Fort Worth.

When: Wednesday, September 30, 2009
6:30 p.m.

Cost: $50 per guest plus tax and 20% gratuity

Reservations: Reservations are required. Contact Julie Baker at (972) 265-7944

Where: Rathbun’s Blue Plate Kitchen
6130 Luther Ln.
Dallas, TX 75225
www.kentrathbun.com

500, Inc.
WHAT: The 500, Inc.’s WineFest 2009 with food sampling from the area’s finest restaurants paired with an exciting selection of wine from Texas wineries and other outstanding vintners from across the country . The event will also feature a phenomenal silent auction of merchandise and services, live music and the chance to win a flight in the Cavanaugh Flight Museum’s “Warbird” Aircraft.

WHEN: Saturday, October 24, 2009: 6:30pm – 10pm

WHERE: Cavanaugh Flight Museum, 4572 Claire Chennault, Addison, TX 75001

RESTAURANTS:

Al Amir Restaurant & Club
Blue Mesa Grill
Cold Stone Creamery
Dunn Bros. Coffee
Ferrari’s Italian Villa
Fish City Grill
Greenz – Addison
Hibashi Teppan Grill & Sushi Bar
La Madeleine
Los Cucos Mexican Café
The Melting Pot
Mercy Wine Bar
Paradise Bakery
R&D Kitchen
Ruth’s Chris Steak House
Sweet Tomatoes
Tre Amici Prime Steak House and Seafood
Truluck’s Seafood, Steak and Crab House
Uncle Julio’s

TICKETS: Advance tickets are $35 per person before October 23 and may be purchased online at www.winefest500.com. Tickets at the door cost $40. Attendees must be 21+ to attend. Free parking is available; valet parking will be offered at a nominal cost.

PURPOSE: Proceeds of the event benefit the beneficiaries of The 500, Inc., a volunteer organization that has supported over 35 local arts organizations over the past 40 years. The 500 Inc. creates awareness and raises funds for the Cultural Arts of Dallas. The event is planned and produced entirely by volunteers.

A DECADE OF DINING

10th ANNIVERSARY of STEPHAN PYLES CELEBRITY CHEF DINNER
Stunning Dinner and Auction Funds $15,000 Stephan Pyles Culinary Scholarship

DALLAS, TX (September 22, 2009) – 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:
•      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.

About Stephan Pyles and Samar by Stephan Pyles
Chef Stephan Pyles, named Esquire Magazine’s “2006 Chef of the Year”, is a pioneer of New American Cuisine and legendary founding father of Southwestern Cuisine. He was the first chef in the Southwest to win a James Beard Award. Chef Pyles is also a cuisine consultant for American Airlines and the Dallas Museum of Art.
In November 2005, Chef Pyles opened the first restaurant to bear his name. Stephan Pyles, named “Texas’ Best New Restaurant of 2006” by Texas Monthly, is located just steps away from the Dallas Arts District. The menu features New Millennium Southwestern Cuisine. The focal points of the restaurant include the display kitchen, three distinct dining areas along with a tapas and ceviche bar, communal table, wine room as well as an al fresco terrace dining area. Stephan Pyles (www.stephanpyles.com) is open for lunch (Monday through Friday) and dinner (Monday through Saturday). Located at 1807 Ross Avenue at St. Paul Street, reservations can be made by calling 214.580.7000.
In September 2009, Chef Pyles will open a new restaurant in the Dallas Arts District named Samar by Stephan Pyles (www.samarrestaurant.com), serving international small plates inspired by Indian, Spanish and eastern Mediterranean cuisines. Samar translates as a late night conversation spoken softly between two lovers. The space features several seating areas including a private tent room, counter seating in the open kitchen and outdoor-tented terrace with hookah lounge. Located at 2100 Ross Avenue, Suite 100, for information please call 214.992.9922.

SPECIAL MENU CELEBRATES LAVENDOU’S 13TH ANNIVERSARY

DALLAS (September 21, 2009) – Lavendou Bistro Provençal celebrates its 13th anniversary with a special three course Anniversary Menu created by owner Pascal Cayet and Executive Chef François Soyez. The meal includes a glass of champagne.

To begin, guests chose from Vichyssoise (Traditional Cold Leeks and Potatoes Soup); Salade du Periguord (Mixed Green Salad with Duck Confit and Mushroom); or Ceviche de Fruits de Mers (Mixed Seafood marinated in Lime Juice).

Main course dishes feature the flavors of Provence with a choice between Filet de Sole aux Ecrevisses (Filet of Sole with Crawfish Sauce), served with Rice Pilaf; Poussin Grillé Sauce Diable (Grilled Chicken Hen with Mustard and Bread Crumbs), served with Grilled Tomato, Mushroom and French Fries; or Plat de Côtes Braisé aux Petits Legumes (Braised Prime Beef Short Ribs in Wine Sauce), served with Root Vegetables.

For dessert, guests choose from three of Chef Soyez specialties: Crème Caramel (French Caramel Custard); Terrine au Chocolat (Chocolate Terrine with Grand Marnier Sauce) or Feuillantine aux Fruits Rouges (Mixed Berries served in a Pastry Shell with Chantilly Cream).

Price per guest for the Anniversary Menu is $38.95 including one glass of champagne. Reservations are recommended and may be made by phone (972-248-1911), fax (972-248-1660), by e-mail to provencial@aol.com or through the web site, www.Lavendou.com. Lavendou is located at 19009 Preston Road, Suite 200, in Dallas (75252).

ABOUT LAVENDOU BISTRO PROVENÇAL
Lavendou Bistro Provençal’s menu is presented with gracious service and served in a setting of warm and charming French countryside décor. Lavendou’s recipes feature classic French and Provençal dishes prepared with the freshest ingredients under the guidance of owner Pascal Cayet and his culinary team, and complemented with an extensive list of French and California wines. In addition to lunch and dinner, Lavendou also serves French High Tea by reservation and offers French cooking classes each season.

Lavendou has a special event dining space accommodating up to 50 guests. Choose from a selection of banquet menus or work with the maître d’ to create a special menu. Catering and take out menus are also available.

Lavendou is open six days a week; Monday through Saturday for lunch, French High Tea and dinner. Lunch is served Monday through Saturday from 11:30 a.m. to 2:30 p.m. French High Tea is served Monday through Saturday from 2 p.m. to 4:30 p.m. (reservations required). Dinner is served Monday through Saturday from 5:30 p.m. to 10:30 p.m.

Lavendou is located at 19009 Preston Road, Suite 200, in Dallas (75252). Reservations are required for French High Tea and recommended for lunch and dinner. Make reservations by phone (972-248-1911), fax (972-248-1660), by e-mail to provencial@aol.com or through our web site, www.Lavendou.com.

Japanese Steak and Seafood
Cooking Demonstration and Wine Dinner

Friday October 2, 2009
6:30 pm

Mango, Crabmeat and Avocado Roll
TY KU Citrus Sake-Tini
TY KU Soju, TY KU Citrus Liqueur and TY KU Sake – Shaken and Chilled to Perfection
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Japanese Shrimp, Mushroom and Miso Soup
Dry Creek Fume Blanc, Sonoma County
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Japanese Style Beef Short Ribs Tempura
Dry Creek “Heritage” Zinfandel, Sonoma County
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Banana Macadamia Rum Flambe
Takara Premium Plum Wine

$69.95 per person plus tax and 21% gratuity

Chamberlain’s Fish Market Grill
4525 Belt Line Rd. ~ Addison, TX 75001
Reservations Required ~ 972-503-3474

Will Central 214 Top Chef Blythe Beck Bottom Out on TV?

Nancy Nichols — Wed, 02 Sep 2009 18:35:34 +0000

Is reality TV good for the career of a chef? I don’t watch enough to have an educated opinion but, from where I sit, it looks like more top chefs bottom out after their 15 minutes, or months, of fame. Casey who? Tre what? Lisa Garza is where? Dig what I’m shooting at you?

Next girl up is Central 214’s Blythe Beck. She will star in The Naughty Kitchen With Chef Blythe Beck on Oxygen. I’ve never really understood the naughty kitchen concept. So I checked the shows website. It says:

Blythe Beck, the fiery young chef and star of Oxygen’s upcoming series The Naughty Kitchen With Chef Blythe Beck, shows off her distinctive sexy American cuisine, her cutting edge Dallas restaurant, Central 214, and her loud and flamboyant staff. The Naughty Kitchen With Chef Blythe Beck is certain to cook up the drama both in and out of the kitchen. Oxygen follows executive chef Blythe Beck, a 29-year old Texas native, who is plus-sized in stature and personality, and her colorful crew at Central 214, inside and outside the kitchen as they interact with the Dallas elite and the local university students.

Monday night I went to Central 214 to check it out and write a mini-review. Sadly, I didn’t see waitresses in garter belts or waiters wearing thongs, but I did find the Door Whores. And calories. Lots of calories. What is sexy about calories? I guess we will find out when the show starts on September 22nd. Somebody tell me this is a good thing.