I always start with bubbly on Thanksgiving while watching the Macy’s Thanksgiving Day parade….my happy ritual.  For some reason I just love those silly over-sized balloons, and welcoming Santa into Herald Square.  It is the true start to the holiday season for me, and what better way to celebrate the holidays than with bubbly.

Bubbly - I had the pleasure of visiting Mumm Napa last Thanksgiving, and the experience was one of the most lavish and gracious of a wonderful Napa/Sonoma Thanksgiving tour.  We tasted about 10 in their portfolio that day.  Some I became an immediate fan of, some my sweetie did, but we universally loved the Mumm Cuvee M – filled with pear, peach and green apple flavors, and aged 18 months in oak to layer in caramel and brioche on the finish. And the Santana Brut - made in collaboration with Carlos Santana (with a portion of the proceeds going to help underprivileged children around the world), this one is made predominantly with Pinot Noir grapes, leading to juicy berry, red apple and creamy, honey flavors, with hints of toast and nuts on the finish.

There is another that I would recommend trying this year.  Ayala Champagne - founded in 1860, and purchased by Bollinger in 2005, this bubbly is a great example highlighting that the French do know how it should be done.  Their “house style”  Ayala Brut Majeur is classic Pinot Noir, Chardonnay, and Pinot Meunier filled with some of the earthy richness Pinot Noir adds, with bright pear, wildflower and apple blossom.  This is an elegant, yet lively Champagne, that will be enjoyed over and over again.

White – For cooking and enjoying during the Detroit game and into the Cowboy game, as that is another ritual (even when the boys aren’t on top).  If we have finished the bubbly it may be a good time to opt for a tasty white.  Dinner will always be red, so this ensures all wine groups are covered.  Some favorites include Frei Brothers Chardonnay – a good value Chardonnay from Russian River grapes, that is easy drinking, well developed and filled with orange blossom and green apple, without being overly complex.  St. Supery Sauvignon Blanc – every time I serve this people enjoy, filled with citrus and mineral, with just the right touch of acidity. 

For Dinner…Thanksgiving features that gigantic meal…so you want a wine that will compliment, without being overly complex and heavy.  This is a great time to find some of the lighter or more fruit forward varietals, that will enhance all of the different flavors presented during this fabulous meal. 

Pinot Noir -  One favorite is Domaine Serene Two Barns Vineyard , from a stellar Willamette Valley winery.  This Pinot is earthy, berry goodness.  A nicely developed palate, the  ripe red fruit, floral and caramel notes can stand alone, or will accompany anything from roasted sweet potatoes to green beans with chanterelle mushrooms.

Another option from our trip last Thanksgiving is any Pinot from Siduri.  Great, local story about a couple that met in Dallas with a dream to make award winning Pinot Noir in California.  Today their wine is consistently rated nicely in the 90s, with grapes coming from some of the best vineyards throughout California, Oregon and beyond.  One I am a fan of is the 2008 Russian River Valley Pinot Noir, using grapes from 6 different vineyards in the Russian River Valley with cola, spice and cherry flavors. 

Vision Cellars Gary’s Vineyard Pinot Noir is also a light, fruit forward, spicy option from one of the best in Sonoma Valley.  Grapes from Gary’s Vineyard in the Santa Lucia Highlands are some of the best in the valley, Mac McDonald and his team at Vision make them great.

Syrah – Another winery using Gary’s Vineyard grapes well is Novy Family Wines.  Sister winery to Siduri, they specialize in Syrah, with other varietals like Zinfandel and Chardonnay coming out each year.  The 2006 Gary’s Vineyard Syrah is sumptuous, with white pepper, blackberry and herbaceous flavors.  This would be a beautiful wine if leg of lamb is on your holiday menu.

Or, Zaca Mesa Syrah from Santa Ynez Valley.   A relatively small amount  of Syrah is made from this winery that was the first to plant Syrah in Santa Barbara County. With aromas of smoky meat and bacon fat, and ripe blackberry, cherry and coffee on the palate, this is a bold and tasty option. 

Beaujolais – You almost have to pick up the obligatory bottle of Beaujolais for the Thanksgiving feast.  Released the third Thursday of November, Beaujolais is traditionally a go to accompaniment.  Made from the Gamay grape, this is a fruity, light and approachable wine. 

Every year I look forward to seeing the new label design George DeBoeuf created for the Beaujolais Nouveau, as they are always festive, and set the celebratory mood. For the wine inside, I am a fan of the Louis Jadot.  Not quite as fruit forward, while maintaining the easy drinking style.

Ca Montini Prosecco Royal Cuvee NV – should cost around $19 a bottle, which is not the least expensive but when it comes to bubbly, sometimes you just can’t go cheap.  I am a big fan of Prosecco when in need of a bubble, as it tends to be a great bang for the buck option.  This one, made in the traditional Champagne method, is filled with toasty almond and hazelnut, with a luscious finish. 

Segura Viudas Brut Reserva Cava – should cost around $10 a bottle; in contrast to my statement above, I bought (and enjoyed) a magnum of this from World Market on sale last week for $10.  We had it for a celebration, and in the festive mood when bubbles are required, but not the central focus, this was a suitable option.  Still made in the traditional method, it is a pleasing option when looking for an uncomplicated bubbly. 

Stonecap Riesling – should cost around $12 a bottle; this dry Washington State Riesling is filled with honey, apricot and spice, what you would expect from a Riesling, without the high levels of sweetness in some from other regions around the globe.  Juicy and extremely easy drinking, this is a great option for lunching on a patio (or an afternoon of writing a wine column.) 

J Vineyards Pinot Gris– should cost around $16 a bottle; from one of my go to wineries in Napa for their bubbly contributions, this Pinot Gris is filled with tropical fruit and melon, with hints of tangerine and Texas peaches (even if it is made in California.)  The flavors are clean, yet complex with honeysuckle on the finish.

Chehalem Inox Chardonnay– should cost about $19 a bottle; pear, pineapple, citrus and spice fill this flavorsome wine from one of Willamette Valley’s favorite wineries.  Inox is usually drunk just after bottling, so it always has a slight effervescence, which is always fun when enjoying a light, crisp and elegant white. 

Francis Ford Coppola Director’s Chardonnay– should cost about $17 a bottle; I tried this wine a few weeks ago and  was pleased with what a soft, pleasing and inviting palate it had.  Though created by pressing the fruit in whole clusters, and fermenting in oak, the wine is light, with a silky mouth-feel and inviting flavors of pear, vanilla and sweet spice. 

Blackstone Sonoma Reserve Chardonnay - should cost about $15 a bottle; winemaker Gary Sitton’s 2008 version of this is light, pleasing and filled with pear and apple.  Surprisingly subtle, there is slight acidity, but not enough to over power the wine, as in some affordable options.  And the long finish persuades you to have another sip.

Tomaresca Neprica – should cost about $12 a bottle; when looking for a great wine at a great price, sometimes looking outside the norm is the best option.  The Neprica is a blend of Negroamaro (indigenous to the growing region of Puglia, in Italy) with Primitivo and Cabernet Sauvignon.  This wine is hearty, with black fruit and cherries on the palate, and floral notes on the finish. 

Times Ten Cellars Grenache – should cost around $16 a bottle; a solid, structured wine from right down the street.  A friend brought this last week for our “wine and cheese night,” and we were pleased with the spicy, licorice, ripe berry and vanilla notes in this fruity wine, that went nicely with the creamy brie and goat.

Layer Cake Malbec– should cost around $15 a bottle; I love a Malbec from Argentina, black plum and black cherry, with subtle hints of pepper and spice.  I had seen Layer Cake everywhere, as they make all sorts of varietals, from all sorts of regions.  I was compelled to try the Malbec, since it is a grape I do love.  For the bang for the buck category, this is a great option.  Blackberry, cherry and plum, suitable for a traditional Argentine Asado barbecue. 

Quivira Dry Creek Zinfandel– should cost around $20 a bottle; ripe plum, cherry and black pepper exude from this “Best Value” wine winner by The Wine Spectator.  I’ll agree.  Zinfandel can often be too fruity, reminding me of drinking a bowl of jam instead of a lovely red.  This one isn’t, as it is complex, while keeping the juicy characteristics Zinfandel’s are known for. 

Francis Ford Coppola Director’s Cabernet Sauvignon – should cost around $21 a bottle; the Director’s Cab pleased much like the Chardonnay, with blackberry, leather, anise and spice notes carried from aroma to palate and into a lingering finish of red wine richness.  It is a fruit forward wine, so you definitely get the cherry, berry and plum flavors, but it is a pleasing option when looking for a relatively inexpensive Cabernet.

Bressia Monteagrelo Malbec- should cost around $25 – $30 a bottle; a little more expensive, but inevitably when we are saving our pennies, a great bottle of wine comes calling.  I am in love with the wine that Walter Bressia and his family make in Mendoza, Argentina.  This is a perfect example of the beauty of Malbec, and its dark cherry matched with earthy, coffee flavors, with a hint of vanilla from 18 months of French and American oak aging.

Surrounded by Dean Fearing, Kent Rathbun, and Sharon Hage, chef Charlie Palmer talks with Andrew Chalk about making Pinot Noir at his house. (Nice gig, eh?)

Winderlea Vineyard and Winery was created in 2006 by Donna Morris and Bill Sweat as an adventure, pursuit of passion and definitely second career.  The elegance and sensuality of Pinot Noir became their passion in the 1990’s as they worked successful financial careers in Boston, Massachusetts.  Traveling to France and enjoying some of the world’s best Burgundies was the foundation of their pursuit to start a new life making artisanal, craftsman style, small production wine in the part of the country most often equated to Burgundy. 

Their Dundee Hills vineyard is rich with Jory, volcanic red clay soil, which adds incredible depth and flavor to their Pinot Noir.  They are proud to be a sustainable vineyard which earned a LIVE (low input viticulture and enology) certification last year, and started the process to make the vineyard to be Biodynamic in 2009.  Their goal is to grow grapes and nurture vines with the environment always in mind.  The Oregon Governor and Oregon Wine Board gave the state’s wineries a challenge to become carbon neutral.  Winderlea is one of 13 in the state to commit to the challenge.  Donna and Bill believe that excellent wine comes from superb vines  Their efforts for the environment ensures their vineyard will successfully produce quality grapes year after year.

The tasting room is beautiful and surprising.  Completely modern, contemporary and filled with sunlight, it is essentially a glass block with clean lines, omitting the fuss and fluff that tasting rooms often have.  The space was designed by Ernest Munch (who also designed another favorite Oregon winery – Domaine Drouhin) to be sustainable with the use of solar panels to provide the building’s electricity.  The concrete floor created from recycled materials can store heat and energy absorbed from the day’s sunlight to keep the space comfortable throughout the year.  The idea is to enjoy the beautiful surroundings of the Dundee Hills; the sustainable effects are the bonus. 

The wine displays Donna and Bill’s desire to create intense, elegant, age-worthy Pinot Noir reminiscent of some of their favorites, skillfully utilizing the Oregon soil, climate and growing conditions to emphasize the earthy, mineral rich qualities found in the region. 

Winderlea 2007 Chardonnay is reminiscent of a classic Chablis, matching mineral complexity with balanced acidity.  87% was barrel fermented, 13% fermented in stainless steal and then blended and aged in French oak for 10 months. The use of the barrel in this clean, crisp wine adds finesse.  The flavor is intense green apple, peach, apricot with slight tropical fruit, followed by creamy vanilla.

Winderlea 2007 Estate Reserve Pinot Noir is a blend of the estate vineyard’s best  including select Dijon clones and Pommard.  The juice is allowed to remain on the grape skins for 8-10 days after initial fermentation and then aged for 9 months in select French barrels.  The wine is deep garnet red in color with hearty cherry, berry and herbal notes.

Winderlea Ana Pinot Noir blends Pommard with Dijon 777 clones to create an earthy, luxurious wine filled with strawberry, raspberry, earthy  floral notes.  Easy drinking, this was lovely to enjoy on their patio overlooking the vines.   

Men are invited too.  This year’s event includes a new Men’s Lounge, featuring a scotch tasting, cigar rolling and shoe shines.  More info available here.

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.

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 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

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

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

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

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

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

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

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

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

November 13
Pappas Bros. Steakhouse. Bubbles bring in the holidays! Our last tasting of the year celebrates all things sparkling, so join us as we get ready for the 2009 holiday season. This “sparkling” tasting, on November 13th, $45 per person plus tax and gratuity, begins at 6:00 p.m. Reservations are required. Call 214.366.2000 or visit pappasbrosdallas.com. Jump for more info.
October 22, 2009
La Buena Vida Vineyards
When:  Thursday, October 22
Where:  La Buena Vida Vineyards
Time: 6-8PM
Cost:  $45pp or $80 per couple
Age Limit:  21+
Limited Seating, Reservations Required.
La Buena Vida Vineyards
416 E. College St.
Grapevine, TX 76051
www.labuenavida.com

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

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

October 26
Sevy’s Grill
RECEPTION
Panini
(Mozzarella, Prosciutto and Olive)
***
Cristalino, Sparkling Wine

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

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

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

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

October 28
The Grape
Never been to The Grape’s monthly wine dinner…well here is the 411.  The
Grape provides a fun; casual setting that allows the guest to
“come-as-they-are” and dine at their own pace, allowing for a more festive
one-on-one format with the wine experts.  Themes include a wine expert/host
for the evening who speaks to each individual table about the wines
selected. Reservations are recommended.  Cost is $45 per person exclusive of tax,
gratuity and other beverages.  Located at 2808 Greenville Avenue, The Grape
is open for dinner nightly at 5:30pm and Sunday Brunch.   For reservations
call 214-828-1981 or visit the website at www.thegraperestaurant.com.
Complimentary valet parking always provided.

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

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

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

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

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

$95.00 per person plus tax and gratuity

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

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

November 9

Stephan Pyles

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

November 13
Pappas Bros.
Pappas Bros. Wine Department celebrates the “sparkiling wines” at this festive tasting. Barbara Werley, Master Sommelier, Kim Wood and Jason Hisaw, Advanced Sommeliers, and Heather Green, Certified Sommelier, will guide guests through the evening and allow each guest to experience a wide variety of sparkling wines. Executive Chef James Johnson will create hors d’oeuvres specifically paired for the sparkling choices.  “The Sparkling wines call for spectacular food pairings, and I promise to create just that!”
The Sparkling Wines featured at this Pappas Bros. Wine Tasting are the following:
Krug Grande Cuvee NV
Bruno Paillard Blanc de Blancs Brut “Réserve Privée” NV
Robert de Schlumberger Brut NV
L. Aubry “La Nombre D’Or” Brut 2000
Iron Horse Brut Rosé 2003
Guy Larmandier Premier Cru Vertus Brut Rose NV
Bugey-Cerdon La Cueille Rosé, Patrick Bottex NV
Laurent-Perrier Demi-Sec NV

Classic Bloody Mary
1.5 oz Vodka
6 oz Tomato Juice
1 oz lime juice
4 dashes Tobasco
4 dashes Worcestershire sauce
Dash pepper
Dash celery salt
Garnish with a celery stalk

 Amy Severson passed along a Bloody Mary recipe last year that added jalapeno infused vodka to the classic recipe.  Tasty, tasty.

 Bloody Bull
4 dashes of Tabasco Sauce
1 teaspoon of horseradish
1 teaspoon onion powder
1 dash Worcestershire sauce
1 1/2 ounces vodka 
6 ounces Tomato juice
Dash pepper
Fresh Green onion 

La Michelada
4 dashes Tabasco Sauce
4 dashes Worcestershire Sauce
Dash Salt and Pepper
1 Lime wedge
12 oz Beer (your favorite but Mexican beer like a Corona is perfect)
2 ounces Tomato juice

Bloody Maru
2 oz Sake
4 drops Worcestershire Sauce
2 drops Tabasco Sauce
½ oz Horseradish
1 oz Lime Juice
6 oz Tomato Juice
1 pinch salt/pepper

OR

Classic Screwdriver
2 ounces Vodka
6 ounces Freshly Squeezed Orange Juice 
Garnish with an orange slice

Key West Screwdriver
2 oz Vodka
6 oz Freshly Squeezed Orange Juice
1 oz lime juice

Southern Screwdriver
2 oz Southern Comfort
6 oz Orange Juice

Cordless Screwdriver
1 oz chilled Spiced Vodka, poured into a shot glass.
Drink, and follow by biting into an orange wedge coated with superfine sugar

Or, mix it up a bit with a little of both the red and the orange.

 Big Red Screwdriver
1 oz Vodka
4 oz orange juice 
2 oz strawberry soda
ice

Within this region the Del Rio Vineyard grows great grapes, creating intense, earthy, spicy and hearty Syrah and Viognier, much like those produced in the Rhone region of France, as well as Merlot, Cabernet Sauvignon and Sauvignon Blanc. 

The Del Rio vineyard produces quality Del Rio wine, and sells what they don’t use to some of the best wineries in the state.  Here are a few ideas if you are in the mood for a tasty red, perfect for sipping on our fast approaching fall nights.  Try them with Rouge Creamery  award winning Rouge River Blue Cheese, or their Rosemary Cheddar to have a full Oregon experience.

Rockblock Del Rio Syrah:  Willamette’s Domain Serene winery creates Rockblock wine for their non-estate varietals, and named to emphasize the difficult terrain and growing conditions they look for to create their distinct Syrahs.  This one is a consistent favorite.  Smoky and spicy filled with Bing cherry, chocolate, leather and plum jam flavors, and quite satisfying with a Manchego, Prosciutto, Arugula and fig panini. 

Penner Ash Syrah:  Predominantly Del Rio Syrah, with Rouge Valley’s Folin Vineyard, and Columbia Valley’s Lewis Vineyard Syrah, Willamette Valley’s Penner Ash winery creates a balanced Syrah filled with cinnamon, white pepper, plum, dark chocolate and black cherry.  The wine ages for 15 months in partially new French oak, the wine is approachable with a hearty, savory finish. 

Del Rio Syrah:  The grapes the rest of the state uses, this estate version is fruit forward, well structured and balanced.  Slightly lighter than the two other options noted, this one has smoky sweet spice, vanilla and berry flavors filling the palate with each sip.

Del Rio Claret:  Bordeaux style blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Malbec, this wine consistently is a winery favorite.  Complex, balanced and interesting, with depth and structure.  Blueberry, blackberry, currant and black cherry fill this wine, followed by vanilla, leather and nutmeg.

First thing to get out of the way is why The Macallan is referred to as “The Macallan.”  Simply said, would you refer to who some call the greatest rock band of all time as “Beatles?” Of course not.  And since  The Macallan is the world’s most precious whiskey, you of course refer to it the same way. 

This is not just a company belief,  in 2007 a 1926 vintage bottle of The Macallan was auctioned off at Christie’s Auction House for a final bid of $54,000, making it one of the most expensive single bottles of liquor ever sold.
This year they are preparing to release an acclaimed 57 year aged single malt (only the second release ever) in hand crafted Lalique crystal, with a price tag around $15,000 a bottle. 

For those of us in a different tax bracket looking for a single malt with depth, character and intense flavor the 15 year Fine Oak Highland Single Malt, or the 18 year Sherry Oak Highland Single Malt are solid bets. 

The Macallan received its license to distill scotch in 1824 in the Speyside region of Scotland in the Easter Elchies House, Craigellachie about 150 miles north of Edinburgh, (though it had been making it since the 1700’s.)  Though there are many distilleries in the region, The Macallan is considered by many to be the best. 

This is a clean scotch, with approachable flavors not masked by earthy, smoky peat found in many scotches. Some refer to it as liquid gold, or the Rolls Royce of Scotch.  Their refined, slow production process ensures impeccable reviews never change. 

The 15 year Fine Oak is aged in three different casks (barrels), American oak Bourbon casks, American oak casks that are used for Sherry, and European oak casks that are also used for Sherry.  The Fine Oak series was just started in 2004 and was a break with a 180 year tradition of using only ex-sherry casks made of European oak.  Since the 1970’s all casks used began to be hand selected by The Macallan for seasoning with Spanish Sherry for 6 months – 2 years before being sent to Scotland for Single Malt ageing.  The Fine Oak is a break from this, and gives a new flavor profile to their traditional Single Malt Scotch Whiskey production. 

The 15 year Fine Oak is what Jay calls a “social scotch,” effortlessly enjoyed and approachable, with orange blossom, vanilla and cinnamon aromas. In drinking it neat (without ice or water) chocolate, vanilla and tangerine flavors coat the palate with a long creamy finish.  Add water and the high alcohol burn dissipates, softening the flavors and accentuating vanilla, honey and sweet spice tastes.  Though easily enjoyed with just a few drops of water, the 15 also can be blended into a delicious cocktail, as shown at Fearing’swith the Fair 15.  Created by bartender Ryan Salo and Jay, it’s a blend of 15 Year Fine Oak with Cointreau, Angostura Bitters, Ginger-Ale and lime. 

The Macallan 18 Year Sherry Oak is much richer, both in flavor and profile.  Aged in the hand selected ex-sherry European casks adding dried fruit, sweet spice and vanilla notes to The Macallan as it ages.  The 18 Year aromas accentuate bold honey and smoke with nut, toffee, caramel and dried fruit essences coating the throat and ending with a sweet finish.  This is an incredible scotch that is luxurious, yet still accessible. 

When Jay and I met The Macallan had a new recruit in Fearing’s guest Sandra Stewart, who gave the 18 Year Old a try for the first time.  Predominantly a wine drinker,  her 18 Year Old experience was so good she vowed loyalty to The Macallan, as she had another sip.  I have to agree with Sandra, as the 18 Year Old is just that good; it will convert most, whether you are new to scotch or have enjoyed other varieties in the past. 

And this is what The Macallan and Jay hope to accomplish in Dallas.  With the quality of the product it won’t be hard to do as enthusiasts are being made every day.  If you too want to become a devotee join Jay this week as he celebrates The Macallan in a series of tastings at Edison’s, outside of downtown Dallas. Click here for information and availability.  I promise you will become a believer too.

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

Barking Rocks News Flash. Friday night, October 16th we will be listening to Beatlegras.  They are accomplished musicians that blend Beatles music and bluegrass style in a way that Ringo would totally dig. Doors open at 7:00 for a little socializing (wine drinking) and the show will begin about 8:00. Rumor has it that Rhett is coming to sit in on a song or two. We only sell about 100 tickets so it will be very intimate.  Secure your $15 seat by dropping by the winery (preferred) or calling 817-579-0007.

Whole Foods Market/Highland Park. Match craft beer with great food. Wednesday, October 14, 2-4:00 p.m. (4100 Lomo Alto & Lemmon) Garrett Oliver, Brewmaster of Brooklyn Brewery, author and international beer guru, will be at the store to answer all of your beer and brewing questions. Garrett will be cooking and pairing four of his brews with delicious foods as well.

Rahr and Sons Brewery and the Greyhound Adoption League of Texas.  Wrap up Greyhound Awareness Month Saturday, Oct 17 1:00-3:00pm with an afternoon beer tasting. Cost is $5 per person which includes a souvenir pint glass and 3 full beer tastings.  A portion of the proceeds benefit The Greyhound Adoption League of Texas.Click here for more information or call 972-503-GALT.  Rahr and Sons Brewery is located at 701 Galveston Avenue in Fort Worth.

Five Sixty by Wolfang Puck. New New Happy Hour Concept. “Sip and See” takes on a whole new meaning with the launch of Five Sixty by Wolfgang Puck’s happy hour on Monday, October 12.Dallas’ restaurant with a view will serve beverages and bites at happy hour prices on weekday evenings. Monday through Friday, from 5 p.m. to 7 p.m., Five Sixty will offer a changing food menu of various “chef’s choice” items in the restaurant’s bar and lounge atop Reunion Tower. Drink offerings will include a list of five choices comprised of beer, wine and cocktails. This is a happy hour designed to keep guests smiling with each of the five tapas-sized plates and five varying drink options priced at $5.60 each.

It’s A Grind Coffee House. Fairgoers receive 10 percent off soothing tea drinks (”Soothies”) with fair ticket stub or photo of consumption of greasy goodness. To receive the discount all customers must do is show their State Fair of Texas ticket stub or a photo of them consuming deep-fried delicacies (photos will be added to the It’s A Grind Facebook page). “Soothies” are made with real fruit puree and green tea, which has been shown in studies to help aid in digestion. They are available in three flavors: Mango Mania, Strawberry Banana and Wildberry. Fairgoers can simply ride the DART rail system Green Line from the Fair Park to the Baylor Medical station (It’s A Grind’s Dallas’ location) to get their “Soothie” to help ease the pain!”

Sevy’s Scotch Club. On our beautiful covered patio, from 5:00-7:00 pm on Monday, October 19th. We will feature five great single malts with specially selected food pairings for each.  $44.95 per person, plus tax and gratuity.  Reservations required, seating is limited.  Contact Jimmy, Stefaan, or Amy M. at SevysCatering@aol.com, or 214-265-7389.

The Dallas Institute’s “Au Courant” membership group (45 years and under) will conduct the first in a series highlighting the global bounty of our local scene. First up: the French, who do many things, including art, architecture, literature, fashion, the Paris Metro, technology, and of course food and wine.

Accompanied by rich visual images, Dr. Elizabeth New of “French Affaires” will discuss various facets of French food, culture, and what makes French cuisine unique. Benjamin Calais of Calais Winery in the Deep Ellum neighborhood will highlight the French culture of wine and talk about his wine offerings here in Dallas. We’ll top off the evening with a wine and cheese tasting. Your parting souvenir will be a resource list of authentic French food and wine experiences in the Dallas area so you can continue the “Local-Global” theme after our French soiree at The Dallas Institute! 6:00-7:30 p.m., Monday, Oct. 19. Admission: Members $25; Nonmembers $35; Member Teachers $10. RSVP by calling Caitlin Hinton at 214 981-8822 or by registering online. The Dallas Institute of Humanities and Culture is located at 2719 Routh St., Dallas, 75201.

If you too are a fan here are a few ideas from our friends at SKYY Vodka, (ri)1 Whiskey, and one from Kara Newman, author of Spice & Ice: 70 Tongue-Tingling Cocktails for NAVAN Natural Vanilla Liqueur to enjoy we approach All Hallows Eve. 

They are scary good, and that is nothing to be frightened of. 

Jack-O-Lantern
 2 oz. SKYY Infusions Citrus
1 oz. Mango Nectar or Juice
0.5 oz. Orange Juice
0.5 oz. Fresh Sour*
 Combine all of the ingredients in a cocktail shaker with ice.  Shake vigorously and pour into a goblet glass and garnish with a slice of orange and a mint leaf laid flat on top.  *Combine 0.25 oz fresh lime juice and 0.75 oz simple syrup.

 Black Widow
1.5 oz. SKYY Infusions Raspberry
0.5 oz. Triple Sec
2 oz. Pomegranate Juice
Squeeze of Fresh Lemon Juice
Raspberry Syrup
 Draw a spider web on the inside of a chilled martini glass with raspberry syrup.  Combine all ingredients in a cocktail shaker with ice.  Shake vigorously and strain into chilled martini glass.

(ri)1 Whiskey is new to Dallas, and The Porch  is mixing seasonal cocktails with this 92 proof, ultra-premium rye whiskey.

(ri)1 Spice
2 parts (ri)1 Whiskey
1 part Apple cider
1 part Sprite
dash of Cinnamon 

(ri)1 Cin & Spice
2 parts (rī)1 Whiskey
1 part fresh tangerine juice
½ part cinnamon syrup
¼ part fresh lemon juice

Fall Spice Cordial
1 oz NAVAN Natural Vanilla Liqueur
1 oz Bourbon
¾ oz Chipotle-orange syrup*
2 Dashes Regan’s Orange Bitters
Mix together all ingredients and shake well with ice and strain into a martini glass. Garnish with orange peel.

*Chipotle-Orange Syrup
2 Cups water
1 Chipotle pepper
2 Strips fresh orange peel
¾ Cup sugar

Bring the water to a boil in a small saucepan. Reduce to a simmer and add the chipotle pepper and orange peel.  Cover and let simmer for 15 to 20 minutes. Strain with a fine-mesh sieve and add the sugar.  Return to a boil and stir until the sugar dissolves. Remove from the heat and let cool.

 

Herradura Apple-Cran Toddy

4 cups apple cider

1 cup cranberry juice cocktail

1 medium sized cinnamon stick

4 ounces Herradura Reposado

1.5 ounces triple sec

Heat the apple cider, cranberry juice and cinnamon stick in a sauce pan just until boiling point. Remove from heat and add Herradura and triple sec. Pour into heat resistant mugs and garnish with orange peel.

AppleDura

1.5 ounces Herradura Reposado

1.5 ounces orange liqueur

6 ounces apple juice

In a tall glass with ice, add the tequila, orange liqueur and apple juice. Stir and garnish with an apple slice.

She shoots. We score.

I’ve written about my love affair with Kiepersol Estates Semillon 2007 before. It’s a nice soft wine with undertones of pineapple, mango, and grapefruit (Hi, Leslie!). Last month, D photographer Elizabeth “Spider Monkey” Lavin and I headed out to Kiepersol and spent the day picking grapes and watching the crew as they began to process the 2009 wines. If you haven’t been to the tasting room at Kiepersol which is just south of Tyler, you should go now–October is Texas Wine Month–and sip some wine  on the back porch. Better yet, you can read the travel feature I just completed with the details of the property’s bed and breakfast, upscale steak restaurant, and the best stocked bar between Dallas and Houston. It’s a great place to get away for a couple of days. Especially if you love good food and wine.

The Walla Walla region of Washington is fast becoming a favorite among those that love special, small production wine from boutique, family owned wineries popping up throughout the remote landscape. 

Nestled near the Columbia River, the region is magnetic and welcoming to locals and visitors alike.  The wine, like its surrounding, is alluring and interesting, with bold flavor profiles.  Unlike the regions just to their south (like Oregon’s Willamette Valley) they focus their wine making efforts on Bordeaux style grapes, like dense Cabernet Sauvignon, clean and crisp Semillon and Sauvignon Blanc (without all that citrus found in many New World options) and incredible Merlot.  Why is their wine so good? 

Contributing factors like mineral rich, volcanic soil from one of the largest basaltic lava flows in the world, combined with remnants of glacier outbursts and flooding that occurred 15,000 years ago throughout the region.  Intense soil equals concentrated flavorful wine.   Dedication to quality over quanity, and maintaining sustainability when possible speaks to why the region, and wine, are so special.  

L’Ecol 41  2007 Semillon– L’Ecol, French for “the school,” was started in 1983 in the basement of the circa 1915 area schoolhouse.  The 2007 Semillon is a lively, aromatic white with spicy, floral aromas and layers of fresh golden apple, apricot, honeysuckle and tangerine flavors.

Abeja Cabernet Sauvignon– This was a recommendation,  with the claim that it is one of the best in the region.  After one taste, I agree.  Small production, the total number of cases produced by the winery runs about 4500 cases, of which 2000 are Cabernet.  Aged in 100% new French oak the wine is nicely balanced, filled with currant, cherry, licorice and leather. 

Northstar Walla Walla Merlot– Sister winery of Washington’s Chateau St. Michelle, the Northstar Merlot has been a favorite of mine for years (even when everyone stopped drinking Merlot.)  Predominantly Merlot with 16% Cabernet and 4% Petit Verdot to round out the flavors and add depth to the wine, this Merlot is concentrated with bright cherry, blackberry and plum aromas, filled with vanilla, cherry and sweet spice flavors. 

Amavi Cellars 2007 Cabernet Sauvignon – Opened in 2003 as a family owned and operated winery by the Goff, Pellet (the principle winemaker) and McKibben families.  Named after a combination of the Latin root words of “am” (love) and “vi” (life) representing the simple pursuits they follow – love, life, wine.  They craft estate grown, high quality Cabernet, Syrah and Semillon.  Their 2007 Cabernet is filled with black cherry, blackberry, chocolate and nutmeg.

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.

I think Choucroute is a defining dish of Alsace. Impossible to find here most of the year and I’m really pleased to see them doing this. Go with a big appetite, it’s very filling.

Fête de la Choucroute!!
Choucroute Garni à l’Alsacienne is one of the classic dishes of France. The Alsace region of Northeastern France is renowned for its cuisine. Choucroute means Sauerkraut in French, but unlike German Sauerkraut, the cabbage is cooked in wine with potatoes, onions, carrots and spices and then topped with an array of smoked meats, bacon and different types of sausages. This is truly a hearty feast fit for a king! We will feature this classic French dish beginning on Friday, 2 October through Saturday, 31 October 2009. To accompany this feast we will feature Alsace wines from various producers and our favorite beers, Kronenbourg 1664 and Stella Artois from Belgium. You may order the Choucroute on its’ own or we will have a 3-Course Alsace Degustation Menu for only $34.95 with Tarte Flambée and imported Mirabelle plum tart. 972-248-1911.

Cibus. Interactive Cocktail Class on Thursday, October 22, 2009 (6:30-7:30pm). Join Mixologist Marina Catania to “shake the martinis”at Cibus Café in Northpark Passed Appetizers. $20 per person. 214-692-0001.

Aurora. “Truffles.” October Cooking Class on Saturday, October 24th at 10:00 am
4-course lunch with wine pairings for $125 per person. 214-528-9400.

Celebration Restaurant. Dinner with Dialogue Series. The first dinner is October 5th. The subject is “Sustainability-The ability to meet our present needs without compromising the ability of future generations to meet theirs. The Bruntland Commission.” Check the rest of the calendar here. Dinner 6-7 p.m.; Speakers 7-7:30; dialogue 7:30-? Reservations: 214-351-5681 or edlowe@celebrationrestaurant.com.

RA SUSHI.  A sake and sushi social on Monday, October 12. Learn sushi rolling and sake paring basics while you treat yourself to a selection of RA’s fresh sushi, appetizers and fine sakes. For $30, guests will enjoy a sushi rolling lesson and four courses paired with sake.  Space is limited, and reservations are required. 469-467-7400 to make a reservation.

French American Chamber of Commerce and Goody Goody Wine & Spirits.  Beaujolais Wine Festival Kick-off Party on Thursday, October 22, 2009. (Registration & Networking Reception – 5:30 p.m. Wine Tasting – 6:15 p.m.) The wine tasting will include (4) Crus du Beaujolais and (4) Bordeaux wines and hors d’oeuvres
Crus du Beaujolais Selection:
Domaine Bernard Santé, Juliénas 2007, Domaine Bernard Santé, Moulin à Vent 2006, Domaine Christian Bernard, Fleurie 2007, Domaine de la Roche St. Martin, Brouilly 2007

Bordeaux Selection:
Château Palihas, Bordeaux 2005, Château Larrivaux, Haut-Médoc 2005, Vieux Château Palon, St. Emilion 2005, Château les Graves de Julien, Bordeaux 2005

Milestone Culinary Arts Center. 4531 McKinney Avenue. 214-526-3942.

Stefano had been shopping at Jimmy’s when our paths crossed as I was on the way to enjoy a Saturday ritual of visiting Tom Spicer’s market on Fitzhugh.  That was the day to stop by Jimmy’s, as they had just gotten in a fresh selection of glorious Burrata, arriving fresh from Italy.

For those that may not be familiar with Burrata, it is like a big ball of cheese heaven.  Burrata means “buttered” in Italian, an excellent assessment of this gooey good cheese.  Baseball size hunks of Buffalo Mozzarella wrapped around delicate, creamy rich goodness with the texture of soft Ricotta, but so much more decadent. 
Dinner at Ferrari’s is like taking a little trip to Italy, or their native Sardinia: warm, comforting and elegant with thoughtful touches that turn a normal night into an experience; one that you want to revisit over and over again.  From the welcome kisses and handshakes at the front door by the Secchi’s, to the succulent aromas wafting from Chef Stefano’s kitchen, (who the James Beard Foundation noted as one of the finest young culinary stars,) to Ferrai’s gracious, knowledgeable staff, everyone is there to ensure you enjoy yourself.  Almost like you have stepped into your own Dallas “Big Night.”

Our meal celebrated the day’s shopping adventure with simply prepared dishes highlighting the fresh ingredients, a popular preparation method for Stefano, masterfully painting culinary works of art.  Sautéed Spicer Lobster mushrooms with the creamy Burrata center topped with fresh chives; whole Burrata paired with 12 hour roasted tomatoes and fresh basil with proscuitto; cloud like tiramisu, light and delicate.

All paired with Sardinian wine selections including a white Vermentino and red Cannonau.    Vermentino is a smart Sauvignon Blanc or Pinot Grigio alternative.  Best when served very cold, it is light, crisp and refreshing with good acidity, lemon/lime and herbaceous aromas, and uncomplicated citrus flavors.  A lovely compliment with the lobster mushrooms, as the acidity cut through the earthy flavors and paired beautifully with the creamy Burrata.   

Cannonau is an alternative for Grenache or a light Syrah, with a little more depth and earthiness, with ripe berry, pepper and spice flavors.  Finding wine to pair with tomatoes can be difficult.  This one matches well with the roasted tomato flavor, and adds additional depth to the flavor of the Burrata. 

Cap off the evening with an Espresso, or a Tawny Port, and there is little more to ask for.  An evening of conversation with friends and family, wrapped around outstanding food and wine.  My little slice of paradise.

Paula Lambert at the Mozzarella Company  makes a Burrata year round…try it out.

What:              Becker Vineyards, the first non-Californian winery to appear on Wine Business Monthly’s “Hot Small Brands of 2008”, makes a triumphant return to Dallas for an evening dinner at Rathbun’s Blue Plate Kitchen. Having been absent from Dallas’ spotlight for five years, Dr. Richard and Bunny Becker will host and debut their hearty and fruity Texas Hill Country wines paired with an outstanding menu for a one and only exclusive dinner guaranteed to please guests’ taste buds. Come to Rathbun’s Blue Plate Kitchen to experience culinary art at its finest. The dinner menu and wine pairings include:

Stone Crab-Morbier Gratin Tarts, Seared Sea Scallops, Golden Raisin-Ricotta Spinach Salad
Becker Vineyards, Chardonnay Reserve 2008
Serrano Ham Croquettes, Spanish Olive Tapenade, Marcona Almonds, Mosto Olive Oil
Becker Vineyards, Viognier 2008
Duck Two Ways: Confit Crepe and Anise Crusted Breast, Orange-Balsamic Glaze, Caramelized Turnips
Becker Vineyards, Malbec 2007
Black Tea Smoked Bone-In Lamb Striploin, Red Wine-Cabrales Barley Risotto, Charred Tomato Demi
Becker Vineyards, Cabernet Reserve 2007
Chocolate Hazelnut Tart, Espresso Caramel
Becker Vineyards, Reserve Port 2007

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 and sandstone touches and offering modern, metal hints to the ultimate dining experience. A Dallas favorite, Rathbun’s Blue Plate Kitchen is what everyone needs: comfort food cuisine at its finest.

Texas Hill Country’s nationally acclaimed, Becker Vineyards, was established in 1992 by Richard and Bunny Becker. Becker Vineyards is well known for being the only non-Californian wine to reach the top 10 listings of Wine Business Monthly. Becker Vineyards is best known for the Viognier, reportedly served by President Bush at a White House dinner and at his Crawford ranch for Australian Prime Minister John Howard. The vineyard was planted on a site of native Mustang grapes much prized for winemaking by German neighbors and their ancestors. The 46 acres of French Vinifera vines generate 8 different available
varietals, including Syrah, Petite Syrah, Sauvignon Blanc, Malbec, Petite Verdot, Cabernet Sauvignon, Cabernet Franc and Merlot.

When:             Monday, October 19, 2009
6:30 p.m.

Cost:               $60 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

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.

However, knowing Texas, I have a feeling today’s chill will be gone soon, and at least one or two warm weather days will hit us again.  And when they do here are a few ideas for sipping that will pair well with the end of summertime sun:

Dobbes Family Estate Pinot Gris– I just discovered this winery last week in Willamette Valley, OR and was so pleased that we stopped in to this boutique winery for a visit.  Pinot Gris has proven to be one of the best varietals to grow in Oregon, especially well in the Willamette Valley.  Dobbes does it exceptionally well, with a wine filled with zing created by hints of lemon zest, green apple and hints of sweet spice with a mouthwatering finish that calls you back for more.

Bennett Lane Maximus White Wine – named after the Roman, Maximus Caesar is a white feasting wine perfect for sharing with friends on a patio.  Filled with 87% Sauvignon Blanc, 11% Chardonnay and a hint of Muscat it is a very easy drinking wine with balanced acidity, hints of honey, pear, white peaches and orange peel with a creamy, lingering finish.
 
Chateau St. Jean La Petite Etoile Vineyard Fume Blanc – Made from grapes farmed by Chateau St Jean for over 30 years in the Russian River Valley of Sonoma, this Sauvignon Blanc is barrel fermented for 9 months in new French oak giving depth and refinement to the wine.  Filled with lemongrass, melon and tropical fruit like pineapple and kiwi this elegant wine.

Miner Family Vineyards Viognier – Consistently one of the best wines in Napa for the price.  Citrus fruit and honeysuckle aromas waft with every sip.  A great food wine filled with tropical and stone fruit like banana, peaches and apricot flavors in this elegant, concentrated fruit wine.

You will have read elsewhere here about the fabulous five-course meal the SideDish Supper Club enjoyed at Nonna. As luck would have it, they also served some wine! In fact, you could choose to drink wine at two quality levels for the duration of the meal. The lower level was called Borghese. I think that must be Italian for trailer park. Italian is such a beautiful language that they had no qualms allowing the opera Aida to be written by a guy named Joe Green. The upper level was termed Alto-Borghese, which I think means Fru-Fru in Italian. I went with the Borghese level, reflecting my social status, and my date went with the Alto-Borghese, thereby allowing us to swap and try all the wines.

There wasn’t a single dog among them but a couple stood out as being of exceptional quality. First, with the antipasti we had a sparkling Rosato, 2004 Contadi Castaldi Franciacorta Rosato. Putting this name through the Italian-Label-to-English-Parser the producer is Contadi Castaldi. The area of production is Franciacorta (in the Province of Brescia in the Region of Lombardy) and the wine is a rosato (pink/rosy in color).

Consider this as a substitute for Brut champagne or California sparkling wine. It paired well with all of the antipasti, which goes some way towards illustrating its diversity. The matching included salumi, bitter greens, pesto, potato, and the ethereal baked zucchini blossom stuffed with goat milk ricotta.

The second exceptional wine was 2003 Sassetti Brunello di Montalcino. This time the parser tells us that the 2003 wine is made by a producer named Sassetti, from grapes grown entirely within the designated wine growing area (DOCG) of Montalcino (defined as encompassing the town of Montalcino and surrounding agricultural areas), and it conforms with the regulatory body’s rules to be called a Brunello. These regulations are fairly involved but stipulate that the wine is made 100% from the Sangiovese Grosso grape and aged at least two years and four months before release. The main result is that you should expect any Brunello you buy to be a wine of complexity and age worthiness. The Sassetti fit this bill to a tee. It was tannic enough to last another decade and yet the tannins are sufficiently supple to drink this wine now. We sipped it with the arista of Berkshire pork but it would also pair well with steak (which would cut the tannins with its fat), prime rib, or lamb. Open it an hour early and aerate it to bring out the flavors.

Refer to the menu for the names of the other wines we tasted. All of which are worth seeking out. Thanks to Alfonso Cevola for unearthing such an intriguing selection.

I know these wine videos don’t appeal to every reader, but I have a soft spot in my heart for wine makers in Texas. Twelve years ago I found myself standing in a barn outside of McKinney with some folks from the Texas Agriculture Department and a handful of area farmers. The Agriculture Department was touring the state and encouraging farmers to consider grapes as a cash crop.  Many  “seasoned” farmers scratched their heads and snickered–they’d never heard such heresy. Most of them went back to their fields and planted whatever crop fit their comfort level. However, a few took the challenge and now successfully grow and sell grapes.

Texas has a long way to go in the grape growing business. Currently there are only about 4,000 acres dedicated  to grapes. But the farmers who have devoted themselves to the task are producing some marvelous raw product.

I say all of this because after watching  these videos produced  by Andrew Chalk, I fell for Gabe Parker of Homestead Winery in Invanhoe, Texas. I love the deft touch of his hands as they move through the grapes. I adore his Texas accent that flowers his explanation of  the ancient wine making process of fermentation taking place on the High Plains, AVA Tempranillo grapes.

Gabe slays me again when he compares and contrasts the process with his Cabernet.

Kristen Blair, Miss Texas (America).

This event is always crowded and full of overly hyped wine, but lots of people love to toast the release of  Beaujolais Nouveau. This year’s fete is November 20th at the InterContinental Dallas. The theme? Bordeaux Meets Texas. Translation: Texas wines will also be served.

AND, as the press release says, “Miss Texas 2009 will be on hand for autographs and photo opportunities. Other highlights include a fashion show by Texas Top Designers, jugglers, mimes, dancing, a silent auction, and more.” (Guess her name isn’t important.)

Tickets are $55 per person; and parties of 4 or more are $50 each. Tickets at the door are $60 each. Call 972-241-0111 to order tickets or register online.