7 Course Wine Dinner, with Guest Chef Chuck Harris

“Spanish Wine & Tapas”
7 course Wine Dinner
Saturday, August 13, 2011, 7 p.m.
RSVP by Wednesday, August 10, 2011
or call (409) 347-1340

Guest Chef:  Chuck Harris
Anna De Codorniu Cava Brut Rose
Barcelona, Spain
Sparkling wine has elegance, freshness, fine and balanced structure with fresh cherry and strawberry aromas and flavors.  70% Pinot Noir, 30% Chardonnay.
Served with
Mousse de de Salmon Ahumado
(Smoked Salmon, green peppercorn and Brandy mousse)
Paco & Lola Albarino
Rias Biaxas, Spain
From northwest Spain, this Albarino has straw yellow to gold colour , a very aromatic nose, lots of citrus and green apples with a creamy texture and long herby finish.
2nd Course
Salpicon de Cangrejo Azul de Gulf en Vinagreta
(Blue Gulf Crab tartar marinated in Spanish vinaigrette)
Acustic Cellar Blanc
Monstant Region, Spain
Has a pungent, mineral-driven nose with fresh pear, tangerine and peach.  It also has a tint of herb and a briny quality that adds a great complexity.  It is juicy with refreshing acidity and finishes firm and spicy.
3rd Course
Huevos Rellenos
(Deviled eggs with shrimp stuffing on top of a red bell pepper ali-oli sauce)
Clua Domenech Garnacha
Catalunya, Spain
Made with exceptionally ripe fruit, this wine represents some of the very best of Spain, with alluring minerality, and a dark, smoky character complexion that is pleasing and complex.
4th Course
Pollo al Manchego y Tomate Frito
(Grilled Chicken topped with tomato sauce and broiled Manchego Cheese)
Cruz de Alba Crianza Tempranillo
Ribera del Duero, Northern Spain
Quite ripe and dark, with blackberry, raisin and aromas of woody spice manifested as cinnamon. The palate shows a controlled sharpness and then flavors of saturated berry fruit accented by oak-based notes of vanilla and dill weed.  A powerful, deep style of crianza with 12 months in oak.
5th Course
Empanadas de Picadillo
(Empanadas stuffed with beef, caramelized onions, red bell peppers, tomatoes and olives)
6th Course
Costillitas de buey
(Beef Short Ribs)
Malondro Red Blend
Cornudella de Montstant, Spain
Intense with plenty of body, elegant notes of cedar and roasted coffee followed by plums, red berries, pepper and a fine mineral edge.  50% Garnacha, 50% Carignan.
7th Course
Triple Tartas de Chocolate
(Triple Chocolate Torte)

$55 per person, ($45 for Wine Club Members)

RSVP by Wednesday, August 10, 2011

or call (409) 347-1340


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