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Wednesday, September 10, 2008

Midwest Culinary Winemaker's Dinner: September 17, 2008

I went to the first few Midwest Culinary Institute wine dinners when they started last fall and loved them-- I finally got the dates passed to me again. This is such a great opportunity: good prices, great food and wine from a local wine producer. Thanks to Michelle for passing me the info. I just emailed Carmen at Midwest Culinary and I should be getting these updates regularly. I highly encourage you to come (and no, they're not paying me-- I am unconnected to MCI except for a respect for what they do)!

The winemaker is Burnet Ridge, with Chip Emmerlich talking about his wines between courses (I always learn a lot from the wine discussion). The chef is the Summit Room's chef, Matt Winterrowd-- and the menu looks nice!

Time: 6:30 PM
Price: $70 per person, including gratuity, plus tax.
Make reservations via email Cparks002@cinci.rr.com or by calling her at 574-4789. Deadline for reservations is Sunday, September 14.

Welcoming: 2007 Russian River Vin Gris Pinot Noir served with Cold Smoked Salmon Cheesecake with beet crust and radish salad
First Course: 2007 Lake Erie Pinot Gris served with Shrimp, basmati rice, okra, tomato and coconut
Second Course: 2007 Patianna Organic Sauvignon Blanc served with Crab, mango, avocado and lime
Third Course: 2006 Melange a Trois Chardonnay served with monk fish, roasted parsnips, corn and chives
Fourth Course: 2005 North Coast Pinot Noir served with Chicken, herb d’provence, spinach, chantrelles and bread pudding
Fifth Course: 2004 Super Tuscan and 2005 Purple Trillium served with Seared Beef Tenderloin with rosemary, brussel sprouts and dauphinoise
Dessert: Jackson Triggs Vidal Icewine with Roasted Appe Tart, cardomon ice cream and chamomile golden raisins

4 comments:

Cin Twin1 said...

Maybe I just don't see it, but what is the date for event?

Cin Twin1 said...

Sorry Julie, it is in the title! Gosh I love my blond moments!

Julie said...

That was my blonde moment-- I changed it after you commented!

You should go! I don't have anyone to sit with if I go-- I'd love to do dinner with you!

Cin Twin1 said...

Let me check my calendar tomorrow and I will email you. The menu looks fabulous.

Wednesday, September 10, 2008

Midwest Culinary Winemaker's Dinner: September 17, 2008

I went to the first few Midwest Culinary Institute wine dinners when they started last fall and loved them-- I finally got the dates passed to me again. This is such a great opportunity: good prices, great food and wine from a local wine producer. Thanks to Michelle for passing me the info. I just emailed Carmen at Midwest Culinary and I should be getting these updates regularly. I highly encourage you to come (and no, they're not paying me-- I am unconnected to MCI except for a respect for what they do)!

The winemaker is Burnet Ridge, with Chip Emmerlich talking about his wines between courses (I always learn a lot from the wine discussion). The chef is the Summit Room's chef, Matt Winterrowd-- and the menu looks nice!

Time: 6:30 PM
Price: $70 per person, including gratuity, plus tax.
Make reservations via email Cparks002@cinci.rr.com or by calling her at 574-4789. Deadline for reservations is Sunday, September 14.

Welcoming: 2007 Russian River Vin Gris Pinot Noir served with Cold Smoked Salmon Cheesecake with beet crust and radish salad
First Course: 2007 Lake Erie Pinot Gris served with Shrimp, basmati rice, okra, tomato and coconut
Second Course: 2007 Patianna Organic Sauvignon Blanc served with Crab, mango, avocado and lime
Third Course: 2006 Melange a Trois Chardonnay served with monk fish, roasted parsnips, corn and chives
Fourth Course: 2005 North Coast Pinot Noir served with Chicken, herb d’provence, spinach, chantrelles and bread pudding
Fifth Course: 2004 Super Tuscan and 2005 Purple Trillium served with Seared Beef Tenderloin with rosemary, brussel sprouts and dauphinoise
Dessert: Jackson Triggs Vidal Icewine with Roasted Appe Tart, cardomon ice cream and chamomile golden raisins

4 comments:

Cin Twin1 said...

Maybe I just don't see it, but what is the date for event?

Cin Twin1 said...

Sorry Julie, it is in the title! Gosh I love my blond moments!

Julie said...

That was my blonde moment-- I changed it after you commented!

You should go! I don't have anyone to sit with if I go-- I'd love to do dinner with you!

Cin Twin1 said...

Let me check my calendar tomorrow and I will email you. The menu looks fabulous.

Wednesday, September 10, 2008

Midwest Culinary Winemaker's Dinner: September 17, 2008

I went to the first few Midwest Culinary Institute wine dinners when they started last fall and loved them-- I finally got the dates passed to me again. This is such a great opportunity: good prices, great food and wine from a local wine producer. Thanks to Michelle for passing me the info. I just emailed Carmen at Midwest Culinary and I should be getting these updates regularly. I highly encourage you to come (and no, they're not paying me-- I am unconnected to MCI except for a respect for what they do)!

The winemaker is Burnet Ridge, with Chip Emmerlich talking about his wines between courses (I always learn a lot from the wine discussion). The chef is the Summit Room's chef, Matt Winterrowd-- and the menu looks nice!

Time: 6:30 PM
Price: $70 per person, including gratuity, plus tax.
Make reservations via email Cparks002@cinci.rr.com or by calling her at 574-4789. Deadline for reservations is Sunday, September 14.

Welcoming: 2007 Russian River Vin Gris Pinot Noir served with Cold Smoked Salmon Cheesecake with beet crust and radish salad
First Course: 2007 Lake Erie Pinot Gris served with Shrimp, basmati rice, okra, tomato and coconut
Second Course: 2007 Patianna Organic Sauvignon Blanc served with Crab, mango, avocado and lime
Third Course: 2006 Melange a Trois Chardonnay served with monk fish, roasted parsnips, corn and chives
Fourth Course: 2005 North Coast Pinot Noir served with Chicken, herb d’provence, spinach, chantrelles and bread pudding
Fifth Course: 2004 Super Tuscan and 2005 Purple Trillium served with Seared Beef Tenderloin with rosemary, brussel sprouts and dauphinoise
Dessert: Jackson Triggs Vidal Icewine with Roasted Appe Tart, cardomon ice cream and chamomile golden raisins

4 comments:

Cin Twin1 said...

Maybe I just don't see it, but what is the date for event?

Cin Twin1 said...

Sorry Julie, it is in the title! Gosh I love my blond moments!

Julie said...

That was my blonde moment-- I changed it after you commented!

You should go! I don't have anyone to sit with if I go-- I'd love to do dinner with you!

Cin Twin1 said...

Let me check my calendar tomorrow and I will email you. The menu looks fabulous.