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
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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
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:
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Amber said...
-
Maybe I just don't see it, but what is the date for event?
-
September 10, 2008 at 6:36 PM
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Amber said...
-
Sorry Julie, it is in the title! Gosh I love my blond moments!
-
September 11, 2008 at 12:04 AM
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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! -
September 11, 2008 at 2:03 PM
-
Amber said...
-
Let me check my calendar tomorrow and I will email you. The menu looks fabulous.
-
September 11, 2008 at 8:21 PM
Subscribe to:
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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
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:
-
Amber said...
-
Maybe I just don't see it, but what is the date for event?
-
September 10, 2008 at 6:36 PM
-
Amber said...
-
Sorry Julie, it is in the title! Gosh I love my blond moments!
-
September 11, 2008 at 12:04 AM
-
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! -
September 11, 2008 at 2:03 PM
-
Amber said...
-
Let me check my calendar tomorrow and I will email you. The menu looks fabulous.
-
September 11, 2008 at 8:21 PM
Subscribe to:
Post Comments (Atom)
4 comments:
Maybe I just don't see it, but what is the date for event?
Sorry Julie, it is in the title! Gosh I love my blond moments!
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!
Let me check my calendar tomorrow and I will email you. The menu looks fabulous.
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