Last Friday, we had a wine dinner at the restaurant where I work. Our Certified Executive Chef Phil Farenbruch created a 5-course menu around wines from Michigan's newest commercial winery, 45 North.
It was too busy in the kitchen to get any pictures of the food, but I took a couple shots of the crowd. We used yellow linen napkins folded into a wine glass and created silk floral centerpieces of yellow, lavender, pink and green. We had 143 people--amazing with all the talk about the economy! They raved about the food and wine. We sold out of the Dry Riesling. I thought the Chardonnay (unwooded) was the best I've ever had!
Here's the menu:
Butter-poached Salmon with Boursin Cheese Sauce
Served with 45 North Dry Riesling
Chicken Tamale Stack
Served with 45 North Chardonnay
Rhubarb & Melon Consommé with Prosciutto and Goat Cheese
Served with 45 North Pinot Gris
Aged White Cheddar & Artichoke Stuffed Beef Braciole with Porcini Smashed Potatoes.
Served with 45 North Pinot Noir Rose
Crème Brulee
Served with 45 North Late Harvest Vignoles
It was so good! Our next wine dinner will be Friday, October 10, 2008 at 6:30 p.m. The theme is "fall harvest".
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Comments: 14
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The last one he brought was really good, 'Newman's Own' probably merlot or cab. I enjoyed it very much and was surprised that I didn't get that red wine headache.
So how do you make the boursin cheese sauce for the salmon dinner? I fix salmon all the time but I need a change in sauce - thanks:)
I am a bonafide wino - love white wine with an occasional blush or red wine.