Last Thursday, Justin Nuefeld and Gilbert Cellars hosted our March Wine Dinner.  Chef Danny and his team out did themselves with a creative and superb menu. We have received positive feedback; wines perfectly paired, the host entertaining and informative, and a menu that has been the talk of the week. The conclusion of the evening was that it had been a tremendous success!

Here is a delicious recap of the evening:

FIRST COURSE - Our first course was paired with a Rose wine was a red and golden beet salad; herb crusted goat cheese, arugula, field greens, fresh pesto, toasted hazelnuts and a balsamic vinaigrette.  

SECOND COURSE - The second course presented was an unoaked Chardonnay with seared halibut including tomato consommé, wilted kale, an oyster, pioppino mushrooms and cherry tomatoes.

THIRD COURSE - A Cabernet started our third course, paired with a pan roasted duck breast over wild mushroom risotto, topped with a cherry port reduction. Hungry yet? 

FOURTH COURSE - For our fourth course, Justin started us off with a Syrah blend and Chef Danny presented a bison ribeye, wild huckleberry demi-glaze, grilled asparagus and roasted garlic, parmesan mashed potatoes.  Finally, to tie the evening together, we had a bittersweet chocolate pot de crème with lavender sea salt paired with a Tempranillo dessert wine.

 

With a delightful evening ending so well we can only thank Gilbert Cellars, Justin Neufeld, Chef Danny and his team, and we couldn't forget the forty members in attendance; without you it wouldn’t have been possible, or nearly as much fun!

If you can make it next time – please do. We’d love to see you there.

Comment