Component Wine Tasting and a Fall Menu make for a Great Evening
Two Chefs and a Table continue their series of Wine Drinker Dinners in September with a five-course menu that combines both a component wine tasting and a delicious selection of perfectly matched Two Chefs dishes. Set to take place Wednesday, September 30th, this Wine Drinker Dinner will be a great opportunity to dig a little deeper into the process of wine matching and tasting while enjoying a Two Chefs and a Table menu of inspired local-sourced creations.
Along with the traditional food and wine pairing, the meal will include a taste component before every course. For example, the main course of Beef Tenderloin with a cherry demi-glace is paired with a Vina Tabali Pinot Noir (2007) and, before the dish is served, the wine will first be presented with a cherry to allow diners to identify and enjoy the specific flavour pairing before they dive into the whole dish. With tasting notes and selections made by Paul Watkin of the Seacove Group, the evening will be informative and educational as it pleases and satisfies.
From course to course, the tastes of the menu reflect the coming change of season from summer to fall with an emphasis on big, warm flavours like Mushroom Tarte and Beef Tenderloin combined with the richness of caramelized late-season fruits. These dinners have received rave reviews every time out and at only $65 per person (excluding tax and tip), they pack immense value.
For more information, or to make a reservation, call 778-233-1303 or email info@twochefsandtable.com. To learn more about Two Chefs and a Table dining and catering, visit www.twochefsandatable.com <http://www.twochefsandatable.com>.
Amuse Bouche: Duck Rilette w/ house made apple puree on a French crostini
Wine: Monmousseau Cuvee JM Brut 2005
First Course: Mushroom Tarte made w/a mix of local Pacific Northwest mushrooms, goat cheese & caramelized onions
Wine: Chateau Gaudrelle Vouvray 2006
Second Course: Spinach salad w/caramelized peaches, prosciutto, walnuts, quince vinegar & olive oil
Wine: Domaine Lafond Tavel Rose 2007
Third Course: Smoked Salmon, house smoked w/grilled bread, marscapone cheese & lemon
Wine: Crasto Douro Red 2007
Entrée: Beef Tenderloin w/pomme puree, seasonal vegetables & cherry demi-glace Wine: Vina Tabali Pinot Noir 2007
Cheese Course: Apricot Stilton, Morbier & Manchego
Wine: Chateau du Mosny Moelleux sur Loire 2003
