Welcome to Mt. Vernon Winery
Event Status
00:00:00:00

Wine Cave Dinner – June 1

🕔 June 01, 2019, 06:30

MT. VERNON WINE CAVE DINNER
DEMONSTRATION COOKING BY CHEF GLEN JOHNSON
UNDER THE CANAPE CATERING
JUNE 1, 2019

1st COURSE
SEARED YELLOWFIN TUNA POKE SALAD IN A FILO CUP
WASABI CREAM RED CAVIAR MICRO GREENS
2018 ROSE BUBBLES
SWEET & HOT CHILI GLAZED GULF PRAWNS
BLACK TOASTED SESAME SEEDS
2016 GRENACHE

2nd COURSE
CARAMELIZED SIX ONION SOUP WITH GRUYERE CHEESE PUFF PASTRY
SIX TYPES OF ONIONS INCLUDING LEEKS, SHALLOTS, VADALIA, BABY RED & WHITE PEARL, SWEET MAUI, AND SEASONAL RAMPS SLOWLY CARMELIZED THEN A RICH BEEF BONE BROTH IS ADDED WITH COGNAC, PORT & A TOUCH OF CABERNET SIMMERED SLOWLY FOR HOURS AND THERE YOU GO YOU HAVE CREATED AN INCREDIBLE RICH FRENCH ONION SOUP. ACCENTED WITH CRISPED PORK LARDONS & A GRUYERE CHEESE PUFF PASTRY CRUST & FRESH MICRO CHIVES.
WINE PAIRING: CAB FRANC VERTICAL II

3rd COURSE
TAMARIND TACOS DE CARNITAS DE PATO
SLOW COOKED DUCK LEGS AND THIGHS WITH THE AROMA OF MEXICAN CINNAMON AND ORANGE. SHREDDED AND PAN FRIED UNTIL CRISP. SERVED ON A CORN TORTILLA WITH A GRILLED PINAPPLE SALSA, TAMARIND GLAZE, PICKLED ONION, SHREDDED DIKON RADISH, LIME AND FRESH MICRO CILANTRO.
WINE PAIRING: 2016 LAKE COUNTY ZINFANDEL

4th COURSE
DIJON MUSTARD MARINATED ANGUS BEEF FLANK STEAK
GRASS FEED ANGUS BEEF FLANK STEAK MARINATED WITH DIJON MUSTARD, WHITE WINE, OLIVE OIL SHALLOTS, GARLIC , FRESH TARRAGON AND ROSEMARY, THEN SEARED ON THE GRILL UNTIL THE PERFECT MEDIUM RARE. SERVED WITH YUKON GOLD FRESH HORSERADISH MASHED POTATOES, BURGUNDY DEMI GLAZE WITH CALIFORNIA WILD MUSHROOMS, AND HARICOT VERTS GREMOLATA WITH FIRE ROASTED PIQUO PEPPERS.
WINE PAIRING: NAPA VALLEY MERLOT

5th COURSE
JULIA CHILD’S POT DU CREME AU CHOCOLATE
FRESH BREWED ARTISAN ROAST COFFEE
WINE PAIRING: 20TH ANNIVERSARY ZINFUL

Date 01 June
Time 06:30

No Comments

What people say

Only registered users can comment.