Sold Out!
Evening of Food & Wine, April 3, 2009: “Rustic” France
Those of you who have been tracking our plan for 2009 know that the April 3 Food + Wine = Art event covers the wines and foods of France. Well, that remains true BUT – we are actually going to have two nights focusing on France because there is just too many good wine varietals and regions from France to cover in one session. The two nights are April 3 and May 1 (we’ll push the Italy evening, which was originally scheduled for May 1, back a month).
We’re not going to have the same wines both nights, nor the same theme both nights. Instead, here’s what we’re going to do: we’ll focus on “rustic” foods and matching wines on April 3, and “sophisticated” foods and matching wines on May 1. Yes, these categories are coarse and there is bound to be some overlap, but we’re trying to classify stews and the like as “rustic” stuff and the foods with elaborate sauces, ingredients as “sophisticated”.
The menu for April 3 and other bits of info are detailed below but there are some things I want to highlight:
- Payment must accompany an RSVP to reserve spots.
- The wines/regions that we’ll cover on May 1 include the Burgundies (red & white), Bordeaux (Merlot, Cabernet Sauvignon & Sauternes), Champagne, and Chablis.
Moving on, here are the details in which you’re surely interested….
Cost/Registration
Sold Out
When and Where
April 3, 2009, 7pm – 9pm
Caffè Victoria 1296-A Main Street, Windsor, Colorado
Menu
- Coq au Vin (chicken in red wine, bacon, onion and mushrooms) – Crozes Hermitage
- Fonds d’Artichauts au gratin (stuffed artichoke bottoms with cream filling containing gruyere & shallots, vermouth, garlic) Pouilly Fume, Vouvray
- Varietal Cheese Tray will go with all evening wines
- Cassoulet (baked haricots blanc with lamb, pork rind & bacon, tomato puree, herbs) Beaujolais
- Salade au Roquefort Alsatian Gewurztraminer
- Sauté de Boeuf à la Provençale (fresh tomato sauce, olives & herbs) Chateauneuf-du-Pape
- Tarte aux Poires – (Pear Tart -pears poached in Bordeaux accompanied with with almond custard) Late-harvest chenin blanc
- Éclairs au Chocolat coffee
How Things Work
For those of you who are new to our events let me provide a little explanation about how things work.
At the beginning of the event (which is informal, by the way), Victoria and I go through each of the menu items on the menu – Victoria describes the food, ingredients, and cooking details, and I explain why I recommended the wines I did and specific things to look for in the pairing. After that, we all get to eat great food and drink good wine and see how good food and wine can be together….
A couple more things:
- Space is limited to 24 people.
- I’ll “assign” wines to people as they RSVP – one bottle per couple. I generally only assign the varietal, allowing guests to choose the specific bottling so that they can purchase a wine in their comfort zone – we don’t mandate that everyone brings an $80 bottle! – though if you want to, we won’t argue
That said, I’d say that guests typically spend between $20 and $25 per bottle.
If you have any questions or comments, please contact me at scott@foodpluswineequalsart.com.
NOTE: you must be 21 years of age or older to participate.
