Evening of Spanish Food & Wine, March 19, 2010

¡Hola!

Another food and wine pairing!  Spanish foods and wines this time.

It’s all going down on the evening of March 19.

When and Where

March 19, 2010, 7pm – 9pm
Caffè Victoria 1296-A Main Street, Windsor, Colorado

Menu (in order of presentation)

• Sopa de Ajo (garlic soup, with cream & dry sherry) - Tempranillo/Garnacha (ideally from Valdepeñas)
• Filete Empanado with Endivias con Queso Cabrales (Breaded Beefsteak with Endive and Blue Cheese) - Syrah (yeah! Spain produces syrahs; ideally from Catalunya)
• Tortilla Española with Spanish Sausage with Sauteed Onions & Peppers - Rioja Blanco
• Vieiras Gratinadas (baked scallops) - Pinot Grigio
• Cinnamon Ice Cream and Lemon-Almond cake - Oloroso Sherry

Cost/Registration

$28/person (through March 14); $32/person after that and until March 17, when registration closes). Note that this cost is for the food only.

How Things Work on That Night…

With each of the foods, Victoria describes the food (special ingredients, preparation style, etc) and I describe the wines and why I’ve recommended the particular wine/varietal for the designated food. Our goal is to do more than just provide a great evening of food and wine – we want to provide a little education as well so that you can do your own food and wine pairing and multiply your enjoyment.

A couple more things:

• Space is limited to 22 people.
• I’ll “assign” wines as people register for the event. I generally only assign the varietal, allowing guests to choose the specific bottling so that they can purchase a wine in their comfort zone. I’ll be asking each couples (or individual, as applicable) to bring a bottle of wine to share with the group.

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.

March is considered by some to be a “lucky” month.  I suppose that is due to the fact that March hosts St. Patrick’s Day.  Now whether or not this month is any more fortunate than the other eleven is yet to be seen.  In any case, our country, our fellow citizens could all use a big dose of luck and good fortune these days.  To perpetuate good vibes and positive thoughts for Americans, it seems fitting to find some “good luck” foods to celebrate with.

Cabbage & Bacon Soup

• 5-6 slices apple wood smoked bacon, chopped
• 2 Tbsp. butter
• 1 tsp. caraway seeds
• 1 medium onion, finely chopped
• 5 cups chicken stock
• 2 large potatoes, diced in 1/2 inch pieces
• 2 bay leaves
• freshly ground black pepper
• 1/2 small head Savoy cabbage thinly sliced, and cut into 1/2-inch pieces
• 2 Tbsp. minced fresh parsley

In a stock pot, melt butter and saute bacon for about 2 minutes.  Add caraway seeds and onion and continue to saute for another 2 minutes.    Slowly pour stock into stock pot and bring to a simmer.  Add potatoes, bay leaf and cabbage.  Simmer  gently until potatoes are soft when poked with a fork.  Add salt and pepper to taste, along with parsley.  Serve into bowls.

Irish soda bread is a tradition on St. Patrick's Day.

Rustic Irish Soda Bread

• 3/4  cup whole wheat flour (+ 1/4 cup additional)
• 2 cups  flour
• 1/4 cup wheat bran
• 1/4 cup old-fashioned oats
• 1/4 cup wheat germ
• 1/8 cup flaxseed
• 1/2 cup  sunflower seeds
• 3  Tbsp.melted butter
• 2 tsp. baking soda
• 1 1/2  teaspoons salt
• 1 Tbsp. granulated sugar
• 1 large egg, slightly beaten
• About 1 3/4 cups rich buttermilk

Pre-heat the oven to 400°F. Grease a baking sheet and set aside.

In a large mixing bowl, stir together the  flours, wheat bran, oats and flax seed.  Stir in melted butter, then the baking soda, salt, sugar,  and sunflower seeds.

Measure buttermilk and add beaten egg and stir to combing.  Stir buttermilk mixture into the dry ingredients until it well mixed.

Sprinkle 1/4 cup wheat flour on a clean work table, and cover with dough.  Working quickly, form the dough into a 6-7″ disk.  Place loaf on prepared baking sheet.   Using a pasty scraper, make a crisscross design on the top of the loaf.

Bake for 35-40 minutes, or until loaf  has good color and it sounds hollow when tapped with a knuckle, or internal temperature is  200°F.  Cool on a wire rack.   Using a serrated knife, slice your loaf and jserve warm with butter.

Stellar event!!  Here are the wines (in order served):

• 2006 Domaine de l’Ecu Muscadet Sevre et Maine (with the scallop)
• 2005 Domaine Vocoret & Fils Chablis Premier Cru (with the lobster bisque)
• 2005 Louis Jadot Pouilly-Fuissé (with the Salade Nicoise)
• 2005 Olivier Guyot Marsannay La Montagne (Red Burgundy) (with theHerb-Rubbed Duck with Tart Cherry and Sage Sauce).  Most people I talked to considered this to be the best pairing of the evening.
• 2000 Barton & Guestier Chateau Magnol Haut-Mèdoc (Red Bordeaux) (with the Beef in Bernaise Sauce)
• 2005 La Fleur d’Or Sauternes (with the desserts)

Evening of Food & Wine, May 15, 2009: “Haute Cuisine” France

Ready for another night of French food and wine? The May 15th Food + Wine = Art event explores the “sophisticated” wines and foods of France… we’re calling it “Haute Cuisine”.  The foods and wines of this event will reflect more of the offerings one would find in the cities.

Accordingly, we’ll dial up the service a bit: the food will be plated and served in courses as will the wine.  Rather than our typical up-front description of the foods and wines, we’ll discuss each course individually (and briefly!).

The menu for May 15 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 cost is higher than normal due to the more elaborate menu and service.

Moving on, here are the details in which you’re surely interested….

When and Where

May 15, 2009, 7pm – 9pm
Caffè Victoria 1296-A Main Street, Windsor, Colorado

Menu (in order of presentation)

• Caviar  - Champagne
• Boeuf Bearnaise (Beef in Bernaise Sauce) – Red Bordeaux
  
• Bisque de Langoustine (Lobster Bisque) – Chablis
• Salade Nicoise (seared tuna, black olives, greens, tomatoes) – White Burgundy
• Canard au Goût Âpre de Cerise (Herb-Rubbed Duck with Tart Cherry and Sage Sauce) – Red Burgundy
• Various desserts – Sauternes

Cost/Registration

$35/person. Note that this cost is for the food only.

To register, please send me an email (scott@foodpluswineequalsart.com) to RSVP (then I have your email address so I can assign your wine) and pay via the PayPal button below.

How Things Work

We always describe the foods and wines served at our events, providing details that we hope you find interesting.  Normally we do this at the beginning of the event; this time, however, we’ll discuss the food and wine in courses.  It’s going to be fun and different.

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.

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.

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.

I was contacted by a local professional who wanted to do something special for his wife who would be celebrating a milestone birthday.  He called to gather some information about our catering services in order to make a decision about how best to distinguish the birthday.  He’d thought about gathering their friends and going out to dinner to a nice restaurant.  He’d never actually worked with a catering company before.  When he called and told me about his considerations, I suggested that we meet to talk in greater detail about how we might be able to help him.

When we met, I felt excited about helping him show his wife a special time along with  their closest friends.  They would all be in on the surprise and his son’s who lived nearby would help us pull off the deed.

We talked about menu, decoration, details….  We talked about budget and cost, china, glassware and linens.  We planned a special birthday cake, it had to be her favorite, of course.  “Not a problem,” I told him.  “You can relax about things on my end.   I will see that everything is perfect.  All you need to do is take her away from the house while we set it all up.”

When the time came, we pulled up to the house, and met his son who was there to let us in.  Setting a table, with linens, china, silverware, candles and fresh cut flowers was completed.  Then we setup the cocktail table in the living room with a platter of beautifully displayed antipasti, accompanied with crostini.  Plates, cocktail napkins and shiny forks were at the ready.

Specially selected wine was opened to allow it to breathe and the wine glasses set nearby.  Guests would be able to help themselves while they waited for the guest of honor.  Nearby, the inviting angle food cake was placed on a crystal pedestal.  It was layered with fresh, juicy strawberries and light whipped cream.  This was her favorite cake…details.  The buffet was set with a coordinating overlay and the necessary catering equipment.  Sternos were lit and water pans filled.

The salad was dressed and tossed and placed on the buffet.  The Cambro (temperature controlled food carrier) was popped open.  A pan of elegant potato purée with wild mushroom ragout was assembled and stationed in the chafer.  An herb roasted beef rib roast was place on a cutting board to be carved.  It had been cooked perfectly to medium rare with those nice crusty ends.  The cut beef was layed asthetically into an insert pan, the au jus poured over it and freshly minced parsley was sprinkled.  A dish of zippy horseradish sauce was unveiled and set close by.  Sweet cream butter pats were snugged next to the freshly baked sunflower wheat rolls.  Deatils.

I surveyed the setting.  Water glasses were filled and placed on the dining table.  Candles were lit.  A quick glance around the room reminded me to set a pair of crystal salt and pepper shakers on the buffet.  Again, was everything as it should be?  Oh yes.  It was lovely.  It smelled delicious, warm and inviting.  This scene would be the Greeter of their guests who were due to start arriving in 10 minutes.

Secretly I wished I could stay.  I wanted to see her surprise, her delight.  I wanted to see him beam and he lavished love on his wife in the generous gift.  But of course I couldn’t.  We had to go, take our van and our equipment away, leaving no trace that might give the surprise away.  Tomorrow I would look forward to hearing all about it when I came to pick up the equipment.

These are some of my favorite ways to serve.  I get great joy from helping people realize their vision for their event.   It is important to me to capture their vision, making it my own.  The details cannot be overlooked.  The details are precisely what will personalize it; what will make it theirs.  If I were hiring a professional to perform these serves, I would expect no less.  Consequently, these customers always get my very best.   And that is not something that I put on their invoice…it’s just a given.

When I spoke with the man the following day on the phone, I could hear the smile in his voice.  “She was so surprised.  Everything was delicious!  You didn’t miss a detail.”  (!)

Flan de Queso, an authentic South American dulce.

Un Favorito!!  Flan de Queso is a traditional dessert in South America.  This particular custard recipe is especially easy, and some have commented to me that it is “the best flan they have ever tasted.”  That being said, the recipe was found in a blog online at Seattle Bon Vivant.   I modified slightly to make individual servings for our event guests.  We also served the flan with fresh, ripe diced mango and tangy kiwi slices.  But what really made this dessert was the wine that was paired so perfectly with it.

Wine Suggestion: 2005 La Yunta Torrontes Tardio, La Rioja, Argentina

Flan de Queso (Cheese Flan)

Makes about 8-10 individual desserts.

For the custard:

1 can of evaporated milk
1 can of sweetened condensed milk
5  large eggs
8 oz softened cream cheese
1 teaspoon vanilla extract
1 Tablespoon orange liqueur or Grand  Marnier

For the caramel:

1 cup  sugar

Mix all the ingredients in a food processor until smooth. Set aside in the refrigerator while you prepare the caramel.

Slowly and very carefully melt one cup of sugar into a heavy bottomed stainless pan at medium high heat to get it started.  Lower heat to medium, slowly stirring sugar using a wooden spoon or whisk to incorporate small amounts of the sugar, making sure it is fully dissolved before adding a bit more.

Lower the temperature and cook until the sugar turns to a beautiful golden brown color but does not burn or gets too dark. Carefully but swiftly, as caramel hardens quickly, tip the pan around to coat the sides (away from you).

Pour the flan mixture in the caramel into lightly buttered or sprayed 6 ounce ramekins. Bake using the Bain Marie (water bath) Method in a 375F oven for about 20 minutes or until wooden skewer inserted near center comes out clean. Test doneness about every 3-5 minutes. It should be set but still a  little giggly.  Avoid over-baking the custard as they may crack.

Plated Flan de Queso.

Remove flan from oven and let cool slightly. Chill before serving.   Use a thin metal spatula and run it once around the inside rim before inverting the ramekin on to a serving dish.   The custard will have absorbed much of the caramel, but some may still run out and over the top.

]]> http://blog.caffevictoria.com/2009/03/17/flan-de-queso/feed/ 0 Chef Victoria flan-de-queso-with-wine flan-de-queso1 http://blog.caffevictoria.com/2009/02/24/evening-of-south-american-food-and-wine-march-6-2009/ http://blog.caffevictoria.com/2009/02/24/evening-of-south-american-food-and-wine-march-6-2009/#comments Tue, 24 Feb 2009 04:31:24 +0000 scooter4j http://blog.caffevictoria.com/?p=578 ]]>

Lamb Kebabs with Rosemary Chimichurri.

Another Update!

Here is the list of wines we had on Friday night:

with the Empanada de Carne Argentina

• 2005 Santa Rita Reserva Chardonnay, Casablanca Valley, Chile

with the Ensalada  de Chile

• 2007 Santa Rita Reserva Sauvignon Blanc, Casablanca Valley, Chile (was in bottle cooler)
• 2008 Veramonte Reserva Sauvignon Blanc, Casablanca Valley, Chile

with the Grilled Chorizo

• 2007 TaraPaca Carmenere, Maipo Valley, Chile (in the decanter)
• 2007 MontGras Reserva Carmenere, Colchagua Valley, Chile

with the Argentinean Beef

• 2006 Durigutti Malbec Mendoza, Argentina (in the decanter)
• 2006 Trapiche Broquel Malbec, Mendoza, Argentina

with the Chilean Cazuela de Mariscos

• 2007 Crios de Susana Balbo Torrontes, Salta, Argentina (in the bottle cooler)
• 2007 Don Rodolfo Torrontes, Cafayate Valley, Argentina (with the black and yellow label)

with the Roasted Lamb Kebobs

• 2007 Santa Rita Reserva Merlot, Maipo Valley, Chile

with the Flan de Queso

• 2005 La Yunta Torrontes Tardio, La Rioja, Argentina (in the bottle cooler)
• 2007 Elderton Botrytis Semillon, Australia

Special Wine

• 2008 Crios de Susan Balbo, Rose of Malbec, Mendoza, Argentina
  

Update

Registration is now closed for this event.

Greetings!

On March 6 we continue our series of events bringing the foods and wines of specific wine-producing regions to our neck of the woods (since, given the economy, we can’t go *there*). This time we’ll be enjoying the cuisine and viticulture of South America.

South America produces a lot of very good wines, particularly Torrontés, Carmenère, and Malbec from Argentinan and Sauvignon Blanc and Merlot from Chile.  To go with these wonderful wines, Chef Victoria has found some inviting recipes – those of you who have previously attended know that she will amaze us as usual with her ability to produce great food regardless of the region.  It’s shaping up to be a quite pleasing evening

The menu and other bits of info are detailed below but there are some changes I want to highlight:

• Payment must accompany an RSVP to reserve spots.
• Because we are offering more beef, lamb, and, particularly, seafood with this South American menu the price per person is $5/person more than normal.

Cost/Registration

Registration is now closed.

When and Where

March 6, 2009, 7pm – 9pm
Caffè Victoria 1296-A Main Street, Windsor, Colorado

Menu

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…. in other words, experience art.

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.

I have been working on the menu for the destination event today.  It promises to be another fun and delicious evening.  Scott will, no doubt, come up with some excellent wines of interest, complexity and boldness to pair with this south of the equator menu.  I hope for one night, you will feel like you have escaped the daily grind and found yourself in the midsts of some comida y vino mas maravilloso.

As some of you may know, last month’s German event was SOLD OUT in a matter of days.  We hope you can join us on the 6th.  Please keep an eye out for Scott’s email with the details.  It should be out the first part of this week.  If you know already that you would like to attend…ya might want to shoot him an email.  scott@foodpluswineequalsart.com

At our recent Food + Wine = Art event we showcased German cuisine paired with wonderful wines of Germany.  I received many compliments and inquiries about the Sauerbraten I prepared.  This recipe is a simple one, but it requires planning ahead.  The meat needs to marinate for 3 days before roasting.  I followed the recipe with delicious results.

Suggested Wine:  Spaetburgunder

Marinade:

• 1 cup cider vinegar
• 1 cup red wine
• 2 cups water
• 1 medium onion, chopped
• 1 large carrot, chopped
• 2 bay leaves
• 6 whole cloves
• 12 juniper berries
• 1 Tbsp. ground mustard, or 1 tsp. mustard seeds
• 1 Tbsp + 1 tsp. salt

Combine all ingredients in a saucepan over high heat, cover and bring to a boil.  Reduce heat and continue to simmer for 10 minutes.  Remove from heat.

Roast:

• 3-4 lbs bottom round roast
• 1 Tbsp. vegetable oil
• 1 tsp. cracked pepper
• 2 tsp. salt

Additional Ingredients:

• 1/3 cup sugar
• 5 ounces gingersnaps, crushed

Heat a large cast iron pan.  Rub the roast with oil, season with salt and pepper.  Place meat in heated pan, brown on all sides, about 2 minutes per side.  Remove from pan and placein a non-reactive vessel.  Pour marinade over meat.  Add more water or wine to fully submerge roast.  Marinate for 3 days, turning over, once a day.

Add  1/3 cup sugar to marinade.  Preheat oven to 325 degrees F.  Place meat and marinade in a roasting pan with a cover.  Roast for approximately 4 hours.  Remove meat from pan and keep warm.   Strain the liquid to remove solids.  Return liquid to the pan, stir in gingersnap crumbs.  Cook over medium heat, stirring until thickened.  Strain the sauce through a fine mesh sieve, removing the lumps.

Slice meat, and serve with sauce along side.

Here is  list of the specific wines that guests brought to this event (listed after the food with which the wine was paired):

Citrus-marinated Shrimp Cocktail

• 2006 Martin Códax Albariño (Rías Biaxas DO, Spain)

Negimaki (Japanese Beef and Scallion rolls)

• 2007 Seghesio Zinfandel (Sonoma County, California)
• 2005 Germano Ettore Dolcetto d’Alba (Alba DOC, Italy)

Proscuitto-wrapped Crudités

• 2006 Teruzzi & Puthod Rondolino Vernaccia di San Gimignano (Vernaccia di San Gimignano DOCG, Italy)

Broccoli with Italian Sausage and Polenta

• 2005 Germano Ettore Barbera d’Alba (Alba DOC, Italy)
• 2005 Paitin Serra Boella Barbera d’Alba (Alba DOC, Italy) [was in the decanter]

Milanese Tourte

• Mumm Napa Blanc de Noirs Sparkling Wine (Napa Valley, California)
• Gruet Brut Blanc de Noirs Sparkling Wine (New Mexico)

Panzella Salad

• 2007 Santa Barbara Verdicchio dei Castelli di Jesi (Verdicchio dei Castelli di Jesi DOC, Italy)

Brie in Puff Pastry

• 2006 Domaine Thibert Mâcon-Fuissé (Mâcon-Fuissé AOC, Burguny, France)

Dark-chocolate Torte with fresh whipped cream and raspberry coulis

• DOW’S Boardroom Reserve Tawny Port

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Greetings!

I hope you are having a wonderful Holiday Season.  It’s a great time, of course, but can be stressful.  So stressful that one needs to have a relaxing evening enjoying food and wine to properly recover.

To meet this demanding need, the next event of the Food + Wine = Art club will be another Evening of Food and Wine on January 2, 2009 (wow!  2009!  gimme a break) at Caffè Victoria 1296-A Main Street, Windsor, Colorado.

I’d like to note a couple things:

1. Space is limited to 24 people. We have been allowing 30, but find that it’s just a little too crowded.
2. 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.

Now, with the administrative stuff out of the way, let’s get on to the event!

Cost/Registration

$25/person (through January 6).  Note that this cost is for the food only.

To register, please send me an email (scott@foodpluswineequalsart.com) to RSVP (then I have your email address so I can assign your wine) and pay via the PayPal button below.

When and Where

January 2, 2009, 7pm – 9pm
Caffè Victoria 1296-A Main Street, Windsor, Colorado

Menu

* Citrus-marinated Shrimp Cocktail – Albarino
* Negimaki (Japanese Beef and Scallion rolls) – Zinfandel
* Proscuitto-wrapped Crudités - Vernaccia
* Broccoli with Italian Sausage and Polenta - Barbera d’Alba
* Milanese Tourte - Blanc de Noirs sparkling wine
* Panzella Salad - Verdicchio
* Dark-chocolate Torte with fresh whipped cream and raspberry coulis - Reserve Tawny Port

Other

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.