Chalk Talk: Kim Crawford Wine Dinner at Abacus in Dallas
By Andrew Chalk|
Despite the 100-degree Monday night in July, Abacus Restaurant in Dallas was packed for a tasting of Kim Crawford Wines from New Zealand. Wine maker Anthony Walkenhorst brought the impressive wines; Abacus execuchef Aaron Studenmaier and Abbey Renager (pastry chef) produced impressive and complementary food. I was an invited guest and had a chance to interview him before the meal.
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Cantaloupe "Carpaccio", Saxon Farms Tomato-Gulf Crab Salad with Spicy Citron Dressing, Micro Arugula, red Chile Falk Salt. Served with 2008 "Spitfire" Sauvignon BlancWood Roasted Vital Farm Pasture Chicken, Crispy Yukon Gold Gnocchi Sorrel Salad, Cooper's Farm Peach Caramel. Served with 2010 Unoaked Chardonnay, MarlboroughSmoked Hudson Valley Duck Breast, Purple Hull Pea Hummus, Moroccan Coffee-Bing Cherry "Steak Sauce". Served with 2007 "Rise and Shine Creek" Pinot Noir, OtagoValrhona Chocolate Fallen Soufflé, Sour Cherry Port Sauce, Star Anise Ice Cream. Served with 2011 Marlborough Pinot Noir
Kim Crawford wines are widely available in area wine merchants and grocery stores.
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