Here are the wine dinners I have for this week. Also, check the events section on our main web page where Ms. Sarah Eveans is updating the calendar on a daily (hourly) basis. Eat, drink, and spend money in an area restaurants and wine shops. Report back, please. Jump for the juice:
If you have a wine dinner you would like to have included in next week’s list, please e-mail the details to [email protected]
In order received:
FRIDAY, MARCH 27, 2009
JOIN LAWRY’S THE PRIME RIB FOR EXPLORIING AMERICAN CUISINE WITH MATT MELTON
What: In 2009 Lawry’s The Prime Rib is excited to announce our newest culinary series; Exploring American Cuisine with Matt Melton. Chef Matt has chosen the cuisine of the Northwestern United States for the first in this ongoing series.
· Pacific Matsutake and Black Morel Mushroom Ragout ~ on sun dried tomato crostini
· Washington Butter Clam Chowder
· Salad of Sweet Corn and Fresh Jicama ~ finished with a white truffle and red pepper vinaigrette
· Cedar Plank Wild Coho Salmon ~ with a cherry cabernet sauce and red onion sage mashed potatoes
· Oregon Blue Huckleberry Pie ~ with a rich brown sugar ice cream
Who: Lawry’s The Prime Rib has been serving Dallas, bringing excellent cuisine and personable service, for 26 years. Guests can enjoy featured dinner entrees such as Chilean Sea Bass, Rib Eye Steaks, Filet Mignon and, of course, the Roasted Prime Rib that made the restaurant famous – from the smaller California Cut to the larger Dallas Cut.
When: Friday, March 27, 2009 7 p.m.
Cost: $59 per guest, plus tax and gratuity. Four wine pairings for an additional $35
Reservations: Reservations are required by calling (972) 503-6688 or via email to [email protected] with “Northwest” in the subject line.
Where: Lawry’s The Prime Rib
14655 Dallas Parkway, Dallas, TX 75254
(Just south of Beltline)
www.lawrysonline.com
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WEDNESDAY, APRIL 1, 2009
Tramontana’s “Go Texan” Wine Dinner
Featuring the wines of Kim McPherson, the cheeses of Paula Lambert, and the cuisine of James Neel
Wednesday April 1, 2009
$50 per person
7:00 Reception
7:30 Dinner
Call 214/368-4188 for reservations.
Come and enjoy an evening of great food and wine as Chef James Neel welcomes his special guest, Winemaker Kim McPherson of McPherson Cellars. Hear firsthand the importance of planting to the land and come and taste what grows best in Texas.
Working hand in hand with terrific wine vendors in our area allows us to bring some great treats to you.
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MARCH 25, 2009—TONIGHT
WINE AND DINE WEDNESDAY AT HECTOR’S ON HENDERSON
Ambiente Wines Featured in the Second Week of the Series
Enjoy a special happy hour featuring the wines of Ambiente Wines for $6 per glass at the bar. Complimentary bar appetizers for all bar patrons. This Wednesday, March 25, 2009 from 5 PM to 7:30 PM, meet Juan Pablo Taboada and let him guide you to some terrific wines.
Anyone wishing to dine after attending the Happy Hour, can enjoy a special two-course menu (with choices) for just $19.95. The regular dinner menu will also be available. You do not need to wait until 7:30 PM to start dinner.
John Freeman, jazz piano and vocals, entertains from 7 PM to 10 PM.
Call or email to RSVP (214-821-0432 or [email protected]) or just drop in.
Future scheduled Wine and Dine Wednesdays are:
April 1, 2009 – Ten Time Cellars (some wines making a debut at this event)
April 8, 2009 – Serendipity Wines
To RSVP, call 214-821-0432 or send an email to [email protected] (or just drop in!).
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THURSDAY, MARCH 26th
Nick & Sam’s Steakhouse
Nick & Sam’s Steakhouse will host a six-course Barnett Vineyards Wine Dinner featuring Slow-Braised Kobe Short Rib “Osso Bucco” at 7 p.m., Thursday, March 26th, Nick & Sam’s Steakhouse, 3008 Maple Avenue. The first five courses will be matched with wines from Barnett Vineyards with the dessert course matched with Nick & Sam’s S’mores Martini. The dinner is $135 per person exclusive of tax & gratuity. Seating is limited. For reservations, please call 214-871-7444.
Nick & Sam’s Steakhouse Presents
Barnett Vineyards Wine Dinner
Thursday, March 26th, 2009
Tasting Course
Toasted Almond Baked Brie with Rosemary Arugula, Pecorino Cheese
& Baby Shrimp, Blue Crab & Roasted Corn with Avocado Sabayon
Matched with 2007 Sauvignon Blanc, Dry Creek Valley
Second Course
Seared Day Boat Sea Scallop with Lemon Grass
& Coconut Poached Pears
Matched with 2007 Chardonnay “Sangiacomo Vineyard” Carneros
Third Course
Black Pepper & Herb Seared Duck Breast
with Kumquat, Natural Honey & Orange
Matched with 2007 Pinot Noir “Tina Marie Vineyard” Russian River
Fourth Course
Juniper Rubbed Colorado Lamb Tenderloin
with Goat Cheese, Fennel & Hickory Bacon Fingerling Potatoes
Matched with 2003 Merlot, Spring Mountain District
Fifth Course
Slow Braised Kobe Short Rib “Osso Bucco”
with Morel Mushrooms & Parsnip Puree
Served with 2004 Cabernet Sauvignon Spring Mountain District
Dessert Course
Dark Chocolate Flourless Cake with
Raspberry Preserves & Vanilla Gelato
Matched with Nick & Sam’s Famous S’mores Martini
