This week’s wine dinners include offerings from Bailey’s Prime Plus, Cafe on the Green, Ferrari’s Flight, Adelmo’s, Nana, two from Stephan Pyles, and Pappas Bros Steakhouse.
October 30
Bailey’s Prime Plus at Park Lane. Four-Course Wine Dinner featuring the wines of B.R. Cohn. Executive Chef Israel Voirin and Sommelier Jeff Ivy present an exciting wine pairing dinner. Full menu and pairings below.
Sunday, November 1
Cafe on the Green. Halloween Sunday Brunch. Let the kiddos dress in costume for one more day, and enjoy a great holiday brunch at Cafe on the Green! You’ll have a spooky good time! Kids under 12 that come dressed in costume dine for free! Menu and details below.
Monday, November 2
Ferrari’s Flight Neighborhood Oven. California Dreaming on November 2 at Ferrari’s Flight Neighborhood Oven at 7:00 PM. Chef Stefano Secchi will showcase a tasting that will feature 8 California wines with Thanksgiving side dishes. The cost is a mere $15.00 (per person) and will include cooking instruction from Chef Stefano on side dishes. Menu and details below.
Friday, November 6
Adelmo’s. Aldelmo’s is having a Wine dinner on Friday, Nov. 6 at 6:30. It features 5 wines and 5 courses for $50.00, plus tax and gratuity. Take a look at the menu.
Friday, November 6
Nana. Friday Night Flight. The first Friday of every month, Nana at Hilton Anatole hosts a wine and food flight trio for only $20 (excluding tax and gratuity), a gourmet tasting of haute cuisine paired with choice wines. For the month of November, the restaurant will highlight Cabernet Sauvignon, the premier red wine grape around the world, from Stephen Vincent, Obsidian Ridge and Cannonball wineries. November’s Friday Night Flight is on November 6 between 6pm – 8pm. Reservations are highly recommended by calling 214.761.7470. Menu and details below.
November 8th
Stephan Pyles. A Decade Of Dining. 10th Anniversary Of Stephan Pyles Celebrity Chef Dinner
Stunning Dinner and Auction Funds $15,000 Stephan Pyles Culinary Scholarship. Five celebrity chefs from throughout the state including Chef Pyles will present a spectacular five-course wine dinner along with a live auction to fund one of the nation’s largest culinary scholarships. Five-course menu, chef line-up, and details below.
November 9th
Stephan Pyles. Stephan Pyles will host a special five-course dinner paired with Truchard wines in the restaurant’s private dining room on Monday, November 9. Truchard Vinyards is a small, family-owned winery that has been producing exceptional wines in the Carneros region of Napa Valley for over 30 years. Tony and Jo Ann Truchard will join Chef Pyles to educate diners on the wine and food pairings.
November 13
Pappas Bros. Steakhouse. Bubbles bring in the holidays! Our last tasting of the year celebrates all things sparkling, so join us as we get ready for the 2009 holiday season. This “sparkling” tasting, on November 13th, $45 per person plus tax and gratuity, begins at 6:00 p.m. Reservations are required. Call 214.366.2000 or visit pappasbrosdallas.com. Jump for more info.
October 30
Bailey’s Prime Plus
October 30, 2009
7:00 pm
Passed Hors d’oeuvres
Scottish Smoked Salmon and Caviar Croustade
Sweet basil oil and micro greens
Rose’ San Luis Obispo 2008
First Course
Day Boat Sea Scallop
Roasted pineapple and vanilla essence
Chardonnay Sonoma Valley 2008
Second Course
Texas Spice and Pepper Rubbed Lamb Chop
Sundried cherry and Marsala reduction
Merlot Sonoma Valley 2006
Third Course
Seared New York Strip, Foie Gras & White Truffle Polenta
Chanterelle mushroom sauce
Cabernet Sauvignon, Olive Hill Estate Sonoma Valley 2006
Dessert
Dark Chocolate Mousse Cake
Fresh strawberries and chocolate ganache
Cabernet Port, Olive Hill Estate Sonoma Valley 2006
$95.00 per person plus tax and gratuity
For reservations or more information, please call 214-750-8100.
Bailey’s Prime Plus is located at 8160 Park Lane in Dallas
Sunday, November 1
Cafe on the Green
Menu
The Cold Spread
Chilled Shrimp & Crab Claws
Cocktail Sauce & Remoulade Sauce
Blood Orange & Fennel Salad, Grilled Diver Scallops
Assorted Sushi & California Rolls, Wasabi, Pickled Ginger & Soy Sauce
Seasonal Fruit
Baby Mixed Green Lettuce & Hearts of Romaine
Tasmanian Devil Egg
Red Beet Salad
Roasted Sweet Potato, Pumpkin Seed & Maple Vinaigrette
Chopped Fingerlings (Potato) Salad, Honey Mustard Dressing
Assorted Domestic & Imported Cheese
Soup
Vampire’s Soup
Beetroot & Apple, Horseradish Cream
Brunch Items
Poached Egg Benedict, Bloody Mary Hollandaise
Hot Breakfast meats and Potatoes
Omelette Station
Hot Items
Oven Roast Prime Rib
Black Pumpkin Ravioli
Ghost Potatoes
Black(ened) Cat Fish,
Desserts
Randy’s Spooky Dessert Buffet including
Green Goblins Jelly’s
Chocolate dipped Bony fingers
Bobing for Baked Apples
And Plenty of Tricks or Treats
Monday, November 2
Ferrari’s Flight Neighborhood Oven
Sweet Potato Gnocchi, Easy Butternut Squash Soup and Oven Roasted Brussel Sprouts with Bacon and Shallot Dressing.Patrons who attend will be seated around an open kitchen that encircles a wood-burning oven, where Chef Stefano will provide insight into each wine, as he and the class experience it, and supply recipes for the side dishes he demonstrates.
Flight Neighborhood Oven’s atmosphere invites diners into a surrounding where they can eat reasonably priced food that is familiar yet unique and/or drink at the bar where the conversation will flow as easily as the house Bellini’s. The indoor space opens up to an outdoor dining section that is landscaped within an immense herb garden, cascading grape trees and a Bocce Court; the al fresco experience will also include three handcrafted, locally brewed, draft beers.
Ferrari’s Flight Neighborhood Oven is located at 1200 William D. Tate 817-251-2525; menu options are available at www.ferrarisrestaurant.com.
Friday, November 6
Nana. Friday Night Flight
Visit www.nanarestaurant.com for complete details.
Pork belly, pine nut-garlic-currant sofrito
Stephen Vincent, Cabernet Sauvignon, CA, 2006
Stephen Vincent wine is produced from a blend of 95% Cabernet Sauvignon and 5% Merlot. Its harmonious balance derives from the use of grapes from two distinct regions: 70% of the wine comes from the Central Coast, and 30% is from Sonoma County. Complex flavors, soft tannins, and French oak are blended perfectly in this exceptional wine.
Pan-roasted and grilled duck breast, mint, chocolate, black pepper
Obsidian Ridge, Cabernet Sauvignon, Lake County, 2007
Obsidian Ridge winery is notorious for its high altitude wine grown on the Mayacamas Range about 2,640 feet in elevation in earth laced with black, glassy Obsidian rock. The high altitude produces thicker grape skins which result in more and better extraction, color and flavor.
Regina Blu Cheese, Grana Padano tuile, cranberries
Cannonball, Cabernet Sauvignon, CA, 2007
Cannonball is the passion project of winemaker Dennis Hill, well-known for his Blackstone and Hayman and Hill labels. It’s a huge, full-body, full-flavor wine for its value. Tannins support the classic Cabernet structure with a long complex finish of blackberry fruit.
Nana now features Half Price Wine Nights every Thursday for bottles under $200 with dinner purchase!
November 8
Stephan Pyles
The Wine & Food Foundation of Texas is thrilled to announce a milestone in Texas’ culinary history with the 10th anniversary of the Stephan Pyles Celebrity Chef Dinner benefiting the Stephan Pyles Culinary Scholarship to take place Sunday, November 8, 2009 at Chef Pyles’ flagship restaurant, Stephan Pyles. The event is presented in part by longtime sponsors Central Market and Texas Monthly.
Five celebrity chefs from throughout the state including Chef Pyles will present a spectacular five-course wine dinner along with a live auction to fund one of the nation’s largest culinary scholarships. The scholarship winner will prepare a special appetizer course served during the reception. The short but action-packed live auction will include restaurant packages, rare and fine wines and other luxury items. Each course will be prepared by a different chef including (see menu attached):
• 2009 Stephan Pyles Culinary Scholarship winner Thomas (Coner) Sargeant from the Texas Culinary Academy in Austin currently working at the Joule Hotel, Dallas
• Executive Chef Vijay Sadhu of Samar by Stephan Pyles, Dallas
• Chef/Owner Jason Dady of The Lodge Restaurant of Castle Hills, San Antonio
• Chef/Owner Tracy Miller of Local, Dallas
• Chef/Owner Stephan Pyles and Executive Chef Matt McCallister of Stephan Pyles, Dallas
• Chef/Owner Zach Townsend from Pure Chocolate Desserts by Zach, Dallas
A reception kicks off the evening at 6 p.m. with dinner at 7 p.m. Seating is limited and reservations are required. The price is $125.00 per person (tax and gratuity included). Reservations can be made by calling the Foundation at (512) 327-7555 or by visiting www.winefoodfoundation.org.
The Stephan Pyles scholarship is based upon an Iron-Chef style cook-off each spring, which challenges students to create a three-course menu utilizing a predetermined list of Texas ingredients. The event is named for Texas legend Stephan Pyles, a legendary founding father of Southwestern cuisine and the first chef in the Southwest to win the prestigious James Beard award. The competition is Chaired by Paris Cordon-Bleu trained Chef and Foundation member, Quincy Adams Erickson of Fête Accompli in Austin. Applications for the 2010 competition will be available by the end of October to currently enrolled culinary students on the Foundation website, www.winefoodfoundation.org. The 2010 competition will be rotated to Austin at the Texas Culinary Academy in March.
The Wine & Food Foundation of Texas is a statewide charitable Foundation (501c3) that supports education and research in the culinary and viticulture arts. Chef Pyles is a long-time Foundation champion and Advisory member. “We are proud to have accomplished ten years of scholarships for Texas’ student chefs. Past winners have moved on to accomplish extraordinary things in our state and to have been able to provide that opportunity for them is truly humbling,” stated Pyles. “This year we want to celebrate the hard work of everyone involved and make this dinner a show-stopper.”
About the Wine & Food Foundation of Texas
The Wine & Food Foundation of Texas is public charity founded in 1997 to support education and excellence in the culinary and viticulture arts. A membership organization, the Foundation provides scholarship and grants to innovative education projects in food and wine. To date, the Foundation has given over $1 million to support public television, scholarships and grant projects throughout the state.
November 9
Stephan Pyles
STEPHAN PYLES HOSTS TRUCHARD WINE DINNER
WHAT:Five-Course Dinner to be Paired with Truchard Wines
Stephan Pyles will host a special five-course dinner paired with Truchard wines in the restaurant’s private dining room on Monday, November 9. Truchard Vinyards is a small, family-owned winery that has been producing exceptional wines in the Carneros region of Napa Valley for over 30 years. Tony and Jo Ann Truchard will join Chef Pyles to educate diners on the wine and food pairings.
WHEN:
Monday, November 9, 6:30 p.m.
PRICE:
$125 per person, inclusive
RESERVATIONS:
Space is limited, please contact Lisa Moore, 214.999.1229 x102,
[email protected]
WHERE:
Stephan Pyles
1807 Ross Ave, Suite 200
Dallas, Texas 75201
November 13
Pappas Bros.
Pappas Bros. Wine Department celebrates the “sparkiling wines” at this festive tasting. Barbara Werley, Master Sommelier, Kim Wood and Jason Hisaw, Advanced Sommeliers, and Heather Green, Certified Sommelier, will guide guests through the evening and allow each guest to experience a wide variety of sparkling wines. Executive Chef James Johnson will create hors d’oeuvres specifically paired for the sparkling choices. “The Sparkling wines call for spectacular food pairings, and I promise to create just that!”
The Sparkling Wines featured at this Pappas Bros. Wine Tasting are the following:
Krug Grande Cuvee NV
Bruno Paillard Blanc de Blancs Brut “Réserve Privée” NV
Robert de Schlumberger Brut NV
L. Aubry “La Nombre D’Or” Brut 2000
Iron Horse Brut Rosé 2003
Guy Larmandier Premier Cru Vertus Brut Rose NV
Bugey-Cerdon La Cueille Rosé, Patrick Bottex NV
Laurent-Perrier Demi-Sec NV
