MCI Wine Dinners

Chef Matthew Winterrowd
Wines hosted by Laura Landoll, Vintage

Amuse Gueule
Kumomoto Oyster, fennel & pomegranate
Codorniu Cava Pinot Noir


Atlantic Salmon, beets, vanilla, horseradish & apple
Morgan Chardonnay Metallico 2007


Sea Scallops, endive, orange, olive oil & honey
Tedeschi Monte Tenda Vigneto Soave 2007


Turkey Breast, spinach, Matsutake mushroom, butternut squash & rosemary
Joseph Drouhin Chorey-Les-Beaune 2006


Veal Shank, currants, foie gras, purple potato & watercress
Alpha Estate Xinomavro 2005
&
Parcel 41 Napa Valley Merlot 2006


Chocolate, marcona almond & smoke
Les Clos de Paulilles Banyuls Rimage Grenache 2006

Chef Matthew Winterrowd
Wines hosted by Mary Horn, Winetrends

Welcome
Bacon and Eggs Surprise
Covides Gran Gesta Brut Rose

First Course
Seafood Chowder, Dumpling, and Toasted Garlic
Brandal Albarino 2006

Second Course
Lemon Lobster, Israeli Couscous, and Savory Granola
Trevor Jones Virgin Chardonnay 2006

Third Course
Confit Pork Shoulder, Nutmeg Englaze Spaghetti Squash, and Rapini
Marquis Philips Grenache 2007


Intermezzo
Granité
Paringa Sparkling Shiraz 2004


Fourth Course
Braized Oxtail Potroast (short ribs), Root Vegetables, and Orange Carrots
Three Rings Shiraz 2006
&
Boarding Pass Shiraz 2005


Dessert
Parsnip Cake
LillyPilly Noble Blend 2006

Midwest Culinary Institute Culinary Olympic Team, 2008
Wines hosted by Joseph Carr of Carr Wines

First Course
Risotto ala Asperges Fromage
Joseph Carr Chardonnay, 2005

Second Course
Pan-seared Telecherry Crusted Scallops with Mussels Printaniere Style
Joseph Carr Sauvignon Blanc, 2005

Third Course
Tournedos Margherita
Joseph Carr Cabernet Sauvignon, 2005

Dessert
Mignardises and Friandises
Benjamin Port

Chef Matthew Winterrowd
Wines hosted by Chip Emmerich of Burnet Ridge Winery

Welcome
Cold Smoked Salmon Cheesecake with Beet Crust and Radish Salad
Russian River Vin Gris Pinot Noir 2007


First Course
Shrimp, Basmati Rice, Okra, Tomato, and Coconut
Lake Erie Pinot Gris 2007


Second Course
Crab, Mango, Avocado, and Lime
Patianna Organic Sauvignon Blanc 2007

Third Course
Monk Fish, Roasted Parsnips, Corn, and Chives
Melange a Trois Chardonnay 2006


Fourth Course
Chicken, Herb d’Provence, Spinach, Chantrelles, and Bread Pudding
North Coast Pinot Noir 2005


Fifth Course
Seared Beef Tenderloin with Rosmary, Brussel Sprouts, and Dauphinoise
Super Tuscan 2004
&
Purple Trillium 2005


Dessert
Roasted Apple Tart, Cardomon Ice Cream, and Chamomile Golden Raisins
Jackson Triggs Vidal Icewine

On Wednesday, August 12, 2008, the Midwest Culinary Institute hosted another Wine Dinner, this time prepared by Chef Kyle Goebel with wines by Chad Johnson, owner of Dusted Valley Vintner Winery. Sadly, we were in Houston, Texas and missed the dinner. But here’s the menu and photos… It sounded great!

Amuse Bouche
Yellowfin Tuna Tataki, Yuzu, Wakame, and Microgreens
La Sera Malvasia 2007

First Course
Watermelon Consomme, Pickled Cucumber Granite, and Lavendar Dust
Boomtown Pinot Gris 2006

Second Course
Sliced, Butter-Poached Lobster, Hearts of Palm, Avocado, Valencia Orange Supreme, and Mango Beurre Blanc
Boomtown Unoaked Chardonnay 2006
or
Dusted Valley Vintner Viognier 2006

Third Course
Duck Confit, Sweet Potato Crepe, Chantrelle Mushrooms with Seared Duck Breast, Bing Cherries, Arugula, and Micro Cilantro
Boomtown Merlot 2004

Fourth Course
Cinnamon-Smoked Lamb T-Bone, Herb Risotto, and Blueberry Gastrique
Boomtown Syrah 2006
or
Dusted Valley Vintner Cabernet Sauvignon 2006

Fifth Course
White Donut Peach, Dark Chocolate, and Raisin Compote
Red Head Ranch Late Harvest Zinfandel 2004

The Midwest Culinary Institute (MCI) Wine Dinner for April was planned and prepared by Chef Alan Niece & the Olympic Culinary Team. Wines by Brian Scott from Vintner Select. Additionally, the culinary team prepared booklets with recipes for all the dishes they served which were given to the guests.

Due to a previous commitment, I was unable to attend this event.

Welcome
Gruet Blanc de Noir Sparkling, NV

Poached Dover Sole & Shrimp Quenelles
trio of squash on a bed of sautéed spinach,
buerre blanc, lobster mushroom dusted cracker
Selby Sauvignon Blanc, 2006

Smoked Tomato Salad
citrus compote, lemon vinaigrette & pâte à choux
Verdad Albarino 2006 Ibarra-Young Vineyard

Sauté Poulet Bercy
chipolata sausage, duchesse potato,
peas & carrots à la flamande
Mikael Bourge Cot 2006 – Les Hout de Cot (Malbec)
and
Cinnabar Mercury Rising 2005

Whimsical Dessert
cinnamon ice cream atop flourless chocolate cake,
Grand Marnier marinated fruit filled almond florentine, hazelnut soufflé with vanilla sauce, sweet red wine sauce
JRE Winery Zinfandel Tradition, 2005