DrewVogel.COM » MCI Wine Dinners http://www.drewvogel.com Relentless Self-Promotion -- Done RIGHT! Thu, 02 Sep 2010 07:05:19 +0000 en hourly 1 http://wordpress.org/?v=abc 12/09/2009 Wine Dinner at Midwest Culinary Institute http://www.drewvogel.com/2009/12/14/12092009-wine-dinner-at-midwest-culinary-institute/ http://www.drewvogel.com/2009/12/14/12092009-wine-dinner-at-midwest-culinary-institute/#comments Mon, 14 Dec 2009 12:01:00 +0000 Drew http://www.drewvogel.com/2009/12/14/12092009-wine-dinner-at-midwest-culinary-institute/ Wine Dinner at the Midwest Culinary Institute at Cincinnati State Technical & Community College.

Hosted by the students of the Midwest Culinary Institute under the direction of Donna Schmitt. Menu prepared by Chef de Residence, Jean-Robert de Cavel. Wines hosted by Laura Landoll, Advanced Sommelier, of Grand Cru Wine Company & Rudy Basile of Vias Imports.

Oyster Tartare
Amuse Bouche: Oyster Tartar, Marinated Scallops & Citrus. Terredora Falanghina, 2007

Main Lobster & Smoked Eel
Maine Lobster & Smoked Eel Salad, Avocado, Pineapple, and Celery Root Pistachio. Statti Greco, 2007

Veal Sweetbreads
Veal Sweetbreads en croute, Truffle Demi-Glace, Apple, Leek, Barley, Crosnes Light Curry Sauce. San Lorenzo Vigna Di Gino, Verdicchio del Castelli de Jesi 2007

 

Wild Striped Bass1
Wild Striped Bass, Tuna Mousse, Pomegranate, Fennel, Chantrelles, and Broccoli Raab. Cantele Salice Salentino Riserva 2004

Wild Boar2
Wild Boar, Seasonal Garnishes. Cantele Primitivo 2006 & Produttori del Barbaresco 2005

Chocolate Pot de Creme
Chocolate Pot de Creme Surprise. Terredora Aglianco 2007

]]> http://www.drewvogel.com/2009/12/14/12092009-wine-dinner-at-midwest-culinary-institute/feed/ 0 11/18/2009 Wine Dinner at Midwest Culinary Institute http://www.drewvogel.com/2009/11/20/11182009-wine-dinner-at-midwest-culinary-institute/ http://www.drewvogel.com/2009/11/20/11182009-wine-dinner-at-midwest-culinary-institute/#comments Fri, 20 Nov 2009 13:11:56 +0000 Drew http://www.drewvogel.com/2009/11/20/11182009-wine-dinner-at-midwest-culinary-institute/ Welcoming Wine Trends, Inc.
Featuring Mary Horn and Ian Pascoe

Hosted by the students of the Midwest Culinary Institute under the direction of Donna Schmitt

Smoked Trout, Horseradish, Grapefruit, and Beets
Zardetto Prosecco, NV

Clams, Cucumber, Celery, and Mango
Kris Pinto Grigio, 2008

Poached Salmon, Coconut, Basmati Rice, Orange, and Broccoli
Vitiano Bianco, 2008

Roasted Pheasant Breast, Cranberry, Fennel, and Steel Cut Oats
Vitiano Rosso, 2007

Slow Cooked Ribeye of Beef, Polenta, Proscuitto, Rapini & Porcini Mushrooms
Allegrini Palazzo Della Torre, 2005 & Vietti Barbera d’Asti Tre Vigne, 2005

Quince Drumstick
Vietti Moscato d’Asti Cascinetta, 2008

]]> http://www.drewvogel.com/2009/11/20/11182009-wine-dinner-at-midwest-culinary-institute/feed/ 0 5/14/2009 Wine Dinner at Midwest Culinary Institute http://www.drewvogel.com/2009/05/26/5142009-wine-dinner-at-midwest-culinary-institute/ http://www.drewvogel.com/2009/05/26/5142009-wine-dinner-at-midwest-culinary-institute/#comments Tue, 26 May 2009 23:39:38 +0000 Drew http://www.drewvogel.com/?p=2418 Hosted by Brian Scott of Vintner Select Distributors.

Event hosted by the students of the Midwest Culinary Institute under the direction of Donna Schmitt and Chef Matt Winterrowd.

Amuse Gueule
Shigoku Oyster; apple, chervil & shallot
Gramona 2004 Cava Gran Cuvee

Langostine; potato, artichoke & salsa verde
Edmunds St. John 2004 Pinot Gris

Atlantic Salmon; duck confit, green garlic, lentils & dried cherry
Handley 2006 Chardonnay Anderson Estate
2006 Domaine Besson  Givry  “Le Haut Colombier”

Veal Loin; peas, morels & tomato
Chateau de Roquefort 2005 “Les Mûres”

Parmesan-Dates-Thyme
Dei 2004 Rosso di Montepulciano

Pineapple; Pink Pepper, Brioche
2007 Helix Reininger “Aspersa” Chardonnay/Voignier

1-langostine3 2-atlantic-salmon2 3-veal-loin1 4-parmesan-dates-thyme3 5-fois-gras-soup-sandwich1 5-fois-gras-soup-sandwich1

Another very interesting wine dinner!

]]> http://www.drewvogel.com/2009/05/26/5142009-wine-dinner-at-midwest-culinary-institute/feed/ 0 3/11/2009 Wine Dinner at Midwest Culinary Institute http://www.drewvogel.com/2009/03/15/3112009-wine-dinner-at-midwest-culinary-institute/ http://www.drewvogel.com/2009/03/15/3112009-wine-dinner-at-midwest-culinary-institute/#comments Sun, 15 Mar 2009 15:20:09 +0000 Drew http://www.drewvogel.com/?p=2393 Hosted by Greg Graziano, owner and winemaker of Granziano Winery, Mendocino, California.

Amuse Gueule
Trout Roe, salsify, Meyer lemon & tarragon
Chenin Blanc

Rock Shrimp, avocado, jicama, scallion & yuzu
Dolcetto Rosato

“Paella”
Pinot Noir

Roasted Squab, mole, parsnip, white beans & red onion
Zinfandel

Veal Shank, Brussels Sprouts, orzo, wild mushrooms & thyme
CORO

Poached Pear, brown butter, brie & pecan
Late Harvest Chenin Blanc

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Wines hosted by Rodney Strong Vineyards

Amuse Gueule

Sea Scallop, grapefruit, brown butter, crème fraiche
Charlotte’s Home Sauvignon Blanc 2007
sea-scallop1

Jonah Crab, cauliflower, black garlic, saffron & lemon

Chalk Hill Chardonnay 2006
jonah-crab1
Atlantic Salmon, rapini, lentils, vanilla & red wine
Russian River Pinot Noir 2007
atlantic-salmon1

Chicken Thigh, currants, spinach, long pepper curry, jasmine rice
Sonoma County Merlot 2005
chicken-thigh1

Venison Loin, rutabaga, jalapeño, shallots, & prunes
Alexander Valley Cabernet Sauvignon 2004
Symmetry Meritage 2005

Mocha, chocolate, coconut, & banana
Knotty Vines Zinfandel 2006
mocha1

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Amuse Bouche
Trevisiol Extra Brut Prosecco, NV

Seared Scallops with Celeriac Slaw and Blood Orange Beurre Blanc
Les Deux Tours Sauvignon Blanc 2005 and Mosel River Riesling 2007

Roasted Rack of Lamb with Israeli Couscous, Swiss Chard, Carrots Vichy
Delas Cotes-du-Rhone Saint Esprit 2007

Fromage du Maison
Parcel 41 Merlot 2006

Friandises (sweets)

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Wines hosted by Laura Landoll, Vintage

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

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

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

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

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

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

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Wines hosted by Mary Horn, Winetrends

Welcome
Bacon and Eggs Surprise
Covides Gran Gesta Brut Rose

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

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

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

Granite
Intermezzo
Granité
Paringa Sparkling Shiraz 2004

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

Parsnip Cake
Dessert
Parsnip Cake
LillyPilly Noble Blend 2006

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Wines hosted by Joseph Carr of Carr Wines

Risotto
First Course
Risotto ala Asperges Fromage
Joseph Carr Chardonnay, 2005

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

Tournedos
Third Course
Tournedos Margherita
Joseph Carr Cabernet Sauvignon, 2005

Dessert
Dessert
Mignardises and Friandises
Benjamin Port

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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

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

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

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

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

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

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

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