Culinary School

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.

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

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

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

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

Chocolate Pot de Creme Surprise. Terredora Aglianco 2007

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