Runs with knives!
Menus and photographs of wine dinners hosted at The Summit Dining Room at Cincinnati State Technical and Community College’s Midwest Culinary Institute (MCI). For reservations and information, please email Carmen at: cparks002@cinci.rr.com. We hope to see you there!
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…
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…
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…
Below are photos from the January 20, 2009 Wine Dinner at Midwest Culinary Institute. Menu is below! 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…
Sensational Wine Dinners Wines hosted by Rodney Strong Vineyards Amuse Gueule Sea Scallop, grapefruit, brown butter, crème fraiche Charlotte’s Home Sauvignon Blanc 2007 Jonah Crab, cauliflower, black garlic, saffron & lemon Chalk Hill Chardonnay 2006 Atlantic Salmon, rapini, lentils, vanilla & red wine Russian River…
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…
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 &…