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I decided to play gourmet chef and have eight select people invited into my home to enjoy a free seven course wine dinner, each course paired with a different wine. These photos resulted from the evening.

Dungeness crab salad, geoduck clam carpaccio, cucumber, aguachile

 

Served with Raptor Ridge Gruner Veltliner-Willamette Valley

The event was held at Rosemont Produce Market on Commercial Street.

Cipollini Onion, Roasted Coffee Chocolate Mole, Wild Cherry Conserva

 

This was served with Estate Mountain Cuvee Zinfandel

Gustafson Family Vineyard- California

 

Served at The Saint James Hotel Fall Wine Pairing Dinner

Red Wing Minnesota

November 12th 2016

 

The other courses served that evening were

 

1st Course/Social Hour: Tartine of Smoked Iowa Trout.

Pickled Beet, Eastshore Mustard Cream, Wild Greens

 

Served with Cremant De Bourgogne

Burgandy France

 

2nd Course: Pheasant Wild Rice

Confit of Pheasant, Pickled Chanterelle, Root Vegetables, Pheasant Veloute

 

Served with Raptor RIdge Pinot Gris

Willamette Valley Oregon

 

3rd Course: Choucroute

Wild Boar Osso Bucco, Pork Belly, Sausage, Braised Cabbage, Potato Pearl, Grain Mustard

 

Served with Raptor Ridge Barrel Select Pinot Noir

Willamette Valley Oregon

 

4th Course: See above Photo and Description:

 

5th Course: Apple

Poached Apple. Salted Caramel, Steel Oat Crumb, Crème Fraiche

 

Served with Frost Bitten Iced Riesling

Yakima Valley Washington

 

I will be attending another wine dinner next weekend, I will have the Nikon with me for that dinner. The theme will be Pacific Northwest

I decided to play gourmet chef and have eight select people invited into my home to enjoy a free seven course wine dinner, each course paired with a different wine. These photos resulted from the evening.

These pictures were taken at the wine dinner of Chef Powell of Atlanta. He graciously invited me to shoot this event. Unfortunately, due to legal constraints, I cannot put pictures of people up here. But who needs 'em? We have great food shots!

 

This is the Hors d'Oeuvres course, consisting of fresh figs, olives, almonds and smoked trout canapes.

These pictures were taken at the wine dinner of Chef Powell of Atlanta. He graciously invited me to shoot this event. Unfortunately, due to legal constraints, I cannot put pictures of people up here. But who needs 'em? We have great food shots!

 

This is the Hors d'Oeuvres course, consisting of fresh figs, olives, almonds and smoked trout canapes.

I decided to play gourmet chef and have eight select people invited into my home to enjoy a free seven course wine dinner, each course paired with a different wine. These photos resulted from the evening.

I decided to play gourmet chef and have eight select people invited into my home to enjoy a free seven course wine dinner, each course paired with a different wine. These photos resulted from the evening.

I decided to play gourmet chef and have eight select people invited into my home to enjoy a free seven course wine dinner, each course paired with a different wine. These photos resulted from the evening.

Read about this dinner on my blog.

 

4th Course: "Le Kit Cat"

 

Layer of cocoa powder-dusted chocolate mousse over a layer of chocolate and peanut butter "feuillentine" made with corn flakes. Sauced with hazelnut caramel.

 

Paired with Elyse Winery Red Zinfandel

 

Notes. Damn. A dessert like t his is so simple and yet so pleasing. Kit Kats are one of my all-time favorite treats - love the wafer, love the chocolate. Here, Michel Richard elevates the humble bar to a fine dining setting. The base is like a feuillantine in texture, but in reality a mixture of chocolate, peanut butter and cornflakes! The top layer is a light chocolate mousse dusted with cocoa powder.

 

The sauce is a hazelnut caramel - although it was a little more loose than a caramel is usually. Didn't get the hazelnut so much.

 

The wine pairing, a Red Zinfandel, was spectacular with the chocolate. If anything, it really brought out the peanut butter in the bottom layer... the peanut-yness was really brought to the fore after each sip.

crème fraiche, fingerling potato chip - Brandon Whitestone, Chef d'cuisine. The Olde Pink House: Thomas George Estates Wine Dinner

crème fraiche, fingerling potato chip - Brandon Whitestone, Chef d'cuisine. The Olde Pink House: Thomas George Estates Wine Dinner

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