{"id":259,"date":"2018-08-21T07:49:35","date_gmt":"2018-08-21T11:49:35","guid":{"rendered":"http:\/\/rdilauro.com\/CarpeVino\/?p=259"},"modified":"2018-12-11T10:33:32","modified_gmt":"2018-12-11T15:33:32","slug":"running-wine-dinners","status":"publish","type":"post","link":"https:\/\/rdilauro.com\/CarpeVino\/2018\/08\/21\/running-wine-dinners\/","title":{"rendered":"Wine Dinners"},"content":{"rendered":"

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\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 WINE DINNERS<\/strong><\/p>\n

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Coordinating and executing wine dinners can be a large task, but can also be so much fun.\u00a0 \u00a0 I live in a private Lake Club Community, Candlewood Lake Club in New MIlford, CT.\u00a0 \u00a0Each year, I organize a Wine Dinner.<\/p>\n

I always pick a theme of the dinner to make it a bit more interesting.\u00a0 \u00a0In the past number of years, some of my themes have been<\/p>\n

Champagne Night
\nRegional Wines (CT and NY)
\n<\/em>Around the World in 80 Wines<\/em>
\nDont wine for me Argentina<\/em><\/p>\n

The easy part is pick out the theme.\u00a0 \u00a0Once I have that in place, I start to select a group of wines that I would like to use at the dinner.\u00a0 \u00a0All of the dinners are 7 course meals, so, I start with about 30 or more wines that I would like to go with.\u00a0 \u00a0I pick out several\u00a0 “Welcome to the Dinner” wines,\u00a0 wines to go with the initial course, and step through right up to the desserts.\u00a0 \u00a0I spend some time going over these list of wines, until I have the ones that I really want to use.<\/p>\n

My next step is to start working with our caterer.\u00a0 Since the caterer is the one that does all of the club’s social events, I get to know them very well.\u00a0 \u00a0 I sit down with their head chef and tell them about my theme and then identify the wines I want to use at each course.\u00a0 \u00a0From that point on, we work together on coming up with the best pairing dish for that particular course.\u00a0 \u00a0 This can go on for weeks.\u00a0 I always give myself about 2 months lead time in preparing for these dinners, because I know there will be a lot of give\/take, discussions, tastings about the different food that will be served.\u00a0 \u00a0I rely on the chef’s experience about food, and I rely on my experience on wine and food pairing.\u00a0 \u00a0Plus I have an additional resource.\u00a0 My son is a formal chef, so I have always bounced things off of him.\u00a0 \u00a0I have had some battles with the caterer ,\u00a0 mainly because he would want to serve this dish and I didnt think it went well with the wine I selected.\u00a0 Since it was my dinner, I would continue ‘discussing’ these concerns until we had a joint agreement.<\/p>\n

So, now I have the Theme<\/strong>,\u00a0 I have the Wines<\/strong> and I have all the Courses of Food.<\/strong><\/p>\n

Now I begin on preparing the various materials I provide for each table.
\nI like to name each table after a specific wine or wine region.\u00a0 \u00a0I place a 5×7 laminated card at each place setting identifying each food course, the wine and a brief description of both.\u00a0 \u00a0Then at each table ,\u00a0 I provide some basic information about the Wines being served, How some of the food was prepared, general tasting instructions and whatever I think is appropriate for that given tasting.<\/p>\n

I love using props.\u00a0 \u00a0For the Sparkling Wine<\/em><\/strong> dinner, I gave a simple presentation of sabering (which failed).\u00a0 I explained how each champagne, sparking wine, or beer caged cork cage will come off in exactly 5 and 1\/2 turns.\u00a0 \u00a0Told people they could win bets on this, since it is valid for any cage I have seen from any country.\u00a0 \u00a0 For the Around the World in 80<\/strong> Wines<\/em> dinner, I had a large map in front of the room, which large colored pins pointed to the country\/region of the wines that we would be tasting.\u00a0 I would use a marker to draw the paths we took from one place to another.\u00a0 \u00a0(ie staring in California, flying to New York, jetsetting over to Europe, , etc)\u00a0 \u00a0My most fun was at the Dont Wine for me Argentina.\u00a0<\/em><\/strong> \u00a0 I dressed up as a Argentina Gaucho.\u00a0 Black pants, white shirt,\u00a0 a fake knife (facon) and a cloth belt (Faja).\u00a0 I put on a gaucho Hat and wore typical gaucho boots.\u00a0 \u00a0 To me, it was fun doing that, plus it lightens the mood of the audience.<\/p>\n

Through out the evening, between courses, I would stand up and talk about various items that pertained to that particular dinner theme.\u00a0 \u00a0I talked about how Champagne is made, why Champagne can come only from France and the rest is Sparkling Wine.\u00a0 That Torrentes is a grape that is unique to Argentina, that Malbec originated in France, and was used more for blending, etc.<\/p>\n

My objective was to make the wine dinner a perfect pairing of food and wine.
\nTo demonstrate just how much correct pairing can enhance both the food and wine.\u00a0 \u00a0I love to educate anyone on wine, but I also wanted everyone to have fun and enjoy the evening.<\/p>\n

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Wine Dinner Menus and Wines<\/strong><\/p>\n

———————————————————————————–
\n<\/strong><\/em>\u00a0CLC Wine Dinner 2006
\nSparkling Wines
\n————————————————————————————
\n<\/strong><\/p>\n

\"\"<\/a><\/p>\n

Introduction\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Spanish Frexinet<\/p>\n

Parmesan Reggiano\u00a0 (Italian)
\n<\/i>Camembert\u00a0\u00a0 (French)
\n<\/i>Spanish Manchego\u00a0 (Spanish<\/i>)<\/p>\n

First Course\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Blanc de Blanc<\/p>\n

Fresh Tuna Trio
\n<\/i>\u00a0 Tuna tartar, tuna roll and tuna tonnato
\n<\/i>\u00a0 garnished with a cucumber amuse<\/i><\/p>\n

Second Course\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Italian Processco Brut<\/p>\n

Goat Cheese and Herb Polenta topped with
\n<\/i>grilled portabella mushrooms and a balsamic
\n<\/i>buerre blanc<\/i><\/p>\n

Third Course\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 French Rose Champagne<\/p>\n

Grilled Pesto Shrimp served over a saffron-tomato
\n<\/i>Risotto sauce with kalamata olives and crumbled feta<\/i><\/p>\n

Fourth Course\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 California Brut Vintage<\/p>\n

Shitake Crusted Filet Mignon. Sauced with an
\n<\/i>Asian demi-glace served over a cold sesame noodle
\n<\/i>salad.<\/i><\/p>\n

Fifth Course\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 SEC<\/p>\n

Rocky\u2019s Angel Food Cake with two sauces
\n<\/i>\u00a0lemon and raspberry)<\/i><\/p>\n

\u00a0———————————-<\/strong>————————-<\/strong>————————-<\/strong><\/em>
\nCLC Wine Dinner Menu 2007
\n<\/strong>Wine Pairing with Food
\n————————————————————————————
\n<\/strong><\/em><\/p>\n

\"\"<\/a><\/p>\n

Welcome\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Chardonnay with Cassis (Kir)
\nCheese and Crudites Platter<\/p>\n

First Course\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 2006 Villa Rosi Gavi<\/p>\n

EGGPLANT and White Bean Tapa
\nDiced eggplant saut\u00e9ed with zucchini , white beans, tomatoes, garlic and fresh herbs garnished with pesto<\/p>\n

Second Course\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2006 Saladini Pilastri Rosato<\/p>\n

Mini-Potato and Forest Mushroom Lasagna
\nIn a chive b\u00e9chamel sauce<\/p>\n

Third Course\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2006 Coopers Creek Dry Riesling<\/p>\n

Fresh Crab-Crusted Cod
\nServed over a vegetable risotto with a lobster sherry sauce<\/p>\n

Fourth Course\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 2006 Joel Gott Zinfandel<\/p>\n

Braised Short Ribs
\nDone Osso Bucco style with vegetables and herbs served with wilted spinach and mashed potatoes<\/p>\n

Fifth Course\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 2005 Hayman Hill Meritage<\/p>\n

Assorted Cheeses and Jellies<\/p>\n

Sixth Course\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Taylor Fladgate 10yr<\/p>\n

Triple Chocolate Mousse
\nThree layers of mouse, dark chocolate, milk chocolate and white chocolate on a thin layer of chocolate cake sauced with a raspberry puree<\/p>\n

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————————————————————————————<\/strong><\/em><\/p>\n

\u00a0CLC Wine Dinner Menu 2008
\nRegional Wines (CT and NY)
\n————————————————————————————<\/em>
\n<\/strong><\/p>\n

\u00a0\u00a0\"\"<\/a><\/strong><\/p>\n

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Welcome\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0Hopkins<\/u> Dry Cider<\/u><\/p>\n

Apples\/Pears Chutney, Chicken Pate \u00a0and Nuts<\/p>\n

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First Course\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Stonington<\/u> Seaport White<\/u><\/p>\n

New England Clam Chowder
\nClassic New England fresh clam chowder seasoned with bacon, fresh thyme, carrots, celery and red potatoes.<\/p>\n

\u00a0<\/strong>Second Course\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Chamard Chardonnay Reserve <\/u><\/p>\n

Fresh Corn-Fried Oysters
\nServed with a horseradish cream, avocado salad and cherry tomato salsa<\/p>\n

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Third Course\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0Stonington<\/u> Triad Rose<\/u><\/p>\n

Layered Vegetable Tower
\nPortabella mushrooms, wilted spinach, roasted peppers, tomatoes
\nZucchini whipped goat cheese served on a bed of mixed greens<\/p>\n

Fourth Course\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 DiGrazia Fieldstone Reserve<\/p>\n

Pumpkin Ravioli
\nIn a fresh sage butter sauce garnished with pecorino romano fresh sage butter sauce garnished with pecorino romano cheese.<\/p>\n

Fifth Course\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Pellegrini Cabernet Franc<\/u><\/p>\n

Beef Braciola
\nFilet mignon pounded thin, rolled and stuffed with pancetta, spinach, mushrooms and ricotta cheese sauced a tomato-demi glace<\/p>\n

\u00a0<\/strong>Dessert\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Tomasello Blackberry wine
\nDiGrazia Blacksmith Port<\/p>\n

Flourless Chocolate Cake
\nServed with a raspberry puree and mocha whipped cream<\/p>\n

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\u00a0———————————-<\/em><\/strong>————————-<\/em><\/strong>————————-<\/em><\/strong><\/p>\n

\u00a0CLC WINE DINNER \u2013 2011
\nAround the World in 80 Wines
\n————————————————————————————<\/em>
\n<\/strong><\/p>\n

\u00a0\u00a0\"\"<\/a><\/strong><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

Welcome – Selection of Cheeses and Dips\u00a0 \u00a0 \u00a0\u00a0Domain Chandon Brut<\/em><\/p>\n

First Course\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 Oyster Bay Sauvignon Blanc<\/p>\n

House Cured Salmon and Salmon Tartare
\nwith grilled flatbread and a noodle salad<\/p>\n

Second Course\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Dr. Loosen Riesling
\nBrats and Slaw
\nbratwurst in a light mustard sauce
\nserved with German potato salad and red cabbage slaw<\/p>\n

Third Course\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0BrainCain Tre Super Tuscan<\/p>\n

Fresh Domestic Mozzarella and CT Farm Tomatoes
\nlayered with Parma Proscuitto and drizzled with fresh basil,
\ngarlic, extra virgin olive oil and a balsamic reduction<\/p>\n

Fourth Course\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Les Lauzeraries Tavel Rose<\/p>\n

Wild Mushroom and Goat Cheese Tart
\nserved on a pool of French vichyssoise<\/p>\n

Fifth Course\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0\u00a0Clos de los Siete<\/p>\n

Grilled Sirloin Steak
\ntopped with chimmichurri sauce on a bed of Spanish risotto with chorizo sausage, red bell pepper and corn<\/p>\n

Dessert\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Fonseca Bin 27 Port<\/p>\n

Chocolate Mousse Torte
\n<\/strong>served with a raspberry puree
\nand mocha whipped cream<\/p>\n

 <\/p>\n

————————————————————————————<\/strong><\/em><\/p>\n

Candlewood Lake Club Wine Dinner\u00a0 2012
\n<\/em><\/strong>\u201cDon\u2019t wine for me Argentina\u201d
\n————————————————————————————
\n<\/em><\/strong><\/p>\n

Had to dress like a gaucho from Argentina!
\n<\/strong>\"\"<\/a><\/strong><\/p>\n

\u00a0 \u00a0 \u00a0\u00a0<\/em><\/strong><\/p>\n

Welcome\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Pascual Toso Brut<\/em><\/p>\n

Selection of Opening Snacks<\/p>\n

First Course\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Crios Torrontes<\/p>\n

\u00a0<\/u>Provaleta
\ntoasted french round topped with provolone cheese
\nsprinkled with oregano and chili pepper
\ndrizzled with chimmichurri<\/p>\n

Second Course\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Felino Chardonnay<\/p>\n

\u00a0<\/em>Grilled Shrimp
\nwrapped with bacon served with a cilantro butter<\/p>\n

Third Course\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Crios \u2013 Rose<\/p>\n

Grilled Short Rib and Manchego Empanadas
\nwrapped in pastry with wild mushrooms<\/p>\n

Fourth Course\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 La Posta Cocina<\/p>\n

Grilled Baby Lamb Chops and Chorizo
\nserved with a tomato sofrito glaze
\nand a mango-black bean salsa<\/p>\n

Fifth Course\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Felipe Rutini Malbec<\/p>\n

Grilled Filet Mignon
\nTopped with a Argentinean cabernet-smoky chilpolte reduction
\nserved on a bed of Spanish paprika roasted sliced potatoes<\/p>\n

Sixth Course<\/p>\n

Flourless Chocolate Cake
\nserved with mocha whipped cream,
\ngrilled pineapple and a mango puree<\/p>\n

\u00a0<\/i><\/b><\/p>\n

\u00a0<\/em><\/strong><\/p>\n

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\u00a0<\/strong><\/p>\n

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\u00a0<\/b><\/p>\n

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 <\/p>\n","protected":false},"excerpt":{"rendered":"

  \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 WINE DINNERS           Coordinating and executing wine dinners can be a large task, but can also be so much fun.\u00a0 \u00a0 I live in a private Lake Club Community, Candlewood Lake Club in New MIlford, CT.\u00a0 \u00a0Each year, I … <\/p>\n

Continue reading “Wine Dinners”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-259","post","type-post","status-publish","format-standard","hentry","category-food-and-wine"],"views":235,"_links":{"self":[{"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/posts\/259","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/comments?post=259"}],"version-history":[{"count":1,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/posts\/259\/revisions"}],"predecessor-version":[{"id":3199,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/posts\/259\/revisions\/3199"}],"wp:attachment":[{"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/media?parent=259"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/categories?post=259"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rdilauro.com\/CarpeVino\/wp-json\/wp\/v2\/tags?post=259"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}