Waugh Cellar’s Winemaker’s Dinner April 28, 2010

Executive Chef Jason Blastic

Appetizer Course

Duck and fois gras potsticker with pomegranate gastric and Thai shrimp purse with red curry.

Seafood Course

Pan seared Jumbo sea scallops with split leek puree with curried mango chutney.

Salad Course

Rabbit rillette, Maytag blue cheese, crispy morel mushrooms and dried cranberries over a bed of fresh spinach and arugula tossed in pistachio vinaigrette.

Intermezzo

Horseradish Granite

Entree Course

Chargrilled Greg Norman wagu rubbed with Italian sea salt, shaved black truffle and Tellicherry peppercorns. Accompanied by tartiflette potatoes, carrots Robuchon and fresh Michigan asparagus with a red wine shallot reduction sauce.

Dessert Course

Tartlette au Cassis with vanilla gastric, dark chocolate truffle with toasted hazelnuts and cherry panna cotta with butter cookie crumbs.

Don’t miss this GREAT Event!

The Crew from  Dark Horse Brewery will be coming to town April 1st with a line up of GREAT BREWS!  We had the privilege to visit the Brewery and get a tour as well as sample some beer for the beer pairings.  Let me say their Hospitality was exceptional and we really enjoyed the trip…so Please welcome them to the Wrought Iron Grill!!!

The Line Up….

• Raspberry Ale-Romaine Boat filled with a Cashew, Blue cheese, and Cranberry salad.
• Amber Ale-Fried Edam Cheese.
• Sapient Trip Ale-Potato and Mussel soup with Spinach.
• Louie’s Nut Roll Brown (The Donut Beer)-Apple Pecan tart with a Graham cracker crust.
• Black Beer Reserve-Espresso Chicken Lollipop with Fennel Onion Compote.
• Crooked Tree IPA-Thai Scallops Red Curry Coconut sauce.
• Russian Imperial Stout-Chocolate chunk cookies, mocha ice cream, Heath bar pieces.

This is going to be an exceptional event with the

Gang from Dark Horse and of course Rex will be

 there speaking as well!

What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea – Even Water – Based on Expert Advice from America’s Best Sommeliers

Now is the time to start planning for your  “

Last dinner on the Titanic”  Theme Dinner.

  The Titanic sank on April 14th, so now is the time to start planning your theme dinner for the anniversary of the Great Ocean Liner.

As a Veteran of many theme dinners, this was really one of my favorites.  We had speakers sharing the history of the ship, Artist’s displaying art depicting the Titantic.  One year we even had some China from the ship on display!  Even more fun was having guests dress up in period attire.

Special Considerations when Planning your Menu

• Food from the period was seasonally and local.  Think Spring!  Spinach, Peas, Asparagus…etc.
• Some foods were very Expensive!  Think Gelatins, Sorbet, and Ice Cream.  All had to made by hand, a very time consuming and expensive process.
• The Edwardian age was a very lavish period for the Royalty and Upper class of Europe.  They ate, drank, and dressed very well.
• Food of the era was very well presented and very colorful.
• Dining of the time was ” Entertainment” in it’s self and was served lavishly and in many multiple courses.

I strongly suggest getting the book ” Last Dinner on the Titanic”  by Rick Archibold and Walter Lord.  It is a great resource for any cooking, Titanic Fan!

Last Dinner On the Titanic: Menus and Recipes from the Great Liner

Some pictures from previous Dinners

Titanic: The Last Great Images

Winter is a long, cold fact of life in Michigan…..so when the weather breaks you have to make the best of it and pull out the grill!