Fess Parker Winemaker Dinner
An Evening of Wine Tasting and Food Pairing
October 21,
2009
6:15 pm Reception, 6:45 pm Dinner
Amuse Bouche Reception
Lollipop of Parmesan with Fig and Olive Tapenade
This golden, wafer thin parmesan crisp is embedded with a savory
tapenade and hand-skewed with a bamboo stick.
Peking Duck Roll
Crisp vegetables mixed with seasoned, shredded, Oriental duck,
combined with Hoisin sauce and wrapped in a delicate roll wrapper; a twist on
the classic spring roll.
Parker Station Chardonnay 2004, Santa
Barbara County, CA
Four-Course Menu
Butternut Squash Soup with Star Anise and Ginger Shrimp
You will not believe that a soup that uses no cream would taste
so, well, creamy and decadent. We pair it with crunchy shrimp marinated in
ginger and sautéed in sesame oil.
Fess Parker "Ashley's Vineyard" Chardonnay
2006, Santa Rita Hills, CA
Risotto with Leeks, Shitake Mushrooms and Truffles
A great dish with the perfect combo of flavors for the fall
season.
Fess Parker Pinot Noir 2007, Santa Barbara
County, CA
Pan-Seared Sirloin with Melted Black Pepper-Garlic Napa Cabbage
We make a cabbage fondue, which we serve alongside the entrée.
The cabbage cooked to melting softness, lends delicious flavor and texture to
the dish itself.
Fess Parker Syrah 2006, Santa Barbara
County, CA
Salt Crusted Pineapple with Fresh Orange and Vanilla Sauce
The sweetest, most flavorful pineapple you've ever tasted!
Rock salt seals in the juices while the slow-baking process releases millions
of complex sugars to tantalize your taste buds. Glazed with a fresh
orange juice and vanilla sauce, this is a dessert that you won't soon forget.
Fess
Parker Riesling 2008, Santa Barbara County, CA
$90 per
person inclusive
For reservations please visit www.openkitchen-dcmetro.com
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www.openkitchen-dcmetro.com
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