Spanish Whites, Mike Higgins & Farm-to-Fork Dinner

508-203-WINE(9463)

Despite being more renowned for their red wines, Spain has some of the most food friendly white wines on the planet. In Part 1 of a two part tasting series on Spanish wines, we will explore some of these delicious varietals including the very rare Godella, Verdejo, sparkling Cava and the mysterious Txakolina (a gorgeous, slightly effervescent wine from the Basque region of Spain). Part 2 will be on Tuesday, October 19th when we sample Spanish reds.

Remember...come for the tasting and if you stay for dinner and order an entree with a value of at least $20, we will refund the cost of the tasting on your final bill.

(Learn more about the wines we'll be pouring by clicking on the labels below.)

LIVE MUSIC WEDNESDAY

Mike Higgins is Back!

Wednesday, October 6th

7 to 10pm

Enjoy an evening of classic songs and more with Mike Higgins. National experience, great, guitar and smooth vocals combined with audience interaction that makes everyone feel great. Mike's versatility has brought him to festivals, coffee houses, fine dining establishements and clubs far and wide."

Mike has played with and opened for artists such as: Luther Allison, James Motngomery, Pete Best(the original drummer for the Beatles!!) Robert Lockwood and Johnny Shines, Don White, Junior Walker and the All-Stars, Harvey Reid, Paul Geramia, and Andy Cohen just to name few. Click Mike's picture to go to his MySpace page where you can sample some of his music.

Click the picture above to learn more about RAFT.

JOIN US FOR A DELICIOUS

FARM-TO-FORK DINNER

THURSDAY, OCTOBER 7 - 6:30PM

$60 pp ($15 addition for wine pairings)

A portion of the proceeds will benefit the Slow Food Terra Madre Scholarship Fund.

Mark you calendars now for a night of great food celebrating our partnership with localfarms. As part of our ongoing love affair with Slow Food USA, we are hosting a very special RAFT dinner on the evening of October 7, 2010 at 6:30pm.

RAFT stands for Renewing America's Food Traditions. RAFT works with area farms to promote the cultivation of heirloom fruits and vegetables so we can restore and celebrate America's biologically and culturally diverse food traditions through conservation, education, promotion and regional networking. We have worked with them since we opened two years ago and we are proud to partner with them on what will be an evening to remember. Chef Maue has been working with area farms to develop a delicious four course menu that will celebrate the fall harvest. Check out the menu below with optional recommended wine pairings:

The evening will begin with a selection of passed hors d'oeuvres and a cash bar

First Course

Speckled Trout Lettuce Salad

Beans, Roasted Garlic Ranch Dressing, Benton's Country Ham

2008 TIM ADAMS PINOT GRIS, CLARE VALLEY, AUSTRALIA

Second Course

Brambly Farms Pork Croquette

Jimmy Nardello Romesco Sauce

2009 MOULIN DE GASSAC 'LE MAZET', VDP, FRANCE

Third Course

Braised Black Bird Farms Short Ribs

Maple Yogurt, Gillfeather Turnips, Glazed Weatherfield Onions, Arugala