Join Chef Paul Mattison
for two exquisite culinary events at Mattion's Forty-One
Thursday, October 25 from 6:30pm
Dinner Menu
1st Course Acorn Squash Velouté, stone crab, Granny Smith apples, cider reduction paired with a Chenin Blanc, Rooiberg Winery, 2011
2nd Course Steelhead Trout, Lyonnaise potatoes, crispy Brussels sprouts, capers, walnut butter sauce paired with a Chardonnay, De Wetshof Estate, 2010
3rd Course Red Wine Braised Escargot, black trumpet mushrooms, bacon, tomato mostarda, puff pastry crisp paired with a Cabernet Reserve, Rooiberg Winery, 2008
4th Course Pork Shank Confit, spice glazed root vegetables, BBQ onions, smoked fontina fondu paired with a Shiraz, Rooiberg Winery, 2009
5th Course Dark Chocolate Lava Cake, paired with a Pinotage, Dooihof Estate Dark Lady of Labyrinth, 2011
> Bobby Flournoy winemaker and owner of B&L Brands attends the evening to guide you through the wines
> $75 plus tax and gratuity seating is limited, reservations are required and can be made online or by calling 941.921.3400
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 Monday, November 5 from 11:30am-2pm
appetizer Butternut Squash Crostini, with ricotta cheese, pine nuts, crispy prosciutto entrée Garlic & Herb Stuffed Leg of Lamb, with fennel potato gratin, spiced glazed baby carrots, mustard sauce dessert Cranberry Ginger Cake > cooking class and demonstration by Chef Paul Mattison focusing on Festive Holiday Entertaining > three-course lunch of menu items demonstrated served with wine > question & answer session > recipe packet included > $45 for Selby Gardens members $55 for non-members > seating is limited > tickets available from Selby Gardens online or call 941.366.5731
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Mattison's Forty-One - 7275 South Tamiami Trail, Sarasota 34231
online tickets mattisons.com
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