Chef Paul Mattison Hosts 5-Course Rombauer Vineyards Wine Dinner in Sarasota
Summertime is wine time at Mattison’s Forty-One Restaurant. Chef Paul Mattison has planned a wine dinner for each of the summer months offering attendees a selection of wines paired perfectly with delicious menu items created by Mattison and his creative culinary team. In addition, he is offering a special gift for those who sign up for all three dinners as part of his Summer Wine Series.
Rombauer Vineyards, June 21st, 6:30 pm. $95.00 all inclusive
A 5-course wine pairing dinner featuring Rombauer Vineyards’ exquisite collection. Special guest Jeff Papa of Rombauer Vineyards will be joining Chef Paul for a special evening of great food and wine.
Menu:
First Course: 2017 Rombauer Vineyards, Sauvignon Blanc, Napa Valley | Fondue Plate, polenta, charred tomato skewer, tropical fruit skewer, beet carrot scallion skewer
Second Course: 2017 Rombauer Vineyards, Chardonnay, Carneros | Butter Poached Monkfish, lobster-Jasmine rice fritter, coconut vanilla nage, parsnips, scallions
Third Course: 2016 Rombauer Vineyards, Merlot, Napa Valley | Duck Confit Crepe, currants, Gorgonzola cheese, cipollini onion cream, pistachio bacon crumble, Albritton blueberry gastrique
Fourth Course: 2016 Rombauer Vineyards, Cabernet Sauvignon, Napa Valley | Slow Roasted Niman Ranch Beef Brisket, wilted Sweetgrass local greens, boysenberry horseradish, demi-glace
Dessert Course: 2017 Rombauer Vineyards, Zinfandel, Napa Valley | Fallen PB&J Ice Cream Cone
French Wines in Celebration of Bastille Day. July 11th, 6:30 pm. $95.00 all inclusive
Featuring the wines of Bordeaux, Burgundy, Loire & Rhone Valleys, Alsace and Champagne. With special guest Pierre Langlaise.
Menu:
First Course: 2017 DOMAINE DES GROSSES PIERRES, SANCERRE, Poached Salmon & Caviar, haricot vert almondine, chive creme fraiche
Second Course: 2016 HELRICH, PINOT GRIS, Escargot, Niman Ranch bacon lardon & chervil butter broth, puff pastry bolivar
Third Course: 2016 LOUIS JADOT, PINOT NOIR, BOURGOGNE, Chicken Chasseur, wild mushroom & Albritton blueberry hunter’s sauce, truffle mashed potatoes
Fourth Course: 2015 LES CASSAGNES DE LA NERTHE, COTES DU RHONE VILLAGES, Niman Ranch Lamb Cassoulett, stewed fennel, minted crispy breadcrumbs
Fifth Course: CHATEAU CAP DE L’OUSTEAU, HAUT MEDOC, Chateau Rossini, truffle demi-glace, foie gras, patty pan squash & snow pea melange, roquefort cheese gougere
Sixth Course: JP CHENET ICE EDITION, Peach Melba, vanilla creme glacee
Niman Ranch Next Generation Scholarship Dinner featuring Benziger Wines.
Special guest Chris Benziger. Join Chef Paul Mattison and special guest and vintner Chris Benziger for a wonderful wine pairing dinner with special guests Aaron Williams, Hog Farmer and Next Generation Scholarship Recipient.
The Niman Ranch Next Generation Scholarship Foundation raises awareness around the importance of traditional farming and ranching practices, ultimately helping to maintain agriculture opportunities by providing funding for college.
Menu coming soon.
“Wine dinners are an excellent way for people to try wines they may never think of trying. It introduces them to varietals outside what they are able to purchase locally. My culinary team and I strategically pair the wines and create dishes that enhance the nuances of each varietal. The wines we have selected for our guests showcase the food from Mattison’s beautifully. These dinners also allow attendees to meet the actual wine makers and vineyard owners something that usually only happens when visiting the wineries. We invite you to attend our wine dinners for a truly unique experience.” Chef Paul.
Those signing up for the entire Summer Wine Series will receive a bottle of Benziger wine signed by Chris Benziger and a Chef Paul Cookbook, CHEF signed by Chef Paul.
For more information on each wine dinner and the Summer Wine Series and to make reservations visit Mattisons website or call 941-921-3400.
Photos from Mattison’s FB page and depositphotos.
{googleads right}