Chef Paul Mattison to host Bubbles & Big Reds Wine Pairing Dinner
It’s the best of both worlds with the Bubbles & Big Reds pairing dinner, hosted by local, award-winning chef, Paul Mattison. Join Chef Paul for a very special wine pairing dinner featuring gold medal recipient Jacquart Champagnes and the Big, Bold Reds – Dei Vino di Montepulciano and Obsidian Ridge Cabernet. Experience the best of both champagne and wine at this unique dinner Saturday, April 22, 6:30pm – 9:30pm at Mattison’s Forty-One Galleria, 7275 South Tamiami Trail Sarasota. The dinner is part of the Sarasota-Manatee Originals Forks and Corks multi-day food and wine festival centered around promoting locally owned, independent restaurants and encouraging people to “Eat Like A Local”.
The evening will be highlighted by special guest and featured speaker, Joelle Weiss, the Chief Winemaker at Jacquart. Joelle, along with Robert Schafer, a fine wine consultant, will be telling the interesting stories behind the gold medal award-winning champagnes and amazing wines. Throughout the evening, all four Jacquart cuvees will be paired perfectly with the chef crafted, 5-course menu.
The only two cuvees Jacquart entered into the Forks and Corks Wine judging were the Mosaique Brut and Mosaique Rose. They both won gold medals.
The evening begins with a reception of lite bites and bubbles featuring the gold medal winner, Champagne Jacquart Mosaic Brut Rose, followed by a 5-course dinner created by Chef Paul Mattison and his team of classically trained, expert chefs and culinary creators. The first course, a Florida Sun Shrimp Vol Au Vent with a Beach mushroom and leek butter, will be perfectly paired with Forks and Corks Gold Medal winner Champagne Jacquart Mosaique Brut NV. The second course, a Butter Braised Pompano, with a citrus beurre blanc, will be matched with the Champagne Jacquart Blanc de Blancs 2013. For the third course, a Cherry Glazed Crispy Pork Belly will be featured to compliment one of the big, bold reds, the Dei Vino di Montepulciano 2018 rated 94 from James Suckling. The next course treats guests to a Syrah Braised Beef Short Rib matched with the other big red, Obsidian Ridge Cabernet 2019 hailing from Red Hills Lake County, Obsidian Ridge Vineyard 93 WE. The Obsidian Ridge is the highest vineyard in the Mayacamus Range making it the most sought after vineyard site in all of California. Unique volcanic soils mixed with Obsidian stones, that dominate the mountain, make for the highest quality California mountain vineyards. The evening’s finale will feature a divine Opera Cake dessert with Joelle showing the Tete du Cuvee – top of the line – Alpha 2010 96 Decanter which is something to behold!
Seating is limited for this dinner with reservations required. Tickets are $175++ and can be purchased by calling Mattison’s Forty-One at 941-921-3400 or at HERE.
For more information contact email@example.com or visit mattisons.com.
Chef Paul Mattison owns three local restaurants and a catering company operating in Sarasota and Bradenton, Florida. Mattison’s Restaurants and Catering company are globally inspired and sustainably sourced. Mattison’s holds several awards for serving top quality food, having expert customer service, and offering upscale, casual dining experiences at their venues and catered events.
Photos from Mattison’s