Sanibel Travels to the Fort, Summer Wine Dinner

Now that season is over, and things on Sanibel Island are slowing down a bit, chef and restauranteur Melissa Talmage of Sweet Melissa's fame, is able to cross the causeway and hang out in Fort Myers for a night.

But she won't exactly be taking time off. Talmage is hosting a pop up dinner at Harold's. The talented chef is not only pairing her creative dishes with wine but specialty cocktails for an evening of food, fun and friends ($88). The four course meal without beverage pairings is $56.

Each course has several choices rather than just one. The second course consists of NOLA style shrimp and grits, steamed mussels or beef tartare. Course number three; fish stew in tomato saffron broth, roasted lamb chop, grilled smoked beef tenderloin or pan seared cobia with banana lentils. The only bad thing about this dinner is having to choose just one item in each course.

Seatings are at 5:30 and 8:00. Harold's is a small place and there are only a a few seats left, so make a reservation ASAP for the June 25 soiree. 239-472-1956



In other summer wine dinner news, the TasteMaker Dinner at Ruth's Chris Steakhouses nationwide last week featured some beautiful wines from the award winning Chateau Montelena. I attended one in Bonita Springs.

At this dinner, some of the wines poured were those that most of us would never have had access to unless physically visited the winery. A Potter Valley Riesling (slightly viscous but crisp with the food) for the first course was paired with a sesame grilled chicken and udon noodle salad. Thumbs up around the table.

Above is the second course; seared scallops in citrus bacon buerre blanc--I wanted to lick the plate. It was artfully and perfectly served with a 2014 Napa Valley Chardonnay; a Burgundian style wine, kissed with oak not drowning in it.

The zinfandel below was served with a hearty, Portuguese white bean and chorizo stew. The wine comes from 120 year old vines and pays homage to the chateau's labels from the 1920's. The combination of old vine zin and newly planted primitivo creates a velvety wine with dark fruit, tobacco and chocolate.

No dinner at Ruth's Chris would be complete without a succulent piece of meat. Ours was a petite filet mignon with cipollini ragout and a cauliflower mash. Pulled out of the vault and shipped special for this event, the 2006 Estate Cabernet Sauvignon had wild berries, soft tannins and opened nicely the more it sat in the glass...I wish I had more.

Dessert was indeed a treat. A teeth staining, winery release only, the Napa Valley Petite Sirah was lovely with the chocolate dacquoise torte, with praline crunch.

Manager Peter Hyzak, Gina Birch and General Manger Aleks Kunov

The staff at Ruth's Chris is known for professionalism and this dinner was a great example. Peter and Aleks (above) are not only professional, but also fun. The next nationwide TasteMaker Dinners are in August (Champagne) and October (Marchesi Antinori). Cheers.


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Reserve a Seat for the TasteMaker Dinner with Chateau Montelena

Pan seared scallops, bacon citrus beurre blanc and chardonnay

Summer in Southwest Florida is a gold mine for wine dinners and special events. That may seem counterintuitive since our population drops drastically with the flight of our winter residents and visitors.

However, this is when local restaurants put out the welcome mat for local diners, with incentives on both food and wine. It's also when chefs have a little more time in the kitchen to prepare special meals to pair with the many special wines that are distributed on our area.

There's one this week at Ruth's Chris Steakhouse featuring a name most food and wine aficionados know quite well, Chateau Montelena. If you'll remember the 1973 chardonnay from this winery is widely credited with putting California on the world wine map in the so-called Judgement of Paris.

This special TasteMaker Dinner is taking place at restaurants across the country this Thursday (06/15/17) so if you're not in Southwest Florida, you can still enjoy the spoils of this event. As you might expect the chardonnay will be poured along with the well-known cabernet sauvignon (2006).

Petite filet mignon, cipolinni ragout, roasted wild mushroom,
cauliflower mash and estate cabernet

Even those familiar with the Chateau Montelena brand may not have tried the others being served: Potter Valley Riesling, Calistoga Zinfandel and Petite Sirah. The menu is impressive.

Sesame grilled chicken and udon noodle salad in Thai peanut dressing with riesling

This is the fourth in a series of TasteMaker dinners by Ruth's Chris. Future events feature Moet Hennessy and Marchesi Antinorri.

Throughout the summer I'll be featuring these special food and wine events hoping to see you at some.

Craving Paradise-Champagne Wine Dinner

I have a deep love for Charles Heidsieck...the man and the wine. He was the daring entrepreneur who first introduced Americans to Champagne back in 1852.

I recently went to one of the new Craving Paradise corroborations between Crave Culinaire and Paradise Wines in Naples, where the gems of Heidsieck were featured. The five course dinner was held in the private room at Paradise Wines, the food preparation lead by Chef Brian Roland and his creative team at Crave Culinaire.

You might be thinking, sure go ahead and tease us with an amazing dinner that has come and gone. Well, the tease is not meant to rub anything in but inspire you to join in the next Craving Paradise event.

Aerated Salmorejo Cordobes Veloute

The evening I attended began with the Charles Heidsieck Brut Reserve as both a welcome glass and with the first course: warm aerated salmorejo cordobes veloute that had Key West pink shrimp, heirloom tomato confit, savory crepe-egg "Crepe," amontillado syrup, Iberico ham and micro cilantro. I KNOW!

The aeration gave the soup a lovely velvety texture and the acidity of the wine made for a perfectly, fresh pairing.

Second course was a flaky spiced sweet vermouth glazed Florida grouper with orange polenta "Gateaux," seared ruby chard, EVOO melted leek and saffron-mussel broth; so many layers of flavors.

It was served with a favorite of mine, Charles Heidsieck Rose Reserve. The bubbles spoke of raspberry, strawberry and creme brûlée with a lovely long finish.

Crispy Fennel Pollen Ris de Veau "Grenobloise

While the aforementioned pairings were superb, the next one wowed the crowd; crispy fennel pollen Ris de Veau "Grenobloise;" manchego-capellini pave, fried savoy cabbage, pickled caper berries, meyer lemon beurre noisette. This one was served with a special vintage treat;  Charles Heidsieck Vintage 05. 

Winery ambassador Jonathan Boulangeat was on hand, sharing Heidsieck history and explaining what makes each of these wines special. He reminded the crowd that 2005 was an amazing year in Champagne and we could taste it. The bubbles were creamy, butter with lemon curd and it was simply magnificent with Chef Roland's dish.

Jurgielewicz Farm Duck Breast

Proving the aging power of Heidsieck, the next bottle was a coveted Charles Heidsieck Blanc des Millenaires 1995. Made from 100% chardonnay, it was full bodied but still fresh and bright.

This one was paired with Jurgielewicz Farm duck breast; savory cauliflower-mascarpone "Clafoutis," pistachio-vidalia onion soubise, honey braised lacing and burnt rosemary emulsion. This was a dreamy combination,  like a perfect first date.

Dessert was a fun looking and delightful tasting saffron cardamom cheesecake with caramel drizzle, toasted almond chantilly, spiced pear chips on a gingersnap crust, served with a glass of Belle de Brillet Liqueur Pear.

The next Craving Paradise series features more French wines, (June 28). Find more information about this and upcoming dinners here.

Most of the wines served are available for purchase after the meal, many bottles are limited release and great finds. The combination of foods and wines at these events are top notched and a must for food and wine lovers who want a unique evening out in Southwest Florida.
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Pairing Wine And Beer

This time last week I was preparing to go to my first beer/wine combo dinner. I've been to hundreds of wine dinners and a handful of beer dinners, but never one that embraced both; apparently no one else at this event had either.

When I took my seat at the funky 7th Avenue Social in Naples, the gentleman next to me was conflicted, not knowing which flight he would choose, the beer or the wine. You should have seen his relief when I assured him the restaurant would never be so cruel as to make him choose, he would get BOTH.....wink, wink......because I know people.

We got a glass of wine and one of beer with each course. Not only did the beverages pair seamlessly with each dish, they also complimented each other, proving that like dogs and cats, beer and wine can sometimes get along too.

I really wasn't sold on the idea until I took a sip of Fort Myers Brewing Company's signature, Gateway Gold, a blond ale,  followed by a taste of the award winning Balletto Pinot Gris. Both were fresh and light with lots of citrus.....wow, this is gonna work. When paired with the ceviche tacos (poblano crema and pico de gallo) the food and wine geek in me got giddy with excitement!

The diver sea scallops (pictured below with Fresno, saffron creme anglaise, micro greens, poached quail egg and lardons) were served with a small production Ehlers Estate Sauvignon Blanc and a high Five IPA. Another beautiful combination that had diners licking plates and draining glasses.

Then came the house smoked duck rillete with drunken fig jam, served in a glass jar that seemed to be bottomless. The hops in the Red Tape American Amber came from Willamette Valley, Oregon; same place as the grapes found in the silky Coleen Clemons Pinot Noir.

4th course was a petit filet with blue crab, béarnaise, glance de viande, pencil asparagus and twice baked fingerling potatoes. What a savory dish, served with two toasty, complex beverages: the Tamiami Tan brown ale and the Baer Callisto blend of cabernet sauvignon, syrah and petit verdot grapes. The groans of delight were getting louder with each course.

Then came the grand finale, put a fork in me! A PB&J empanada was plated with salted caramel ice cream and served with a Peanut Butter Porter and Delaforce Ruby Port from Portugal.

This dinner was an amazing three pronged punch of pleasure. It's rare in these types of dining events that every course hits the mark....this one did.

Bravo to Heather Smith from Opici Wines and Fred Malone from Fort Myers Brewing Company for working together, sharing tasting notes and picking the perfect wine and beer match ups. The triangle was then completed by 7th Avenue Social's amazing chef, David Lani, who created dishes full of flavor and texture to compliment the beverage combination.

When is the next one?

Winemaking, Film Making and Fun Making

Tasting with Markham Vineyards winemaker, Kim Nicholls

If you haven't seen the PBS documentary Vintage: Napa Valley 2012, put it on your list. Even if you are not a lover of the vines, you will love this story and its cinematography. 

Camera's closely followed three women winemakers during harvest, the most stressful and most exciting time of the year for their wineries. The behind the scenes look is fascinating, you'll never look at the wine in your glass the same after knowing all it went through to get there.

I was introduced to the film along with the three winemakers featured in it, at an event in Naples recently and was in turn able to tell the story in the current edition (May/June 2015) of Bonita Estero Magazine (page 68).

Sooooo.....I got to meet some great women, drink their amazing wines with them, was able to tell their story to those who weren't there, and for the cherry on top.....a wine dinner has been planned, based on my story and these women's amazing wine. Southern Wine and Spirits has teamed up with Blue Coyote Sanibel to feature delicious selections from Chimney Rock, Markham Vineyards and Rutherford Hill. 

I sat in on a tasting with the chef and managers, while they brainstormed on what wines to serve and what dishes to prepare for each. While I don't know the final outcome, if it is anything like what I heard, it is going to be spectacular. Make a reservation for the June 18th event by calling 239-472-9222. I'll see you there.

 

Restaurant magnate and famous chef Roy Yamaguchi made a cameo at his namesake Roy's in Bonita Springs last night for a fantastic wine dinner which goes on the road to Roy's in Tampa tonight.

The extravaganza featured special dishes from four Roy's chefs along with an Amuse Bouche of morel mushrooms, tiny greens and purple dragon carrot over a parmesan macadamia nut cracker, created by Yamaguchi himself; paired with a cold glass of Chandon Blanc de Noirs. Delicate, fresh and full of flavor, it was a pleasure to watch the line cooks assemble this small bite with precision and attention to the tiniest detail.

Spring Inspired Crudite 

Executive Chef Noah Bailey from Roy's Naples was in charge of the first course; Maine Lobster & Bacon Dim Sum with ramps, truffle and English pea. Served with Franciscan Chardonnay. The dish was nicely balanced, the bacon flavors subtle, lobster cooked perfectly and little bit of tartness in the peas.

Lobster Dim Sum

Second course included five pieces of rich Big Eye Tuna topped with olive aioli and amazing lemon caviar that exploded in your mouth with just the right amount of fresh citrus. Prepared by home Executive Chef (Roy's Bonita) Jason Grasty, this was a crowd favorite for sure, served with Duckhorn Sauvignon Blanc. I posted a photo with the caption need #alonetime.

Big Eye Tuna

The third course came with a glass of Four Graces Pinot Noir that came alive with the food. Roy's Tampa Executive Chef Adam Hyatt created a Hawaiian Style Beef Short Rib & Chili Shrimp with Okinawan potato puree, papaya pea salad and crispy yucca. The beef was cooked perfectly and the flavors married marvelously with the fruit in the pinot. I wanted to bathe in the potato puree.

Short Ribs & Chili Shrimp

Dessert was one of the few I've finished to the last spoonful. Created by Roy's Sarasota Executive Chef Carl Bertka, the dish featured coconut foam, tuple & daquoise, passion fruit cream and mint granita. The foam was light and the granita refreshing over the pudding like base, am impressive combination of flavors and textures.

Coconut, Passion Fruit & Mint

I loved that this wine dinner was not so formal. Seating times varied and courses were served when each party was ready, a steady flow for the kitchen instead of five massive rushes. I loved being treated to the best from four of Roy's Executive Chefs, working hard to impress not only the guests but the master, Roy Yamaguchi. And I loved meeting and interviewing Yamaguchi, more on that interview coming up.

If you are in Tampa tonight (6/10/14), make a reservation and enjoy a fantastic presentation with well prepared food and well paired wine. Cheers!

Fab Finds: Wining and Dining

Ladies selling out The Joing

Always on the hunt for fabulous finds with food and wine, I found one heck of a great deal this week at Ladies night at The Joint in Cape Coral. This Ladies Night does not involve free, cheap booze or bawdy entertainment, there are plenty of spots for that.

This is a three course wine dinner the last Thursday of the month.  Last night I had a Crab and Lobster Cake with a Chilean Chardonnay, grilled lamb lollipops with an Australian Shiraz and a chocolate cherry "come to mama" dessert with a chocolate martini.

It gets even better, all that for only $20! Now that's a FAB FIND! I hesitate writing about this one because I don't want to get booted from my seat next month now that the word is out and reservations will surely fly in.

Chocolate Cherry Elegance, Creme Anglaise

Life is good for two other great dining establishments in Southwest Florida as they are in the middle of expansion projects.

Fancy's Southern Cafe is expanding into space next door formerly home to a deli. It's not more restaurant seating but a comfy, cool wine bar.  This part of the Daniels Road corridor needs a spot like this. Great for an after work cocktail and even better for patrons who aren't keen on lounging outside while waiting for a table.

And one of my favorite breakfast spots, CRaVE, is opening a market next door. So when you are plagued by a long wait on Saturday or Sunday morning, you can pop into the market and get some of their signature dishes and other goodies to go! Another BRILLIANT idea.

Unplugged and Uncorked

I've tasted his wines, listened to his CD's but finally got to hear Paul Cullen perform live last night at Twisted Vine Bistro in downtown Fort Myers, FL

Cullen, the former bassist for Bad Company, not only makes great music but delicious wine. I reviewed his Sonata Bianco and Sonata Rosso here, for an upcoming article in Times Of The Islands magazine and was really looking forward to trying his Rose' and the yet to be released Jazz Freak.

Cullen has combined his love of wine and music into a venture called "Unplugged And Uncorked". He travels the country selling his wine and playing his music at various wine events. The new tunes are perfectly suited for sipping.

Cullen is long-time friends with the new owners of Twisted Vine, so it was an obvious choice for a wine dinner. We began with passed appetizers and a crisp, Sparkling Rose'. The first seated course featured succulent PEI Mussels in a garlic sauce with Sonata Bianco; a Sauvignon Blanc blended with a bit of Chardonnay to, as Cullen says, "give it a nice round bottom."  His hand gestures suggested grabbing one. The wine was acidic with apricots and when tasted after the mussels, had a nice spice.

I could hardly wait to try the beautiful, pink Sonata Rose', served with Pasta Pomodoro. The pasta was fresh and dressed with basil picked from Twisted Vine's new herb garden. The Rose' is a blend of Petit Syrah and Fiano. I got a bit of mint in the nose but not much else. It was dry and delicious with a some spice, cardamom and strawberry. Enjoyable pairing!

However, my favorite pairing of the night was the Sonata Rosso with a Pork Osso Bucco. The wine is a balanced blend of Syrah, Zinfnadel and Cabernet Franc with flavors of clove and red fruit. It was beautiful with the salt and fat of the pork. The Osso Bucco was cooked in a savory broth with fennel, artichoke rustica and plum tomatoes. The flavors exploded, the meat fell off of the bone. BRAVO!

Jazz Freak is Cullen's latest wine, a Barbera from the Sierra Foothills. It was juicy and tart, yet smooth. I was happy with it on it's own but wasn't about to turn down the dessert that came with it; Tiramisu in thin lovely layers. It was a creamy and delicious finale.

Cullen will be back at the Twisted Vine, performing live, Saturday night (5/26). Ask for his wines when sit down to dine!

Check out some some of my interview with Cullen here:

A "Duzer" of a Dinner

With tourist season over in Southwest Florida, it's much easier to get a seat in your favorite restaurants. Good for customers, not necessarily for the restaurants. Many, like Rumrunners in Cape Harbor, have events such as last week's Van Duzer wine dinner to keep the locals coming in for more.

I learned Van Duzer is not in Willam-ette valley it's Will-AM-it, Damnit! It's all in the pronunciation. I also learned that Van Duzer makes much more than just yummy Pinot Noirs. The whites were amazing!

We started the night with a sparkling wine that had an interesting, nutty flavor. It went well with the Foie Gras Pate and fig jam. But the smoked salmon with deviled quail egg was my favorite small bite.

First seated course was a Pistachio and Blue Cheesecake with orange roasted beets, served with the Van Duzer Pinot Noir Rose. The wine tasted of juicy strawberries and a little citrus rind with acidity that cut right through the rich cheese. Lovely combo!

The grilled Diver's Scallop in the next course was lightly wrapped in Chorizo, served with a creamy risotto and a decadent melted leek and Morel mushroom Fondue. I loved the garnish; a tomoato sliced super thin and roasted to a crisp chip. I wish I could've taken a bag home. The Estate Pinot Gris was bursting with apricot; a little melon and pear. It was crisp; once again cutting through the rich creamy dish as a delicious pairing.

Main course: Sous Vide Kurobuta Pork Tenderloin 'Saltimbocca' rubbed in Coriander, Fennel seed, sage and wrapped in a delicate slice of Prosciutto, with carrot mashed potato and Cherry-Port Glace. The Van Duzer Estate Pinot Noir had that typical, dirty Pinot nose. However, I could also smell some fennel and sage and immediately knew why Chef Todd used those herbs on the pork. The cherry really popped also (way too obvious joke set-up here).

Dessert was a chocolate mousse with hazelnut Anglaise and peanut butter and jelly chocolates from Norman Love with  Perplexity red dessert wine. Every course was spot on; perfect proportions and pairings.

From June first-fifth, Rumrunners is saying thank you for a great "season" by offering dining incentives. For every $100 gift card you buy, you get an addition $50. Too good of an offer to pass up, so think business deals, stocking stuffers, etc.

Chateau Montelena Wine Dinner

How does a fine dining establishment pull off a high-end wine dinner for 100 people after a natural gas explosion miles away shuts down their kitchen? I don't how Bistro 41 made it happen but they did and without a hitch, at least from the patrons point of view!

George Blanckensee, Marketing Director from Chateau Montelena in California, has lots of ties to Southwest Florida and was the man of the hour when he arrived with the a wine that rarely leaves California, the 2009 Sauvignon Blanc. Only 500 cases were made and we drank one prior to sitting down to the five course dinner.

First course: Braised pork belly over caramelized apple sauerkraut served with a 2009 Potter's Valley Riesling. The wine had lots of acid but was still flowery with peach and melon on the finish. Only 1500 cases were made. Combined with the fatty pork and bold apple sauerkraut it was rich and delicious.

Second course: Arugula with Dijon vinaigrette, topped with St Andre cheese, candied tomatoes and hearts of palm served with an '08 Chardonnay. It was not a typical California Chardonnay full of oak. It was brighter but still rich and for me was better with the delicious salad than on it's own. I was told the chef cooked those candied tomatoes for 5 hours at low heat, wow!

Third course: Au Poivre Diver Scallops over wild mushroom thyme grits and a beurre rouge served with the 2007 Zinfandel. The scallops were cooked perfectly! The Zin was soft and elegant, not an alcohol bomb like many can be. It was smokey and jammy and had yummy cocoa. I was surprised at how well it went with the dish and was curious to see how it would pair with the next course. So I saved a little, hard as it was.

Fourth course: Oak grilled Colorado Lamp Chop with a melange of roasted butternut squash and rutabagas topped with foie gras butter and served with the 2006 Estate Cabernet. This is Chateau Montelena's flagship Cabernet and it never disappoints. It's Bordeaux-style with more fruit than oak, earthy and goes down with ease! Great with the lamb! By the way, the Zin was good with it too!

Fifth course: Tart trio of strawberry, Maytag bleu cheese and dark chocolate served with a 2006 Cabernet Sauvignon. This was like "playtime"! I took a sip of wine after a bite of each tart, then I combined all three tarts in one perfect bite, then just the cheese and chocolate, then the chocolate and fruit and by now you get the picture. Each combination was fantastic with the wine. What a great way to experiment with flavors. Quote of the night: "This is the Cab that I wish for and think of" (when wanting a good Cabernet)!

The pairings brought out so many wonderful flavors, the enthusiasm was bursting, the company was incredible, the service was impeccable, the chef's outstanding and to pull off a meal like this in the midst of a crisis that later shut down the restaurant (and hundreds of others) was more than impressive! Bravo!!!

Charitable Chow

Two wine dinners in 3 days! How lucky can a girl get! Last night’s soiree at The Grill Room in Coconut Point was also a benefit for Eden Florida and Autism Speaks. The chef put out a great spread heavy in protein with healthy pours of Clos du Bois Reserve wines.

Of course we began the evening with some festive bubbles and light hors d’oeuvres while perusing the silent auction items. First course was baked Grouper with toasted almonds and Limoncello cream with micro greens. The wine was a 2007 Reserve Chardonnay from Russian River Valley. I didn’t like the nose at first, woody and a bit chemical but it was nice on the pallet, even better with food and perfect with the dish! The fish had great texture and the flavors were fabulous. I would order it again in a heartbeat!

The next dish was something I would love to have again for the holidays; Cornish Hen stuffed with pork and prunes, butternut squash and cranberry sauce. Another great pairing with an ‘06 Sonoma Ranch Reserve Alexander Valley Merlot. The Merlot was blended with a touch of Malbec to add color and complexity. It drank more like a Cabernet with a peppery finish. I would like to have it again with a little more age (the wine, not me).

The final dish was a Tenderloin Au Poivre with Dijon brandy cream and a 2006 Sonoma Reserve Alexander Valley Cabernet Sauvignon. The wine filled my nose and mouth with spice and cocoa. It was full bodied and velvety! I asked for a little more, “just to be sure” I liked it, hahaha!

I have to say I was a bit relieved that there was not a dessert course. Cheers to the chef and wine reps who made the magic of food and wine pairing come to life!

Preview Party!

I was very privileged tonight to go behind the scenes of the beginings, the creation of a high-end wine dinner. Italian winemaker Ricardo Cesari is coming to Southwest Florida in a couple of weeks and his wines will be featured at a special dinner at Bistro 41 June 14th. Setting a wine dinner apart from an everyday dining experience begins with detailed planning. The chefs and winemaker or distributor hold a summit! They sit down together, taste, compare notes and create a masterpiece for the senses.

I quietly slid into a seat at the "summit" with an empty glass in hand, head bowed out of respect and it worked! I got to try the wines while eves dropping on the right herbs to use to bring out certain notes in the wines, how much sweetness to add, what kind of reductions to use, etc.

I got much pleasure from tasting the lovely Liano. It's a blend of 30% Cabernet Sauvignon and 70% Sangiovese. There are only a few thousand cases made at the winery about 10 miles south of Bologna. Big cherry flavors with full tannins, woodsy and herby, I can't wait to taste it again with the dish I heard the chefs planning to pair it with. While the Liano made me smile, the wine that follows it at the dinner will knock your socks off!! I know I'm teasing again but I did a pinky swear to secrecy, at least for now. Let's just say this wine dinner could rival the infamous Shug dinner that I already blogged and bragged about. Seriously, make your reservations early. There is limited space the buzz has begun! Call 239-466-4141!