Elegant Wine-Paired Plated Dinner



Formal Wine-Paired Chef Plated Dinner

Formal Wine-Paired Chef Plated Dinner

To plan this menu, Exec. Chef Tamara met with the Winemaker and the Winery Owner to sample each wine and discuss the attributes that they wanted to highlight.  Chef Tamara developed a menu item to pair perfectly with each wine.

Sautéing Lobster Tails at the Winery

Sautéing Lobster Tails at the Winery



First Course:

Sautee Lobster Tail Medallions on Golden Duchess Potatoes sauced with a Black Truffle Beurre Fondue served with an Estate Riesling

Second Course:

Seared Duck Breast on braised French Lentils with a Fall Fig Port reduction and with a Foie Gras filled Calimyrna Fig served with an Estate Pinot Noir

Third Course:

Braised Lamb Cheeks with  creamy Rosemary Polenta, sautted fresh Spinach and Roasted Shallots served with two Vineyard Designate Pinot Noirs


Chef Torched Gingered Crème Brulee with a Late Harvest Riesling



WInery Dinner with Truffles in portland oregon

Imported French Truffles shaved onto First Course



Posted in Chef Plated Elegant Dinner, Food and Wine Paired Events, Wine-Paired Dinner

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