WINE EVENT: Cinnabar Bistro Bash, April 20
This is definitely the season to enjoy special wine dinners hosted by some of the best chefs in our state. I just returned from an excellent wine and food event at Canaan Valley Resort, where Chef Nemat Odeh worked his culinary magic. I’m happy to report that your next opportunity to sup and savor is on April 20, at Bridge Road Bistro in South Hills.
The Bistro is the culinary brain child of renowned chef Robert Wong, who seems to be on an evangelical mission to bring good food and wine to West Virginians in just about every hamlet and holler in this wild and wonderful state. (In addition to the Bistro, he has opened restaurants at Snowshoe, Glade Springs, Charleston, Beckley and Morgantown.)
The April 20 event will feature a specially prepared menu by Bistro chef Paco Aceves and the wines of Cinnabar Vineyards in California. Rob Crandall, representing Cinnabar, will provide commentary on the wines selected for the dinner. If you’re interested in attending, contact Amy Sue Gates at the Bistro at 720-3500 for pricing and reservations. Here is the menu with accompanying wines.
Appetizers: Cinnabar, Mercury Rising Blanc, California, 2006
Smoked Salmon, Avocado & Sprouts with Wasabi Aioli Lemon-Dijon Tuna Tartare , Kiwi Citrus Grilled Scallop and Mini Crab Cake on Toasted Focaccia
1st Course: Cinnabar, Chardonnay, Monterey County, 2005
Soft Shell Crab wrapped in Prosciutto, Morgan Country Honey and Lavender Aioli Baby Celery
2nd Course: Cinnabar, Pinot Noir, Santa Cruz Mountains, 2005
Vanilla Apple Brined Muscovy Duck Breast, Plum Tart, Baby Lettuces Blackberry Vinaigrette
3rd Course: Cinnabar, Cabernet Sauvignon, Santa Cruz Mountains, 2003
Cappuccino Crusted Venison Loin, Smoked Forest Mushroom and Leek Flan, Tomato Relish & Black Truffle Risotto stuffed Baby Squash
4th Course: Cinnabar, Late Harvest Cabernet Sauvignon, Santa Cruz Mountains, 2006
Poached Vanilla Pear stuffed with Frangipane Couverture Swiss Chocolate, Toasted Almonds
April 7th, 2008 at 10:41 am
Exciting stuff John… I may try to get to this one.
I would really like to get to the point where we can do the same thing for craft beer when we can actually get a decent selection in the state!
April 7th, 2008 at 1:01 pm
Why couldn’t we pull off a beer and food event with an existing craft brewer? Wineries, like Cinnabar, do it all the time. I’m sure there are some brewers who would put something like this together too. I’ll throw in with you.
April 11th, 2008 at 3:20 pm
What value would a beer dinner have without my lovely personality?
April 14th, 2008 at 10:06 am
Chris: You mean your scintillating, exuberant, optimistic, charismatic persona? Could not do it without your meaningful contribution.