Once a year, our wine club has a dinner at Apron's Cooking School, run by Publix supermarkets. Every year, the dinner is wonderful. This year was no exception. Last night, our club had our annual Apron's dinner, and the chefs of Apron's hit another home run. We loved every bite and the wines were perfect for the dishes.
The dinner was jointly planned by Jim Hendry, the head chef of our local Apron's, and by one of our members who is extremely knowledgeable about wine and foods and who has planned each dinner for 4 years.
Apron's has two types of classes - hands-on classes and demonstration classes. Apron's offers both public and private classes. Our dinners are always private demonstration classes.
Not only were the wines and foods superb, but the price was great - $45 per person for a 4-course meal, four wines, tax, and gratuity.
The four courses and accompanying wines were:
1. Tomato, goat cheese, and caramelized onion tart served with 14 Hands "Hot to Trot" white wine from Washington State.
2. Boursin cheese and mushroom-stuffed chicken breasts accompanied by Kunde Family Estate Sonoma Chardonnay.
3. Tournedos of beef tenderloin with portobello carpaccio, and orzo with parmesan and basil, served with J. Lohr Seven Oaks Paso Robles Cabernet Sauvignon.
4. Bittersweet chocolates mousse cake with fresh berries accompanied by Castello Banfi Rosa Regale wine from the Piedmont area of Italy. (This wine is made from brachetto grapes, which I have not had in any other wine. Castello Banfi was founded and owned by the Marianis, an Italian-American family. Its Italian HQ is near Montalcino in Tuscany.)
(I have a special place in my heart for Apron's because I learned how to cook at a basic class which I took there early last year from the same chefs who prepared last night's dinner.)
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