Featuring Adelaida Cellars, Cade Winery, Clos PegaseWinery, Patz & Hall and Venge Vineyards
Thursday, June 23, 2011 – 6:30 pm
Every other year The Five-Star Sensation is held in Cleveland benefiting University Hospitals Seidman Cancer Center. Top chefs, winery owners, winemakers and National Sales Reps from California participate in this event. Over the years we have been able to coerce one or two of these participants out to Vermilion for a wine dinner. This year we were able to convince five wineries to join us for our annual California wine dinner. We will feature thirteen of their wines.
Please join us as we feature wines from Adelaida Winery of Paso Robles, Cade Winery, Clos Pegase and Venge Winery from The Napa Valley and Patz & Hall from The Napa Valley & Sonoma Valley.
Aperitif
Champs de Fleur Proprietary White , Venge Vineyards, Napa Valley, 2009
Version White Blend, Adelaida Cellars, Paso Robles, 2009
Smoked Maine Shrimp & Peekytoe Crab, Kiwi and Mint Cucumber Salad
Smoked Maine shrimp and crab tossed with kiwi and mint, flavored with a lemon/lime vinaigrette dressing, wrapped in an English cucumber, finished with a fig coulis.
Sauvignon Blanc, Cade Winery, Napa Valley, 2009
Corn-Crusted George’s Bank Cod, Roasted Red Pepper Salsa Cruda
Sautéed cod lightly breaded with panko and corn bread crumbs served over sweet Ohio corn purée topped with a roasted red pepper and fine herb salsa cruda.
Chardonnay “Dutton Ranch”, Patz & Hall, Russian River Valley, 2009
Chardonnay “Mitsuko Vineyard”, Clos Pegase Estate Winery, Napa Valley, 2009
Roasted Duck Confit, Strawberry & Cherry Compote
Slowly-roasted duck confit in its natural fat and juices splurged on a bed of reduced strawberries and cherries, topped with duck crackling.
Pinot Noir, Patz & Hall, Sonoma Coast, 2007
Pinot Noir “Hyde Vineyard”, Patz & Hall, Carneros Valley, 2007
Pinot Noir, Adelaida Cellars, Paso Robles, 2008
Roast Loin of Breckenridge Lamb & Ohio Spinach Cake, Sauce au Natural
Roasted lamb loin place on a seasonal spinach cake, flavored with fine herbs and shallots, finished with a lamb reduction.
Scout’s Honor Proprietary Red, Venge Vineyards, Napa Valley, 2007
Version Red Blend, Adelaida Cellars, Paso Robles, 2007
Grilled Skirt Steak and Rabbit Ballotine, Pancetta Bacon Glace de Viande
Char-grilled skirt steak served on a rabbit Ballotine topped with pancetta bacon glace de viande, flavored with Cabernet Sauvignon wine.
Cabernet Sauvignon “Howell Mountain”, Cade Winery, Napa Valley, 2007
Cabernet Sauvignon, Clos Pegase Estate Winery, Napa Valley, 2007
Cabernet Sauvignon “Silencieux”, Venge Vineyards, Napa Valley, 2009
Rhubarb and Strawberry François, Caramelize Meringue
Madagascar French vanilla bean ice cream served over white génoise cake topped with caramelized meringue, with stewed rhubarb and strawberry sauce, garnished with mint.
