“Now in the 21st century, Frederick Wildman & Sons has become ‘the biggest little wine company in America,’ and is committed to maintain quality in its offerings, its service and its relationships.”
With Frederick Wildman & Sons
Thursday, March 23, 2017 at 6:45 pm
Join us Friday, March 23, 2017, as Rebecca Rhode of Frederick Wildman & Sons co-hosts a European Wine Dinner with us. Ms. Rhode will lead us in a tasting of eight wines and finish with Yellow Chartreuse, the famous and mysterious French liqueur, now available in Ohio. These wines are located throughout France, Italy, and Spain. Chef John D’Amico and his staff will prepare a six-course dinner to compliment these wines.
Following the repeal of prohibition, Frederick S. Wildman, a Connecticut- born wine connoisseur, bought the century-old Bellows and Co., a wine importer and fine-food emporium. That same year Wildman traveled to Europe’s finest vineyards to pursue suppliers and to grow his importing business. Within a short time, Wildman signed on some of France’s finest wine producers, many still in Frederick Wildman’s portfolio today.
With Wildman in charge, the company grew and prospered. Wildman himself wrote the newsletters and wine notes, always reflecting his personal commitment to the highest quality products for his discriminating clientele. The Colonel, as he was called, continued to travel to Europe to develop contacts and establish partnerships.
Today Frederick Wildman & Sons portfolio of wines includes over 50 brands from Austria, France, Germany, Italy, Portugal and Spain, each unique and prominent in its region of production. Along with the growth, the familiar Wildman Oval – created by the Colonel and present on every bottle that the company imports – has remained constant and is still consistently recognized worldwide as a symbol of quality.
Scotch-Barreled Smoked Salmon Croque-Monsieur, Dill Cucumber Salad
Pullman bread filled with smoked salmon and Gruyère cheese, lightly egg-battered and sautéed, dill cucumber salad.
Spumante Rosé Dolce, Cavicchioli 1928, Emilia-Romagna, Italy, NV
Cream of English Pea Soup, Sea Scallop & Montrachet Goat Cheese
A bowl of puréed English pea soup served with a seared Maine sea scallop topped with a Montrachet goat cheese coin and English pea mélange.
Gruner Veltliner “Grooner”, Monika Caha Selections, Kremstal, Austria, 2015 Rioja “Blanco”, El Coto, Rioja, Spain, 2015
Sancerre “Les Caillottes”, Pascal Jolivet, Loire Valley, France, 2015
Agnolotti, Root Vegetable Brunoise & Fine Herb Plugrá Butter Sauce
Piedmontese ravioli filled with roasted sirloin and root vegetables, sauced with a brunoise of root vegetable and fine herb Plugrá butter.
Rioja “Reserva”, Coto de Imaz, Rioja, Spain, 2011
Valpolicella Classico Superiore “Ripassa”, Santi, Veneto, Italy, 2013
Wild Boar Loin, Huckleberry Glace de Viande
Roasted lightly peppered wild boar loin, served over a Napa cabbage timbale filled with wild boar confit, finished with a mountain huckleberry glace de viande.
Primitivo “Artas”, Castello Monaci, Salice Salento, Italy, 2012
Côtes-du-Rhône, Vidal- Fleury, Southern Rhône Valley, France, 2013
Braised Kobe Beef Short Rib, Osso Bucco Style, Con Gremolata
Braised Short ribs with Sangiovese wine sauce, stewed cannellini beans, Prosciutto de Parma ham and a jardinière of root vegetables, roasted bone marrow, finished with Gremolata. Bandol, Hecht and Bannier Bandol, France, 2012
Douro Estate Red, Churchill Douro Valley, Portugal, 2013
Brunello di Montalcino, Fattoria dei Barbi, Tuscany, Italy, 2011
Callebaut Chocolate Torte, Chocolate Chantilly Cream Icing
A rich chocolate torte, layered with chocolate mousse, topped with chocolate Chantilly cream, Port-infused cherry sauce.
Porto “10 Year” Tawny, Churchill’s, Douro Valley, Portugal, NV
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