A California Five Star Sensation Wine Dinner

with MacRostie, Pahlmeyer, Regusci, St. Suprey & Seghesio Vineyards
Thursday, June 22, 2017 • 6:30 pm

Since 1987, renowned chefs, master vintners and passionate volunteers have donated their time and talent every two years to create an event with real impact — to date, Five Star Sensation has raised $18M to support research and community outreach programs at UH Seidman Cancer Center

Every other year The Five-Star Sensation is held in Cleveland benefiting University Hospitals Seidman Cancer Center. Top chefs and 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 is no different; we invited five wineries to join us for our annual American wine dinner, including MacRostie & Seghesio of the Sonoma Valley and Pahlmeyer, Regusci & St. Suprey of Napa Valley, California.

Cream of Heirloom Carrot Cappuccino, Ginger Espuma

Puréed heirloom carrot soup, topped with a ginger cheese foam.

White “Virtu”, St. Suprey, Napa Valley, California, 2012

Maine Lobster Zucchini Blossom, Traditional Hollandaise Sauce

Sautéed Erie County zucchini blossom filled with a Maine Lobster stuffing and topped with a traditional hollandaise sauce.

Vermentino, Seghesio Family Vineyards, Sonoma Valley, California, 2015

Miso Marinated Chilean Sea Bass Filet, Calamansi Vinaigrette

Seared sea bass filet served over braised baby bok choy finished with a lemon miso olive oil, and a hint of julienne jalapeno peppers, Calamansi vinaigrette.

Chardonnay, Pahlmeyer, Napa Valley, California, 2013
Chardonnay, MacRostie, Sonoma Coast, California, 2014

Cocotte Potted Summer Truffles, Ubriaco Cheese Fondue

Summer truffles served in a ramekin filled with Ubriaco cheese fondue and grated Parmesan Reggiano cheese, topped with freshly shaved summer Truffles.

Pinot Noir, MacRostie, Sonoma Coast, California, 2013

Cervena Venison Saddle, Huckleberry Glace de Viande

Sous-vide saddle of venison served with chestnut mousseline topped with a huckleberry glace de viande.

Red “Hallowed Ground”, T-Vine, Napa Valley, California, 2014
Red “Defiant”, Seghesio Family Vineyards, Sonoma Valley, California, 2015

Roast Tenderloin of Beef, Smoked Woodland Mushrooms

Roast tenderloin of beef, wild mushroom risotto, and hickory-smoked woodland mushroom sauce.

Cabernet Sauvignon, Regusci, Napa Valley, California, 2013
Red, Pahlmeyer/Jayson, Napa Valley, California, 2014

Blackberry & Raspberry Moscato Trifle

Parfait with black and red raspberry preserve, with Moscato pastry cream and white génoise cake.

Moscato, St. Suprey, Napa Valley, California, 2013

$110 per person. Tax & Gratuity not included
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