With Frederick Wildman & Sons
Join us on the first day of Spring, Friday March 20, 2015, as Rebecca Rhode of Frederick Wildman & Sons co-hosts a European Wine Dinner with us. Ms. Rhode will lead us in a tasting of nine wines located throughout France, Italy and Spain and Churchill’s 2011 award-winning vintage port from Portugal. Chef John D’Amico and his staff will prepare a six-course dinner to complement 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 one unique and each one 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.
Champagne “Brut” Pol Roger, Epernay · Champagne, France, NV
Goat Cheese Mango Ravioli, Peekytoe Crab & Pink Grapefruit Timbale
Mango ravioli, filled with Lake Erie Creamery goat cheese, served with a citrus crab and grapefruit timbale, flavored with a citrus vinaigrette, topped with micro baby arugula, citrus essence.
Sancerre “Les Caillottes,” Pascal Jolivet, Loire Valley, France, 2013
Cream of Organic Carrot Soup, Crystallized Ginger & Carrot Mélange
A bowl of puréed, organically-grown field carrots, carrot mélange with roasted ginger, garnished with crystallized ginger and micro-chervil.
Riesling, Hugel et Fils, Riquewihr · Alsace, France, 2012
Lake Erie Walleye Pike Quenelle, English Pea Purée, Nantua Sauce
Lake Erie Walleye dumpling poached in a vegetable court bouillon, English pea purée, finished with a Nantua sauce.
Terrazze Retiche di Sondrio “Ca’Brione,” Nino Negri, Teglio • Valtellina, Italy, 2013
Bourgogne Blanc“Les Sétilles,” Olivier Leflaive, Côte de Beaune • Burgundy, France, 2013
Pekin Duck Cassoulet, Duck & Cherry Consommé
Roast Pekin duck breast served over a Napa cabbage timbale filled with white beans and duck confit, duck and cherry viande, cherry crackling, with a splash of duck consommé.
Rioja Reserva “Coto de Imaz”, El Coto, Rioja, Spain, 2005
Mercurey “Clos des Myglands,” Domaine Faiveley, Côte Chalonnaise · Burgundy, France, 2012
Kobe Beef Short Rib, Red “Inferno” Pancetta Bacon Glace de Viande
Braised short ribs served in its natural juices with red Inferno and Pancetta bacon, stewed lentils and aromatic spices with a jardinière of braised, shallots, fennel, and turnips.
Crozes-Hermitage “Les Jalets,” Paul Jaboulet, Northern Rhône Valley, Frnace, 2011
Red ‘Inferno,” Nino Negri, Valtellina, Italy, 2013
Long Clawson English Stilton Cheese & Medjool Dates, Pecan Florentine Cookie
Medjool dates, filled with a 12-mos aged English Stilton Cheese, port wine reduction and caramelized bacon, Pecan Florentine cookie.
Vintage Porto, Churchill’s, Douro Valley, Portugal, 2011
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