Featuring Pinot Noir from California, Oregon and around the World
Thursday, June 9, 2016 • 6:30 pm
We haven’t had a really good Pinot Noir dinner in awhile so we thought it might be fun to see what we could achieve. I asked the lads at Cutting Edge Distributors if they would be interested in hosting a Pinot Noir dinner to start our thirtieth season in Vermilion, they agreed. Cutting Edge was founded by our good friend the late Mark Mahar in Cincinnati, Ohio. Mark assembled an outstanding collection of pinot noirs from California, Oregon and around the world and this dinner will feature the most acclaimed, highest rated and in some cases hard to find pinot noirs Cutting Edge has.
Our co-host for the evening will be Mr. Gary Twining. Born in Oberlin, Ohio, Gary is an experienced wine educator, speaker and 33 year wholesale industry member whose career has been focused on fine wine. He has lectured at several universities (UNLV, Ohio State, Cuyahoga Community College, Lorain County Community College), for the Society of Wine Educators National conferences (he is a Distinguished Member and Certified Wine Educator of the Society) and for numerous cooking schools and continuing education programs. He is the wine columnist for the Elyria Chronicle- Telegram and a wine consultant and contributor to the Wine Buzz, a Cleveland-based wine magazine. Gary combines solid and practical knowledge, a down-to-earth viewpoint and humor in his programs.
Hawaiian Ahi Tuna Tartar, Citrus Vinaigrette
A spicy timbale of Hawaiian Ahi tuna tartar tossed with citrus juice, Bermuda red onions, pickled ginger, chives and micro greens served with potato gaufrettes.
Rose of Pinot Noir, Red Car Wine, Sonoma Coast, California, 2014
Pinot Gris, Bethel Heights, Willamette Valley, Oregon, 2014
Pinot Blanc, Albert Mann, Alsace, France, 2012
Wild Mushroom Cappuccino, Truffle Espuma
Puréed seasonal wild mushroom soup topped with a truffle foam.
Beaune “1er Cru Bastion”, Domaine Chanson, Burgundy, France 2012
Pinot Noir “Dry”, Künstlser, Rheingau, Germany, 2013
Pot-au-Feu, Root Vegetable Mélange
A combination of rabbit ballotine, pork and veal sweetbreads served with stewed seasonal vegetables and cannellini beans in a rich veal and vegetable broth, garnished with applewood smoked bacon crackling brioche.
Pinot Noir “G-Lot”, Luca, Mendoza, Argentina, 2012
Pinot Noir, Dog Point Vineyard, Marlborough, New Zealand, 2013
Duck & Seasonal Wild Mushroom Raviolis
Raviolis stuffed with duck confit and wild mushrooms, topped with seasonal wild mushrooms and duck confit, sauced with a duck glace viande, garnished with sun-dried cherries.
Pinot Noir “Evenstand Reserve”, Domaine Serene, Willamette Valley, Oregon, 2012
Pinot Noir “Seven Springs”, Evening Land, Eola Amity Hills·Willamette Valley, Oregon,
2013 Pinot Noir “Reserve”, Ponzi Vineyards, Willamette Valley, 2013
Roast Tenderloin of Provimi Veal, Huckleberry Glace de Viande, Parmigiano-Reggiano
Tenderloin of mild fed veal served over a Parmigiano-Reggiano cheese risotto, finished with a Huckleberry glace de viande, Parmigiano cheese crisp.
Pinot Noir “Southing” Sea Smoke, Santa Rita Hills, California, 2013
Pinot Noir “Heaven & Earth”, Red Car Wine, Sonoma Coast, California, 2013
Pinot Noir “Gary’s Vineyard”, Lucia, Santa Lucia Highlands 2013
Ohio Strawberry Napoleon, Strawberry Coulis
A flaky pastry filled with Chantilly and Bavarian cream with seasonal Ohio strawberries, topped with strawberry coulis, seasonal mint.
