2008
Midwest Winefest Wine Dinners
Friday April 25, 2008 - All dinners start at 7 p.m.
Reservations Required by
12:00pm April 22
~ Call early to get
your first choice!~
Request first choice and at least one other dinner preference
Call 682-5502 with Credit Card to reserve
email confirmation will be sent.
Yia Yia’s
Eurobistro - Yalumba Wines
Celebrity Guest David Maib
Cost: $95
Reception
Crab & Brie Lollipops with Preserved Lemon Aioli and Crispy Avocado Chips
with Fire-roasted Tomato Salsa
Yalumba Y Series Riesling
Soup Course
Caramelized Leek and Smoked Gouda Bisque
Yalumba Barosso EV Viognier
First Course
Monkfish with Braised Bok Choy and Crispy Daikon Radish with an Asian Citrus
Jam
Yalumba Unwood Chardonnay
Entree
Braised Buffalo Short Ribs with Sweet Potato Gnocchi with a Black Pepper
Cabernet Glaze
Yalumba Tri Grenache
Yalumba Barossa Shiraz Viognier
Dessert
Buttered Brioche served with a Roasted Hazelnut Mousse with a Blackberry
Compote
Coffee and Tea
Larkspur - Cosentino Winery
Celebrity Guest Jason Fischer, Cosentino Winemaker
Cost: $100
Reception
Fresh Mozzarella and Bruschetta with Sundried Tomato, Onion, Pepper and
Black Olives sprinkled with Balsamic Vinegar and Olive Oil and a Salmon Mousse
Puff with Smoked Salmon Cream Cheese and fresh herbs in Puff Pastry
Cosentino Novelist
Salad Course
Hearts of Palm, Artichoke Hearts, Red Bell Peppers over a bed of Mixed
Greens and drizzled with a light Champagne Vinaigrette dressing
Cosentino, The Chardonnay
First Course
Seared Prosciutto-wrapped Shrimp over Couscous and finished with Cilantro,
Garlic and Roma Tomatoes
Cosentino, The Poet
Entree
Charbroiled Beef Tenderloin over a bed of
Reduced Orange Balsamic Vinegar and Drizzled with Melted Gorgonzola served with
Sweet Mashed Potatoes and Steamed Spring Asparagus
Cosentino, The Cabernet Sauvignon
Dessert
Hazelnut Chocolate Mousse Tort drizzled with Dark Chocolate Ganache
Cosentino, The Cigarzin
Marriott Wichita -
The Wines of Kobrand
Celebrity Guest Jock Busser
Cost: $105
Reception
Smoked Salmon Canapés, Duck Medallions in Belgium Endive Leaves, Shrimp
Crostini
and Pistachio Beef Roulades
Domaine Carneros Brut
Salad Course
Chickpeas, Fresh Mozzarella, Escarole and Eggplant Salad with Smoked Paprika
Vinaigrette
Cakebread Sauvignon Blanc
Seafood Course
Martini of Seared Diver Sea Scallops, Shrimp And Crab with Black Sesame
Ginger-Garlic Mayonnaise
Craggy Range Sauvignon Blanc
Entree
Filet of Beef with Sherried Wild Mushroom Sauce and an Italian Chicken
Roulade with Fresh Basil, Sundried Tomatoes, Roasted Garlic and Tomato Basil
Coulis accompanied by Garlic-Scallion Potato Cake, Soy Beans with Julienne of
Golden Bell Peppers and Smothered Onions, Baby Carrots with Tops, and Fire-Baked
Roma Tomato with Creamed Spinach
St. Francis Cabernet Sauvignon Sonoma
Dessert
Individual Baked Chocolate Almond Alaska with Amaretto Strawberry Compote
St. Francis Reserve Pagani Zinfandel
Tallgrass Country
Club - Palm Bay Imports presents The Wines of Bertani
Celebrity Guest Doug Oldani
Cost: $105
Reception
Assorted Crostinis featuring Shrimp with Pesto, Pear and Gorgonzola Cheese,
Smoked Salmon and Artichoke With Feta Cheese
Bertani Pinot Grigio
Salad Course
Warm Spinach Salad, topped with Glazed Apples, Duck Confit, Red onions and
Maraschino Cherries in an Orange citrus Vinaigrette
Bertani Due Uve Pinot Grigio/Sauvignon Blanc
Soup Course
Wild Mushroom Bisque with Shiitake and Portabella mushrooms Sautéed in
Brandy and folded into a Madeira-infused Veloute
First Course
Three Jumbo Ravioli stuffed with Lobster, then topped with Diced Sautéed
Lobster tail in a Brandy cream and Lobster sauce
Bertani Secco Valpolicella
Entree
Sautéed Filet with a Peppered Cognac Cream sauce, served with Truffled
Mashed Potatoes and Assorted Baby Vegetable medley
Bertani Amarone Villa Arvedi
Dessert
Chocolate Mousse trio of White, Dark and Milk chocolates set on a Crème
Anglaise flavored with Orange peel and Cointreau
Bertani Amarone
Hilton Wichita
Airport - Napa Cellars
Celebrity Guest John Edgerly
Cost: $95
Reception
Hors d’oeuvres Display of Marinated Scallops with Red Pepper sauce and Mango
relish and Champagne-marinated Melon and Cucumber Rondelles
2006 Napa Cellars Sauvignon Blanc
Appetizer
Tangerine and Soy-braised Back Bacon dressed with Sweet Red chili sauce
2005 Napa Cellars Merlot
Salad Course
Heart of Romaine with Walnut, Pear and Stilton cheese dressed with Black
Raspberry sauce and Aged Balsamic syrup
2006 Napa Cellars Chardonnay
Entree
Tenderloin of Beef Chasseur, with a Medley of Mushrooms Risotto and Grilled
Spring Vegetables
2005 Napa Cellars Cabernet Sauvignon
2005 Napa Cellars Zinfandel
Cheese Course
A selection of Cheeses from igourmet.com
Montevina Terra d’Oro Zinfandel Port
Dessert Course
Chocolate Panna Cotta with a Champagne and Fruit gelee
Coffee and Tea