The American Institute of Wine & Food  Wichita Chapter presents

 Midwest Winefest 2010 Wine Dinners
April 23 7 p.m. reception/7:30 dinner
Black Tie Optional

Wichita Airport Hilton Winefest room discount -  $79; April 23/24
Book on-line www.wichitaairport.hilton.com  group code WINE

Tickets must be purchased
by calling 316-682-5502
All dinner reservations must be made by noon, April 22

Each Attendee will receive a commemorative wine glass courtesy of In The Bag Cleaners

 

 *** Sold Out - Hess Around the World Wine Dinner - Sold Out ***
Yia Yia’s Eurobistro April 23 • 7 p.m. Cost: $140
with guest Jason Stickley

 Reception

Hors D’oeuvres passed butler-style to include Diver Scallop with Pickled Watermelon Radish and Spring Onion Soubise

Hess Lake County Sauvignon Blanc

 First Course

Crab Cake “Caesar” with Romaine-Anchovy Vinaigrette, Garlic Chips,

Lemon Gastrique and Micro Arugula

Glen Carlou Chardonnay, South Africa 

Second Course

Potato Gnocchi with Aged Pecorino, Lightly Smoked Duck Breast,

Truffled-Parsley Jus and Balsamico

Brancaia Tre, Tuscany

 Third Course

Roasted Lamb Chop with Wilted Local Swiss chard and a

Pomegranate-Pistachio Chutney

Peter Lehman Shiraz, Australia 

Fourth Course

Salt Crusted-Roasted Kansas Rib eye with Lentil-Sweet Corn-Chanterelle Ragout,

and Fourme D'Ambert Fonduta

Hess Collection Cabernet Sauvignon

 Dessert

Dark Chocolate Semifreddo with Warm Bitter Cherry Frittos

Bodega Colome Malbec, Argentina

Merryvale/Starmont Wine Dinner
With Winemaker Graham Wehmeier and B.J. Valencia, Central Division Director of Sales
Hilton Airport Wichita April 23 • 7 p.m. Cost: $120

 Reception

Caviar and Shrimp Cocktail stations to include Caviar, Salmon and Shrimp
 with assorted accompaniments, Olives, Tapenade, Baguettes and Toast points

2008 Starmont By Merryvale Sauvignon Blanc

 Fish Course

Frutti Di Mare Ensalda with Ahi Tuna and Butter-poached Scallop with Ginger and Wakame Salad

2007 Starmont by Merryvale Chardonnay 

First Course

Portabella Mushroom Ravioli atop a Wild Mushroom Ragout

2008 Merryvale Carneros Pinot Noir 

Entrée

Roasted Center-cut Tenderloin with Sun-dried Cherry Demi glace, Bleu cheese Risotto and Oven-roasted Medley of Asparagus, Carrots, Leeks and Fennel

2006 Merryvale Napa Cabernet Sauvignon 

Cheese Course

Assorted Gourmet Cheeses

2007 Starmont by Merryvale Cabernet Sauvignon 

Dessert

Chocolate Decadence Torte with Pistachio Gelato

Coffee and Tea

Trinchero Family Estates Wine Dinner
Hereford House @ Terradyne Country Club
April 23 • 7 p.m. - Cost: $120
With guest John Edgerly

Reception

Hors D’oeuvres passed butler-style including Beef Carpaccio topped with Spicy mustard, Capers and Red onion on Crostini and Shrimp Bruschetta topped

with melted Gorgonzola, Tomato and Basil and finished with Olive oil and Balsamic vinaigrette on Crostini

Trinchero Mary’s Sauvignon Blanc

Salad Course

Fresh Endive Salad topped with Granny Smith apples, Feta cheese, Avocado and Walnuts with a homemade Vinaigrette

Napa Cellars Chardonnay

First Course

Potato and Crab-crusted Ono fish seared and topped with Leeks and served with Basil beurre blanc sauce and Mint Tomato Couscous

Trinchero Chicken Ranch Merlot

 Entree

Peppercorn-crusted Tenderloin served w/Shiitake mushroom wine sauce and accompanied by Herb butter Potatoes and fresh Asparagus

Chicken Ranch Cabernet

Napa Reserve Meritage

 Dessert

Dark chocolate Mousse Cake topped with fresh Raspberry

Terra D' Oro Zinfandel Port

Coffee and Tea

Proceeds to benefit the AIWF-Wichita Culinary Scholarship Program and
The Guadalupe Health Foundation

Special thanks to the Airport Hilton and In The Bag Cleaners