The 12th Annual Winesfest was a great success...

Five Great Dinners were enjoyed this year - April 20, 2007
 

For more information
www.midwestwinefest.com

Below are some photos of the Wichita Country Club Wine dinner
and of the Grand Tasting followed by this year's menus.

Wichita Country Club Dinner photos:

Grand Tasting photos:

Below are the menus from 2007:

The Olive Tree 
Raymond Vineyard
Celebrity Guest Clyde Gilbert
Vice President, Sales, Central U.S.
Cost: $98

Reception
Crispy Lobster Tempura with Orange Miso dressing; Curried Chicken puffs and Pani Puris with Cilantro and Mint Chutney
Raymond Reserve Sauvignon Blanc

Appetizer
Cream of Asparagus and Shitakes soup
Raymond Reserve Chardonnay

Salad Course
Herb-crusted Eggplant and Halloumi salad
Raymond R Collection Chardonnay

First Course
Pecan-crusted Snapper over Root Vegetable Puree and Citrus drizzle
Raymond Reserve Merlot

Entree
Petite Filet and Oyster Rockefeller with Béarnaise Sauce
Raymond Rutherford Cabernet

Dessert
Espresso Chocolate Cake
Raymond Reserve Napa Cab

Wichita Country Club 
Girard Winery
Celebrity Guest: Pat Roney, Owner
Cost: $100

Reception
Seared Shrimp, Roasted Garlic Boursin Cheese on a Buckwheat pancake
Girard Winery Sauvignon Blanc

Appetizer
Smoked Salmon Mousse in a Filo shell
Girard Winery Sauvignon Blanc

Salad Course
Seafood Terrine, Mixed greens and a Miso Vinaigrette
Girard Winery Russian River Chardonnay

First Course
Duck Confetti Encroute, Wilted greens, Shiitaki mushrooms, Butternut Squash puree and a Petite Syrah Reduction
Girard Winery Petite Sirah

Entree
Minature Osso Bucco, Wild Mushroom Risotto, Baby Carrots, White Tuffle oil and a Morel Demi Glace
Girard Winery Napa Red Artistry
Girard Winery Zinfandel

Dessert
Carmel Hazelnut Creme
Coffee and Tea

Hyatt Regency
Hess Collection
Celebrity Guest Jason Stickley
Southwest Regional Sales Manager
Cost: $98

Reception
Yucatan-style Chicken Skewers with Avocado Tomato Salsa Puree
Hess Monterey Chardonnay

Appetizer
Saffron Paella Cakes with Roast Duck Plum Sauce
Hess Suskol Vineyard Chardonnay

Salad
Cucumbers and Squash-wrapped Hearts of Romaine with Herb white Balsamic Vinaigrette
Hess Monterey Syrah

Entree
Lamb Osso Bucco with Roast Root Vegetables and Mint Couscous Rosemary Demi
Hess Collection Artezan Zinfandel
Hess Collection Mt. Veeder Cuvee

Dessert
Banana and Praline Mocha Ice Cream Souffle
Hess Collection Cabernet Sauvignon
Coffee and Tea

Larkspur @ Courtyard at Marriott 
Penfolds Wines (Fosters Wine Group)
Celebrity Guest AJ Freeman
State Manager Iowa, Kansas, Missouri, Nebraska
Cost: $95

Reception
Brushetta with Tomato Chutney, Roma Tomatoes and Basil, Steamed Mussels marinated with fresh Garden herbs, Capers, Onions, Olive oil and Lemon and served with a Mushroom Cap
Penfold’s Rawson’s Retreat Chardonnay

Salad
Fresh Avocado, Red Grape Tomato, Red Onion and Mushrooms, blended with a Vinaigrette dressing and served over Heart of Romaine
Penfolds Thomas Hyland Chardonnay

Seafood Course
Seared, marinated Prawns served over Rice and finished with Pepper, Cilantro, Garlic and Fresh Tomato sauce
Penfolds Bin 389 Cab/Shiraz

Entrée
Pecan-crusted Rack of Lamb with Yucatan Garlic Mashed potatoes and Drizzled with a Juice of Reduced Cabernet and Lamb
Penfold’s Bin 407 Cabernet

Dessert
Black Forest Cake layered with Chocolate Biscuits savoie and Soaked with Kirsch and topped with Bavarian cream and Dark pitted cherries drizzled with a Chocolate Glaze, and Chocolate shavings
Penfold’s St Henri Shiraz

Marriott Wichita
Grgich Hills Winery
Celebrity Guest David Kouzmanoff
Midwest Regional Sales Manager
Cost: $110

Reception
Eggplant and Bell Pepper Confetti Crostini, Goose Liver with Truffle Paté, Crab Mousse Bouchée, Smoked Salmon Canapé and Strawberry Flower with Brie and Pistachio
Grgich Hills Fume Blanc

Appetizer
Baby Scallops and Prawns Coquille St. Jacques Mornay
Grgich Hills Napa Chardonnay

Salad Course
Fresh Spring Lettuce and Belgium Endive lightly misted with Walnut Basil oil and topped with Crispy Pancetta, Chili-roasted Cashews, Stilton cheese, Yellow Pear tomatoes and Focaccia croutons
Grgich Hills Merlot

Entree
Stuffed Tenderloin of Beef with Pink Peppercorn-infused Mushroom Ragout, Herb-roasted Fingerling Potatoes, Baby Carrots with Tops, Snap Peas with Black Sesame and Yellow String Beans
Grgich Hills Cabernet Sauvignon

Dessert
Swiss Meringue Glacé Cups filled with wild berries topped with Vanilla bean Chantilly and Chocolate Ganache
Grigch Hills Zinfandel