Friday, June 8, 2012

Fleming’s New Bar la Carte Menu Items offer delicious wine and cocktail pairings

Fleming’s Prime Steakhouse & Wine Bar (25 E. Ohio St., Chicago, 312-329-9463 and Lincolnshire, 960 Milwaukee Ave., Lincolnshire, 847-793-0333) introduces its new Bar la Carte Menu featuring five generously portioned meals served exclusively at Fleming’s bar.  With the introduction of new the menu items, Fleming’s Director of Wine, Maeve Pesquera, has offered her recommendations for the perfect pairings with Fleming’s 100™ and other available cocktails.
The new Salt and Pepper Shrimp is served with crispy fried green beans, thin slices of lemon, and a caper-mustard dipping sauce. Pesquera recommends pairing it with a glass of Schramsberg Blanc de Blancs.  "Another great option would be pairing with a cold bottle of Stella or a Mad Margarita from Fleming’s Couture Cocktails menu."  A more hearty option from the menu would be the Prime Steakhouse Meatballs in a spicy peppercorn sauce with shitake mushrooms.  “For this wine pairing, I’m going a little unconventional,” says Pesquera. “Parducci True Grit Petite Sirah is a terrific red that is bold enough to complement and contrast with the mushroom and peppercorn spice perfectly.” Also great for pairing with this menu option would be a Sam Adams or Fleming’s classic Vintage Vodka Martini.

Fleming’s Original Prime Rib Melt is slow roasted prime rib stacked on a toasted parmesan baguette with Swiss cheese, sautéed mushrooms, whole-grain mustard, horseradish slaw, and au jus for dipping.  “It takes a big wine, a big beer or a strong cocktail to stand up to the depth and richness of this sandwich,” says Pesquera. She suggests pairing it with Pascual Toso Malbec.  “With solid fruit up front, rustic edges and stout structure, this wine cuts through and balances the rich marbling of the beef.”  Other options would be Guinness Stout or an Old-Fashioned from Fleming’s Retro Chic Cocktail menu.  Pesquera recommends a few wine pairings with the Filet Mignon Flatbread, which is topped with Danish Blue and Monterey jack cheeses, and red onion confit: the Langmeil Three Gardens from Australia and the Seghesio Sonoma Zinfandel. “Both can handle the texture of the filet and balance the flavors of the red onion and blue cheese.” For a mixed drink option, she recommends pairing the classic Manhattan from the Fleming’s Retro Cocktail menu. 

“When in doubt, bring on the Riesling,” Pesquera says about her pairing choice for the Cedar-Roasted Mushroom & Artichoke Flatbread with Monterey jack cheese, roasted Christopher Ranch garlic, and roasted red peppers.  “I’ll recommend the Zillliken.  It’s fruity with the perfect acidity to balance these strong and bitter flavors.”  For beer pairings, she suggests trying Widmer Brother.  “It’s unfiltered, malted heartiness is a brilliant melding of flavors and textures.”  The new Housemade Burrata is served with charred cherry tomatoes, fresh wild arugula, and toasted garlic crostini.  For the final pairing, Pesquera offers up this option: “Try a glass of the Riff Pinot Grigio from Italy and for a cocktail pairing, we’ll stay with the Italian theme and go retro chic with the Venetian Fizz Aperiif.”
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