Oceanique to Host Haut-Marbuzet Wine Dinner June 5 with Guest of Honor Henri Duboscq

Evanston’s Oceanique Restaurant (505 Main St., 847-864-3435)

welcomes  Château Chambert-Marbuzet , Saint-Estèphe Proprietor Henri Duboscq for a wonderful wine dinner featuring Haut-Marbuzet vineyards 6:30 p.m., Thursday, June 5. The six course menu with wines costs $110 per person (excluding tax and gratuity). The event is supported by Chicago Gourmets and Eagle Eye Brands.  Reservations may be made by calling 847-864-3435.

Chef/owner Mark Grosz has prepared a stellar meal with extraordinary wine pairings. Vintner Henri Duboscq will discuss tasting notes of each wine.

Chef Mark Grosz welcomes Henri Duboscq

Proprietor Château Chambert-Marbuzet , Saint-Estèphe

Château Haut-Marbuzet, Saint-Estèphe

 

1er

Lightly Smoked Maine Salmon

Seaweed Watermelon Radish

Champagne Reception

 

2ème

Maine Bagaduce Oyster – Caviar

Wild Maine Sea Scallop Michigan Purple AsparagusLemon Grass

2012 L'Excellence de Liliane Duboscq Bordeaux Blanc

3ème

Wisconsin Veal Loin

Morels Favas Belgian Endive

2009 Château Chambert-Marbuzet – Saint-Estèphe

4ème

Cucumber-Lime-Sake Sorbet

5ème

Roasted California Squab

Lavender Cabbage Fiddleheads

2010 Château Haut-Marbuzet – Saint-Estèphe

 

6ème

Warm Michigan Strawberry-Rhubarb Tarte

Caramel Ice Cream

2009 Château les Roques – Loupiac

 

 

In addition to the Oceanique family, the hosts include Chicago Gourmets’s Jean-Jacques Fertal and Don Newcomb.

About Haut-Marbuzet

From 1982 to 1990, Haut Marbuzet was on top of their game as they produced outstanding Bordeaux wine. The wines which showed well young were opulent, lush, oaky and filled with soft, ripe fruit. And the best thing was, they were always fairly priced.  

Haut Marbuzet has a long history in the St. Estephe appellation. The chateau found the inspiration for their name from the sector they reside in, Marbuzet. Haut Marbuzet was established by Alexander de Segur, who owned a myriad of Bordeaux wine properties. At his death, the land was divided and sold. In fact a portion of the vineyards became a part of Le Crock. In 1825, the land was purchased by the MacCarthy family, who officially established what became Haut Marbuzet.

The interesting Duboscq family owns the estate today. Herve Duboscq may have been illiterate until he was at least nine, but he was shrewd.  He built the estate from 17 acres into 143 acres over time.  In 1962 Herve  was joined by his son Henri, who now manages the estate today with his two sons. 

History:

In 1770, the Marbuzet vineyards were part of the considerable hereditary estate, which Sylvester Fatin left for his two daughters. In 1825, the vineyards became the property of the Mac-Carthy family, descendants of Irish Jacobean emigrants. In 1848, as a result of a serious concerning succession, the Mac-Carthy heirs sold the estate in parcels. A hundred years later, in 1952, Hervé Duboscq becomes the owner of a plot of seven hectares called Château HAUT-MARBUZET.

He resurrects the vineyard again and gives rise to a wine of its own style, which immediately charms many experts. In 1962, his son Henri joins him in order to help him reach the only goal, which is precious to the Duboscqs, the “Glory of Haut-Marbuzet”. After buying the neighboring vineyards, as well as pockets, which were originally the results of the Mac Carthy’s parceling out, the vineyard attains an area of 55 hectares in 1994. At the same time, the Duboscqs bought the Château Chambert-Marbuzet, Tour de Marbuzet and Mac-Carthy. All three crus are Bourgeois of Saint-Estephe. Initially listed among the Cru Bourgeois in 1932, and later promoted Grand Bourgeois Exceptionnel in 1978, the estate was classified as one of 9 Crus Bourgeois Exceptionnels in the 2003 official listing.

About Oceanique

Oceanique, celebrating its 25th anniversary in 2014, is one of the Chicago area’s finest and most acclaimed restaurants, serving contemporary French-American cuisine in a beautiful, new dining room. The restaurant is owned by Chef Mark Grosz and his wife, Renée André. The Pastry Chef is Abel Garcia and the Wine Director is Philippe André. The bar area has been expanded and features a new small plates menu to accompany the fine selection of wines, craft beers and artisan cocktails. Guests are encouraged to enjoy a casual meal in the bar area or enjoy the full à la carte and dégustation menus in the dining room. The bar even includes a communal table to encourage single dining or groups.

Oceanique serves dinner from 5:30 p.m. to 9:30 p.m., Monday-Thursday and from 5:30 p.m. to 10 p.m. on Friday and Saturday. The restaurant is closed on Sundays. Valet parking is available and all major cards are accepted. A private room is available for group events. For more information or to make reservations, please contact Oceanique at 847-864-3435 or visit the website at www.oceanique.com.

Fleming’s Prime Steakhouse & Wine Bar hosts the Duckhorn Wine Dinner

Fleming’s Prime Steakhouse & Wine Bar (25 E. Ohio Street, 312-329-9463) will host the Duckhorn Wine Dinner 6:30 p.m. Friday, June 29 showcasing wines from Duckhorn Vineyard in Napa Valley.  The dinner will feature a delightful four- course menu created by Fleming’s own Chef Partner, Jerl Griffin.  Special guest Judith Britt from Duckhorn Vineyards will be speaking and serve as the tasting guide. The cost is $99 per person, excluding tax and gratuity.  Please call 312-329-9463 for reservations as space is limited.
The dinner will commence with a reception where guests will enjoy a glass of DECOY, Sauvignon Blanc Sonoma County, 2011.  The first course will feature Duck Satay and Microgreens with Spicy Thai Vinaigrette paired with MIGRATION, Pinot Noir Anderson Valley, 2009.  For the second course Sliced Pork Tenderloin will be served with crispy shiitake risotto and paired with PARADUXX, Z Blend Napa Valley, 2009.  Next will be a 9-oz. Prime Ribeye with port shallot butter, forestière vegetables and Yukon Gold smashed potatoes which will be served with DUCKHORN, Cabernet Sauvignon Napa Valley, 2009.  Finally, the dessert course will offer Decadent Chocolate Mousse Cake with an Oreo crumble crust. It will surely be a feast to remember.

About Duckhorn Vineyard

Co-founded by Dan and Margaret Duckhorn in 1976, Duckhorn Vineyards has spent more than 30 years establishing itself as one of North America's premier producers of Bordeaux varietal wines. From its modest inaugural vintage of 800 cases of Cabernet Sauvignon and 800 cases of Merlot in 1978, to its addition of Sauvignon Blanc in 1982, Duckhorn Vineyards has crafted a tradition of quality and excellence that continues today. The winery's seven estate vineyards are located in alluvial fans of the Napa Valley as well as on the coveted slopes of Howell Mountain.  Learn more about Duckhorn Winery at http://www.duckhorn.com.

About Fleming’s Prime Steakhouse & Wine Bar

Nationally acclaimed Fleming’s Prime Steakhouse & Wine Bar offers the best in steakhouse dining – Prime meats and chops, fresh fish and poultry, generous salads and side orders—with a unique wine list known as the “Fleming’s 100™” that features 100 wines served by the glass.  Fleming’s was launched in Newport Beach, Calif. in 1998 by successful restaurant industry veterans Paul Fleming and Bill Allen. Today there are 64 restaurants nationwide. Fleming’s is the recipient of numerous prestigious awards, including Wine Spectator’s annual Awards of Excellence, and Wine Enthusiast’s annual Awards of Distinction.

For more information about Fleming’s Prime Steakhouse & Wine Bar, please visit www.FlemingsSteakhouse.com.

Fleming's to host Justin Winery dinner March 23 in LIncolnshire with Master Sommelier Joseph Spellman

Fleming’s Prime Steakhouse & Wine Bar (960 Milwaukee Ave., Lincolnshire, IL; 847-793-0333) is hosting a Justin Wine Dinner 7 p.m., Friday, March 23. Master Sommelier Joseph Spellman of Justin Vineyards & Winery will be on-site to speak about the wines during the meal.

Fleming’s Lincolnshire Chef Partner Roger Abuan and Spellman have worked together to showcase  the best of food and wine for the dinner. The evening starts with a passed appetizer reception featuring Shrimp Crostini and Tapenade Crostini paired with Sauvignon Blanc Paso Robles, 2010. This is followed by a salad course, Seared Scallops, Lentil, Arugula and Belgian Endive Salad with a white wine vinaigrette. The second course is Braised Short Ribs and horseradish mashed potatoes with a balsamic reduction, which is paired with Justification Paso Robles, 2008. The third course features Grilled Lamb Chops with Ratatouille. This is paired with Cabernet Sauvignon Paso Robles, 2009 and Isosceles Cabernet Sauvignon Blend Paso Robles, 2009. Dessert is Chocolate Mousse Cake with Chantilly cream elegantly paired with Obtuse Port Paso Robles, 2009.

This all-inclusive dinner is $120 per person and includes five wine pairings with four delicious courses and dessert. Reservations for the Justin Wine Dinner at Fleming’s are required and may be made by calling (847) 793-0333.

About Justin Vineyards &  Winery
A world leader in Bordeaux style wines, the 160 acre Justin Winery was founded in 1981 by Justin Baldwin in the Paso Roble’s appellation of California’s central coast. Their desire is to make world class wines that reflect the unique soils and climate of their California Central Coast property. Emphasis is placed on making Bordeaux-style blends and single varietals, combining Old World tradition with New World techniques. Justin Winery is family owned and operated. For more information, visit http://www.justinwine.com/

About Joseph SpellmanJoseph Spellman, MS is Winery Sommelier for JUSTIN Vineyards and Winery. He has worked with wine since 1979, principally as a sommelier, in Chicago’s top restaurant cellars, including Tango, Maxim’s, The Pump Room, The Park Hyatt Hotel, and Charlie Trotter’s. He has also had stints in wine retail, wholesale, and importing companies, as well as the Napa Valley producer Joseph Phelps. He has been a leading wine educator, writer, and consultant, and has led wine seminars in the US, UK, Japan, and Australia.

Joseph earned the prestigious Master Sommelier Diploma, the 29th American to do so, in 1996. He is a frequent instructor and examiner in the Court of Master Sommeliers, and in 2005 was elected Chairman of the American Chapter of the Court. He has also passed the difficult Certified Wine Educator Examination, in 2003, and has studied for the Master of Wine Diploma with its top instructors. Among his professional written works, he is most proud of his critically praised wine notes featured in the landmark series of recipe and photography books by Chef Charlie Trotter.

About Fleming’s Prime Steakhouse & Wine Bar Nationally acclaimed Fleming’s Prime Steakhouse & Wine Bar offers the best in steakhouse dining – Prime meats and chops, fresh fish and poultry, generous salads and side orders—with a unique wine list known as the "Fleming’s 100™" that features 100 wines served by the glass.  Fleming’s was launched in Newport Beach, Calif. in 1998 by successful restaurant industry veterans Paul Fleming and Bill Allen. Today there are 64 restaurants nationwide. Fleming’s is the recipient of numerous prestigious awards, including Wine Spectator’s annual Awards of Excellence, and Wine Enthusiast’s annual Awards of Distinction.

For more information about Fleming’s Prime Steakhouse & Wine Bar, please visit http://www.flemingssteakhouse.com/.

"Wines from Hall" Dinner at Francesca's Vicinato

March 15, 7 p.m. – Francesca’sVicinato (12960 S. La Grange Rd., Palos Park, IL 60464; 708-671-1600)

Francesca’s Vicinato presents the “Wines from Hall” Wine Dinner, featuring wine selections from Napa Valley’s Hall Winery. Guest speaker, Jason Horek, a representative of the winery, will be on-site to discuss the wines and their pairings with the meal. Tickets are $52 per person, excluding tax and gratuity. Reservations are required.

The evening begins with Capesante con Purea di Finoccheitto, seared scallop with caramelized fennel and goat cheese puree, shaved fennel, shaved raw asparagus and ruby grapefruit. This is paired with Hall Sauvignon Blanc. The next course is Tonno al Pepe Nero, peppered Ahi tuna with tomato compote and rosemary, which pairs superbly with Hall “Darwin” Proprietary Red. Following this course is Anatra Arrosto con Gnocchetti, roasted duck breast with black pepper gnocchi, braised duck leg, forest mushrooms and ramps. This is paired with Hall Merlot. The fourth course is Filetto Grigliato con Fonduta di Patate, grilled filet with fonduta potato, caramelized Brussels sprouts, garlic and sage paired with Hall Cabernet Sauvignon. The evening ends with Assortimento di Biscotti, an assortment of artisanal and homemade cookies, served with coffee.

Buglioni Wine Dinner at Francesca's Restaurants

This month, several Francesca’s restaurants present wine dinners featuring the Italian wines of Buglioni Vineyards. Tickets are $65 per person, excluding tax and gratuity. Reservations are required.

March 1, 7 p.m. – Francesca’s at the Promenade (641 E. Boughton Rd., Bolingbrook, IL 60440; 630-739-6300)

March 7, 7 p.m. – Francesca’s by the River (200 S. Second St., St. Charles, IL 60174; 630-587-8221)

March 8, 7 p.m. – Francesca’s Bryn Mawr (1039 W. Bryn Mawr Ave., Chicago, IL 60660; 773-506-9261)

The evening begins with a cocktail hour featuring Crostini con Fegatini di Pollo  con Ricotta e Pomodorini, crostini with chicken liver pate or with ricotta and sweet tomatoes. This is paired with “Il Vigliacco” Brut Rose. Following this is the first course, Gamberoni con Cannellini al Rosmarino, jumbo shrimp with cannellini beans and rosemary topped with arugula, paired with “Il Intruso” Bianco Veronese. The next course features Pappardelle con Funghi Selvatici e Polletto, handmade pappardelle with wild mushrooms ragu and charred chicken breast with Parmigiano. The Valpolicella Classico wine pairs perfectly with this course. Next is Costine di Bue Agli Aromi con Polenta Bianca, braised short ribs with herbs, au jus and creamy white corn polenta paired with “Il Bugiardo” Valpolicella Classico Superiore Ripasso DOC. The dinner ends with Degustazione di Formaggi con Frutta, a cheese tasting with fruit, nuts, sweet gorgonzola and pecorino grand cru. “L’Amarone” Amarone della Valpolicella is paired with this course.

Jermann Wine Dinner slated at two Francesca's

Mia Francesca and Francesca's Passaggio are hosting Jermann Winery with a four-course dinner paired with Italian wines from Jermann.

January 24, 7 p.m.  – Mia Francesca (3311 N. Clark St., Chicago, IL 60657; 773-281-3310)
January 25, 7 p.m.  – Francesca’s Passaggio (3124 S. Route 59, Naperville, IL 60564; 630-946-0600)

Damon Lawson of Epsom Imports will be in attendance to speak about the wines during the evening. Tickets are $65 per person, excluding tax and gratuity. Reservations are required.

The evening begins with Rilletts di Salmone, salmon rillet crostini with celery, pink grapefruit and mint, paired with a delicious Canella Prosecco di Conegliano. The second course is Scallop Escabecio with honey crisp apple, celery and tarragon partnered with Jermann’s Pinot Grigio. This is followed by Prosciutto di Parma with pickled acorn squash, pear, arugula, hazelnuts and saba. Jermann’s Sauvignon Blanc makes a delightful companion for this course. The fourth course features Black Pepper Papardelle with Forrest mushrooms, cipollini onion and taleggio cream. This is with Jermann’s delightful Red Angel "by the moonlight." The meal finishes with Pancetta Wrapped Loin of Berkshire Pork with white beans, ham hocks, braised petite turnips and greens. This is paired with the Jermann "Blau Blau" as a perfect ending to the meal.