Kurman
clients are presenting a variety of exciting Wine and Beer Dinners this
November! Whether you prefer a delicious Cabernet, local craft beers, or the opportunity
to taste wines from some the best American vineyards, there is an event
available for every palate in November.
“Cabernet
is King” Wine Dinners
November 11, 7:30 p.m. - Francesca’s Vicinato (12960 S.
Lagrange Rd., Palos Park, IL, 60464; 708-671-1600)
November 15, 7 p.m. -
Francesca’s Famiglia (100 E. Station
Street, Barrington, IL 60010; 847-277-1027)
The five-course meal will be expertly
prepared by Francesca’s chefs and is paired exquisitely with six select wines.
The dinner is $65 per person, excluding tax and gratuity. Reservations are
required.
The “Cabernet is King” Dinner begins
with Crostini
with Smoked Salmon, crème fresh, Arugula and Apricots, paired with a
refreshing 2010 Hall Sauvignon Blanc Napa
Valley. This is followed by Braised Pork Cheeks Ragout over
creamy white Polenta, which complements 2008
Stags Leap Hands of Time, Stags Leap AVA. The third course is Handmade
Veal Ravioli with roasted shiitake mushrooms, veal au jus and
parmigiano reggiano. This is paired with 2008
Antinori Antica, Atlas Peak AVA. The fourth course features Cast
Iron Black Angus Rib Eye with Porcini
flavor and roasted fall vegetables in a Cabernet reduction, which is a
delicious pair for both 2007 Minor,
Stagecoach Vineyard and 2008
Chappelett Signature, Oakville, Pritchard Hill. Dessert will be an Assortment
of Chocolate Truffles, pairing perfectly with a 2008 Viader “Dare,” Napa Valley.
Lisa Mango, Francesca’s Sommelier, will
be in attendance at Francesca’s Vicinato
November 11 to speak about the wine selection and how they pair with
Francesca’s menu.
Fleming’s Prime Steakhouse & Wine Bar in Chicago is hosting a wine dinner
featuring wines from MacMurray Ranch with Kate MacMurray, vineyard owner, 6:30
p.m., Friday, November 11. MacMurray will share her passion for winemaking and
the tradition of excellence her family’s vineyard is known for among Fleming’s
diners.
Fleming’s Chicago chef partner Jerl Griffin has worked with
MacMurray to create the perfect food and wine pairings for this meal. The first
course features Shrimp Skewers and Fennel with an Orange & Avocado Salad,
accompanied by MacMurray Ranch’s Silverado
“Miller Ranch” Sauvignon Blanc, Yountville, Napa, 2009. This is followed by
a chilled Cream of Wild Mushroom Soup finished with White Truffle Oil and
the Silverado Estate Chardonnay, Napa
County, 2009. The main course is Roasted Châteaubriand with Black
Truffle Butter, Mashed Green Market Potatoes and Madeira Sauce,that is
exquisitely paired with Silverado Estate
Merlot, Napa Valley, 2006, from MacMurray Ranch. Dessert is a delightful Pumpkin
Cheesecake with Candied Walnuts and Chantilly Cream, served with Silverado Estate Cabernet, Napa Valley, 2007.
The dinner is $99, not including tax and gratuity. Reservations
for the MacMurray Ranch Wine Dinner at Fleming’s are required and may be made
by calling (312) 329-9463.
Fleming’s chef partner Roger Abuan and Freeman have worked
together to showcase the best of food and wine for the dinner. The adventure
starts with Seared Scallops with Meyer Lemon Vinaigrette over micro greens
paired with Migration by Duckhorn’s Chardonnay
Russian River Valley, 2009. This is followed by a Tuna Carpaccio with
crispy capers, red onions and baby greens drizzled with Dijon vinaigrette with
Migration by Duckhorn’s Pinot Noir
Anderson Valley, 2008. The third course is Ginger Glazed Duck Breast
with sweet potato stuffed herb crepe served with Duckhorn’s Merlot Napa Valley, 2008. The final
course is a six ounce New York Strip with a shallot, red
wine and port reduction, topped with truffle butter and accompanied by roasted
seasonal vegetables with a Cabernet Napa
Valley, 2009, followed by a dessert of assorted truffles and coffee.
The all-inclusive dinner is $100 and includes paired wines with
four delicious courses and dessert. Reservations for the
Duckhorn Vineyards Wine Dinner
at
Fleming’s are required and may be made by calling (847) 793-0333.
November 17, 6:30 p.m. - Francesca’s Bryn Mawr (1039 W. Bryn
Mawr Ave., Chicago, IL, 60660; 773-506-9261)
Francesca’s Bryn Mawr is hosting a Wine Dinner
featuring Greg Gauthier of Gauthier Cellars and Bouchaine Vineyards. The
five-course meal features some of Gauthier’s favorite wines paired with
classics from the Francesca’s menu. The dinner is $55 per person, excluding tax
and gratuity. Gauthier will be on-site discussing the wines paired with the
menu and speaking about his wineries. Reservations are required.
The meal will begin with Crostini
with Smoked Salmon, crème fresh, Arugula and Apricots, paired with Sauvignon Blanc. This will be followed
by Braised
Pork Cheeks Ragout over white creamy Polenta with an exquisite Chardonnay. The third course will
feature Handmade Veal-Filled Ravioli with roasted shiitake mushrooms,
veal jus and parmesan. This makes an excellent pair for one of Gauthier’s
favorite Pinot Noir blends. The
fourth course will feature Cast Iron Black Angus Rib Eye with
Porcini flavor and roasted fall vegetables in a Cabernet reduction with a
different Pinot Noir blend. Dessert
will feature an Assortment of Chocolate Truffles with Bouchon D'or.
November 17, 6:30 p.m. - Francesca’s Vicinato (12960 S. Lagrange
Rd., Palos Park, IL, 60464; 708-671-1600)
Francesca’s
Vicinato will also host the Goose Island Beer Dinner, featuring some of Goose Island’s best beers. The five-course
dinner is $45 per person, excluding tax and gratuity. Reservations are
required.
The
Vicinato Goose Island Beer Dinner begins with Assorted Crostini’s,
paired with Goose Island’s 312,
followed by a salad of Boston Bib Lettuce with Raspberry Vinaigrette,
crumbled gorgonzola and caramelized walnuts. The salad is paired with Fleur, a rose-colored Belgian style pale
ale. The third course is Francesca’s Homemade Butternut Squash Cappellacci
with fresh sage and brown butter veal au jus, topped with shaved parmesan,
which is superbly paired with Goose Island’s Christmas Ale, a special-edition brown ale that differs slightly
each year. The fourth course will feature Goose Island’s Harvest Ale with Braised Veal Shank with natural au
jus over saffron risotto and fall vegetables. Dessert is Triple Chocolate Cake,
which makes the perfect partner for Bourbon
Country Coffee Cake Ale, made with local Intelligentsia coffee.
November
17, 7 p.m. - Francesca’s on 95th
(6248 W. 95th Street, Oak Lawn, IL 60453; 708-598-7007)
Francesca’s on 95th will present a wine dinner with an assortment of
delicious wines and selections from Francesca’s menu. Tickets are $40 per
person, excluding tax and gratuity. Reservations are required for this
five-course meal. The meal will start with Crostini with Smoked Salmon, crème
fresh, arugula and apricots paired with NV
La Marca Prosecco. This is followed by Grilled Jumbo Shrimp with roasted
asparagus and citrus buerre blanc and a 2010
Michele Chiarlo Gavi. The third course will be Handmade Veal-Filled Ravioli
with roasted shiitake mushrooms, veal au jus and parmigiano, which is a great
partner for a 2009 Vicchiomaggio “San
Jacopo” Chianti Classico. Veal Stew with mushrooms and
cipollini onions, served on a creamy polenta is the fourth course. It will be
served with 2008 Tor Calvano Vino Nobile.
This is followed by a dessert of an Assortment of Chocolate Truffles
with a 2009 Louis Martini Cabernet
Sauvignon.
November
17, 7 p.m. - Francesca’s Amici (174
N. York Road, Elmhurst, IL 60126; 630-279-7970)
The
meal begins with Baby Spinach tossed in orange vinaigrette with teardrop
tomatoes, fennel, grapefruit and lobster paired with Palm Bay’s 2010 Bottega Vinaia Pinot Grigio, Trentino.
This is followed by an Assortment of Meats, Cheeses and Fresh
Seasonal Fruit, which is the perfect pairing for 2010 Planet La Segreta Bianco, Sicily. The third course will be Homemade
Pumpkin and Ricotta-Filled Pasta with crispy pancetta, savoy cabbage
and fresh tomatoes in a brown butter-sage sauce topped with shaved parmesan cheese.
The 2008 Fonterutoli Chianti Classico,
Tuscany is an excellent complement to the pasta. The fourth course will be Veal
Shank braised with carrots, celery and onion served with saffron
risotto paired with 2007 Col D’Orcia
Rosso di Montelcino, Tuscany. Dessert will feature Chocolate-Espresso
Semi-Frozen Mousse with Ferrari
Brut Rose, Trentino.
Dalmatian Coast Wine Dinner
November
22, 7 p.m., Francesca’s Fiore (7407
W. Madison Street, Forest Park, IL 60130; 708-771-3063)
Francesca’s Fiore will host a Dalmatian Coast Wine Dinner celebrating
the wines of Croatia. This dinner will be $65 per person, excluding tax and
gratuity. Reservations are required.
The
Dalmatian Coast Wine Dinner will start with Poached Wild Salmon
finished in a Dill Cream Sauce paired with Matosevic
“Alba” Malvazia, Croatia 2009. The second course will be Polenta
Crusted Sea Scallops in lemon balsamic buerre blanc, which is a great
pair for St. Hills “Nevina”
Chardonnay/Malvazia, Croatia 2009. This is followed by Pork Ragout served over
homemade pappardelle with Shaved parmigiano paired with Bibich “R6” Riserva, Croatia 2008. The fourth course will be Braised
Petite Lamb Shank in Plavac reduction sauce, which is a delightful
companion for Korta Katarina, Plavac
(Zinfandel), Croatia 2006. Dessert will be Molten Lava Cake with
fresh berries and raspberry sauce with Milat,
Porto-Zin, Napa 2007.
The evening begins with 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 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 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.
