"Red and White" Wine Dinner at the Oakroom
Thursday, Sept. 1, 6:30 p.m.
The Oakroom presents another dinner in its "Red and White" series exploring the synergy of wine and food. Chef Bobby Benjamin will prepare three courses to be matched with both red and white wines chosen by the Oakroom's sommelier, Julie DeFriend.
Dinner is $59 per person, not including tax or gratuity; valet parking is included. Reservations are required. For reservations and information, contact Julie DeFriend, 643-0046 orJulie.DeFriend@ihrco.com, or Jennifer Biesel, 585-9292 or Jennifer.Biesel@ihrco.com
.
Here's the menu and wine selections:
Reception
Passed hors d'ouevres
Bodega Abanico 2010 "Rua", Valdeorras, Spain
Menu
Sonoma Valley duck
white pairing: Seared duck breast, Israeli cous cous, golden raisins, orange riesling glaze
Markus Huber 2010 Dry Riesling, Traisental, Austria
red pairing: Smoked duck breast, foraged mushrooms, mushroom fondue
Markus Huber 2008 Zweigelt, Traisental, Austria
Lamb
white pairing: Foxglove Farms lamb ravioli, cream sauce
Sean Minor 2010 Chardonnay, Central Coast, California
red pairing: Grilled Foxglove Farms lamb loin, chorizo risotto, blackberry jus
Domaine de Cascavel "In Fine" Rouge, Ventoux, France

Chocolate
white pairing: Chocolate mousse, apricot, toffee
Flare NV Sparkling Moscatel, Valencia, Spain
red pairing: Flourless chocolate, strawberry puree drizzle
Mas Amiel 2007 Maury, Roussillon, France
The Oakroom
Seelbach Hotel
500 S. Fourth St.
807-3463