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Orin Swift Wine Dinner at Varanese

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Robin Garr

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Orin Swift Wine Dinner at Varanese

by Robin Garr » Mon Jul 22, 2013 7:22 pm

Orin Swift Wine Dinner at Varanese

Chef John Varanese will pair a five-course meal with the Wines of Orin Swift.
Tuesday, Aug. 13, at 7 p.m.
$65 per person
Reservations 899-9904

First Course
Veladora Sauvignon Blanc, Napa

Second Course
Fittings Grenache, Maury France

Third Course
Locations E1, Spain

Fourth Course
Orin Swift Cellars Palermo Cabernet, Napa

Dessert
Orin Swift Cellars The Prisoner, Napa

Chef John Varanese
Guest Speaker: Tim Stratman CSW, Vanguard Wines
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Todd Antz

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Re: Orin Swift Wine Dinner at Varanese

by Todd Antz » Tue Jul 23, 2013 1:55 pm

Excellent wine lineup.... several of those are tough to find in shops anywhere.
Keg Liquors
Keeping Kentuckiana Beer'd since 1976
http://www.kegliquors.com

617 E. Lewis & Clark Pkwy
Clarksville, IN 47129
812-283-3988

4304 Charlestown Road
New Albany, IN 47150
812-948-0444
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Eric Hall

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Re: Orin Swift Wine Dinner at Varanese

by Eric Hall » Tue Jul 23, 2013 4:08 pm

The new Locations line is very solid given its under $20 price tag. The Fittings is new and also a great value at less than $25.

A good wine lineup at one of the best restaurants in the area.
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David A

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Re: Orin Swift Wine Dinner at Varanese

by David A » Wed Jul 24, 2013 9:52 pm

Here's the menu:

First Course
Veladora, Sauvignon Blanc
Scallop Crudo with Cantaloupe Carpaccio, Crispy Country Ham,
Sour Honey and Micro Basil

Second Course
Fitting, Granache
Grilled Plum Caprese Salad with Humboldt Fog Cheese, Almond Brittle and Micro Arugula
Drizzled with a Blueberry-Balsamic Reduction

Third Course
Locations E, Garnacha/Tempranillo/Carinena
Shrimp, Calamari, Chorizo Sausage and Mussels
In a Saffron Tomato Broth with Crispy Baguette and Rouille

Fourth Course
Palermo, Cabernet Sauvignon
Grilled Spinella Ribeye
With Marbled Potatoes and Fried Brussels Sprouts
Finished with Garlic Puree and Natural Reduction

Fifth Course
The Prisoner, Zinfandel Blend
Espresso Flourless Tort with Puffed Rice and Toasted Meringue
In a Pool of Raspberry Coulis

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