2013 brings a wide array of wine related feasts, but you've got to a love a wine dinner that features Frog's Leap Winery, a special guest speaker, caviar and Twinkies, yep -- Twinkies! (Well, a pastry chef's approximation, anyway.)
The Wigwam's four-course wine dinner on January 25th is affordable and it sounds delicious.
The Arizona Kitchen at the iconic Wigwam has a once a month winemaker dinner series and January 25th's dinner has selections from Frog's Leap Winery. "We've created a four-course menu that perfectly complements each wine that will be poured, and we hope it inspires food and wine enthusiasts to continue the art of pairing when they're cooking at home or out with friends. It really can make a meal that much better," says the Wigwam's Executive Chef Lenard Rubin. It's nice to be in the hands of experts.
In addition to a four-course meal paired with wines, guests will be served an appropriately paired wine (2 reds and 2 whites) with each course and get insight from the winemaker or a local representative on the art of pairing. January's event features speaker Mattias Stolpe, Arizona State Manager for Frogs Leap winery, who will taking questions during a casual Q& A session.
Chef Rubin says "Something magical happens when you pair a delicious morsel with the perfect glass of wine," says Chef Rubin. It's true that dining with expertly matched wine and food pairings allows you to savor both the meal and the wine. Plus, you might learn something new and become obsessive about your own wine pairings at home. (If you aren't already.) The dinner begins at 6:30 p.m. in the Arizona Kitchen, an "exhibition culinary school," and is $59 per person (price subject to tax & gratuity). For reservations call 623.925.3811. Here's the evening's menu:
Reception Avocado Blinis with Assorted Caviars Eggplant Tacos with Lamb, Spinach and Goat Cheese Paired with: Frog's Leap Sauvignon Blanc
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
1st Course Fennel Pollen Dusted Scallop Salad Arugula, Baby Heirloom Tomatoes, Beet Chips, Parsnip Croquette, Roasted Red Pepper Vinaigrette Paired with: Frog's Leap Chardonnay
Entree Southwestern Seasoned Flatiron Steak Chorizo and Grilled Corn Potato Cake, Asparagus, Baby Carrots Wild Mushroom, Poblano Chile and Sun-Dried Cherry Sauce Paired with: Frog's Leap Merlot
Dessert Salted Caramel Custard Filled, Chocolate Dipped House-Made "Twinkie" Fresh Raspberry Sauce Paired with: Frog's Leap Cabernet Sauvignon