On Wednesday, March 31st, 7:00 p.m., Lemaire Restaurant in the historic Jefferson Hotel, Richmond, Virginia, will host a special “Taste of Spring” wine dinner. Chef Bundy will incorporate the bounty of spring – morel mushroom, asparagus, fiddlehead ferns, ramps, etc. – into a marvelous three-course menu. And Master Sommelier Robert Jones of Kysela Pere at Fils will offer four wines to pair with this extraordinary meal…
Wine: Cremant de Bourbogne Sparkling Wine NV
Chilled Spring Asparagus Salad, Beet-Poached Quail Eggs, Goat’s “R” Us Camembert, Fiddlehead Ferns, Johnny Jump Ups, Virginia “Surryano” Ham
Wine: Hugl Gruner Veltliner, Austria, 2006
Olive Oil-Poached Copper River Salmon, Ramps, Wild Morel Mushrooms, Anson Mills Roasted Corn Polenta, Bourbon Maple-Aged Roe, Truffled Spring Pea Coulis
Wine: Domaine Mordorée Rosé, Cotes du Rhone, 2009
Garlic-Roasted Shenandoah Valley Loin of Lamb, Fingerling Potatoes, Oven-Cured Tomatoes, Smoked Bacon Hash, Vidalia Onion Bulbs, Rosemary Jus
Wine: Bressia Monteagrelo Cabernet Sauvignon, Mendoza, 2007
“Alligator Chocolates”
Coffee
The cost of the “Taste of Spring” wine dinner is $75.00 per person, all-inclusive. For more information, or to make reservations, please call (804) 649-4629 or e-mail at lemairerestaurant@jeffersonhotel.com.
Bon Appétit!
TAD
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