Wine and Food

On Sunday, 17 May, Robin and I went to what may be the last Gamekeeper Restaurant and Lounge wine dinner. They are going out of business. (I think Denny's is still open!) Chef Mark Owsley and Ste Chapelle Winery winemaker Chuck Devlin did a superb job of matching the wines with the dinner. But then, Chef Mark Owsley did a fantastic job in preparing the outstanding meal. Here is what we had. All wines were Ste Chapelle.

Opener
Southern Pork Lyonnaise
Tenderloin of Pork lightly spiced then seared. Presented on a Gorgonzola Polenta Cake with Black Bean Salsa. Topped with a Caramelized Onion Sauce with Crispy Onion

Wine: 2007 Merlot

Soup

Tortilla Soup with Langoustines

Traditional Tortilla Soup with Langoustines garnished with Tortilla Strips, Scallions and Aged Cheddar

Wine: 2006 Cabernet Sauvignon

Salad

Pasta Salad Neptune

Tri-Colored Cavatuppi Pasta blended with Snow Crab and Pesto Dressing. Presented on a bed of Fresh Spinach

Wine: 2007 Dry Riesling

Intermezzo

Watermelon Sorbet

Main Entree

Key Lime Salmon

Fresh Atlantic Salmon flame broiled to perfection. Laced with a Zesty Lime Cream. Served with pureed Great Northern Beans with Mexican Spices and a Stuffed Tomato stuffed with spinach, bread crumbs in marinara and two cheeses.

Wine: 2007 Sauvignon Blanc

Dessert

Mudd Pie

(Sorry no photo - It was gone before I could get the photo)

Classic Mudd Pie layered with Coffee Ice Cream, Chocolate Mocha Ice Cream and Fudge Brownies. Served with a Port Chocolate and Caramel Sauce.

Wine: 2004 Sauvignon Blanc Ice Wine

Be sure to view these photos. Cheers!

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