CAPITOL CITY CORK AND PROVISION - WINE DINNER with special guest chef Johnny Graham Saturday, Oct. 29, 2011
Hors d'oeuvres Tomato tartin with Boursin cheese Martha’s Vineyard oysters Striped sea bass Riondo Bambino Prosecco: This sparkling wine is characterized by a fine light perlage and a fresh and aromatic perfume. It is perfect both as an aperitif and as an accompaniment to light dishes.
FIRST Course Pan-roasted sea scallop over parsnip purée with oven-dried tomatoes, English peas and curried carrot sauce Chateau Ducasse White Bordeaux: Perfect for seafood, this wine is described as having “verve and nerve for miles.” Very dry and citrusy, the Chateau Ducasse offers a clean, refreshing minerality with a dash of herb.
MAIN Course Grilled marinated Kansas City Strip with truffle potato pave, spinach and a red wine wild mushroom sauce Illahe Pinot Noir from Willamette Valley: Intriguing fruit and earth notes in this pinot noir please the nose and palate.
DESSERT Flourless chocolate cake with a green tea crème brûlée Offley White Port: This port features an attractive yellow color of shade straw and an intense fragrance dominated by floral notes, compote of alperce and peach and dry fruits. Serve cold with fresh dessert, dry fruits or salty almonds, aperitifs and varied entries. More photos online at facebook.com/jeffersoncitymag
From L.A. to Martha’s Vineyard, Graham is known for his culinary talents and has cooked for such stars as Rod Stewart, Stevie Nicks and the cast of Pirates of the Caribbean. He also served as Bruce Willis’s personal chef for six years. To complement Graham’s palatepleasing dishes, Cork’s Jami Wade focused on pairing them with littleknown varietals, wines that would pair well but be a bit out of the ordinary. n Wine dinners are held at Cork every other month and often sell out quickly. For information, call (573) 632-2675.
58 | January/February 2012
Jefferson City Magazine Jan 2012