Monday, June 18, 2007 | 6:30 PM
Perfect Pairings- In the world of food and wine, we all want to know 'what goes with what' but it seems so hard to grasp. The advice tends to be too rigid or to flip but never just right…until now! Join Evan Goldstein, Master Sommelier, as he explains his very practical and easy approach to take the guess work of selecting the right wine to go with the right dish or conversely the right recipe to pair with your favorite wine. Everyone attending leaves with a signed copy of Evan's critically acclaimed book on the subject, Perfect Pairings: A Master Sommelier's Practical Advice for Partnering Wine with Food.
Jaspers Welcomes
Evan Goldstein of Beam Wine Estates
Passed
Thai Style Crab and Avocado Ceviche "Spoons"
Sesame Crusted Hamachi with Sprouts and Chile - Lime Ponzu
Geyser Peak, Block Collection Sauvignon Blanc 2006First Course
Seared Scallop "Po' Boy" with Black Truffle Mayonnaise
Gary Farrell, Chardonnay, Russian River, 2005Second Course
Chinese Style Barbequed Duck Two Ways:
Citrus Glazed Breast and Mu Shu with Blackberry Hoisin
Buena Vista, EVS Pinot Noir, Rammel Road 2005Third Course
Roasted Striploin with Cherry - Molasses Glaze
and Sweet Corn Spoonbread
Clos du Bois, Marlstone 2003Desert
Caramel - Coffee Crème Brulee with Toasted Almond Brittle
Cockburn's 20 Year Tawny$95.00 per person plus tax and 20% gratuity
Reservations Required
Donna Tanner 866-520-0151
donnat@abacus-restaurant.com
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