Burgundy Heavyweights Roll Into Denver on October 6, 2015 With A Rare Dinner at Mercantile

-->
The 5th Annual Boulder Burgundy Festival officially happens October 22-25, 2015 in Boulder, Colorado. But Brett Zimmerman, festival founder and Master Sommelier, welcomes two Burgundy heavyweights at a bucket-list level Burgundy wine dinner at Mercantile Dining and Provision (Union Square), Denver on Tuesday October 6th. This dinner is clearly the Denver first-taste of The Boulder Burgundy Festival.
Chef/Owner Alex Seidel has created a mouth-watering 5-course menu suitable for heads of state!

I am pinching myself with disbelief that I am one of the lucky 16 that will be enjoying this feast! Check out the menu below, which is being published for the first time on this blog. Check back next week for a review and photos of the dinner.
Cheers!
CD
 ------------------------------------------


 
Brett Zimmerman, Master Sommelier

Wilson Daniels Presents

Domaine Leflaive and Olivier Bernstein Burgundy Wine Dinner
Thursday October 6, 2015
Mercantile Dining and Provision
1701 Wynkoop Street, Suite 155, Denver, CO
6:30 pm Reception, 7:00 pm Start
Cuisine by Chef/Proprietor Alex Seidel

Presented by Jack Daniels of Wilson Daniels, Brett Zimmerman, Master Sommelier and owner of Boulder Wine Merchant, Brice de Morandiere, General Manager of Domaine Leflaive and Olivier Bernstein of Maison Olivier Bernstein


Reception
2002 Gosset Celebris

1st Course
Burgundian Escargot & Clams
Celert Root, Preserved Meyer Lemon, Green Apple

2013 Domaine Leflaive Puligny-Montrachet 1er Cru "Le Clavoillon"
2013 Domaine Leflaive Meursault 1er Cru "Suos le Dos d'Åne"

2nd Course
Butter Poached Lobster
Coconut Panna Cotta, Roasted Beets, Toasted Almond, Pineapple

2013 Domaine Leflaive Puligny-Montrachet 1er Cru
"Les Pucelles"
2009 Domaine Leflaive Chevalier-Montrachet Grand Cru

3rd Course
Lightly Smoked Squab Breast
Anson Mills Grits, Duck Fat Roasted Turnip, Blueberry Mustard Seed Demi

2013 Olivier Bernstein Chambolle-Musigny 1er Cru "Les Lavrottes"
2013 Olivier Bernstein Gevrey-Chambertin 1er Cru "Les Cazetieres"


4th Course
Grilled Creekstone Strip Loin
Bone Marrow Agnolotti, Confit Sweetbreads, Black Truffle Vinaigrette

2013 Olivier Bernstein Clos de Vougeot Grand Cru
2013 Olivier Bernstein Chambertin Grand Cru


5th Course
Hudson Valley Foie Gras
Sheepskyr Sorbet, Preserved Mission Fig, Honey, Farro, & Amaranth Cereal

2007 Royal Tokaji Essencia

Fare: $400 ++

 Useful Websites 

Domaine Leflaive 

 Maison Olivier Bernstein

Boulder Burgundy Festival



Location: Denver, CO, USA

Comments

Post a Comment

Popular posts from this blog

Diary of a Grand Vintners Fundraiser Dinner

Image
Bertrand Bouquin , Executive Chef of the Broadmoor Colorado Springs and Chef Paul Schutt of The University of Denver’s HRTM School Photo © 2008 by Christopher J Davies Once a year, we produce the Grand Vintners Fundraiser Dinner, which is undoubtedly the highest profile event at the annual Denver International Wine Festival. 1 00% of the net proceeds all revenue generated from this evening will benefit the John S Davies Scholarship Endowment Fund. The scholarship is dedicated to the memory of my Father who was a talented Chef and Hospitality Manager. Dad died tragically at the age of 26 as the result of a car accident. In it's second year, the John S Davies Scholarship Endowment will directly benefit students of the University of Denver's HRTM School. In 2007, Cristina N.Mariani-May, family prop
Read more

Turtle Soup…The Almost Forgotten Delicacy!

Image
--> The Food And Wine Chain Turtle Soup…The Almost Forgotten Delicacy! By Christopher J. Davies Over a century ago, Turtle Soup was earmarked in many a home cook’s favorite cookbook. It is said this was U.S. President Howard Taft’s favorite food. So seriously did he take this dish that he even selected a special chef for the White House who was a master at cooking a good Turtle Soup. Today a small group of restaurants across the country have Turtle Soup on their regular menus. The largest concentration of restaurants with Turtle Soup on their menus is found in America’s foodiest city, New Orleans! Of the dozen or so restaurants in NOLA making Turtle Soup, Commander’s Place is ground zero for this delicacy. Their creole version is thick and stew-like. It is usually topped off at your table with a drop of sherry. No, it does not taste like chicken, but more like a veal stew. At the helm of Commander’s Palace is Executive Chef Tory McPhail, a young and
Read more

Pastel De Choclo Chiliean Corn & Meat Pie

Image
Pastel De Choclo Chilean Corn & Meat Pie Here's a healthy traditional Chilean dish that is favorite of many locals. It is light and ideal for the summer. Vegans can leave out the chicken. Meat lovers may add more ground beef instead of chicken. Fish lovers may substitute salmon. Recipe Serves 12. 6 large ears of corn, grate the kernels 8 leaves of fresh basil, finely chopped 1 tsp. salt 3 tbsp. butter 1/2-1 cup milk 4 large onions, chopped 3 tbsps. oil 1 lb. (1/2 kg) finely ground lean beef Salt and pepper to taste 1 tsp. ground cumin 4 hard-boiled eggs, sliced 1 cup black olives 1 cup raisins 12 pieces of chicken, browned in hot oil, seasoned with salt, pepper and cumin 2 tbsps. confectioners' sugar All photos (C) 2009 by Christopher J Davies. All rights reserved. Heat the grated corn, chopped basil, salt and butter in a large pot. Add the milk little by little, stirring constantly until the mixture thickens. Cook over low heat for 5 minutes. Leave to one side while you pr
Read more