A Wine Dinner to Remember.

Posted on July 17, 2012

Imagine an intimate dinner in the Garden Room, overlooking the beds of herbs and edible flowers that are showing up on your very plate. Imagine a bowl of lobster potage paired with a buttery California Chardonnay, while an earthy Oregon Pinot Noir brings to life the local wild mushrooms in your homemade tagliatelle pasta. Imagine yourself swept away to New Zealand as you sip a Sauvignon Blanc that smells just like passionfruit, and pairs flawlessly with a bed of arugula topped with a crispy baby artichoke. Your imagination has gone wild, but for those who attended the Chef’s Tasting Wine Dinner last night, these epicurean delights became a reality!

Basin Harbor Director of Finance (and Palate Enthusiast) Joss Vandal guided the room full of eager diners through each dish and each wine, making suggestions and encouraging dialogue. His innovative style of alternating white and red varietals through the course of the meal allowed for an interesting exploration of the chemistry that happens with food and wine together, promoting the comparison of multiple wines with each dish. A palate-cleansing grapefruit sorbet signaled a halfway point in the dining experience, followed by a mustardy Vermont rabbit dish over spaetzle, our Chef’s choice New York sirloin, and for desert: grilled pound cake accompanied by coconut ice cream and a gorgeous tawny glass of sweet-but-not-too-sweet French Pinot Gris.

Toward the end of the meal, Executive Chef Rod Rehwinkel and Executive Sous-Chef Christian Kruse made an appearance to answer questions and give a background on the ingredients, many of which had been locally sourced. Rounds of applause concluded the meal as attendees strolled happily on with their evening, tastebuds still tingling.

Sound like something you’d enjoy? The Chef’s Tasting Wine Dinner is on the roster for many Mondays to come through the rest of social season, so don’t miss your opportunity!

With fond memories, your blogger, Abbey Andersen.