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Sep 4, 2009

Chef Royal Hosts Pinot Noir Dinner Oct. 30

Pinot Noir is a great food wine that pairs well with a number of dishes. Tonight, Chef Royal Dahlstrom will prepare a menu that highlights four distinct Pinot Noirs. Our first course is BLACK PEPPER-SEARED YELLOW FIN TUNA WITH ROASTED CHERRY AND ARUGULA paired with NEXT PINOT NOIR from King Estate in Oregon – a lean wine with balanced fruit and oak and scents of cherry, plum, strawberry and hints of vanilla on finish. Next, we’ll enjoy ALMOND-CRUSTED BRIE with GRILLED BAGUETTE and ROSEMARY CHERRY CHUTNEY paired with a French Pinot Noir, AMBROISE BOURGOGNE ROUGE 2005 – featuring black cherry with excellent focus and purity. Our main course is PAN-SEARED DUCK BREAST with WHITE CHEDDAR GRITS, BRAISED GREENS and ROASTED STRAWBERRIES paired with PICKET FENCE 2006 – a superlative example of Russian River Valley Pinot. For dessert, we’ll enjoy CHOCOLATE PECAN TART with WARM PINOT CARAMEL SAUCE paired with KIM CRAWFORD 2007 – an abundant combination of dark cherries and red fruit from New Zealand.

Click here to register for this class offered through Kitchen Window.