The Culinary Vegetable Institute Wine Tasting Presented by Firelands Winery
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THE Culinary Vegetable Institute
Wine Tasting
Presented by
Firelands Winery
Date: October, 4, 2008
Time: 6:30 pm
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Beets baked in the Salt Crust
Lake Erie Creamery Goat Cheese, Argan Oil, Caraway Powder
Manzoni Bianco, a blend of Pinot Blanc and Riesling
Alaskan King Salmon with Diver Scallops Gratin
Creamed Field Spinach, Celery Chips, White Truffle Oil
Marna', a blend of Pinot Blanc and Malvasia Istriana, oak aged for 6-8 months
Chefs Garden Heirloom Bean Salad
Duck Prosciutto, Toasted Marcona Almonds, Mustard Vinaigrette
Castel Diruto, a blend of Sangiovese, Canaiolo and Ciliegiolo, oak aged for about 6 months
Grass-fed Black Angus Beef Short Ribs
Salsify Puree, Blue Cheese, Dried Figs, Micro Cress
Listra, a blend of 70% Cabernet Sauvignon and 30% Sangiovese
Berlin Heights Peach Crepe
Croquant Ice Cream, Cinnamon Mint Syrup
Passito, 50% Garganega and 50% malvasia
$65.00 Per Person not including Tax and Gratuity
Contact Mary Jones at (419) 499-7500 to RSVP
Date & Time:
October 4, 2008 6:30pmAdmission
$65.00 Per Person, Plus Tax and Gratuity