Tuesday Wine Dinners
Restaurateurs and their chefs open up their restaurants to create a one-of-a-kind, five-course meal. Each dinner is paired with a selection of wines that complement the fare. Winery representatives will be on hand to discuss the wines and why they were selected for a particular course.
Tuesday, May 17, 7 p.m.
Tickets: $75 Per Person*
SAVE THE DATE: The 2012 Wine & Food Festival Will Be The Week of May 14–19, 2012!
*Tickets must be purchased in advance. Must be 21 to attend. Ticket price does not include gratuity.
WINE DINNERS FOR TUESDAY, MAY 17 at 7 p.m.
Chef Mike Odette
Sycamore
800 E. Broadway
Mike Odette dropped out of college, abandoning his chemical engineering studies, to begin a chef career at Café Europa and Europa Bakery in 1988. He worked at Trattoria Strada Nova and Booche’s before opening Sycamore in 2005. In 2009, Odette was a semifinalist for the James Beard Foundation Award in the “Best Chef: Midwest” category.
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THE MENU
Course 1: Two Duck Pâtés
Buttermilk crackers, sour cherry mostarda and marcona almonds
Course 2: Arugula Salad
Asparagus, Parmigiano-Reggiano cheese, pickled mushrooms and truffle vinaigrette
Course 3: Beef Short Ribs
Braised in red wine with sweet spring peas, baby carrots and fava beans
Course 4: Goatsbeard Cheeses
A sampling of artisanal farmstead cheeses
Course 5: Ricotta Cheesecake
Strawberry and rose compote
Chef Daniel Pliska
University Club
107 Reynolds Alumni Center
704 Conley Ave.
University Club Executive Chef Daniel Pliska arrived in Columbia a dozen years ago with a wealth of experience from first-class restaurants in Washington, D.C., Dusseldorf, Germany, and New Orleans. Locally, Pliska won the 2004 Iron Chef Final Showdown and was a finalist in the AgriMissouri Culinary Competition and the Parade of Taste in Kansas City. In 2009, the American Culinary Federation named him Regional Chef of the Year.
THE MENU
Course 1: Stuffed Chicken
Campo Lindo Farms chicken stuffed with Burger’s attic ham and Goatsbeard Farm Taum Sauk cheese, presented on creamy Eagle Mills white cornmeal polenta with Ozark Farms wild mushrooms
Course 2: Smoked Troutdale Farms Trout Cake
Served on an apple, fennel and endive with salad
Course 3: Lemon Chardonel Granite
Topped with strawberry sorbet
Course 4: Sliced Roasted Legacy Beef Eye Of Rib Eye
Garlic, herb, horseradish crust served in an ox tail consommé with gnocchi Parisienne, Missouri new crop asparagus and baby spring vegetables
Course 5: Patric Chocolate And Missouri Pecan Tart
Maker’s Mark bourbon ice cream
IMPORTANT REMINDERS:
- All tickets for the Wine & Food Festival will be e-mailed when you purchase. You must print your ticket and bring with you to the event for entrance.
- Must be 21 years of age to attend events.
- Times, events, details, prices and availabilities are subject to change without notice.
- All tickets and passports are non-refundable and sold on a first-come, first-served basis. Tickets and passports are non-transferable and are expected to sell out quickly.
- Due to the complexity and volume of our Wine Dinners we are unable to accommodate changes to the menus for food allergies or for other special dietary requests.
- Please remember GRATUITY IS NOT INCLUDED in the Wine Dinner ticket price.
- NO REFUNDS on tickets after May 1, 2011.
Thursday Wine Dinners
An encore performance of Tuesday night‘s dinners, but at three different restaurants. Guests will enjoy a five-course meal paired with a selection of fine wines. These dinners are so outstanding that many guests book both wine dinners on Tuesday and Thursday evenings.
Thursday, May 19, 7 p.m.
Tickets: $75 Per Person*
SAVE THE DATE: The 2012 Wine & Food Festival Will Be The Week of May 14–19, 2012!
*Tickets must be purchased in advance. Must be 21 to attend. Ticket price does not include gratuity.
WINE DINNERS FOR THURSDAY, MAY 19 at 7 p.m.
Chef Aaron Wells-Morgan
Les Bourgeois Bistro
12847 W. Highway BB, Rocheport
Columbia native Aaron Wells-Morgan began working in local restaurants when he was 15. While attending the Culinary Institute of America in Hyde Park, N.Y., he cooked in restaurants in Manhattan and Boston, and interned at the Grand Street Café in Kansas City. After graduation, he returned to the Kansas City area, working with PB&J restaurant group and then as executive chef of Café Provence. A former sous chef at Columbia’s University Club, Wells-Morgan joined Les Bourgeois as executive chef in 2010.
THE MENU
Amuse-Bouche
“PLT” pork belly, cherry pate, baby lettuce and tomato confiture on house-made brioche mini buns
Course 1: Salad
Seared yellow fin tuna crudo with blood orange, macadamia nut rouille, fresh basil, toy box tomato and avocado
Course 2: Duck Soup
Braised duck and local goat cheese agnolotti with spring asparagus and baby leeks in a fortified duck broth
Course 3: Morel Mushroom Ménage À Trois
Morel pecorino sformato with caramelized shallots/fried morel with guanciale and truffle mustard vinaigrette/morel mushroom arancini sweet pepper confiture
Intermezzo
Lychee and basil semifreddo
Course 4: Veal Tenderloin
Sous vide veal tenderloin with Burger’s country ham, pistachio ravioli sautéed crepes and smoked ham hock veal demi-glace
Course 5: Banana Bread “French Toast”
With peanut butter mousse, dark chocolate nougat and salted caramel-toasted peanut praline
Chef Ben Parks
Bleu Restaurant & Wine Bar
29 S. Eighth St.
Columbia native Ben Parks began working in kitchens while attending Trinity University in San Antonio, Texas. After graduating with a business degree, Parks enrolled in the Culinary Institute of America in Hyde Park, N.Y. Upon completion of his culinary studies, he returned to his hometown and worked as sous chef in the now-defunct Trattoria Strada Nova. After several years teaching culinary arts through the Columbia Area Career Center, Parks joined the staff of Bleu just after its opening in 2008. He is now executive chef.
THE MENU
Course 1: Marinated Missouri Shiitake & Oyster Mushroom Salad
With fava bean and Kalamata olive purees, crispy shallots and truffle oil
Course 2: Arugula-Infused Ravioli
Handmade ravioli with mozzarella and pancetta filling, saffron cream sauce, fried arugula and smoked paprika oil
Course 3: Fennel Pollen-Dusted Seared Scallops
With cauliflower crisp, roasted tomato gastrique and baby spinach
Course 4: Balsamic & Malbec Braised Pork Shank
With Asiago and leek risotto, pea shoots and beet chips
Course 5: Carrot Cannelloni
With lemon mascarpone filling, blood orange and basil sorbet
Chef Zia Matoori
Churchill’s
Holiday Inn Executive Center
2200 I-70 Drive S.W.
Zia Matoori has spent three decades in the culinary field, working with Marriott Hotels at Lake of the Ozarks, the Country Club of Missouri in Columbia, and the past 17 years at Churchill’s. Matoori likes to present dishes with elegant simplicity, offering a cultural bridge for diners to explore different cuisines.
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THE MENU
Course 1: Indian Scallops
Sea scallops pan seared with tangy tamarind cilantro lime sauce and julienned roasted red pepper
Course 2: Ligurian Seafood Bisque
Shrimp, langostino, mussels, leeks and purple potatoes with chervil crème fraîche
Course 3: Mediterranean Salad
Bibb lettuce, sorrel leaves, Belgian endive, pearl yellow tomatoes and Stilton cheese with pomegranate and citrus vinaigrette
Course 4: Spiced Moroccan Tenderloin Of Beef
Served on a bed of spring herbs and chanterelle mushroom sauce
Course 5: Andalusian Custard
Passion fruit, pistachio, mascarpone cheese and cardamom with seasonal berries
Chef Peter Hawkins
Grand Cru
2600 S. Providence Road
Peter Hawkins has been cooking since he was 16 years old. He has cooked in kitchens on both coasts, cultivating his passion for good food and wine for the past 17 years. An adventurous spirit spurs him to always look for new and exciting ideas in the world of food and beverage.
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THE MENU
Course 1: Boursin-Braised Cheese & Caramelized Onion Torte
Finished with green apple and pancetta chutney
Course 2: Cornmeal-Encrusted Fried Soft-Shell Crab
Served with Creole aioli
Course 3: Oysters Bienville
Prepared with Cajun baby shrimp sauce, topped with bread crumbs and Parmesan cheese, and baked
Course 4: Foie Gras & Tenderloin
Pan-seared foie gras paired with a 5-ounce beef tenderloin filet, topped with a boysenberry gastrique and served with braised baby bok choy
Course 5: Kentucky Derby Tart
Finished with a decadent bourbon chocolate glaze
IMPORTANT REMINDERS:
- All tickets for the Wine & Food Festival will be e-mailed when you purchase. You must print your ticket and bring with you to the event for entrance.
- Must be 21 years of age to attend events.
- Times, events, details, prices and availabilities are subject to change without notice.
- All tickets and passports are non-refundable and sold on a first-come, first-served basis. Tickets and passports are non-transferable and are expected to sell out quickly.
- Due to the complexity and volume of our Wine Dinners we are unable to accommodate changes to the menus for food allergies or for other special dietary requests.
- Please remember GRATUITY IS NOT INCLUDED in the Wine Dinner ticket price.
- NO REFUNDS on tickets after May 1, 2011.