I am proud to host a $250 fundraiser and upscale Wine Tasting event from 7:00 p.m. – 8:00 p.m. on Monday, December 14 for Auditor General Jack Wagner as he begins his campaign for Democratic nomination for Governor of Pennsylvania. My many years of involvement in the Pennsylvania Restaurant Association have put me in close contact with state and local public officials – giving me a unique perspective. Jack is an honest public servant that is passionate about good government. In my opinion, he is exactly the kind of person that we need to lead our state during these difficult times. We will have over 40 wines available to sample accompanied by Chef Mark’s creations. Please join us, spend some time with Jack and participate in the democratic process. Perhaps you can help to elect a governor from western Pennsylvania!
Please join us on Tuesday, December 1 for a “Best of California” Wine Dinner with a very special twist. Some of my favorite wines – including Talbott’s “Kali Hart” Chardonnay, Duckhorn’s Golden Eye Pinot Noir and Caymus Special Select Cabernet (rated 95) will be enjoyed around five outstanding courses! The twist will be welcoming Post-Gazette columnist and “The Paris of Appalachia” author Brian O’Neill as our special host! Brian’s literary talent is regularly on display on the second page of the Post Gazette. His recent book has received much critical acclaim and is a must read for anyone that loves Pittsburgh or enjoys his prose! All attendees will receive their own copy of the book (a $17 value) and more will be available to purchase for holiday gifts!
“BEST OF CALIFORNIA” WINE DINNER
Tuesday, December 1, 2009 – 6:30p.m.
With Brian O’Neill, Post-Gazette columnist &
Author of “THE PARIS OF APPALACHIA”
Culinary offerings by Mark Swomley
$109 per person excluding Tax & Gratuity
FORTRESS LAKE COUNTYSAUVIGNON BLANC’07
Chilled Chardonnay poached Lobster, Shrimp and Sea Scallop
with Citrus Orzo Salad, Cranberry Cocktail Sauce and Lemon Zest
TALBOTT MONTEREY “KALI HART” CHARDONNAY’08
Pan seared and served over Garlic-Herb Flatbread
with Balsamic tossed Arugula, Tomato Basil Butter and Crab Relish
TARRICA MONTEREY PINOT NOIR’07
DUCKHORN ANDERSON VALLEY “GOLDEN EYE”’06
Oven roasted and served with a sweet Chorizo Corn Cake, whipped Acorn Squash,
cracked Pepper-Bourbon Glaze and crumbled Blue Cheese
BEAULIEU VINEYARD NAPA “TAPESTRY RESERVE”’05
KENDALL JACKSON “SPECIAL SELECT” CABERNET SAUVIGNON’05
CAYMUS NAPA “SPECIAL SELECT” CABERNET SAUVIGNON’05
Served with creamy Fingerling Potatoes,
Veal stuffed Cremini Mushrooms, Rosemary Demi-Glace and fresh Thyme
EBERLE MUSCAT CANELLI’08
FRESH BERRY-BUTTER PECAN SHORTCAKE
Homemade Shortcake topped with fresh Berries, Butter Pecan Mousse and Triple Berry Syrup
In the Middle Ages, the most innovative winemakers were monastic orders. The Cistercians and Benedictines were particularly apt winemakers, and they are said to have tasted the earth to discover how the soil changed from place to place.
Wineskins were a common way to transport wine in the ancient world. Animal skins (usually pig) were cleaned and tanned and turned inside out so that the hairy side was in contact with the wine.
The world’s oldest bottle of wine was found near the town of Speyer, Germany. The bottle was discovered inside one of two Roman stone sarcophaguses that were dug up. The bottle dates from approximately 325 A.D. and was found in 1867. About two-thirds of the contents are a thicker, hazy mixture. This is most probably olive oil, which the Romans commonly used to “float” atop wine to preserve it from oxidation. Their oil method of preservation was apparently effective enough to keep the wine from evaporation up to modern day. The bottle is on permanent display, along with other wine antiquities, at the Historisches Museum der Pfalz (History Museum of the Pfalz), worth a visit if traveling near the area of Speyer, Germany.