Ken Freeman will introduce his prestigious small production Russian River Valley Chardonnays and Pinot Noirs to a Pittsburgh audience!  Ken has enjoyed a super successful career in business, but was able to realize a dream when he and his wife purchased a small Russian River Valley winery in 2001.  Today, his exclusive and highly rated wines are found at the finest restaurants and he has been heralded as one of the top Pinot Noir producers in the world!

Here’s the menu:

“FREEMAN WINERY” WINE DINNER
Friday, November 6, 2009 – 6:30 p.m.

With Ken Freeman
Culinary selections by Executive Chef Mark Swomley
$109 per person excluding gratuity

FREEMAN RUSSIAN RIVER VALLEY RYO-FU CHARDONNAY’06

HONEY GLAZED SALMON
With creamy Leeks, whipped Carrots, Apple Butter & fresh Thyme

FREEMAN SONOMA COAST PINOT NOIR’06

ROAST GAME HEN
With Butternut Squash Ravioli, sautéed Pearl Onions, Veloute and crisp Arugula

FREEMAN RUSSIAN RIVER VALLEY PINOT NOIR’06

CHILLED PEPPER CRUSTED TUNA
Seared rare and served with Basmati, Pickled Ginger and Mango Vinaigrette

FREEMAN RUSSIAN RIVER VALLEY “KEEFER RANCH”‘07

PLUM & WASABI ROAST DUCK
With Scallion Pancake, dark Soy Glaze & Lemon Daikon Salad

ROYAL TOKAJI “FIVE PETUNAS”‘03

BANANA CASHEW WONTON

Here’s the menu:

“FREEMAN WINERY” WINE DINNER
Friday, November 6, 2009 – 6:30 p.m.

With Ken Freeman
Culinary selections by Executive Chef Mark Swomley
$109 per person excluding gratuity

FREEMAN RUSSIAN RIVER VALLEY RYO-FU CHARDONNAY’06

HONEY GLAZED SALMON
With creamy Leeks, whipped Carrots, Apple Butter & fresh Thyme

FREEMAN SONOMA COAST PINOT NOIR’06

ROAST GAME HEN
With Butternut Squash Ravioli, sautéed Pearl Onions, Veloute and crisp Arugula

FREEMAN RUSSIAN RIVER VALLEY PINOT NOIR’06

CHILLED PEPPER CRUSTED TUNA
Seared rare and served with Basmati, Pickled Ginger and Mango Vinaigrette

FREEMAN RUSSIAN RIVER VALLEY “KEEFER RANCH”’07

PLUM & WASABI ROAST DUCK
With Scallion Pancake, dark Soy Glaze & Lemon Daikon Salad

ROYAL TOKAJI “FIVE PETUNAS”’03

BANANA CASHEW WONTON