A regular reader of this newsletter is very familiar with Gary Eberle. We are fortunate to have Gary in town once a year when he returns to his roots in Western Pennsylvania. We have talked in the past about Gary’s Beaver County upbringing and his days playing football at Penn State. However, I am not sure folks in Western Pennsylvania realize what an important person that Gary is in the world of wine!
In 1980, Gary co-founded the Paso Robles Appellation and for the last 33 years Eberle has remained one of the most awarded wineries in the United States. We are featuring some of Gary’s favorites including his award winning “90” point Syrah, “89” rated Steinbeck/Wine Bush Vineyard Zinfandel and his medal winning Estate Cabernet Sauvignon. We hope you can join us! Click here to view the menu.
Tom has visited The Carlton on many occasions through the years however this will be his farewell dinner in Pittsburgh as he is preparing to retire. Tom has contributed much to our industry and will be greatly missed.
For wine lovers, the story of Silver Oak is pretty well known! For forty years this winery has dedicated itself exclusively to the production of World Class Cabernet Sauvignon. Winemaker Daniel Baron joined Silver Oak in 1994 after stints at Bordeaux’s Chateau Petrus and Napa Valley’s Dominus Estate. Daniel worked side by side with Silver Oak’s Justin Meyer until Justin’s retirement in 2001. Daniel began making other high end wines at Twomey – a new winery created in 1999.
Twomey is known for their high end Sauvignon Blanc, Merlot and Pinot Noir. Please join us for this upscale dinner and give Tom Johnson a great Pittsburgh sendoff and thanks for his years telling the story about the supreme commitment to quality found at Silver Oak and Twomey! We hope to see you here! Click here to view the menu.
WINE DINNER MENU
$99 per person excluding Tax & Gratuity
EBERLE “ESTATE” CHARDONNAY’11
Lump Crab, Lobster, Baby Scallops and Shrimp in crisp Phyllo with
Spinach Mascarpone, Herbs, Tomato-Basil Coulis and Chardonnay Butter
Roast Bourbon Glazed Venison with Whipped Sweet Potatoes,
Butternut Squash Cream and Crisp Pancetta
EBERLE “STEINBECK/WINE BUSH VINEYARDS” ZINFANDEL’08
RACK OF LAMB
Garlic & Panko crusted Rack of Lamb served with a Bacon-Chive Risotto Cake,
Roast Squash, Dijon Demi-Glace and Gouda Cream
EBERLE “VINEYARD SELECT” CABERNET SAUVIGNON’10
EBERLE “ESTATE” CABERNET SAUVIGNON’07
TENDERLOIN OF BEEF
Oven Roasted and layered with Mozzarella, Prosciutto and Garlic Mousse
topped with Cabernet Demi-Glace and crisp Onion Straws
EBERLE MUSCAT CANELLI’10
DOUBLE PEACH CHEESE CAKE