<img height="1" width="1" src="https://www.facebook.com/tr?id=403686353314829&amp;ev=PageView &amp;noscript=1">
  • The Chopping Blog

Food & Wine Extravaganza

John
Posted by John on Apr 4, 2013

I had dinner with an old friend last week... along with 22 students of The Chopping Block. Scott Noorman and I had the luxury and pleasure of entertaining our guests with a lovely five-course meal paired with wine. Scott and I have worked together for many of my years in Chicago at Trio, Alinea and Powerhouse Bar and Restaurant and have remained good friends.

PlatingA few months ago, we discussed the idea of a food and wine dinner at The Chopping Block. We began by looking through our current wine list, and Scott realized he was familiar with just about every selection. We ended up picking wines that would make for a nice progression of a meal and then moved on to the menu. We chose a German Riesling to pair with a dish of Curried Cauliflower and Chickpeas, a white Cotes du Rhone to pair with Black Cod, Apple-Celery Broth and Baby Carrots. meatNext came the Dolcetto d’Alba that matched very well with the Crispy Chicken Thigh with Pancetta Risotto and Rapini. We matched the Dashe Zinfandel with Prime Rib Eye of Beef, Beets and Roasted Root Vegetables. And lastly for dessert, we paired a beautiful ice wine from Washington State with a Maple Financier Cake, Raspberries, Almond Granola and Candied Orange.

dessertI found that once I told the students WHY we chose to pair the wine with the particular food, the idea clicked in their heads. I could literally see the light go on as I was speaking with them. I think the greatest value we added to this class was in allowing Scott and I to walk them through our thoughts around these specific pairings. Scott told me a few ingredients or flavors of each wine and we went from there. Once I got the menu finalized, we discussed again and made a couple of last minute changes. Overall, I felt great about our performance (including my staff who helped create a beautiful night for our guests) as well as the student’s reception of the dinner and the experience.

Table SetI look forward to adding another food and wine dinner again in the future, but I would appreciate any feedback on this particular class or thoughts on what you hope to get out of such a class. Please share here.

Topics: celery, granola, apple, dinner, Trio, Riesling, orange, Wine, risotto, vegetables, carrots, cauliflower, beef, chicken, cake, black cod, chickpeas, pairing, beets

Subscribe to Email Updates

subscribe
Most Recent Posts

My Adventures with a Le Creuset Braiser

I recently received a Le Creuset braiser as a prize for a raffle. I was very excited, as I had...Read more

Drink Local

I moved to the city just in time to get swept up in the Cubs' victory last year. I don't think it...Read more

Went to Memphis for the BBQ, Stayed For The Fried Chicken

I’ve always associated Memphis with barbeque, and I love barbecue, so naturally when I found a...Read more

Autumn Apples

  I love autumn. While spring is all green and fresh and lovely, the colors of autumn are...Read more

Take Matters Into Your Own Hands with our New Guide to Home Butchery

  The meat case is one of the most confusing areas of the supermarket. You likely need the...Read more

cooking_classes
gift_cards
mobile_club
Sign Up To Get