Join us for an evening of fine dining while learning all about the delicious meal and paired wine! The Culinary Institute faculty and students of classes Food IV, Dining Room Operations, and Professional Beverage are partnering with Community Education to provide you with an amazing dinner experience where you will be introduced to basic wine pairing theories and how food interacts with different styles of wine.
Discount rate available for Pulaski Tech students, staff, faculty, and alumni; email kgustafson@uaptc.edu for the code.
Reception 5:45-6:15
Passed Appetizers
Lobster Galantine on House Made Flat Bread
Baked Brie and Fig Jam Tartlet
Bacon Wrapped Dates
Sparkling Wine Pairing: LaMarca Prosecco Luminore Conegliano Valdobbiadene Prosececco Superiore
Bread Service & Charcuterie Board
Second Course
North Atlantic Halibut with Tropical Infused Beurre Blanc
Wine Pairing: Saint Clair Family Estate Dillon’s Point Sauvignon Blanc Marlborough New Zealand
Third Course
House-Cured Duck Breast Sliced Medium-Rare with Black Cherry Demi-Glaze
Wine Pairing: MacMurry Estate Russian River Valley Pinot Noir Central Coast California
Main Course
Roast Rack of Lamb with Bordelaises Sauce Lyonnaise Potatoes with Asparagus
Wine Pairing: Frei Brothers Sonoma Reserve Alexander Valley Cabernet Sauvignon
Sonoma County California
Dessert Course
Rhum Cake Caribe Demerara Glaze
Rum Pairing: Eldorsdo Rhum 12-Year Old Demerara Distillers Ltd. East Bank Demerara, Guyana