Loire Valley Wines at Legal Sea Food in White Plains

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Loire Valley wines go great with oysters and other fish. But you don’t need me to tell you that. Find out for yourself at the end of the month. Here’s a press release from Legal Sea Foods:

On Wednesday, April 30th at 7:30pm, join Master of Wine, Sandy Block (One of 22 masters in the world!) and discover the unexpected elegance of Frances Loire Valley food and wine. Tickets are $85 (not including tax & gratuity) but they must make a reservation by calling: 914-390-9600.

**The Loire Valley menu will actually be featured on Legal’s menu from April 14 – May 11.

Please let me know if you’d like any other information. Thanks in advance for your time and consideration.

About the event & Loire Valley Inspired Focus:

There is nothing more classic with fish and seafood than the crisp, aromatic, mineral-accented wines grown in the vicinity of France’s longest river, the beautiful and historic Loire. Legal Sea Foods founder George Berkowitz instinctively understood this natural affinity when he chose Muscadet and Vouvray as the only two wines at his inaugural Inman Square, Cambridge restaurant in the 1960s.

Master of Wine Sandy Block and his team have combed the Loire and brought back some amazing discovery wines that are sure to tantalize your palate with the recipes our culinary team has developed especially for them, including braised mussels,
poached salmon and, of course, the famous Apple Tarte Tatin.
Here’s the wine dinner menu:

Loire Valley Wine Dinner
White Plains Legal Sea Foods
Wednesday, April 30th ♦ 7:30pm
$85 (not including tax & gratuity)
Reservations Required, Please Call 914-390-9600
Discover the unexpected elegance of the Loire Valley’s food and wine.
Join Sandy Block, MW, for this delicious journey.
Amuse
Rillette of duck
toasted brioche, apricot jam
J.F. Merieau “Bolle” Sparkling Touraine, NV
First Course
Butter poached mussels
leek broth and tart apple garnish
Chateau de la Ragotiere Muscadet, 2006
Second Course
Warm goat cheese
with crushed almond and citrus peel crust, mache salad and preserved lemon vinaigrette
Chateau de Sancerre, Sancerre, 2006
Third Course
Spinach wrapped salmon
with mushroom duxelles, whole grain mustard beurre blanc and herbed barley
Damien Laureau “Genets” Savennieres, 2004
Main Course
Rosemary marinated duck breast
with savory onion tart, arugula and herb pistou
J.F. Merieau “Le Bois Jacou” Gamay de Touraine, 2006
Dessert
Caramel apple tarte tatin
Domaine du Viking “Cuvee Tendre” Vouvray, 2004
And here’s what will be on the menu from April 14 – May 11:

Loire Valley Focus- Spring 2008

Wine Dinner Menu
Participating restaurants: Prudential, Framingham, Chestnut Hill, Park Square, White Plains and Tysons

Amuse
Rillette of duck, toasted brioche, apricot jam

First Course
Butter poached mussels, leek broth and tart apple garnish

Second Course
Warm goat cheese with crushed almond and citrus peel crust,
mache salad and preserved lemon vinaigrette

Third Course
Spinach wrapped salmon with mushroom duxelle, whole grain mustard beurre blanc and herbed barley

Main Course
Rosemary marinated duck breast with savory onion tart, arugula and herb pistou

Dessert
Caramel apple tarte tatin

Menu Feature Focus

First Course
Butter poached mussels, leek broth and tart apple garnish

Main Course
Spinach wrapped salmon with mushroom duxelle, whole grain mustard beurre blanc and herbed barley

Dessert
Warm goat cheese with almond, citrus crust and honey scented apples

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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