by Jennifer Thomas
On Wednesday, March 13, Chef John Tesar will host a special dinner at Spoon Bar & Kitchen featuring wines from Oak Cliff Cellars paired with seafood from waters around the globe.
Menu highlights include cuttlefish crudo with jalapeño, hearts of palm and pink peppercorns paired with Lake County Sauvignon Blanc; squid ink spaghetti with little neck clams, pork belly, preserved lemon, garlic and arugula paired with Twisted Root Vineyard Chardonnay; and swordfish “steak” with wild mushroom crust and red wine squid ink sauce paired with Mourvedre.
Dinner will begin at 6 p.m. and is priced at $100 per person (tax and gratuity not included). Seating is limited, so please call 214.368.8220 for reservations.
Amuse
First Course
Cuttlefish crudo, jalapeño, hearts of palm and pink peppercorns
Sauvignon Blanc, Lake County
Second Course
Squid ink spaghetti, little neck clams, pork belly, preserved lemon, garlic and arugula
Chardonnay “Twisted Root Vineyard” Lodi
Third Course
Charred octopus, avocado sea bean, edamame and miso vinaigrette
Pinot Noir, Mendocino
Fourth Course
Swordfish “steak”, wild mushroom crust and red wine squid ink sauce
Mourvedre
Dessert
Chocolate and caramel textures
Firebrix
Spoon Bar & Kitchen | 8220-B Westchester Drive, Dallas | 214.368.8220
