Two Very Special Wine Dinners From Kent Rathbun

kentby Andrew Chalk

August Briggs Winery and wine make Jesse Inman come to Abacus on Tuesday 21st. August Briggs Winery is an employee-owned winery in Napa Valley dedicated to producing very limited quantities of great wines from carefully selected vineyards across Napa and Sonoma counties. 

The menu:

Passed Appetizers
Shaved New Zealand blue abalone with jasmine white tea and grove pressed olive oil
Texas peach-roasted banana harumaki with green chile and shiso
August Briggs, Leveroni Vineyard, Chardonnay, Carneros  2011
First Course
Seared Yukon River salmon with braised rhubarb, mascarpone and petite sorrel
August Briggs, Dijon Clone, Pinot Noir, Napa Valley 2010
Second Course
Achiote-lime rotisserie duck with Anaheim chile “pozole” and epazote
August Briggs, Monte Rosso Vineyard, Cabernet Sauvignon, Sonoma Valley 2009
Third Course
Espresso rubbed ostrich with Rainer cherries and hazelnut-potato puree
August Briggs, Petite Sirah 2009
Fourth Course
“Latte Da” Chevre Bavarian with Texas blueberry chutney and lemon lavender sable
August Briggs, Old Vines, Zinfandel, Napa Valley 2010
When:       May 21, 2013 – 6:30 p.m.                                              
Cost:         $110 per person plus tax and gratuity.
Reservations: Reservations are required. Please contact Ann Johnston at 214-520-0151 or
Where:     Abacus | 4511 McKinney Ave., Dallas
On May 23rd Blue Plate Kitchen and Beaux Frères team up to host a dinner. Each course will be pared with wine, including the renowned Oregon Pinot Noirs from Beaux Frères. For those wishing to learn more about each wine, the winery’s Director of Sales and Marketing, Kurt Johnson, will be on hand to interact with diners.
The menu…
Passed Appetizers
Baked brie with granny smith apples and jasmine Round Rock honey
Lemon-olive cured salmon with black pepper-lemon sea salt potato chip
Lemelson, Dry Riesling, 2010
First Course
Slow roasted café dusted Tails n’ Trotters pork jowl with baby lettuce, crisp Rogue blue cheese stuffed squash blossom and Le Cousins black pepper-vanilla vinaigrette
Beaux Frères “Les Cousins”, Willamette Valley Pinot Noir, 2011
Second Course
Seared wild Pacific northwest salmon with fennel pollen-mustard crust and Willamette Valley pinot noir-lingonberry jam
Beaux Frères, Willamette Valley “Cuvee”, 2011
Third Course
MacFarlane pheasant duo: crisp roasted leg and pheasant mousse ravioli with morel, fiddlehead fern and Beaux Frères pinot noir jus
Beaux Frères, The Beaux Frères Pinot Noir, 2010
Fourth Course
Artisan cheese and chocolate
Warres, Ruby Porto, 2010
When:       May 23, 2013, 6:30pm
Cost:         $110 per person plus tax and gratuity.
Reservations: Reservations are required. Please contact Melissa Shaw at 214-890-1103 or
Where:      Rathbun’s Blue Plate Kitchen | 6130 Luther Lane

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