by 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 annj@kentrathbun.com 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 MelissaS@Kentrathbun.com. Where: Rathbun’s Blue Plate Kitchen | 6130 Luther Lane
