Dallas chef, Sharon Hage, will join Pappas Bros. Steakhouse on Friday, January 29th for one night only to create an inspired five-course wine dinner in collaboration with Pappas Bros. Steakhouse chef Johnson, entitled ““Pinot Around the World.”
Guests will be treated to a carefully paired menu with wines selected by Pappas Bros. Master sommelier, Barbara Werley – including a “Mystery Wine” presented during the second course.
Hage is a classically trained chef that has built a long-standing reputation in the culinary industry as a successful restaurateur and respected consultant. Nominated for five consecutive James Beard Awards, Hage gained national recognition as a pioneer of the Texas farm to table movement. She owned and operated Dallas’ York Street Restaurant for nearly a decade. Hage continues to make her mark as a fixture by leaving precedence in the local culinary scene.
The five-course dinner will include dishes such as Pancetta-Braised Rabbit with sunchokes, quince, crispy chickpeas and 21 day dry-aged American Rack of Lamb with kohlrabi gratin, broccoli rabe.
For reservations please call 214.366.2000. Cost is $225 per person plus tax and gratuity.
The menu is as follows:
Hors d’Oeuvres Reception
Laherte Freres “Les 7” NV, Champagne, France
First Course
Cold Smoked Pacific Sturgeon
roasted cauliflower, cress, radish
2009 Darting Pinot Meunier Trocken, Pfalz, Germany
2010 Marchesi Incisa Della Rocchetta “Marchesa Leopoldo” Pinot Noir, Piedmont, Italy
Second Course
Mushroom Stew
tangle of cress, soft-boiled quail egg on truffle buttered toast
2004 NuitsStGeorges1er Cru Clos des Corvees Pagets, Robert Arnoux
“Mystery Wine”
Third Course
Pancetta-Braised Rabbit
sunchokes, quince, crispy chickpeas
2009 Hamilton Russel Vineyards Pinot Noir, HemelenAarde Valley, South Africa
Fourth Course
21 day dry-aged American Rack of Lamb
kohlrabi gratin, broccoli rabe
2009 Mayacamas Vineyards Pinot Noir, Mount Veeder, California
2012 Beaux Freres “Zena Crown Vineyard” Pinot Noir, EolaAmity Hills, Oregon
Selection of Cheeses and Mignardises
Chef’s accompaniments
Rene Geoffroy Ratafia de Champagne
