Mark your calendar for October 20, 2016 at 6:30pm because Abacus has something special up its sleeve. On this date, Abacus is partnering with California’s Sojourn Cellars for a wine dinner that’s not to be missed. Executive Chef Chris Patrick and his team are pulling out all the stops and creating a delicious menu of inspired dishes just for the occasion. Each dish will include an expertly-paired wine to enhance the experience.
Joining the Abacus team will be Sojourn Cellar’s National Sales Director, Jim Silver. So come with questions and curiosity, as he’ll be ready to discuss each wine and speak with diners about the brand’s lineup throughout the evening.
Cost is $200 per person plus tax and gratuity. Reservations are required. Please contact Stephanie Conder at 214-520-0151 or or email stephaniec@kentrathbun.com.
Now, here’s what you can look forward to:
Passed Appetizers
Bacon Wrapped Rabbit Loin with Parmesan Crisp, Pepper Confit and Orange
Chicken Skin “Cannoli” with Spicy Blue Crab, Apple Kimchi and Caviar
Berkshire Pork Tongue Pastrami with Roasted Garlic Aioli and Sharp Cheddar
Sable Chardonnay, Sonoma Coast 2014
First Course
Grilled Carabinero Prawn with Lobster Scampi Butter, Whipped Fingerling Potato and Radish
Chardonnay, Durell Vineyard, Sonoma Coast 2014
Second Course
Pork Lace Wrapped Ahi Tuna with Braised Cannellini Beans, Grilled Shiitake, Sansyo Pepper and Bonito Fume
Pinot Noir, Gap’s Crown Vineyard, Sonoma Coast 2014
Third Course
Slow Cooked Dry Aged Rosewood Ranch Teres Major Beef with Hazelnut Biscotti, Red Wine Poached Pear and Blackberry Reduction
Cabernet Sauvignon, Oakville, Napa Valley 2013
Fourth Course
Sacher Torte with Pistachio Crumble and Cherry-Vanilla Ice Cream
Cabernet Sauvignon, Beckstoffer Georges III, Rutherford, Napa Valley 2013
