Chef’s Wine Dinner with special guest Randle Johnson of the Hess Wine Collection
Thu, March 15
6:30PM - 9:30PM // $90
Join us for a collaboration of Executive Chef Tim Van Doren and renowned winemaker Randle Johnson at Johnny Delmonico’s on Thursday evening, March 15. Randle is currently the Winemaker for Artezin (California), Director of Winemaking for Bodega Colomé (Argentina), and has been a member of the winemaking team at The Hess Collection Winery since 1983. Ticket price includes tax and gratuity.
Seared Day Boat Scallop
Bodega Colomé 2015 Torrontés, Calchaquí Valley, Salta, Argentina
Notes: Bodega Colomé is Randle’s current “passion project.” Argentina’s best-known white wine is Torrontés, which pairs exceptionally well with citrus and seafood.
Clams, Mussels, Shrimp, Whitefish, Chorizo, Fennel, Saffron Tomato Broth, Spicy Rouille Crostini
Bodega Colomé Estate 2013 Malbec, Salta, Argentina
Notes: Argentina is even more famous for malbec than it is for Torrontés. The spiciness of both the malbec and chorizo make the perfect pairing.
Mustard and Herb-Rubbed Lamb Chop
Spinach and Mushroom Couscous
Hess Collection Lion Tamer 2015 Red Blend, Napa Valley, California
Notes: Lion Tamer is a unique blend of malbec, zinfandel, petite sirah and cabernet sauvignon. To complement all these complex layers of flavors, Chef Tim chose lamb accented with mustard and herbs.
Bacon-Wrapped Beef Tenderloin*
Herb Polenta, Pearl Onion Jus
Hess Collection Mount Veeder 2013 Cabernet Sauvignon, Napa Valley, California
Notes: Mount Veeder is one of the five appellations of Napa Valley. Many believe the best fruit grows on the sides of mountains; the yields are lower, and the elevation produces intense tannins. Pairing it with steak—our specialty—was the obvious choice.
Cheese Duo with Dark Chocolate
Saxon Creamery Big Ed’s Gouda, Lavash Cracker, Berry Compote
Carr Valley Baraboo Blue, Sesame Cracker, Fig and Pear Jam
Artezin Zinfandel 2015, Mendocino County, California
Notes: Randle is particularly passionate about his zinfandel, so Chef Tim wanted to think outside the box a little and offer some unique cheese and chocolate options instead of a heavy dessert. This course will be served family-style.