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This event has passed (March 15 2018).

Chef’s Wine Dinner with special guest Randle Johnson of the Hess Wine Collection

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.

First Course
Seared Day Boat Scallop
Citrus Slaw
paired with
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.

Second Course
Clams, Mussels, Shrimp, Whitefish, Chorizo, Fennel, Saffron Tomato Broth, Spicy Rouille Crostini
paired with
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.

Third Course
Mustard and Herb-Rubbed Lamb Chop
Spinach and Mushroom Couscous
paired with
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.

Fourth Course
Bacon-Wrapped Beef Tenderloin*
Herb Polenta, Pearl Onion Jus
paired with
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.

Fifth Course
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
paired with
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.