Piedmont Restaurant
Tablas Creek Vineyards Wine Dinner
Tuesday, April 11th
6:30 PM
We're honored to have been invited to pair up with Piedmont Restaurant for a few upcoming wine dinners. Piedmont has solidified it's place as one of Durham's best restaurants over the last few years, working hand in hand with local farmers and artisans to create their own spin on true North Carolina cuisine. They've been joined in the last year by executive chef John May, a talented chef and long time friend of Hope Valley Wine! I used to often sit with John at many Blu Seafood wine dinners, while John was still studying at The Art Institute in Durham, and we'd have great conversations about wine and food. Since then John worked for several years with Vivian Howard at the Chef & The Farmer restaurant in Kinston, before coming home to Durham and taking over the kitchen at Piedmont. The first wine dinner is this April, focusing on the beautiful wines of Tablas Creek Winery. Tablas Creek is a Paso Robles winery founded on a collaboration between the Perrin family of France's renowned Chateau de Beaucastel, and American importer Robert Haas. They chose their vineyard sites based on geology and climate conditions that made their plots similar to those around Beaucastel's home Chateuaneuf-du-Pape, and planted classic Rhone varieties. They've won many awards and high ratings since, and are known as one of California's premier Central Coast wineries. Their National Sales Manager Darren Delmore will be on hand to discuss the wines, and Chef May has put together an astounding menu!
Snapper Ceviche
radish, thyme, apple
~ 2015 Tablas Creek Vineyard 'Patelin de Tablas' Blanc
56% Grenache Blanc, 23% Viognier, 12% Roussanne, 9% Marsanne
Smoked Scallop
herb veloute, spring onion
~ 2015 Tablas Creek Vineyard 'Côtes de Tablas' Blanc
26% Viognier, 25% Grenache Blanc, 25% Marsanne, 24% Roussanne
Chicken Wing Croquette
dill pickle
~ 2015 Tablas Creek Vineyard 'Patelin de Tablas' Rosé
68% Greanche, 13% Counoise, 11% Mourvédre, 8% Syrah
Pork Neck
majoram, carrot
~ 2013 Tablas Creek Vineyard 'Patelin de Tablas' Rouge
26% Viognier, 25% Grenache Blanc, 25% Marsanne, 24% Roussanne
Dry-Aged Ribeye
olive, turnip, beet
~ 2014 Tablas Creek Vineyard 'Côtes de Tablas' Rouge
44% Grenache, 36% Syrah, 12% Counoise, 8% Mourvédre
$95.00 Per Person with Wine Pairings
$65.00 Per Person without Wine
Please call Piedmont for Reservations
at 919-683-1213
Snapper Ceviche
radish, thyme, apple
~ 2015 Tablas Creek Vineyard 'Patelin de Tablas' Blanc
56% Grenache Blanc, 23% Viognier, 12% Roussanne, 9% Marsanne
Smoked Scallop
herb veloute, spring onion
~ 2015 Tablas Creek Vineyard 'Côtes de Tablas' Blanc
26% Viognier, 25% Grenache Blanc, 25% Marsanne, 24% Roussanne
Chicken Wing Croquette
dill pickle
~ 2015 Tablas Creek Vineyard 'Patelin de Tablas' Rosé
68% Greanche, 13% Counoise, 11% Mourvédre, 8% Syrah
Pork Neck
majoram, carrot
~ 2013 Tablas Creek Vineyard 'Patelin de Tablas' Rouge
26% Viognier, 25% Grenache Blanc, 25% Marsanne, 24% Roussanne
Dry-Aged Ribeye
olive, turnip, beet
~ 2014 Tablas Creek Vineyard 'Côtes de Tablas' Rouge
44% Grenache, 36% Syrah, 12% Counoise, 8% Mourvédre
$95.00 Per Person with Wine Pairings
$65.00 Per Person without Wine
Please call Piedmont for Reservations
at 919-683-1213
Primal Food & Spirits
Reserve Pinot Noir Wine Dinner
Wednesday, April 12th
7:00 PM
Chef Tim Lyons and staff at Primal have put together a special dinner for April, veering away a touch from our standard format. The dinner will feature great wines as always, this time around focusing on four elegant Pinot Noirs. Instead of doing course by course pairings however, Primal will serve the meal family style, with generous platters of dishes placed in the center of the table, and allowing the diner to fix their own plate as they like. All of the dishes to be served have been chosen for their compatibility with the noble Pinot Noir grape, but the fun will be in letting you taste the same food with each wine. It will be a great opportunity to see how each wine brings out different aspects of the dishes. To make it even more special, Chef Lyons is going to be sitting down to the dinner with the attendees, available and ready to answer questions, give insights to his menu and dishes, and hopefully even bestowing a few cooking tips! A representative of the wines and myself will also be there to answer wine questions, and partaking of the delicious dinner! We hope you can join us for this unique dinner!
Kale Salad
green apple / humboldt fog cheese / sunflower seeds / apple cider vinaigrette
Hot-Smoked Salmon
wasabi-cucumber remoulade
Roasted Spring Vegetables
thyme / olive oil / black salt
Wood Grilled Roast Beef
spice encrusted / horseradish cream
Duck Confit
molasses glaze / apricot mostarda / lentil salad
Ice Cream Sundae
oatmeal raisin crunch / red wine syrup / marinated cherries
The Wines
Movia 'Puro Rose' Sparkling Pinot Noir
~ Primorska, Solvenia 2006
Lemelson 'Thea's Selection' Pinot Noir
~ Willamette Valley, Oregon, 2014
Bethel Heights 'Casteel' Estate Pinot Noir
~ Eola-Amity Hills, Oregon, 2015
Remi Jobard Meursault Rouge 'Sous la Velle'
~ Burgundy, France, 2014
$75.00 Per Person plus Tax and Tip
Please call Primal for Reservations
at 919-248-3000
Kale Salad
green apple / humboldt fog cheese / sunflower seeds / apple cider vinaigrette
Hot-Smoked Salmon
wasabi-cucumber remoulade
Roasted Spring Vegetables
thyme / olive oil / black salt
Wood Grilled Roast Beef
spice encrusted / horseradish cream
Duck Confit
molasses glaze / apricot mostarda / lentil salad
Ice Cream Sundae
oatmeal raisin crunch / red wine syrup / marinated cherries
The Wines
Movia 'Puro Rose' Sparkling Pinot Noir
~ Primorska, Solvenia 2006
Lemelson 'Thea's Selection' Pinot Noir
~ Willamette Valley, Oregon, 2014
Bethel Heights 'Casteel' Estate Pinot Noir
~ Eola-Amity Hills, Oregon, 2015
Remi Jobard Meursault Rouge 'Sous la Velle'
~ Burgundy, France, 2014
$75.00 Per Person plus Tax and Tip
Please call Primal for Reservations
at 919-248-3000
Nana's Restaurant
Hobo Wine Company Winemaker Dinner
Tuesday, April 18th
7:00 PM
For our April Wine Dinner at Nana's, we will welcome winemaker Kenny Likitprakong of Hobo Wine Company. Kenny has captured a lot of attention over the last few years through his wines under the Hobo, Camp, Banyan, and Ghostwriter labels, and is viewed as a rising star in the wine world. His own description of his style and vision say it best:
"Our ideas and preferences about wine are always changing, but the core and root of what excites us is a constant. The possibility for wine to create community, to be history, to tell a story, and to transcend time and place is what enchants, captivates, and inspires us. The wines that achieve these ethereal qualities are produced by craftsmen/women with an artisan approach to growing grapes and making wines. They are Vignerons who raise their vines and wines with great thought and patience and understanding and are able to instill their wines with personality and character and a sense of place.
Though techniques vary somewhat from wine to wine, vineyard to vineyard, and vintage to vintage, our basic approach is consistent. We believe in unforced wines. We believe in making the best wine possible, but there are lines we are not willing to cross. We believe in minimal processing as a goal, but modern winemaking as an option. Stylistically, we strive for balance above all else, but varietal and geographical distinction are also goals."
We selected the wines this week, and Chef Howell and company are hard at work putting together the perfect pairings!
Reception
Banyan Gewürztraminer
Monterey County, California, 2016
1st Course
Camp Chardonnay
Sonoma County, California, 2015
2nd Course
Side by Side Pairing:
Camp Zinfandel
Sonoma County, California, 2015
&
Hobo Zinfandel
Dry Creek Valley, California, 2014
3rd Course
Hobo Cabernet Sauvignon
Alexander Valley, California, 2015
4th Course
Ghostwriter Syrah
Santa Cruz County, California, 2015
$65.00 Per Person plus Tax and Gratuity
Please call Nana's at 919-493-8545
for Reservations
"Our ideas and preferences about wine are always changing, but the core and root of what excites us is a constant. The possibility for wine to create community, to be history, to tell a story, and to transcend time and place is what enchants, captivates, and inspires us. The wines that achieve these ethereal qualities are produced by craftsmen/women with an artisan approach to growing grapes and making wines. They are Vignerons who raise their vines and wines with great thought and patience and understanding and are able to instill their wines with personality and character and a sense of place.
Though techniques vary somewhat from wine to wine, vineyard to vineyard, and vintage to vintage, our basic approach is consistent. We believe in unforced wines. We believe in making the best wine possible, but there are lines we are not willing to cross. We believe in minimal processing as a goal, but modern winemaking as an option. Stylistically, we strive for balance above all else, but varietal and geographical distinction are also goals."
We selected the wines this week, and Chef Howell and company are hard at work putting together the perfect pairings!
Reception
Banyan Gewürztraminer
Monterey County, California, 2016
1st Course
Camp Chardonnay
Sonoma County, California, 2015
2nd Course
Side by Side Pairing:
Camp Zinfandel
Sonoma County, California, 2015
&
Hobo Zinfandel
Dry Creek Valley, California, 2014
3rd Course
Hobo Cabernet Sauvignon
Alexander Valley, California, 2015
4th Course
Ghostwriter Syrah
Santa Cruz County, California, 2015
$65.00 Per Person plus Tax and Gratuity
Please call Nana's at 919-493-8545
for Reservations