Madison Beach Hotel Epicurean Series | Alsatian Wine Meets CT Shoreline
October 2019
JOIN US FOR AN EXCLUSIVE 4-COURSE WINE DINNER on Friday, October 11, 2019 at 7 P.M. where Alsatian Wines meet the Connecticut Shoreline. We are delighted to have vigneron Philippe Blanck join us from the award winning Domaine Paul Blanck to share his story and discuss his wines during each paired course*.
Guest Chef Mathias Peter, famous for his Alsatian Tarte Flambee, will satisfy your taste buds during the reception and dessert by featuring varieties of his famous recipe.
The Wharf Restaurant Chef, Jay Taylor, has created a stunning menu of Alsatian-inspired cuisine prepared with locally sourced food and paired with hand-picked Domaine Paul Blanck Alsatian wines.
*In addition to the spectacular wines showcased by Domaine Paul Blanck, we are excited to share that an additional, very unique experience awaits the evening’s guests. Ric Duques, owner of Madison Beach Hotel, is contributing to the dinner’s 3rd course a wine of generational reputation to wine aficionados. The 1964 Chateau Lafite-Rothschild Paulliac from the Bordeaux region of France is such a wine.
PRICING:
$99 per person, includes all food and beverage outlined below.
$125 EventBrite ticket price is INCLUSIVE of gratuity and sales tax .
Ticket Pricing DOES NOT includes EventBrite Processing Fees
This ticketed and exclusive event has limited seating.
MENU
Reception
Passed hors d’oeurves
Flammkuchen (tarte flambé),
Rabbit sausage, salted baguette, CT mild grain mustard,
Smoked bay scallop, CT polenta coin, scallion, charred corn
Display
Alsatian cheese selections with local honey, figs, french baguette, CT cato corner cheeses with upper pond farm pickled vegetables, dried fruits, fall vegetable ratatouille
Pinot Blanc Classique 2018, Domaine Paul Blanck
Dinner
First Course
Foie gras pate quenelle, cherry jam, frisee, spiced mustard vinaigrette, spiced black walnuts
Pinot Gris Patergarten 2015, Domaine Paul Blanck
Second Course
Long Island striped bass, leek puree, chef foraged wild mushroom buerre blanc
Riesling Rosenbourg 2016, Domaine Paul Blanck
Third Course
Pork duo, braised pork belly, osso buco, alsatian all-spice sauerkraut, apple butter
1964 Lafite-Rothschild Pauillac Bordeaux
Grand Cru Schlossberg Riesling 2015, Domaine Paul Blanck
Dessert Course
Sweet tarte flambé
Chocolate truffle
Kougelhopf almond crème whim
Tarte au fromage blanc with blueberry riesling compote
1997 Taylor Fladgate Vintage Porto
Pinot Gris late Harvest 2015 Altenbourg, Domaine Paul Blanc
Domaine Paul Blanck: A dynasty of winemakersDomaine Paul Blanck dates back to 1610 when Hans Blanck, the family’s Austrian ancestor, acquired the first vines in Alsace. In 1846 , Jacques Philippe Blanck obtained a medal for his work as a winemaker. In 1927 , Paul Blanck and a handful of other winemakers were recognized as the driving force behind turning the site of Schlossberg into a pilot site for a future grand cru. In 1975 , with the creation of the grand cru appellation in Alsace, Bernard and Marcel Blanck, the sons, played a determining role. Schlossberg was the first to be assigned this appellation. In 1985 came a new generation of winemakers : Frédéric and Philippe. Their main preoccupation is respecting the vines and the soil upon which they are planted. “Our main objective is to create authentic wines of pure pleasure for food and wine-lovers throughout the world.” ~ Frédéric and Philippe Blanck (Owners)
Make it a Weekend!
Overnight accommodations are available at the award winning Madison Beach Hotel. Arrive Friday in time for dinner and then stay the weekend to tour our quaint Town of Madison and the surrounding areas.
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