We continued to enjoy Italian foods with wines of the region with a serious Italian dinner each course paired to some tasty Italian wines.

Chef Kate Romane of e2 in Highland Park spent time in Italy last autumn and, with help from our friends, we been spent time prospecting for representative wines to match to her culinary adventures.  If you care about points, we included a 95 AND a 100 point wine – but hey, we think the wine and the food experience will be worth all the points in the world if we get to spend the evening with friends!

Wines listed below – stay posted for more on the menu.

• Albino Armani 1607 Prosecco DOC
• Domus Pinot Grigio Friuli Latisana 2013
• Fattoria Scopone ‘Olivare’ Brunello di Montalcino DOCG 2010
• Casanova di Neri Tenut Nuova Brunello di Montalcino DOCG 2006
• Prosecco – Tesoro della Regina Prosecco

Cassoulet is a warm and savory and rustic dish – and if made in the proper French tradition Cassoulet takes a great deal of time and effort. To help weather the storm we collaborated with Kevin Costa of the Crested Duck.

For this rustic French Winter dinner we have wines from the most important French Wine Regions: Burgundy, Loire, Bordeaux, and Rhone. Each of these wines earned 91+ scores from various reviewers and one was included in an annual top 100 list.

First Course 
Trio of Pork Pate
liver mousse, cabbage wrapped country pate, pate with quince & apple cider

Andre Delorme Cremant de Bourgogne Brut

Second Course
Sole Meunière
brown butter-lemon sauce, capers, smashed gold potatoes

Chateau de Thauvenay Reserve Montalivet Sancerre 2013

Third Course
Grilled Greens
Asian pear, fennel bulb, pecans, leek vinaigrette

Fourth Course
Cassoulet
heirloom beans, lardons, duck confit, toulouse sausage

Chateau Rousset-Caillau Bordeaux Superieur 2011
AND
La Mitre Chateauneuf-du-Pape 2012

Fifth Course
Apple Tart
vanilla crème anglaise, salted caramel sauce

Chateau du Grand Carrety Sauternes 2011

You don’t have to “Tie-Me-Kangaroo-Down-Mate”… But for those of you who like the sunny expanse of Oz like we do – we are glad you were able to join us at Crested Duck in Beechview for our pretty-much-annual-Pittsburgh-Australia-Day-Dinner featuring Australia-inspired foods prepared by Chef Kevin Costa (including KANGAROO!!) and carefully curated Australian wines selected by Jack Brice paired to each of the FIVE courses!   (As usual, for those who care – the point scores for these wines range from 90-97pts, but we’ll let you decide which deserves what score….)

This dinner helped to shake off the northern hemisphere chill.

First Course 
Grilled Kangaroo
grilled frizee, sautéed shiitake, crostini

Jansz Premium Rose Sparkling Wine NV – Tamar Valley Tasmania

Second Course
Halibut
fennel, citrus-habenaro broth, garlic aioli

Pikes Dry Riesling 2013 – Claire Valley South Australia

Third Course
Winter Rocket Salad
Asian pear, macadamia nuts, toma celena cheese, mustard vinaigrette

Fourth Course
Rosemary Smoked Leg of Lamb
roasted potatoes & carrots, charred onions

Jim Barry The Lodge Hill Shiraz 2012 – Claire Valley South Australia
AND
Clarendon Hills Syrah Brookman Vineyard 2008 – Barossa Valley South Australia

Fifth Course
Lamination
crème anglaise

R.L. Buller Victoria Tokay NV, Victoria

A strolling all French evening in Pittsburgh’s West End.

We started with champagne (of course) and first course hosted by James Frederick and Gayle Irwin at the James Gallery.

After an artful opening, we progressed across the street to Lou Bucci’s Tartine restaurant for four more courses of French food and French wine!

First Course 
Salmon Provencale

Champagne Philippe Prie Brut Tradition NV

Second Course
Warm potato-leek soup

Macon Milly-Lamartine Domaine Chene 2013 (served by the glass at NYC’s Bar Boulud)

Third Course
Bibb lettuce with creamy Roquefort dressing

Domaine de Dionysos La Deveze Cotes du Rhone 2011 (91 pts)

Fourth Course
Lamb chops with dijon mustard and rosemary, haricot vert and fingerling potatoes

Grand Vin Bordeaux Medoc Chateau Aimee 2009 (no scores, but we like it!)

Fifth Course
Chantilly Cream with Berries

Chateau Richard Saussignac Cuvee Tradition 2008

ONLY Lovers of Duck attended this dinner – because we had duck in ALL FIVE COURSES (that’s right – dessert included) matched to tasty wines!

We challenged Chef Kevin Costa to make us an entire dinner with duck in each course. Of course it is no mistake that we chose to challenge the chef at a restaurant named “The Crested Duck”!

First Course 
Foie Gras Mousse – leek confit, baked apple,  pancetta

La Fleur Renaissance Sauternes 2011

Second Course
Charcuterie – smoked duck breast, duck and cherry pate, duck speck

Duckhorn Decoy Chardonnay Sonoma 2013

Third Course
Duck Confit Crepes – orange creme fraiche, pomegranate, bitter chocolate

Dierberg Pinot Noir Santa Maria Valley 2010

Fourth Course
Crispy Duck Breast – mushroom risotto

CVNE Vina Real Rioja Alavesa Crianza 2009

Fifth Course
Caramelized Duck Fat & Fleur de Sel Ice Cream – shortbread cookie (in the shape of a duck!)

Gruet Brut Methode Champenoise NV

First Ever Off the Grid Flicks on Bricks

Do you like Summer?
Do you like the Outdoors?
Do you like Movies?
Do you like Food and Wine?

If you answered YES to these questions, then join us for our first ever Off the Grid Flicks on Bricks evening – starring an outdoor viewing/dining area, Kate Romane’s rustic Italian-style food paired to traditional Italian Wines, and the iconic Italian American Restaurant movie: Stanley Tucci’s BIG NIGHT.

Matched to the food and movie will be four Italian wines, a sparkler, a white and two reds including two large format bottles (Jeroboam to be specific, because a mere Magnum is simply not enough!) of Super Tuscan red.

Where you ask…. look for the festive empty lot just down the street from e2 in Highland Park (5812 Bryant Street – 15206).

Outdoors, movie stars, food and big bottles = Big Fun!