Welcome to the third in the 2016 spring dinner series at e2.

Is the state liquor system good or bad for Pennsylvania wine lovers? In a classic David v. Goliath scenario (or as Jack would like it to be viewed – a Clash of the Titans), Jack will take on a $2.4+ billion industry … all in service to the dedicated oenophiles of Off the Grid.

What are we drinking you ask?? What are these interesting finds hiding among the shelves of wine stores across the Commonwealth??  The only way to find out is to join us for the great reveal.  Come see for yourself if Jack has found hidden gems in the system.

With help from Kate Romane and e2, our culinary partners in crime, we will have a memorable evening. Join us Wednesday, May 18th at 6:30pm

• Sparkler – Rose bubbly from Argentina, dry, but full bodied
• White – Pinot Blanc from France, light and juicy
• White – White Burgundy from France, unoaked and minerally with a long finish
• Red – Rioja from Spain, medium bodied with lots of flavor and complexity
• Red – Cabernet from California, dense and dark with dusty tannins

Menu

• assorted crostini
• big fat salad with cucumber, mint, walnuts and sesame Dijon vinaigrette
• grilled asparagus with tarragon aioli
• roasted chicken thighs with rosemary
• porcini capalletti with pancetta, sage, wild mushrooms and peas
• pound cake and berry mess

Please note that all sales are final. If you find you are unable to use your seats, please contact Kate and Jack and they will see if there is someone on the wait list who can use them (although this is not guaranteed).  Thank you!

Welcome to the second in the 2016 spring dinner series at e2.

Number 1, Numero Uno, Top Dawg… say it any way you like… You’re #1 with us!

And because of that, we hunted high and low to find some of the HIGHLY sought after, difficult to find, 2015 Wine Enthusiast #1 Wine of the year.   Over 19,800 wines from around the globe were reviewed this past year, and this beautiful Chianti Classico outshone all others!

So…. With help from Kate Romane and e2, our culinary partners in crime, we have created an Italian themed dinner to appropriately accentuate the top wine of the year, which will be served alongside a Prosecco, two whites and a kick-butt-Barolo.   Should be fun, instructive and TASTY!

Join us Wednesday, April 20th at 6:30pm

• Sparkler – Carpene Malvotti Prosecco Di Conegliano DOCG Non Vintage
• White – La Battistina Gavi 2015
• White – Inama Soave Classico Vin Soave DOC 2014
• Red – Bersano Barolo Nirvasco Piedmont 2010  (93pts)
• Red – Agricola San Felice Chianti Classico Gran Selezione Il Grigio 2011 (#1 Wine Enthusiast Wine of the Year 95pts)

Menu

• assorted crostini
• mixed green salad with lemon and parmesan
• beans and greens
• banana peppers with goat cheese
• gnocchi bolognese
• surprise dessert!

SAVE THE DATE FOR THE NEXT IN THE SERIES (please note the new date!)

5/18 – Jack v PLCB 

Please note that all sales are final. If you find you are unable to use your seats, please contact Kate and Jack and they will see if there is someone on the wait list who can use them (although this is not guaranteed).  Thank you!

Welcome to the first in the 2016 spring dinner series at e2.

Bordeaux versus Napa – like titanic heavyweights, this on-going battle is too big to be ignored!

What fun to compare, head to head, a red and white from Bordeaux and from Napa, all four highly regarded.   AND there are no losers, because we WIN for having tried wines from two of the world’s greatest (and most different) wine regions!   YOU are a winner, if you come to dinner with an excellent meal paired to the wines prepared by Kate Romane (chef and owner of e2).

Join us Wednesday, March 30th at 6:30pm sharp to decide for yourself who comes out on top.

• Sparkler – Saint Hilaire Limoux Brut
• White Bordeaux – Chateau Graville Lacoste Blanc Graves 2014
• White Napa – Solace Sauvignon Blanc Napa Valley 2014
• Red Bordeaux – Chateau Malartic-Lagraviere Grand Cru Classe 2012
• Red Napa – Clos du Val Stag’s Leap Cabernet Sauvignon 2013

Menu

• crostini with egg salad and capers / crostini with gorgonzola mess and onion
• haricot vert with lemon and spring herbs
• mixed greens with hard egg, bleu cheese and olives
• red potatoes with parsley and saffron mayonnaise
• roast beef with porcini butter and peppercorn
• croissant bread pudding

SAVE THE DATE FOR THE NEXT IN THE SERIES

4/20 – Italian Blowout
5/11 – Jack v PLCB 

Please note that all sales are final. If you find you are unable to use your seats, please contact Kate and Jack and they will see if there is someone on the wait list who can use them (although this is not guaranteed).  Thank you!

Eat your veggies!

If you love food and wine, then you must also love vegetables. So we were happy to present an organic, vegan food and wine dinner at Randita’s – a restaurant known for special vegan preparations (AND great live guitar music).

First Course
Baked Polenta with Pesto: Cheesy polenta squares baked crispy and topped with basil walnut pesto
AND
Lentil Bites: Lentil and brown rice bites served with a selection of dipping sauces

Poema Reserva Brut Nature Cava NV (90 pts)

Second Course 
Creamy Squash Soup

World’s End Chardonnay Napa Valley Reserve 2013 (92 pts)

Third Course
Stuffed Peppers: Green bell peppers stuffed with brown rice and mixed vegetables simmered in tomato sauce. Baked and topped with house-made vegan cheese

La Mitre 2012 Chateauneuf du Pape (93 pts)
AND
Castelli del Grevepesa ‘Castelgreve’ Chianti Classico Riserva DOCG 2009 (93 pts)

Fourth Course
Seitan Stroganoff: Tender seitan beef sautéed with crimini mushrooms and served in a creamy gravy over parsley-garlic pasta

duo of wines continued….

Fifth Course
Coconut Cream Pie

Robert Mondavi Winery Moscato d’Oro Napa Valley 2013

Happy Australia Day!

(OR – for us in North America who aren’t enjoying Aussie summer weather: Happy January 26^th…  Which doesn’t sound nearly as fun shouted into bracing winds and sub-freezing temperatures…)

Despite our location and cold temps, we STILL wanted to celebrate Australia day with a fantastic Aussie-focused meal with true blue Australian juice. Thanks to all who were able to join us at Café Zinho for this tasty menu.

Amuse
demitasse of shrimp bisque

Jansz Rose Tasmania Sparkling NV
Decanter Magazine World’s #2 non-Champagne Sparkler

First Course 
filet of salmon with macadamia butter sauce

Leeuwin Estates Prelude Chardonnay Australia 2013
Little brother to the Wine Spectator #5 wine in the world – 94 pts

Second Course
seasonal greens with st. agur blue cheese, walnuts, grapefruit segments, & citrus vinaigrette

Third Course
rack of spring lamb with shiraz/cabernet sauce

Ederton Shiraz Cabernet Sauvignon E Series 2013
Family owned Barossa producer – Cameron Ashmead loves Pittsburgh and brings great wines!

AND

Hay Shed Hill Cabernet-Merlot Margaret River 2012
West Australian Bordeaux-style – 95 pts

Fourth Course
granny smith apple tart

Elderton Golden Semillon 2013
Liquid gold… ‘nuff said

Please note that all sales are final. If you find you are unable to use your seats, please contact Kate and Jack and they will see if there is someone on the wait list who can use them (although this is not guaranteed).  Thank you!

Is there art in flavor?  Taste?  Smell?  What does it mean to appreciate art? (Or eat it and drink it?)

A precise answer to these questions eludes us… what we DO know is that a great blend of food and wine and friends is ALWAYS worthwhile – even more so when surrounded by art!

We partnered with Garnett Livingston of La Maison for this challenge. Our food collaborator is highly musically capable (seriously, he trained at Juilliard) and uses the same artistic approach when producing his dinners. Stylistically informed by famous American restaurant, The French Laundry, we added some French-ness to the mix by pairing all French wines!

The evening was hosted at Panza Gallery in Millvale.

Amuse
Hudson Valley Foie Gras, Brioche, Roast Fig, Pedro Ximinez, Micro

Château Richard Saussignac Tradition 2010

First Course 
Tuna Tartare, Avocado, Frisee Salad, Toasted Pine Nut, Basil Oil

Baron Albert Brut Champagne Tradition NV

Second Course
Autumn Squash Veloute, Roast Pear, Hazelnut Crumble, Watercress, Brown Butter

Domaine de Nalys Chateauneuf du Pape Blanc 2012

Third Course
Barely Cooked Scottish Salmon, Braised Leek, White Wine Beurre Blanc, Vegetable Brunoise, Endive

Domaine Michelot Meursault, Cote de Beaune, France 2013

Fourth Course
Slow Braised Domestic Beef Short Rib, Yukon Potato Emulsion, Glazed Root Vegetables, Veal Reduction

Chateau Haut Bernat Puisseguin Saint Emilion Bordeaux 2009

Fifth Course
Chocolate Bouchon Cake, Vanilla Creme Anglaise, Dark Chocolate Mousse, Pistachio Crumble, Blackberry, Beet-Dusted Chocolate Truffle

De Perriere Rose Brut, France NV

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