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!

Spain’s El Bulli Three-Michelin-Star restaurant re-defined modernist cuisine for a generation and was declared the World’s Number One restaurant – but although this uber famous restaurant influenced the world’s fanciest restaurants, it is now closed. The predominantly Spanish wine cellar has been sold for $2.8 million dollars…

BUT here in Pittsburgh we can sample a flavor of that influence, (admittedly with more substance and less chemistry) at notion restaurant with a combination of modernist cuisine and handpicked Spanish wines by Jack Brice brought together for only 24 people on only one night.

First Course 
Amuse-bouche – Chef’s selection

Codorniu Clasico Cava Brut NV

Second Course
Maine Crab (roasted onion bouillon)

Spanish Rueda Verdejo

Third Course
Beet (red onion, cranberry, egg, manchego)

Grupo Bodegas Ondarre Rioja Reserva 2006

Fourth Course
Rib Eye (onion, mushroom, cress)

Bodegas Ontanon Rioja Gran Reserva 2001

Fifth Course
Trust Us!

To start the 2014 Sunday Supper Series arranged a “Sustainable Food” dinner at Marty’s Market with French wines selected by none other than Jack Brice.  You probably are already aware of Marty’s commitment to clean and sustainable foods, but were you aware of their new business partner agreement with the Monterrey Bay Aquarium, to sell fish – but only sustainable fish selected for the sustainable types selected with the guidance of the Monterey Bay Aquarium’s “Seafood Watch” list.  Check out this article for more details.

First Course (Appetizer)
Cheese and Charcuterie Board, Baguette

Cremant de Loire Sparkling Wine

Second Course (Fish)
Smoked Trout, Dill, Quark, Potato, Lemon Puree

Bordeaux Blanc Semillon/Sauvignon Blanc

Third Course (Salad)
Butter Leaf Salad, Smoked Egg Vinaigrette, Pickled Shallot, 5 Minute Egg

Bourgogne Rouge Pinot Noir

Fourth Course (Main)
Jamison Lamb Winter Stew

Chateau de Montmirail Gigondas Cuvee Beauchamp

Fifth Course (Dessert)
Olive Oil Sponge Cake, Cajeta, Cider Infused Apples, Yogurt Powder

Frederick Gouissin Sparkling Apple Cider AOC ‘Heritage 1900’ NV

As a celebratory end to 2013 we arranged for a small dinner by Kevin Costa at Crested Duck with some special wines selected by none other than Jack Brice.

First Course
Duck Liver & Honey Mousse – crispy pancetta, fig puree, frisee

Villa Chiara Prosecco NV

Second Course
Chicken Roulade – spinach, black swamp gouda alfredo, crispy chicken skin

Domaine de la Solitude Chateauneuf du Pape Blanc 2011

Third Course
Charcuterie / Cheese / Pate

Bodegas Antiguas Vinas de Rioja ‘Audius’ Tempranillo 2008

Fourth Course
Heirloom Grains and Salad – red wine soaked currants, pecans, arugula, fennel

Fifth Course
Cassoulet – petite french beans, duck leg confit, toulouse sausage

Domaine du Cayron Gigondas 2009

Sixth Course
Grilled Almond, Orange & Polenta Cake – orange reduction, cream

Quady Essensia Orange Muscat 2010

Chef Alan Peet welcomed us back to his room with a view at Isabela on Grandview for a multi-course dinner matched to all American wines selected by Jack Brice.  Pittsburgh looks even better with fabulous food and a glass in hand.

First Course
Roasted Pear – Pecans, Sorrel / Smoked Skuna Bay Salmon Nigiri – Forbidden Rice, Shiso

Gloria Ferrer Royal Cuvee Brut Reserve 2005

Second Course
Blue Hubbard Squash Puree – Apple Dumplings, Cheddar, Micro Sage

Treasure Hunter Vacation Chardonnay Sonoma County 2011

Third Course
Venison Loin – Persimmon, Fennel, Parsnips, Spelt Berries

Gunfighter Cabernet Sauvignon Scharf Family Vineyards, Dry Creek 2009
and
“2” Hendry Ranch Cabernet Sauvignon Napa Valley 2006

Fourth Course
Grass Fed NY Strip – Kennebec Potato, Cipollini Onions, Bitter Greens, Pomegranate, Demi

Double dose of reds continued…

Fifth Course
Chocolate – Espresso, Hazel Nuts, Blackberry, English Toffee
and
Assorted Chocolate & Fruit Pop Bouquets – Strawberry & Dark Chocolate, Blackberry & White Chocolate, Banana & Milk Chocolate

Mumm Napa Brut Rose NV

Henry Dewey and Angela Early welcomed us back to Penn Avenue Fish Co. in the Strip District for a multi-course dinner paired with wines selected by Jack Brice.  But the evening didn’t stop there….after dinner everyone enjoyed a world tour of chocolates with Amy Rosenfield of Mon Aimee Chocolat.

First Course
Raw Plate
Oyster + Saffron Mignonette, Sweet Sea’s Roll, Yellowtail Sashimi

Henri Poiron Muscadet Sèvre et Maine 2012 – Loire France
Fresh and creamy and ready for Oysters/raw bites!

Second Course
Grilled Romaine / Shaved Asiago / Cherry Tomato Vinaigrette / Grilled Flatbread

Sola Savignon Blanc 2012 Yakima Valley – Washington, US
Light and crisp to compliment fresh ingredients.

Third Course
Halibut / Buttery Rice & Peas

J. L. Chave Saint Joseph Blanc 2011 – Northern Rhone, France
Tropical, exotic, rich and amazingly complex.

Fourth Course
Blackened Salmon / White Anchovy Potato / Brussels Sprouts

Anciano “10 Anos” Tempranillo Gran Reserva 2002 – Spain
Savory, dark and complex with style.

Fifth Course
Lux Artisan Chocolates
(Passion Caramel and Raspberry / Lemon Bomb / Red Wine & Poached Plum)
and
Guittard Sur del Lago 65% Single Origin from Venezuela
and
Patric Rio Caribe 70% Single Origin from Paria Peninsula of Venezuela

Charles de Fere Rose Reserve NV France

Kate Romane welcomed us back to e2 for a multi-course dinner matched to wine created by women winemakers selected by Jack Brice.

First Course
anti pasta with local charcuterie by Crested Duck Charcuterie, seasonal selection of cheeses and veggies served with grilled focaccia

Taittinger Domaine Carneros Brut Cuvée, California USA

Second Course
zucchini & prosciutto risotto with shrimp

Jean Luc Colombo Cape Bleue Rose Provence 2012, Southern France

Third Course
farmer greens with light vinaigrette, goat cheese and toasted walnuts

Fourth Course
ricotta ravioli with oxtail ragu made with heirloom tomatoes and farm herbs

Eden Hall Shiraz Eden Valley 2005, South Australia

and

Chateau d’Or et de Gueules, Costieres de Nimes Cuvée Trassegum 2009, Southern France

Fifth Course
peach and blueberry cobbler with house made vanilla gelato

Ch. Bordenave Sauternes 2010 Bastor Lamontagne, France

Chef Hilary Zozula welcomed us to Eden for a multi-course dinner matched to wines selected by Jack Brice.

First Course
Veggie Chips
AND
Spicy Cabbage Noodles
(green peas, red peppers, carrots, sliced almonds, ginger, sesame and a creamy spiced almond sauce)

Chateau d’Or et de Gueles Rose 2011

Second Course
Oyster Mushroom “Scallop” with an Avocado Salad

Heitz Cellars Sauvignon Blanc 2011

Third Course
Amarntha and Quinoa Gnocchi
(spinach, butter beans, sun dried marinara and cashew parmesan)
AND
Stuffed Portobello
(riced cauliflower, chopped kale, coconut ricotta and smokey sunflower sauce)

Reserve des Vignerons Saumur Champigny 2010

Fourth Course
Cardamom and Strawberry Cake
AND
Cacao and Coffee Cake

Zardetto Vino Spumante Rose NV

Chef Alan Peet welcomed us to his room with a view at Isabela on Grandview for a multi-course dinner matched to Esporao wines selected by Jack Brice.  Pittsburgh looked even better with fabulous food and a glass in hand.

First Course
Nantucket Bay Scallop Ceviche – Lime, Shiso, Lemongrass, Coconut

Esporao Brut (Sparkling)

Second Course
Lobster Manicotti – Lobster Roulade, Peas, Carrot Puree, Black Truffle

Esporao Alentejo Reserve Branco

Third Course
Jamison Farms Lamb Loin – Sweetbreads, Braised Shoulder Agnolotti, Fiddlehead Ferns, Wild Lettuce

Assobio Douro Red
and
Murcas Douro Reserve

Fourth Course
Cheese Course of 3 notable Western Pennsylvania cheeses from The Ark Dairy, Riverview Dairy and Farmdale Organics

Fifth Course
Meyer Lemon & Meringue / S’more / Raspberry Cheesecake

Quinta dos Murcas 10year Tawny Port