Chef Toni Pais welcomed us to Cafe Zinho for a multi-course dinner matched to wines of Australia.

Hors d’oeuvres
Roasted Salmon with Kiwi-Apple Salsa on Crostini

Taltarni Brut Tache (Sparkling)

Starter
Grilled Prawns with Almond Butter Sauce

Rolf Binder Highness Riesling 2011

Salad
Field Greens with Roaring 40′s Blue Cheese (from Tasmania!!)

Main
Lamb Braised in Red Wine with Winter Root Veggies

West Cape Howe “Bookends” Cabernet 2008
and
John Duval Wines “Entity” Shiraz 2009
(former chief winemaker for the world-renown Penfolds Grange)

Dessert
Lammington with Chocolate Pecan Creme Anglaise

Buller Wine Company “Portly Gentleman”

OTG showed an exclusive screening of BOTTLE SHOCK at Pittsburgh Filmmakers Melwood Screening Room

The World’s First Ever Fully Integrated Historic/Cinematic/Gastronomic/Winerific Event Ever!  All in one evening….

HOLLYWOOD
We had an actual print of the film BOTTLE SHOCK AND our guest host Hal B. Klein who plays Shenky in the film – Hal on screen AND in person!  Hal worked as an actor on stage and screen before moving to Pittsburgh to earn a master’s degree in Food Studies.  He’s now co-owner of Your Personal Food Coach and writes about food and drink around town.  From film to food – all thanks to the Burgh!

FOOD
Our pals at Bar Marco put together food to compliment the head to head wine tasting!

HISTORY
Invited guest and Post-Gazette Wine Columnist Elizabeth Downer dished on ‘how it really was’ at the Paris Acadamie du Vin because she was there!

WINE
Everyone tasted the modern Chateau Montelena (the winning white wine from the Judgement of Paris) against a Chassagne-Montrachet (White Burgundy)
and
Bordeaux against a California Cabernet

Kate Romane welcomed us to e2 for a multi-course dinner matched to wines created by
women winemakers

Opening Toast
Natalie Falmet Champagne Cuvee Brut NV
(That’s right, REAL CHAMPAGNE from maker/owner Natalie Falmet!)
Wine Spectator 91

First Course
Antipasti of OMGs

Château d’Or et de Gueules Rose 2011 Southern Rhone, France
(Owner/maker Diane de Puymorin recently met Jack when she brought her wines to
Pittsburgh Wine Festival)
Robert Parker 90

Second Course
Pasta with Dandelion Greens and Grilled Shrimp in Garlic Anchovy Butter

Hall Napa Valley Sauvignon Blanc 2010

Third Course
Local Greens with Radish / Walnuts / Chèvre

Fourth Course
Grilled Leg of Lamb
Quinoa / Summer Greens / Haricot Verts / Sheep Feta

Yorba Wines Tempranillo 2008 Sierra Foothills California
(Producer/owner Ann Kraemer is renown vineyard manager for the likes of Domaine
Chandon, Cain, Calera, Hobbs and Shafer)
and
Black Cat Family Cuvee 2008 Napa California
(Producer/owner Tracey Reichow used to live near Pittsburgh but now makes great reds in
Napa!)

Fifth Course
Fresh Berries with Lavender Cream and Sea Salt Chocolate Bark

Stagioni welcomes us to their new home in the South Side
for a multi-course dinner matched to Italian wines
(2104 East Carson Street – 15203)

Antipasti
A Selection of Meats, Cheeses and Marinated Veggies
Bosco dei Cirmioli Prosecco NV

Primo
Cavatelli with Pistachio, Mortadella, Spring Herbs
White Villa Sparina Di Gavi 2010 (served at the G8 meeting in Italy in 2009)

Insalata
Mesclun with Lemon, Olive Oil, Fresh Herbs

Secondo
Salmon with Mushroom and Leek Risotto

Allegrini Palazzo Della Torre 2008 (Wine Spectator Top 100 of 2011)
and
Rosso Piceno 2010 Mondavio

Dolce
Trust Us!

Wines in the 90s

Chef Toni Pais welcomed us to Cafe Zinho
for a multi-course dinner matched to 90+ rated wines

First Course
Demitasse of Spring Pea Soup and Chicken Salad on Crostini

Roederer Anderson Valley Estate Brut Sparkling Wine California NV

Second Course
Bronzini Fish Cake with White Wine Reduction

Koonowla Dry Riesling Claire Valley Australia 2008

Third Course
Mixed Greens

Fourth Course
Quail Stuffed with Portuguese Cornbread served with Red Wine Reduction

Catena Cabernet Sauvignon Mendoza Argentina 2007
and
Duckhorn Decoy Cabernet Sauvignon Napa California 2009

Fifth Course
Chocolate Mousse with Cascais Cookie

J Vineyards & Winery Brut Rose California NV

Chef Toni Pais welcomed us to Cafe Zinho for a multi-course dinner matched to the
wonderful wines of Bordeaux

Apertif
Foie Gras Pâté on Crostini

Château Richard Saussignac Cuvée Tradition 2007

Entrée
Oysters Pâté Feuilletee with Bordeaux Blanc Reduction

Château Merlet Bordeaux Blanc 2010

Salade
Mixed Greens with Vinaigrette

Plat Principal
Beef Tenderloin with Bordelaise Sauce and Roasted Vegetables

Château Andron Medoc 2009
and
Château Pomeaux Pomerol 2005

Dessert
Pear Poached in Red-Wine with Crème Anglaise and Almond Biscuit

C. Greffe Crémant de Loire Rosé Brut NV

Bar Marco welcomed us for a multi-course dinner matched to wines of Austria

First Course
Smorgasbord of appetizers including Pork and Duck Sausage in Warm Cabbage, Rabbit
Confit, Salt Cured Pork, Ale Jelly and Raspberry Jam, Pickled Veggies

Mittelback Zweigelt Rose 2010
(refreshing and bright, showing muddled strawberry fruit and mineral )

Second Course
Austrian Meatballs (pork and chive) with Potato Puree, Roasted Carrots and Fried Red
Onion

Sattler St. Laurent 2006
(a lighter style red for easy drinking with notes of cherry and a peppery finish )

Third Course
Beet Salad with Caraway, Clove, Thyme and Goat Cheese

Hugl Gruner Veltliner 2010
(zesty and palate cleansing with notes of citrus and white pepper )

Fourth Course
Hasenpfeffer with Red Wine and Juniper Jus, Wild Mushrooms and Noodles

Weingut Knoll Gruner Veltliner Federspiel 2009
(a full bodied white wine with concentrated melon fruit and intense mineral notes )

Fifth Course
Pear Tart

Munzenrieder Eiswine 2008

Chef Toni Pais welcomed us to Cafe Zinho for a multi-course dinner matched to wines
of Australia.

Hors d’oeuvres
Confit of Tasmanian Salmon on Crostini with Kiwi Fruit

Jansz Brut Rose NV (Sparkling)

Starter
Giant (U10) Sea Scallop and Shrimp with Macadamia Beurre Blanc

Cape Mentelle Sauvignon Blanc Semillon 2008

Salad
Field Greens with Toasted Pecans, Hearts of Palm, Olives and Roaring 40’s Blue Cheese
(from Tasmania!!)

Main
Shiraz Braised on-the-bone Lamb with Shiraz Reduction served with Roasted Potatoes

A double header of 2008 Shiraz

Peter Lehmann Shiraz 2008
(Consistent Top 100 Choice by the Wine Spectator)
and
John Duval Wines “Entity” Shiraz 2008
(former chief winemaker for the world-renown Penfolds Grange)

Dessert
Granny Smith Apple Tart

Yalumba “hand picked” Botrytis Vognier 2008

Chef Mike Rago prepared a meal worthy of this milestone celebration hosted at The James
Gallery in the West End.

First Course
Parmigiano-Reggiano Crisps with goat Cheese Mousse
Fresh grated Parmigiano-Reggiano baked into a Tulip shaped Tuille, filled with Fresh
Chevre Mousse topped with Roasted Cherry Tomato.
~
Spicy Cocktail Shortbreads
Delicate, lightly sugared shortbread, baked with hints of curry, tumeric, paprika, chile
powder. Nice balance of sweet & savory.
~
Chorizo Dates with Chermoula
Large Medjool Dates stuffed with Fresh Chorizo and topped with Mild Chermoula Sauce

Champagne Mailly Grand Cru Brut Reserve NV
(Montagne de Reims, Champagne France)

Second Course
Carmelized Sea Scallops with Tarragon Cream
Fresh, Sweet U10 Sea Scallops Sauteed Golden Brown w/ Tarragon Cream Sauce on top of
Wilted Baby Spinach Leaves & Carrot Emulsion

Cliff Lede Sauvignon Blanc Stag’s Leap 2010
(Napa Valley, California USA)

Third Course
Salad of Braised Leeks
Braised Leeks Served Chilled with Mustard Vinaigrette, Crisp Serrano Ham and Chopped
Egg

Fourth Course
Short Ribs with Caramelized Root Vegetables
Oven Roasted/Braised Short Ribs with Beluga Lentils, Caramelized Carrots & Parsnips,
Fennel Oil

Steven Kent Red Blend 2006
(Livermore Valley, California USA)

and
Domaine du Cayron Gigondas 2007
(Gigondas, Rhone Valley, France)

Fifth Course
Pear & Almond Tart
Pear Sucree with Almond Filling Topped with Poached & Baked Bosc Pears

E. Guittard Single Origin Venezuela Chocolate 65%

Andresson 10 Year Tawny Port
Portugal

Chef Shawn Carlson prepared a tour of Italy hosted at the Chatham Village Clubhouse

First Course
roasted duck
polenta, arugula, cranberry gastrique

rabbit sausage
white bean, thyme, crustini

Zardetto Brut Private Cuvee

Second Course
acorn soup
crispy pork belly, orange, fennel

Verdicchio Dei Castelli Dei Jesi Classico 2009

Third Course
farmer market salad
greens, apple, goat cheese

Fourth Course
beef osso bucco
grass fed beef, ricotto gnudi, smoked tomato

RED #1: Negromaro “Ribo” Salice Salentino 2006
RED #2: Valpolicella Ripasso Classico Superiore 2007

Fifth Course
homemade pear gelato

Limoncello