Michael Majewski, Sommelier, General Manager and Partner at Brandywine Prime, and I have been cooking up plans for our next wine dinner since not long after our last event, back in September of last year. Now that Brandywine Prime's new chef, Daniel Marcantuno, is on board and fully established in his new kitchen, we figured it was high time to bring the food to the table. Formerly Chef de Cuisine at Philadelphia's Brasserie Perrier, Chef Marcantuno has put together what sounds like a fantastic menu. I'm looking forward to it myself.
Dinner will be served on Friday, June 6, 2008 – that's one week from today. The opening reception begins at 6:30 PM. The menu, along with the wine pairings I've selected, appear below. Cost for the evening's festivities is an obscenely reasonable $75, including tax and gratuity. Reservations can be made online or by phone at (610) 388-8088.
Hors d’oeuvre
Saucisson and Buffala Pissaladière
Halibut and Granny Smith Apple Salad, Country Baguette
Vietnamese Vegetable Spring Roll, Soy Ponzu Dipping Sauce
Prosecco Montello e Colli Asolani, Bele Casel NV
1st Course
Maine Lobster Salad, Citrus Crème Fraiche, English Cucumber
Sancerre “Clos de Chaudenay,” Étienne Daulny 2006
2nd Course
Crispy Black Sea Bass, Creamy Morel Mushroom Risotto, Provençal Sauce
Coste della Sesia “Rosa del Rosa,” Proprietà Sperino 2007
3rd Course
Oven Roasted Rack of Lamb, Herb Orzo, Black Truffle Sauce
Coteaux d'Aix-en-Provence “Clos Victoire,” Château Calissanne 2001 (from magnum)
Local Artisan Cheeses
Dessert
Profiteroles with Caramel Ice Cream, Crème Anglaise
Pedro Ximenez "Selección de La Cosecha," Solera Bodega San Telmo
Brandywine Prime Seafood & Chops
1617 Baltimore Pike
(Route 1 at Route 100)
Chadds Ford, PA 19317
(610) 388-8088
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