Chef Joe Scully and Local Wine Importer Steve Pigniatello have been doing Wine Dinners together for the last 15 years. Capitalizing on Joe’s unique culinary background and Steve’s amazing portfolio of some of the finest and rarest Burgundy wines, this dinner comes but once a year and is not to be missed.
By the way, the numbers following the menu items correspond to Escoffier’s master work, “The Complete Guide to the Art of Modern Cookery”.
1. Canapes au Caviar #939
2. Duchesses Saumon Fume #976
3. Beignets a la Benedictine #1096
4. Bouchee Saint-Hubert #1122
Joillot NV Cremant de Bourgogne – Rosé
Matelote a la Mariniere #1567
Local trout poached in white wine, crayfish, pearl onion, mushroom, crouton
Servin ’15 Chablis Vaillons PREMIER CRU
Caneton a la Lyonnaise #3455 (variation)
Duck breast, onion and chestnut tartlet, chiffonade swiss chard
Jobard ’14 Rully Chaume
Carre dAngeau a la Bouquetiere #2756/351
Rack of lamb, roast carrots, turnips, turned potatoes, cauliflower, green beans
Francois Leclerc ’14 Gevrey-Chambertin
Soufflés au Jambon avec Fromage #1258 (variation)
Individual souffles with house cured ham, local cheese dried apple shards
Clerget ’12 Chambolle-Musigny
Mignardises from 50/fifty The Art of Dessert
Date: Thursday, March 16
Location: Chestnut, 48 Biltmore Avenue, Asheville NC 28801
Cost: $105/pp includes food, wine, tax and gratuity
Westmoreland & Scully is the name that encompasses three related but distinct food service operations: Corner Kitchen, Chestnut and Corner Kitchen Catering. Each has become an Asheville icon in it’s own right. Corner Kitchen is set in a beautiful little house dating from 1895 in Biltmore Village. Chestnut is in more of an “urban” setting at 48 Biltmore Avenue. Corner Kitchen Catering has a facility that produces restaurant-quality food for any and all types of events from box lunches to elaborate weddings. For more information, visit westmorelandscully.com.