The Hospitality Management program housed within CSU’s Department of Food Science and Human Nutrition will host the Winemaster Dinner on May 5. This event is the culmination of the Hospitality Management Catering and Culinary Techniques class in which students execute all aspects of the dinner.
Hors d’ouevres and drinks will be served starting at 6:30 p.m., and the dinner will begin at 7 p.m. in the University Club at the Lory Student Center. Please RSVP no later than Tuesday, April 28. Tickets are $60 and may be purchased here.
The four-course meal is designed to highlight some excellent wines from the D’Vined Wine Distribution husband-and-wife team Carlin and Josh Feinblum. These two young entrepreneurs have built a wonderful and diverse wine portfolio that features organic and French wines, and have a keen eye for selecting unusual wines from off the beaten path. The Culinary Arts and Catering Techniques class has designed a French countryside cuisine-inspired menu featuring several French cooking techniques, traditional flavors, and a few of their own twists. Students in the course are responsible for the menu planning, serving, and especially the cooking.
For the 2015 Winemaster dinner, D’Vined Wine Distribution has selected some phenomenal wines to pour including some superb French wines. The winemakers are coming from France to the dinner to walk attendees through the wines from his vineyards.
Hubert Laugner is the 11th-generation vigneron in a long line of winemakers from the Laugner & Allimant families that dates back to the 1500s. The Domaine has the typical tidy look of this northeastern corner of France, with flowering red window boxes and sloping roofs. The vineyards are located on the wine route along the Rhine River in the heart of Alsace and lie at the foot of a 700-meter hill. Laugner carefully blends grapes from newer and older vines utilizing his skills and well-preserved traditions to create this wine.
Daniel Hecquet’s vineyards are located near the hills of St. Emilion in Bordeaux, France. The vineyards of Bergerac are situated on hillsides bathed in sun. Hecquet’s Chateau Haut Sarthes & Chateau Puy Servain sit at the top of the summit, the highest elevation in the region and a beautiful site. From here, they have become producers of outstanding wines from Montravel & Bergerac. The winery has adapted modern facilities with “green” equipment & practices, employ organic & lutte raisonnee strategies, all with the end purpose of being accountable for preserving the environment that in return allows them to make pure wines that are excellent examples of the terroir & unique appellation.
Amuse Bouche
Lump Crab & Avacado Canape
Domaine du Tremblay, Quincy Sauvignon Blanc
1st Course
Pork Belly & Appenzeller Cheese Tartine, Belgian Endive, Sherry Vinaigrette
Domaine Allimant-Laugner, Alsace Riesling
2nd Course
Escargot Vol-au-vent, Gruyere Fondue, Persillade, Sauce Bordelaise
Domaine Allimant-Laugner, Alsace Pinot Noir
3rd Course
Red Wine Braised Short Rib, Mushroom en Croute, Shaved Asparagus salad, Comte Cheese
Chateau Haut Sarthes, Bergerac Rogue
4th Course
Whipped Sheep’s Milk Cheese, Fresh Strawberries, Pate Brisee
Domaine Allimant-Laugner, Alsace Pinot Blanc
