Philippe Restaurant + Lounge kicks off their inaugural wine dinner series September 21!

Chef Philippe Schmit and sommelier Vanessa Trevino-Boyd will host an evening of fine food and wine, as well as a celebrate the differences between the American Pinot Noir and the French Burgundy Pinot Noir. The contemporary French cuisine of “The French Cowboy,” will be presented alongside the seasoned palate of Ducasse-trained Trevino-Boyd on Wednesday, September 21st. This will be the restaurant’s first wine dinner, since opening in February 2011. The power duo, wanted to start their wine series with a bang, and have a arranged a rare pairing between some of the most talked-about Pinots and Burgundys–aptly called A Discovery: The American Pinot Noir vs. the French Red Burgundy. For one special night of fine dining—this exclusive wine dinner will feature a four-course pairing, with each course introduced by Trevino-Boyd, who will highlight the differences between the fruit-driven American Pinot and the subtle styles of the French Burgundy.

WHEN: September 21, 2011
6:30 PM- 9PM

WHERE: Philippe Restaurant + Lounge
1800 Post Oak Blvd

COST: $120; for reservations, please call Kim Garver at 713.439.1000.

First Course Pairing: Red Burgundy
Maine scallops cured with blood orange and tarragon, on a bed of blood orange natural aspic, petite salade with granny smith, celery and frisée

Gevrey-Chambertin, Harmand-Geoffroy Vieilles Vignes, 2007
From 50-year old vines from a traditional producer in Gevrey-Chambertin

Nuits-St-Georges, Camile Giroud, 1996
A rare opportunity to taste an older Burgundy—straight from the winery’s cellar

Second Course Pairing: California Pinot Noir
Tart filled with foie gras mousse, port-glazed phyllo, sautéed chanterelles

Merry Edwards, ‘Meredith Estate’, Russian River Valley, 2006
Forbes called her “one of California’s premier makers of Pinot Noir”

Evening Land Vineyards, ‘The Tempest’, Santa Rita Hills, 2009
Perhaps the most exciting contemporary wine project today fueled by Sommeliers around the country

Third Course Pairing: Burgundy & California
Magret of Muscovy duck, Armagnac black truffle sauce, confit leg in a parmentier with pumpkin purée, poached cauliflower, ginger bread crumble

Jadot; Gevrey-Chambertin 2008
A benchmark Burgundy producer

Radio-Coteau, Alberigi Vineyard; Russian River Valley, CA 2008
A true boutique winery—only 300 cases made

Fourth Course Pairing: An Ode to Oregon
Valrhona chocolate tart
Pinot noir-infused chocolate ganache, pistachio bavarois, pomegranate, poppy flower syrup

Soter Vineyards, ‘Mineral Springs Ranch’, Willamette Valley 2008
Tony Soter is the original mind behind Etude. This is his personal project.

*Image Attached: Shannon O’Hara.  All copy provided by representatives of Philippe Restaurant + Lounge

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