May 31, 2007 at 7 pm - Traditional Lebanese Meza prepared by Chef Ramsey of Barking Squirrel Catering
THIS EVENT IS SOLD OUT, but you can still add your name to the waiting list. Only $50/person, all-inclusive.
541.617.1102
FIRST COURSE - Lemon, Garlic and Tahini Hummus, Hummus with Buffalo, Baba Ghanouj
Tyee Pinot Blanc -Willamette Valley, Oregon
Pinot Blanc is a high acidity wine, making it very food friendly, especially when paired with the creamy, rich flavors and textures of hummus and baba ghanouj. Its musky aromas and flavors of apple, almond, melon and spice will complement the lemon, garlic, buffalo and eggplant beautifully. Winemaker Barney Watson is one of Scott's mentors - a great guy who makes remarkable wine.
SECOND COURSE - Tabbouli Salad and Fattoush Salad (Lebanese Bread Salad)
Amity Vineyards Riesling 2004 - Willamette Valley, Oregon
This is a dry Riesling from Amity Vineyards, again, a wine with well-balanced acidity, plus clean, up-front fruit that can handle strong spices.
THIRD COURSE - Sumac Lemon Garlic Chicken Kebab and Shaniko Lamb Basha
Volcano Vineyards Syrah 2004- Rogue Valley, Oregon
Our syrah – which was designed to be food-friendly - works perfectly with salty and bitter food, which allow the fruit flavors of blueberry and plum shine through. Lamb is the ideal meat pairing with the syrah as is the lemon and garlic flavors with the chicken dish.
DESSERT - Apricot Baklava with Rosewater Syrup
La Rocca Late Harvest Zinfandel 2002 - Sierra Foothills, California
The apricots lend a nice acidity to balance out the sweetness in the zinfandel. La Rocca wines are organic and made without added sulfites.
Hope to see you there!
www.volcanovineyards.com
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