Foodie Fridays Start With a Bang!
Don't miss our upcoming Foodie Fridays:
July 15th - Foods and Wines of California
August 19th - Foods and Wines of Italy
Bubble Reception:
Simonet Febvre Cremant de Bourgogne Rosé
Showtime!!!
First Course:
Salade Lyonnaise – Frisee salad with soft boiled egg and lardons
Michel Briday Bouzeron and Lambert Seyssel Savoie
Second Course:
Truite Meuniere Amandine – Trout with brown butter sauce and almonds served with poached leeks
Matrot Meursault and William Fevre Chablis
Third Course:
Filet Mignon Au Poivre – Beef Tenderloin with pepper cream sauce served, duchesse potatoes & Hericots Verts
Domaine Tempier Bandol and Domaine Courbis Cornas
Fourth Course:
Croquembouche – Cream puffs with caramel candy coating and caramel sauce.
Domaine Baumard Quarts de Chaume and Domaine Anrienne Cure Monbazillac
No Shortage of Delectable Pairings by Master Sommelier David Glancy
Also in Blog
5 Mistakes to Avoid When Working in The Wine Industry
Many people make these 5 mistakes when starting out in their wine careers. Knowing what they are can help you avoid them in your own journey, and ensure that you are successful.
Top 10 Funniest Wine, Food & Service Videos
I feel the need for something light hearted today. In fact, I use humor every time I teach about wine. Here are some of my favorites to inspire, instruct, shock or simply amuse.
Two Days in Alto Adige
Master Sommelier David Glancy traveled to Alto Adige, Italy after hosting a wine education cruise on the Mediterranean Sea during the summer of 2019. He describes some of his adventures in this blog.