New Orleans - Northwest!
New Orleans - Northwest!
The Ralph Brennan Restaurant Group brings big flavor
to California's Clarksburg Wine Company
Some places just taste better than others. In an inspired alliance of the palate, the Clarksburg Wine Company and the Ralph Brennan Restaurant Group are teaming up to present a dinner of New Orleans' finest in the heart of one of California's premier wine-growing regions. On Thursday, April 14, three executive chefs of the renowned New Orleans restaurant group will offer a delectable multi-course menu showcasing their native cuisine, all paired to perfection by Clarksburg Wine Company varietals, each characteristic of its advantageous geographic origin.
The New Orleans team features Chef Chip Flanagan of Ralph's on the Park, Ralph Brennan's elegant fine dining restaurant at the gateway of City Park, favored by locals for Flanagan's inventive global spins on traditional New Orleans cuisine; Chef Austin Kirzner of Red Fish Grill, an award-winning casual seafood restaurant on Bourbon Street at the edge of the French Quarter; and Chef Darrin Finkel of Ralph Brennan's Jazz Kitchen, which brings the hallmark flavor and sound of New Orleans to the Downtown Disney District in Anaheim, California.
In Clarksburg's historic Old Sugar Mill, about a quarter of an hour south of Sacramento, the gifted trio up from the Crescent City will present a glorious spread on Thursday evening, starting with passed appetizers of BBQ Oysters with Crystal BBQ Sauce and Stilton Blue Cheese, Abita Beer Battered Alligator with Smoked Gouda Fondue -- and more -- to accompany New Orleans' own Sazerac cocktail. The first plated course, a Louisiana Crawfish Cake with Bourbon Flamed Crawfish Boiled Vegetables, Bacon Jam, and Creole Ravigote, is followed by Andouille & Duck Gumbo, and then a course of Grilled Redfish & Blue Crab, and a classic Bananas Foster for a sweet finish that is pure New Orleans.
Each course will be accompanied by an example of the Clarksburg Wine Company's artful focus on full-bodied red and aromatic white varietals, products of a region considered to produce the finest Chenin Blanc, Petite Sirah and Cabernet Franc grapes in all California. Chef Austin, in particular, already knows how compatible Clarksburg wines are with his New Orleans seafood, as they're proudly served at Red Fish Grill.
Thursday's Wine Dinner aside, the visiting chefs will be kept plenty busy: on Friday, April 15, they'll enjoy a culinary excursion to San Francisco led by John Beckman, president of the Clarksburg Wine Company. Following a number of mid-day cooking demonstrations of New Orleans favorites on Saturday, April 16, the three will use supplies they've chosen from the Farmer’s Market in downtown Sacramento in a "New Orleans Style Chenin Blanc Throw Down." The friendly competition, informally judged by guests of the winery, will require each chef to create a dish incorporating Clarksburg's acclaimed Chenin Blanc in just 30 minutes.
The four-course wine dinner is $75 per person, and a special VIP package [$100 per person] includes cognac, port, fruit and cheese, and a meet-and-greet reception with the chefs following the dinner. There is no charge to attend the cooking demonstrations or the Throw Down.
To reserve your taste of New Orleans, contact the Clarksburg Wine Company at 916-744-1345 or Jeremy@clarksburgwineco.com.
For more information on RBRG Chefs: Simone Rathlé / simone@simonesez.com
For more information on Clarksburg Event: Melissa Lavin / zinlif@gmail.com
The Ralph Brennan Restaurant Group brings big flavor
to California's Clarksburg Wine Company
Some places just taste better than others. In an inspired alliance of the palate, the Clarksburg Wine Company and the Ralph Brennan Restaurant Group are teaming up to present a dinner of New Orleans' finest in the heart of one of California's premier wine-growing regions. On Thursday, April 14, three executive chefs of the renowned New Orleans restaurant group will offer a delectable multi-course menu showcasing their native cuisine, all paired to perfection by Clarksburg Wine Company varietals, each characteristic of its advantageous geographic origin.
The New Orleans team features Chef Chip Flanagan of Ralph's on the Park, Ralph Brennan's elegant fine dining restaurant at the gateway of City Park, favored by locals for Flanagan's inventive global spins on traditional New Orleans cuisine; Chef Austin Kirzner of Red Fish Grill, an award-winning casual seafood restaurant on Bourbon Street at the edge of the French Quarter; and Chef Darrin Finkel of Ralph Brennan's Jazz Kitchen, which brings the hallmark flavor and sound of New Orleans to the Downtown Disney District in Anaheim, California.
In Clarksburg's historic Old Sugar Mill, about a quarter of an hour south of Sacramento, the gifted trio up from the Crescent City will present a glorious spread on Thursday evening, starting with passed appetizers of BBQ Oysters with Crystal BBQ Sauce and Stilton Blue Cheese, Abita Beer Battered Alligator with Smoked Gouda Fondue -- and more -- to accompany New Orleans' own Sazerac cocktail. The first plated course, a Louisiana Crawfish Cake with Bourbon Flamed Crawfish Boiled Vegetables, Bacon Jam, and Creole Ravigote, is followed by Andouille & Duck Gumbo, and then a course of Grilled Redfish & Blue Crab, and a classic Bananas Foster for a sweet finish that is pure New Orleans.
Each course will be accompanied by an example of the Clarksburg Wine Company's artful focus on full-bodied red and aromatic white varietals, products of a region considered to produce the finest Chenin Blanc, Petite Sirah and Cabernet Franc grapes in all California. Chef Austin, in particular, already knows how compatible Clarksburg wines are with his New Orleans seafood, as they're proudly served at Red Fish Grill.
Thursday's Wine Dinner aside, the visiting chefs will be kept plenty busy: on Friday, April 15, they'll enjoy a culinary excursion to San Francisco led by John Beckman, president of the Clarksburg Wine Company. Following a number of mid-day cooking demonstrations of New Orleans favorites on Saturday, April 16, the three will use supplies they've chosen from the Farmer’s Market in downtown Sacramento in a "New Orleans Style Chenin Blanc Throw Down." The friendly competition, informally judged by guests of the winery, will require each chef to create a dish incorporating Clarksburg's acclaimed Chenin Blanc in just 30 minutes.
The four-course wine dinner is $75 per person, and a special VIP package [$100 per person] includes cognac, port, fruit and cheese, and a meet-and-greet reception with the chefs following the dinner. There is no charge to attend the cooking demonstrations or the Throw Down.
To reserve your taste of New Orleans, contact the Clarksburg Wine Company at 916-744-1345 or Jeremy@clarksburgwineco.com.
For more information on RBRG Chefs: Simone Rathlé / simone@simonesez.com
For more information on Clarksburg Event: Melissa Lavin / zinlif@gmail.com
